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So I got off my butt and did a butt. Minimal rub of Kosher salt, ground pepper, light dusting of granulated garlic and hot smoked paprika. Wrapped in plastic in the cooler for a day then into the smoker. Didn't wrap in the smoker. Took it straight to 205 in a 275 smoker. Then pulled it and...

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days. Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees. BLT for...

Pulled at 22.5 hours....Low and slow. Full smoke unwrapped to an interior temp of 198 degrees. Blended 100% plum, 100% Hickory, 100% Almond and 100% Royal Oak Charcoal. Nice color and bark for a pellet smoker.......Pit Boss Brunswick.

Need some confirmation and advise.... Making a wet cure buckboard bacon for the first time. Using pork butt. Are my cure calculations correct? Meat 3438 G Water 1719 G Sub Total 5158G 2.5% Salt 129 G Kosher Salt 2% Sugar...

Amazon has some very good promotions on Inkbird temperature and humidity controllers. Cyber Monday deals and 30% off coupons. I think it's time to buy these items for my drying chamber build. Question is....do I want (need?) WIFI equipped controllers? Is there a functional purpose to it given...

Been a lurking new member here for a while. I've been impressed with the knowledge and experience base of the members. Great resource. I've made sausage for a number of years now. Mostly loose breakfast sausage and some stuffed Italian sausage. Have always used the slow and painful Kitchenaid...

Going to be making my first batch of jerky. As usual I am overthinking things. Planning to use Center Round (8-9#). Marinade will be Korean BBQ made in-house at local asian market. Very good stuff. Will add red pepper flakes.... Will smoke/dry in Pit Boss Brunswick vertical smoker at 180* or...