Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hooked on smoke

    Round 2 hot sauce

    Hi everyone, Ive loaded up two more jars for fermentation. One is habenero,mango,onion, garlic and carrots. The second has red bell pepper, onion, garlic, jalapeno and carrots. We shall see. After my first attempt at the ghost pepper sauce I am thinking the milder of the next batch can be used...
  2. hooked on smoke

    Recommendation on a instant read that wont break the bank?

    My instant read thermometer decided to up and leave. ?? It's been stored until needed in the same drawer slot for a couple years. Boom! Gone.?? What should I look into as an replacement that won't break the bank?? Thanks in advance.
  3. hooked on smoke

    First time hot sauce

    I have been asking questions on a older post regarding fermenting hot sauce and I'm getting no replies. So I'm trying a new thread, if that's what this is. I'm old and tech challenged. Sorry. I have an over abundance of ghost peppers. I purchased 1 quart jars and airlock lids. I could use some...
  4. hooked on smoke

    Hot sause tutorial request

    Greetings, With the help from you pepper plant experts my ghost pepper plant is putting out a nice bunch of peppers. Serranos also. I would like to try making some hot sauce. I purchased some fermentation lids and jars. I googled it but hope the pros here can help me out with proven step by step...
  5. hooked on smoke

    2nd round bacon question.

    Hi all, I would like to start by thanking you all for the support with my first attempt at home done bacon. It turned out amazing. I now have a second batch in the fridge. I had programmed my Fireboard with a increasing incremental temp program that I thought I found here for the smoking...
  6. hooked on smoke

    Maple syrup?

    Greetings, I am going to do my second batch of bacon this morning and was wondering if it's okay to add maple syrup with the dry brine? I was thinking it may add a hint of maple flavor. Just my luck, I misplaced the cure recipe I used on my first try. Please help a new guy out. Also, can...
  7. hooked on smoke

    MB 800 fan not stopping

    I need some help. I converted my Gravity 800 to a Fireboard Drive and the last several cooks were spot on. This morning however the fan will not stop running. The Fireboard is set at 225 yet the temp keeps running past 400 degrees. Any ideas as to what may be going on?? Thanks in advance.
  8. hooked on smoke

    New 10" slicer

    Hi, I recently purchased a 10" meat slicer and would like to ask, what and where do you all purchase to clean and lubricate your slicers? Also, is there a safe way to remove and handle the blade when removing it for cleaning. Thank you all.
  9. hooked on smoke

    Just a thought

  10. hooked on smoke

    Ghost pepper plant advice.

    Hi all, I could use some support. I have a ghost pepper plant several years old, (photos attached). The peppers are now very small and there are literally, hundreds of buds on it. Should I cut the plant back to put more energy into producing, "normal" sized peppers. I could really use some...
  11. hooked on smoke

    Epic jerky fail

    Greetings, Tried another batch of jerky and totally bombed out. I had followed the same prep as my last two runs, which turned out pretty good. The main difference is that I, 1) forgot to fill the water pan. Does jerky really need the moisture???? 2) forgot to spray my SS trays. This run...
  12. hooked on smoke

    Bacon slicer

    Hi, I'll be starting my first bacon project tomorrow and was wondering if someone out there can recommend a slicer. Nothing too expensive but decent quality that will last. I'm sure there are different features and such. Again I am new at this so I could use all the help I can get. I have not...
  13. hooked on smoke

    Help with first time bacon.

    Greeting's, I decided to give home made bacon a try and could use some guidance. I am thinking about the dry cured method. I'm unclear on the whole percentage calculations. Do I weigh the pork belly the multiply the weight by the suggested percentages, 1.5% salt, and so on? I am not too...
  14. hooked on smoke

    Fireboard to Masterbuilt cable

    Hello, Time to jump ship on the frustrating OEM control on my MB Gravity 800 and get a Fireboard. I could use some help locating a cable for the connection between the two. Thanks in advance.
  15. hooked on smoke

    One for the hot pepper pro's

    Greetings, I am in search of something I can do with the small harvest of Habenero,Ghost and Carolina Reaper peppers. My plants have quite a few more peppers but I'm wondering if it's cooling down too much for them to ripen here in Southern California. The picture shows what i have to work with...
  16. hooked on smoke

    Is it possible I over stepped?

    I think I may have been ghosted and am wondering why. Be honest with me if I have done something wrong. TulsaJeff, ??
  17. hooked on smoke

    Pepper dropping all blossoms

    I'm really new to growing peppers. The wife and I have gone through, Habenero, Chocolate Habenero, Ghost and other pepper plants with very poor results. We purchased plants from, the orange box store as well as a local hi end nursery. The plants bud but the buds all fall off. What is happening...
  18. hooked on smoke

    Beef jerky advice

    I purchased a decent piece of London broil and am looking for a dry brine/cure recipe. I would like a pre mixed, seasoning/cure but a good do it yourself recipe would be great as well. I have pink salt and some seasonings in my pantry. OR, would a wet brine/cure be better? I'm on the fence here...
  19. hooked on smoke

    New Sponsor

    Hi all, I'm not sure how to approach this but I wanted to ask how a company can become a sponsor of the Smoking Meat Forums? My apologies if this is the wrong forum and if this is over stepping. Be easy on me.
  20. hooked on smoke

    Bone in turkey breast lunch meat.

    Hi all, I have a 6.68lb bone in turkey breast and would like to try brining/curing it for lunch meat. Would this breast be a candidate for that? Looks like it may have solution add already. ??? Any recipes and advice would be appreciated. Thanks in advance.
Top Bottom
Back
Clicky