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    Bacon question

    Thanks for the feedback everyone. Ended up playing it safe with the freezing temps overnight and just pulled it after 10 hours. Into the fridge for a rest for 2-3 days. This will be my first time doing the rest. The past few times I didnt have the patience to wait any longer before slicing. I...
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    Bacon question

    Hey all, Quick question on some bacon I have going. First, a little info on what I’ve got going. I have 2, 6ish lb slabs of belly bacon that I started at 12:30pm. Smoker has been been around 70-80 degrees for this cook with a blend of maple/cherry/hickory dust in the amnps. This is from 5...
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    Hi Mountain Jerky Blends

    I’ve been using these for quite some time now. I like to use the hunters and then mix in some additional spices to their mixture. You could add sugar that way. As long as you keep the cure/seasoning ratio the same as the directions say you can pretty much do whatever you want. There is some...
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    Beef jerky

    I like to use top round for my meat. You can either pick up a nice size chunk at your local grocery store and partially freeze it to firm it up and then slice. If you have a local butcher, it might be worth a giving them a call and ask if they would be able to slice top round for you. If I am in...
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    Propane smoker not getting to temp

    Ended up cleaning the burner, taking apart the fittings around the needle valve and reset the regulator. It went up to 240 for the smoke which worked well enough. (Turkey turned out fantastic) But still not getting up there like it used too. Maybe the regulator is stuck partially closed...
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    Propane smoker not getting to temp

    I turn on in that order. Sometimes I’ll turn off the needle first, sometimes I’ll just do the tank first. I’ll bleed the lines when I start it up tomorrow after cleaning and resetting the regulator. Hopefully that does the trick
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    Propane smoker not getting to temp

    Thanks for the link Dave!
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    Propane smoker not getting to temp

    I didn’t know that was possible. Thanks for the info. I feel like that’s most likely the case. I’ll do that tomorrow. Have some family in for an early Thanksgiving and was planning on smoking the bird so hopefully that’s it!
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    Propane smoker not getting to temp

    Was a full tank to start this smoke.
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    Propane smoker not getting to temp

    Thanks! I was going to clean up the burner some tomorrow. Flame looks proper color and shape. Maybe a little smalle than I remember full bore being. Gas lines all look pretty good. I’ll take the pieces apart around the needle valve and see if anything got in there. In northern Illinois, it was...
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    Propane smoker not getting to temp

    Hey all, I have a propane, Great Outdoor Smokey Mountain (GOSM) and I can’t get it to go over 230 degrees. It’s been a while since I’ve cranked it full bore but I turned it all the way up this afternoon and cannot pass 230. Anybody have any ideas or have this happen to theirs? The only mods...
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    Shoe Leather Jerky

    I use top round, sliced with the grain for an easy tear. Throw it on the smoker for around an hour at 150. Then I finish it off in the dehydrator for a couple hours at 155. Ive found the dehydrator gives you the texture you are looking for.
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    First batch of jerky in awhile

    The little pieces defiantly last longer! Especially if your passing it around to friends. I don’t know what is about the big pieces though, I just love tearing into them!
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    First batch of jerky in awhile

    It's been awhile since I've done a batch of jerky and I'll be heading up to the lake for a few days so I figured it would be perfect to snack on while fishing. Was short on time so I grabbed 4ish pounds of sliced top round from our local butcher. Went simple with this one doctoring up a High...
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    Fish Rub?

    That’s crazy! Where are you shipping to? I get 2, 24 ounce containers off amazon for $35
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    Fish Rub?

    Second on the Paul Prudhommes Blackened Redfish Magic. I buy the 24oz containers off amazon. It’s great on any fish/seafood.
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    Smoked, Cured, Flank Steak

    Hey all, Was in my local butcher a few months back and saw they had smoked, cured flank steak. I couldn't resist so I picked some up and it was delicious. Needless to say, it disappeared quickly. Last week the grocery store had prime flank steak on sale so I picked up a 2lb piece and decided...
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    • Thread
    • beef flank steak
    • Replies: 3
    • Forum: Beef
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    fresh pork belly

    If you have a Farm and Fleet by you, the one by me carries it.
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    First Attempt At Sous Vide Pork Chops

    Looks great! I just tried those this week for the first time as well. I tossed in a half slice of homemade bacon on each side of the chop and it gave it a little smokey flavor.
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    Goose Pastrami

    I agree. Living in Illinois, all of the corn the wild life consumes now has really changed the taste. You can really taste the difference in venison from our area that grazes the corn fields all year vs. venison from up north or out west.
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