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  1. timmyk

    carrot fiber

    So I have heard a lot about carrot fiber. How do you use it in meat injections for brisket or any other muscle meat ? Do you just mix it in with your injection following the guide lines? Do you have to add more liquid to your injection? I guess in my head I see it turning my injections into a...
  2. timmyk

    Pops cure ?

    I have searched and can't find the thread that has to fridge temp range. I had my old fridge set, but it crapped out and I need to set my new fridge. I can not for the life of me remember the range the meat needs to held at. Thanks
  3. timmyk

    cured turkey

    My wife loves my smoked turkey. But it is just the two of us most of the time and that is a lot to eat. So my questions are. Can I cure a turkey ( plan on using pops brine cure ). If I do, what will it change?? ( I brine my turkey anyway with out the cureing salt. ) Also, how long with the shelf...
  4. timmyk

    how big a pig ????

    My smoker cook area is 24 x 48. Can any of you help me find guide lines or from past smokes how big of a hog I can fit on my smoker? I want to do it with no feet and no head. ( wife says she won't allow it with the head on ) and the no feet for room. Thanks for any help in advance. After seeing...
    • timmyk
    • Thread
    • Replies: 0
    • Forum: Pork
  5. timmyk

    bourbon sprits

    Hi everyone, 1st post and thanks for letting me be included !!!!! Just wondered if anyone has used bourbon to sprits. I know the alcohol will evaporate, just wondered about the flavor ? Does it add any ? Does it help with moisture ?? Thanks for any replies !!!!:grilling_smilie:
  6. timmyk

    hello from Iowa

    Hi everyone, I live in central Iowa, have a cutom made offset and have been smoking for a few years. But am far from a expert. I have learned a lot reading the forum. And hope to learn more and maybe be able to contribute to the forum.
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