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  1. matcartier

    Want to do first time jerky

    id love to post a photo but I don't know how to make that happen here.... if you google "cabella's jerky slicer" it seems to be the first thing that shows up.
  2. matcartier

    Want to do first time jerky

    A little late to the game here but I've made hundreds of pounds of jerky from London broil. It has been my go to cut for almost a decade. I used to dry it in my electric smoker on one of the lowest heat settings with no smoke. Couple years back I bought a 12 tray (I think) Cabella's dehydrator...
  3. matcartier

    Need advice on smoking ham!

    i did one of these last year... no seasoning, just cure and smoke... was very happy with the results but will certainly try new things for the next one. here is the link... First Ham
  4. matcartier

    First Ham

    sorry it took so long.... but yes I injected it quite a bit... Pops Brine has a pretty good tutorial on how to properly cure it.
  5. matcartier

    Pork Butt... maybe

    Thawed this out over the weekend... not really sure if its a butt or a shoulder but im going to pretend its a butt and smoke it for pulled pork. Will update as I go...
  6. matcartier

    First Ham

  7. matcartier

    First Ham

    looks ok
  8. matcartier

    First Ham

    pulled at 150
  9. matcartier

    First Ham

    it's at 135* right now. Ive seen different temp numbers for this... Ive seen as high as 160 and as low as 135... the pig was from a farm that does pig roasts.... they had to offload a bunch of them. im not sure if this is a "commercial" pig or not. The commercial ones seen to have a lower cook...
  10. matcartier

    First Ham

    It was 16.5 before I trimmed the skin and a good amount of fat off... probably took off 2-3 lbs of fat/ skin... gonna save that for later...
  11. matcartier

    First Ham

    I'm worried that I may have left too much fat on it.
  12. matcartier

    First Ham

    thus is it currently
  13. matcartier

    First Ham

    using chips... im doing 225 until 155 IT. however long it takes. th vents on this thing are showing TBS.
  14. matcartier

    First Ham

    ive got apple and pecan... about 70-30 mix
  15. matcartier

    First Ham

    its already on the smoke... I use a char broil electric... not the greatest but it works... ill go in with some paper towels and pat it down..
  16. matcartier

    First Ham

    After 28 days in pops brine its time to smoke.... its my first cure and my first ham.... we'll see how this goes...
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