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  1. ghost308

    Any Missourian members go deer hunting today.

    I wish I would have seen your post months ago, 2006 season I gave up my 308 win for a 44mag single action wheel gun and now will probally never go back to a rifle " unless the meat gets low lol " Sorry you missed opening day and I hope you got a chance to fill your tags the following weekend.
  2. ghost308

    My First Canadian Bacon

    I've tryed both bacons now , and for me the brine was the better of the 2, my wife likes the dry cured because it is a little salty, both were very good, if I would have known how easy it was I'd have done this years ago.
  3. ghost308

    My First Canadian Bacon

    This morning I fried up some of my canadian bacon and all I can say is WOW !! I'll never eat store bought again ! thanks to all of you for your post. It wasn't salty at all and the apple chips left a nice sweet flavor, now I wonder what I should try next ? pork bellies ? salmon ? who knows, but...
  4. ghost308

    My First Canadian Bacon

    Well after many visits here I finally had to give it a shot and try makeing my own canadian bacon. I couldn't decide wheather to use a brine cure or a dry cure so I did both , I put 6 lbs of pork loins in a brine for 6 days and 3 lbs in a dry cure for the same time and smoked them today at 150...
  5. ghost308

    Sassafras for Smoking

    Nope he's not dead but he sure is ugly :lol: maybe it was the sassafras, think I'll just toss this log on the fireplace and stick with hickory
  6. ghost308

    Sassafras for Smoking

    A friend form work put a large chunk of sassafras in my truck and told me to give it a try, he said he's been useing it for years and it's the only thing he'll use. Has anyone tryed this ? it seem's like a nice hard wood and he gave me enough to last several years if it dosn't dry out to much.
  7. ghost308

    Just Joined

    WOW !!! Thanks for the warm welcome I'll post a pic as soon as I can but it's pretty ugly , smoke pouring out everywhere, temp so low I can't even get a reading, takes 7 hours to properly smoke jerky but I can about 8 lbs at a time, it's everything I wanted :lol: But I am serious about the...
  8. ghost308

    Just Joined

    Hi Everyone I found your site and after reading it for a few days now decided to join you, I built my own smoker from 14ga SS. 36" h x 18"w x 16"d , and power it with a $7 wally-world hot plate , so far so good make awsome jerky last weekend. Looking forward to getting to know you all.
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