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  1. tink3872

    season greetings

    Wishing everyone a very merry Christmas and a happier New Year...
  2. tink3872

    making bacon

    A couple weeks ago I posted a thread about making up some bacon using Pop's Wet cure for the brine. Here are the pictures I should have posted along with the thread. The bottom picture is the pork belly all brined and ready to go in my MES 40 smoker to get a good dose of Hickory smoke. The...
  3. tink3872

    Makin bacon

    I will post some pictures of the pork belly before i put them bad boyz in the smoker. I forgot to do this before starting to brine them. Sorry guys, what do you expect from a 68 year old? Now we will have to wait till they get ready for smoking.
  4. tink3872

    makin bacon

    Just got 25 pounds of pork belly from local distributor the other day. Today I mixed up some of POPS wet cure brine recipe and put them bad boys down in a big stainless steel pot. I let them cure in the brine for 14 days, take them out, rinse and pat dry. That is one of the hardest thing to do...
  5. tink3872

    Holliday wishes

    Wishing everybody on Smoking Meat a Happy thanksgiving and a very Merry Christmas.
  6. tink3872

    beef sticks

    They look good Rich, aka Meat Mopper. I will have to try these as I have tried your snack sticks. Thanks for the recipe.
  7. tink3872

    snack sticks

    To everyone that is looking for the snack stick recipe that I posted earlier Big W. aka fire starter posted the website you can download. I will put up the website also. https://www.smokingmeatforums.com/thread/finally-got-a-snack-stick-recipe-that-i-love.154695 hope Big W.'s and this will help...
  8. tink3872

    Finally got a snack stick I love.

    Decided to make some snack sticks the other day using the recipe that Meat Mopper uses. Damn that is good. Here are some pics if I can remember how i did it last time All mixed up ready to put in my L.E.M 5 pound stuffer. I use 21 mm colagen casings. all stuffed and ready to go into my M.E.S...
  9. tink3872

    Making bacon

    Just done up a batch of pork belly in my Masterbuilt. Had no problem with it. Have cold smoke unit for it that I got out of Amazon for 50.00 bucks, works great for cold smoking cheese or anything you have to cold smoke. I forgot to mention it was 23 pounds of pork belly. That is a hell of a lot...
  10. tink3872

    Thanks

    I am a retired truck driver. I am from a little town in Pa. Called Liberty. I have used your recipes posted by other members. Enjoy the recipes very much. I use a Masterbuilt 40 inch electric smoker.
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