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Smoked bacon wrapped whitetail backstraps.
Looks awesome! I did a back strap fatty tonight. Stuffed with onions, sharp cheddar cheese, peppers and of course Jeff’s original rub! Turned out great. Good job and congrats to your boy! -
Pre heating MES 30
I don’t see anything wrong with it but I’ll mention that I don’t put cold meat in the smoker. Many members on here suggest letting your meat sit out until close to room temperature. I do that also. Helps prevent that “sudden temperature drop”. Just my 2 cents.- joel11230
- Post #6
- Forum: Electric Smokers
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Greetings from Kansas!
Hello, from Kansas also. Southwest. If you haven’t tried Jeff’s bbq rubs and sauce you’ve got to! I finally bought the recipes( 30% off right now making it $13.27). Mixed up Jeff’s original rub today and it is very good. -
Help, cure quantitys and #1 cure
I'm just adding to this thread because I don't know how to start a new one. I dry cured another 10 lb ham for 20 days. Made sure to stuff enough down around the bone. I then smoked it to an internal temp of 152. The outside turned out tough and had to be trimmed off. Other than that it tasted... -
Help, cure quantitys and #1 cure
Thanks again Dave, I cured my ham and smoked it yesterday. It absolutely smells delicious!! Can't wait to dig in! -
Bacon Safe to Eat After Cooling in Oven All Night
I would eat it- joel11230
- Post #2
- Forum: Hot Smoked Bacon
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Making own lumpwood charcoal
I've done a few batches of pecan and it has turned out nice and I've cooked with it. Only thing the gases off mine have never caught fire and I'm not sure why it hasn't.- joel11230
- Post #10
- Forum: Woods for Smoking
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Help, cure quantitys and #1 cure
just a little of what I received. Hey, might give some to the kids for Christmas, already wrapped! -
Help, cure quantitys and #1 cure
thank you, frying up some of the fresh cured bacon now. I will definitely look at what you sent. Joel -
Help, cure quantitys and #1 cure
- joel11230
- Album
- Comments: 0
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Help, cure quantitys and #1 cure
Ok, it's been a while and I can't figure this forum out, lol. Anyway, I recently purchased a 4H quality pig and had it butchered by a well know processor. I purposely asked for the hams green. Had them cut in half. I had my sausage seasoned and cured as well as my bacon. Now I wish I would of... -
Why Cook after Curing?
I've got a curing question also. I've noticed after making (curing) snack sticks and jerky that if I put in a container with a lid that after several days I start to see some tiny mild spots. Why does it do that? I use the Hi mountain seasoning kits. Thank you , Joel -
Worth the Money?
Yea it's been really hot. Floating anywhere between 98, 99 up to 108- joel11230
- Post #19
- Forum: Blowing Smoke Around the Smoker.
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Worth the Money?
We took a 30 oz yeti and a 30 oz ozark trail (from Walmart, filled them both up with ice. They sat out in our shop all day then inside a pickup the rest of the day and through the night with the windows up ( and temperature here in southwest Kansas is between omg and wtf!). Both cups were new...- joel11230
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Bark or no bark?
Sorry guys, had an early job call in for this morning. Thank you for the replys. I personally don't think it matters too much but I am no expert by any means. And I've only used pecan for the cook as I haven't found anything else in my area yet.- joel11230
- Post #8
- Forum: Woods for Smoking
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Bark or no bark?
When you smoke (or cook) with wood do you remove the bark? I've heard different things but want to know from you all. Thank you, Joel- joel11230
- Thread
- Replies: 7
- Forum: Woods for Smoking
