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WOW! Thanks for the catch DiggingDogFarm! I will remember that for sausage or dry brine.  I think for this initial try at buckboard bacon I am gong to try the brine Pops6927 had posted that everyone seems to recommend. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Thank you!  

While looking locally for pink salt or cure #1 as I have seen it called on here I believe I can across this (see picture) is it the same thing? I am looking to make some buckboard bacon and would like to use the wet brine that I have read people using. Thanks for the help!

I want to try this and am wondering what temp you smoked them at cowgirl?  My neighbor has been loading me up with apples from his apple tree that went nuts this year!

I am wanting to try this as well but I have a question.  If a buy a full brisket do you just use the flat portion of it for corned beef or will the thicker end work as well?  Or would people recoment just buying a flat from the butcher?  Thank you for the advice.

It took about 4 hours for the last little bit I bumped up the temp to 250F.  I took the IT up to 170F I want to be able to take them out of the fridge slice and eat them as is.  I also did not puncture the sausage skins because I had read in other posts that it could dry out the meat.  They look...

I was craving some smoke sausage and after some reasearch in other threads I decided to smoke some store bought itilian. Smoking at 230F with water in the water pan. They are currently in the smoker taking in all the goodness hickory smoke has to offer upload more photos as the smoke goes on

Just ordered myself a fathers day present!

Thanks for the how-to I will be attempting it this weekend.

Those look great. What temp did you smoke them at?

Looks awesome.  On my list to try this weekend! Thanks for the how to!

After seeing a few of these on the forum I decided it was time to give one a shot. Holy Cow MIND BLOWN! I started with a one pound chub of Jimmy Dean sausage rolled it out and added marinara, mozzarella, and pepperoni.  It turned out great and didn't last very long.  I have come up...

Thanks nepas.  Hey I was looking at your pictures did you make the hydro powered horizontal sausage stuffer? Would you mind sharing how?

These look awesome.  I do have a question on cure though.  Does it come with the snack stick seasoning or is it something you purchase on the side?  Is it simply Morton's tender quick or will that work?  Thanks for the help

I am right there with you. I scored some lamb shanks the other day for 50% of while not huge the price was right. Now trolling for how to smoke them. I check the discounted section every time I am in the store.

Well to answer your questions I am not really sure what I will do with the hard cheese once there done but I am sure it will not be hard to figure something out after I taste them. Here is what I have done with the mozzarella, some french bread, basil, pepperoni and, marinara sauce because...

Recieved my AMNPS this week so had to try some cheese.  I tried sharp cheddar, pepper jack, Gouda, extra sharp white cheddar, and fresh mozzarella. They spent two and a half hours in the smoke.  Not a huge change in color but they smelled great. Sealed them up and am now not so...

There all ribs.  Just some spare ribs I picked up at the local butcher shop.  That one had a nice thick meaty end on it.

I actually had a free weekend from work and school so I decided it was time to smoke some ribs and make sauce. Spare ribs and sauce Left to right (spicy bourbon, sweet bourbon, blueberry, and Carolina mustard) The the bourbon and mustard sauce is from recipes I found on SMF. The blueberry...

So this was a from a few weekends ago but I finally have time to post it.  I injected the turkey with a creole garlic injection fro Cajun Injector and then smoked the bird at 275 with apple wood and a few cherry pellets. It turned out great my only complaint was the skin came out a bit on the...