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  1. ghost308

    Salty Baocon of Death question

    I also cure my own bacon and smoke it ,and I think you have your salt / sugar mixtures backwards I use 1 tbl salt / 4 tbl sugar, per Lb , sugar in the raw works really well, cure it for 5 days, soak for 2 hours and rinse then dry in the fridge for 24 hours before smoking.
  2. ghost308

    Black Walnut

    I haven't used black walnut but I have used english walnut and that was AFTER everyone said it wasn't any good ,SMF has a thread on woods you can check in it if you like. And by the way , the english walnut was just fine I mixed it with oak on pork and I'm still alive and Smoking !!! :)
  3. ghost308

    A question about Tenderquick

    If your worried about it then don't use it , try 1 tablespoon of Kosher salt and 4 tablespoons of Brown sugar or Sugar in the Raw per Lb, mix well and rub it in really good and let it cure in a good zip-lock bag in the fridge.
  4. ghost308

    Bradley Smoke Generator - request for advice

    Great looking smoke house, and I agree it looks like a air flow problem. 3 must haves for a cold smoker are air in, air out,and a smoke dissipater,stale smoke will ruin anything you have in your smoker. The smoke should gently kiss the meat on it's way past ;)
  5. ghost308

    Iowa Folks - Where ya gettin your Hickory?

    Heres an idea, try calling your power company, they are responsable for keeping the trees off the powerlines, here in Mo. they will let you have it for free.
  6. ghost308

    Iowa Chop

    Wow nice chops ! I cure and smoke chops all the time just mix up 1 tablespoon Tender Quick and 4 table spoons light brown sugar, coat the chops well and put in a zip-lock bag over night in the fridge, wash off all the cure and let them rest an hour or so before smoking. Just use your favorite...
  7. ghost308

    Show your dog

    I haven't posted in awhile but I check SMF almost everyday so I don't know how I missed this thread.Here is a pic of my girl LouLou, she's a French Brittany I won't say what kennel she comes from but I will tell you she's the smartest dog I've ever owned and yes she's a hunter :) just 2 pics of...
  8. ghost308

    Bacon Questions

    You need to let is sit and dry for at least 2 hours but you can also leave it covered in the fridge for several days before you smoke it , it's already bacon it won't spoil if left for a couple days. After smoking pop it back in the fridge to chill it good and firm it up, this makes it easyer to...
  9. ghost308

    A question for Sassafras smokers?

    I just pulled this up from one of the fourms , I remember seeing it because someone gave some to me, I pitched it out, ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.
  10. ghost308

    Osage Orange...Hedge

    Osage-orange trees are native to an area centered on the Arkansas and Red River valleys in southern Oklahoma and northern Texas. They derive their name from the Osage Indians. These people prized the wood from the osage-orange for its strength and elasticity. They used it primarily for making...
  11. ghost308

    Homemade Cureing Agent?

    I wouldn't be scared to try it , heck you made your own star burst shells and didn't blow yourself up that takes SKILL !!! wonder what we could do with some of that potassium nitrate say about 75% and mix in ummmm 15% charcoal and about 10% sulpher HEHEHEHEHE evil grinsssssssssssss :)
  12. ghost308

    Cured Pork chops

    Cured Pork Chops mmmm yummyyyyyyy !!!! try useing just 1 tablespoon of kosher salt to 4 tablespoons of brown sugar, rub in good and let sit over night, wash it off well, dry it, Smoke it to 170 with apple wood. I sometimes brush on applesause about half way through.
  13. ghost308

    Storage

    Properly cured jerky will keep at room temp for several months as long as air can circulate around it, but I think you need not worry, once he opens it it's going to be GONE !! so send Lots his friends will love you for it. I have never had a batch of jerky last longer than 3 days and I only...
  14. ghost308

    Measuring the quality of the smoke...

    Why not make your own rateing for Smoke ? say a 5 is the best smoke what we all try for "The Thin Blue Smoke" then brake it down from there, or even split it by the type of woods or combos of wood and lump , and do this alot. Try something new everytime,everyday if you can but at least every...
  15. ghost308

    English Walnut

    Nasty ? munches another boneless rib finger ........ Icky ? ,,,,, licks juice off fingers ,, Poison ? ,,,, reaches for another one ,, who cares !!! belchhhhhhhhhhhhhh .Remember I'm useing it for fuel not as a main smoking wood and I'm mixing it with maple and oak , I wouldn't recomend useing...
  16. ghost308

    Bourbon Pecan Pie

    Yes it's kid safe , my boys love it , any alcohol in the pie will be cooked out only the bourbon flavor will be left, this is really a very old converted pecan pie recipe crossed with a Kentucky Bourbon Pie aka Kentucky Derby Pie. The longer you let the raisens soak in the bourbon the stronger...
  17. ghost308

    Bourbon Pecan Pie

    Well I've tried several brands and I found out the cheap stuff Old Crow worked best, if your going to ommit the raisens then I'd soak the pecans in the bourbon.
  18. ghost308

    Bourbon Pecan Pie

    This recipe is one I came pu with myself I hope you all enjoy it. Bourbon Pecan Pie By Todd Riggs 3 extra-large eggs, lightly beaten 1 cup sugar 2 tablespoons unsalted butter, melted 1 cup corn syrup lite 1 teaspoon vanilla 1/2 cup Burbon 1/2 cup white raisens 1 cup whole pecans 1 10-inch pie...
  19. ghost308

    English Walnut

    I just scored a nice load of english walnut and have a new load of oak comming next week, enough to last me the rest of this year and well into 2008, I fuel my smoker with nothing but wood, so far the walnut I've tried was very nice but I mix it with maple and oak, I might just grab all the...
  20. ghost308

    My first smoked salmon

    Yep Yep Yep gotta love the fishies. I've done salmon several time some with a dry cure and some without, both were very good, I saved this site http://www.salmonuniversity.com/rs_htss01_step02.html you can probally find it in here thats where I got it from , it makes really good smoked salmon.
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