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  1. scubohuntr

    Dried Venison

    So I took the football roasts from the little buck I shot this fall and tried Bearcarver’s method, more or less. I couldn’t find Tenderquick anywhere, so I just used the Diggingdog calculator with cure #1. I put them in the refrigerator on November 27 and took them last night (December 8). Each...
  2. scubohuntr

    Pork Shoulder Ham?

    So I bought three bone-in pork shoulders a while back on a pretty good sale. Smoked one a couple of months ago for pulled pork, came out pretty good. I was going to try one as a ham, so I put it in Pop's brine (and injected it) the weekend before last. Of course, the day after I put it in the...
  3. scubohuntr

    Getting discouraged. Salmon fiasco and Canadian bacon maybe.

    I have a MES 30. I can't seem to control the temperature on it at all. Maybe it's the AMNPS that's boosting the temperature, I dunno. I had a 3-pound piece of pork loin brining for the last ten days or so. I used a fairly conservative brine- 1/2 gallon water, 1/2 cup brown sugar, 1/2 cup...
  4. scubohuntr

    Here goes nothing...

    Okay, I picked up a 9 pound belly at Costco today. Applied a dead-basic dry cure right off the Digging Dog calculator. I'll be putting it in the grill with the AMNPS on New Years Day, or thereabouts. I might put together some summer sausage next weekend to keep it company in the smoker...
  5. scubohuntr

    Good Morning

    Howdy, New forum member here. Nothing much interesting about me, just waiting on my AMNPS from Amazon so I can take a shot at bacon and summer sausage. I don't currently have a smoker, just a gas grill that I hope I can kludge into a part time cold smoker with the AMNPS.
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