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  1. rockyonekc

    Weather isn't cooperating with curing times

    This is my 1st winter learning about curing meats and my 2nd attempt at BBB. The 1st attempt was EQ brining, and it came out a little too ham-like for my taste. I now have 12 lbs of pork shoulder in the fridge with Disco's rec. amounts of #1 cure, kosher salt and brown sugar to make BBB. I am at...
  2. rockyonekc

    Salmon - dry brine too long?

    This was my first time attempting to smoke salmon or any fish. I put some fresh salmon in a dry brine of 4 parts brown sugar + 1 part kosher salt. I completely covered the fish in the dry brine mixture and put in the fridge for an overnight cure. Something came up and I wasn’t able to cook it...
  3. rockyonekc

    MES40 Gen 1 vs. MES40 Bluetooth - what would you do?

    I'm looking to buy an MES40. Academy Sports has model 20070311 (Gen 1 w/remote) on sale this week for $299. I also found a MES40 w/bluetooth locally on craigslist for $250. He claims to have only used it 1 time for a party when his other smoker wasn't working. I have read a bunch of posts...
  4. rockyonekc

    Greetings from KC

    Wanted to say hello, and thanks for all the great info I have found in these forums so far. I live in Blue Springs, MO which is a suburb on the East side of Kansas City. I found this site looking for info on how to smoke the 11 varieties of peppers I grew in my garden this year. Yes, I'm a...
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