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    cold smoke question

    my smoker quit when I started a BB bacon smoke so plan B . I smoke 3 pieces (2 Pops and 1 Bears) I smoke for 10 hrs. and put em in the fridge last night. Now my question, do I need to bring them to a 145 IT to make them safe or no. Thanks Beggar
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    collagen casing coaching

    I am trying collagen casing out and my sausage is blowing out when i cook it.I am overstuffing it but I am not holding back on the casing at all. I am just holding it on the stuffing tube so it won't slide off with the meat. I am using a 5 lb. LEM stuffer with a half inch ss tube, 26 mm casing...
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    Amount of cure

    I been making (BBB) bacon with Pops brine and wanted to try Bearcarver and DDF . I have a 2lb. 4 oz. piece and DDF has 3 grams of cure, now I measured out 3 grams and that sure don't look right. I did the calculator several times. I put 19 gram salt and 11 gram brown sugar. I'm wondering about...
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    Pork chop and pork loin cure and smoke

    Well, here I am with my hat in my hand again. I got a whole loin and my buddy sliced it up into pork chops for me. I want to cure and smoke so I was going to put them in Pops lite brine due to being thin for 5-6 days and lay them out on the grates of my MES and cold smoke for about 4 hours...
    • beggar
    • Thread
    • Replies: 2
    • Forum: Pork
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    Brining a whole spatchcock turkey to smoke.

    I just read a brining turkey post and now I'm like a short boy in tall grass, (lost). would Pop's brine work ok if I drop the white sugar? I used TQ a while back but don't remember how much to use in a brine water mix and leaving it overnight for a whole breast. Coming to ya wid my hat in my...
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    Bacon taste more like ham

    I pull my buckboard bacon last night after 9 hours of smoke (oak) in my MES using a pellet tray . I cured for 12 days in Pops brine. I let it sit overnight in the fridge after brine I did get sidetracked and soaked in ice water for almost 2 hours. I have 3 pieces and I burn the left , I guess...
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    casing sticking on spout

    when we stuff, the casing is sticking on the stuffing tube. we dribble water on the casing as we stuff to help keep it moist but it only helps some.we also slide the casing close to the end of the tube to help it slide off. we grind and stuff at the same time now after we got a LEM grinder and...
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    Smoke sausage wood

    we always have used oak to smoke, but this year (cousin Tom) who owns the smokehouse recently had several cherry trees cut down and wants to use the cherry. It hasn't had time to dry all the way. We'll probably wind up using both. How you'll think that will work, all cherry or mixed with oak...
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    Anybody used pear wood

    I just had a pear tree blow over. I was just looking for any post about pear tree wood. Anybody used any. I would appreciate hearing about somebody using it.
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    brisket point

    I have a point half and trimmed the fat off. I trimmed it down to it went in to two pieces. But I got the fat out. I guess I will cook in two pieces, what about cook time and IT. I trim the heck out of it and I'm sure it's a poor quality brisket, but we on the learning curve.
    • beggar
    • Thread
    • Replies: 0
    • Forum: Beef
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    Hello from south Mississippi

    Hello to everyone,I've looked on here a bunch of times trying to learn stuff. I have an old offset that I built that we call the torpedo,I also have a MES that I drug out of the junk that my SIL threw away. I put glass in door and new racks and it works just fine. I found this site while looking...
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    pecan hulls

    I would like to hear from somebody that's used pecan hulls
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