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Doing Canadian Bacon... Here's the problem, mixed up a 1 gal brine, called for 1 cup sugar, 1 cup brown sugar, 3/4 cup sea salt, spices, 1 Tb cure # 1 (I was thinking 1 Tb per Lb) I am using tender quick, added 5 tb for 5 lbs. I now see TQ says 1 cup to 4 cup water. I do not have that much TQ. I...

Well after all I read about how good Todds AMS is, I figured I needed one.  But !  Being all backwoods (aka Cheap) I decided I could build something that worked on the same principle as the AMS. I took a stroll around the old homestead and low and behold in the scrap pile was an old battery...

Is there a way to delete the privite messages.

Just wondering if anyone has put Bears sticks in casings and if so did they turn out good.  I have the stuff to do them in casings, just want to know if it alters them much. Thanks

Here's a peek at my first batch. Did a small batch to see how the ol' fridge would do and I must say : Texture = Perfect   Seasoning = Good a little salty (cured 24hrs, maybe too long??)  Smokeyness = Perfect (Beechwood)   Sorry for the blur all had was my phone camera.   The toothpick method...

Hello All,  Funny how an addiction can start.  While workin our beehives I joked to my wife "I need to stuff this "smoker" (used to calm bees) with hot dogs, I'm hungry"  Well it just grew from that day on.  Did a fridge conversion (woodburner), it has worked good but like everything has room...

I'd like to smoke my 5 lb netted rolled rump roast. Was thinking of hanging it (in netting) with a drip pan or should it just bathe in a pan.  Will it need foil later?

The Beech around me produce nuts, so can it be used for smokin or maybe fire base-wood then maple or other for smoke. I heat with Beech so I have lots of it.

This was just a test run to see if the smoke would flow. Lots to do, the temp held at 250 (4-5 hrs) no problem. The door covering didn't melt, do I need to change it if it survives? It appears to be bakilite (spelling?) If changed, galv sheet metal would be ok ?