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  1. SmokinEdge

    Cali-style Steak Burritos

    Damnnnnn. I’m in and all over that. Nice work.
  2. SmokinEdge

    2025 NFL Season Thread

    The Governor of MO is sure thawed out about the Chiefs moving to KS. But in the end the Chiefs will get a dome stadium that they likely would never get if stayed in MO.
  3. SmokinEdge

    Bacon Pellicule Dillema

    Paper towel dry off Pryor is enough. Damp is just fine on surface.
  4. SmokinEdge

    Bacon Pellicule Dillema

    Pellicule formation is not necessary for whole muscle meats (red) it’s really more for fish specifically but poultry may benefit. What want is just a dry meat surface. And I don’t mean dessert dry, just not wet. If you have good airflow in your smoker, 30 min to 1 hour with heat and no smoke is...
  5. SmokinEdge

    2025 NFL Season Thread

    Mahomes stopped playing “his game” the year he signed that 500 million all guaranteed money contract. That’s just what I’ve seen. Kelsey stopped playing after he hooked Swift, again just the way I see their play going downhill.
  6. SmokinEdge

    Boneless ham ideas.

    We do a potato/ham chowder made with heavy cream and milk, onion and a little garlic, even deglaze sometimes with a splash of white wine. Fill a bowl with that and top with good cheddar cheese and it’s so delicious.
  7. SmokinEdge

    New way for me to use leftover sausage from the stuffer

    My two stuffers (5# and 10# LEM) have the straight outlet and doesn’t leave really all that much, although the 10# more so than the 5#. But anybody with the drop down elbow outlet should look into these eggs. In their short video they look easy to use, and while they don’t remove 100% of the...
  8. SmokinEdge

    New way for me to use leftover sausage from the stuffer

    I’ve never used these but Walton’s makes a “stuffer flusher egg” that you drop into the can when empty then run the piston back down and the flusher will push the rest of the meat out of the throat of the can and stops at the stuffer tube. Maybe this will help someone out...
  9. SmokinEdge

    2025 NFL Season Thread

    I also saw that Swift showed up late and not wearing a jersey. That’s different.
  10. SmokinEdge

    New way for me to use leftover sausage from the stuffer

    Great snack! Looks delicious and great use of that plug meat leftover.
  11. SmokinEdge

    First time smoked rib roast

    Personally I leave it as prime rib. I cook low slow to about 5* less than desired final IT, then pull it and loose foil it to rest and let temp stabilize but start down. While that’s happening (30-40 min) I crank up the heat, 450-500* then put the roast back on (uncovered) for maybe 10-15min to...
  12. SmokinEdge

    2025 NFL Season Thread

    They beat the Chargers next week and all roads to SB go through Mile High for AFC.
  13. SmokinEdge

    2025 NFL Season Thread

    Lately the 12th man on the field has been always dressed zebra
  14. SmokinEdge

    Christmas Ham

    Nice ham.
  15. SmokinEdge

    2025 NFL Season Thread

    Me too, but,,,,,,, wth?
  16. SmokinEdge

    Our Humble Dinner Table!

    Great post Justin. Just remember you can’t do anything right if you don’t get some on you. Lol especially frosting.
  17. SmokinEdge

    Bitter Tasting Turkey

    Poor ventilation?
  18. SmokinEdge

    Merry Christmas

    Merry Christmas to all. May God Bless.
  19. SmokinEdge

    2025 NFL Season Thread

    Today’s early games are all Netflix. That sucks. I was looking forward to football today. We have Prime so will catch the late game with Denver.
  20. SmokinEdge

    Is my bacon bad? Please help

    If you followed this recipe/process and your fridge temps are at or below 40F then you are perfectly fine. Only issue I could see would be the condition of the belly when you bought it. The discolored spots on the meat will disappear during the smoking cooking process.
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