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  1. bixter1

    My Bacon making process - Smoking QView

    In continuation from my last thread. My wet cured bacon is all done (6 days), dried and ready to be smoked. I will used DeeJays method since Im using his recipe. I took a little piece off and cooked it to test for saltiness. It's not salty at all so Im good to go. If it was salty I would soak it...
  2. bixter1

    Butts and more Butts QView

    Putting down 4 butts. I brined them, dry rubbed them and through them in the smoker. I do 2 per tray and set them up like a tipi. I'lll let them smoke at 220 until the morning and if not done (most likely not) I will double wrap in foil and through them in the house oven (250) until the internal...
  3. bixter1

    First Brisket

    Im going to give brisket a try. Im going to use sumosmoke's wine marinade, sear it and then let it smoke at 220 for a loooonnng time. Im going to try to not mop it to see what I get. Im going to pull it out when it hits 200 degrees. Here it is after marinading and ready for searing It on fire...
  4. bixter1

    My Bacon making process QView #2 The Rub

    Continuing from My Bacon making process QView : I like to cut a chunk off to match the size of my deli slicer. The other bigger piece I leave as is and cut what I need to cut off before I slice. The little chunk left over is kept for cooking like soups or Dutchs Beans. First I cut a piece off...
  5. bixter1

    Salt types an measuring

    Salt is salt but the different types of salt are not the same by volume in "saltiness". Kosher salt is a bigger grain and has lots of air pockets in a Tbsp then does a small fine grain salt like pickling. This is important to remember if you're going to follow curing recipes which call for a...
  6. bixter1

    My Bacon making process QView

    I've been doing a bunch of bacon lately and the outcome has always been great. I want to return something to this awesome site so I decided to post how I do it from a fresh belly to freezing the sliced bacon. Maybe some pics of some awesome BLTs as well! Im going to post how I skin the belly and...
  7. bixter1

    Looking for a new Smoker

    The smoker I have now is terrible to say the least. Thin, leaky and rusty. When I think about it, I'm 2 out of those 3 myself . Anywho I need a real smoker. I really like wood burning so I'd like to find a decent smoker. Something that can put a couple of briskets or butts on without tending to...
  8. bixter1

    Philly Smoker

    I always liked smoking meat but this year really took off for me once I realized how much I love making homemade sausage. I've been doing buckboard bacon, lots of fish, Canadian bacon, kielbasa and soon a Ham. I really enjoy the whole process and the food has been turning out great. I have a...
  9. bixter1

    Wood smoking a cured ham

    I saw a bunch of posts on drying and smoking ham at low temps (120). I have a wood burning smoker and I don't think I can keep the temperature that low. I can probably get it around 140 but I haven't tried 120 yet. Also I have NO clue how I would dry a ham at 120 for 8 hours with no smoke. My...
  10. bixter1

    Does pink meat come from the cure or smoke?

    Im not sure where I messed up but the center of my butt (going for buckboard bacon) was not pink but pork like. I pumped some maple syrup into it and was thinking that could that have caused the cure to not penetrate and pink up the meat. I smoked it until it hit 170 so there is no undercooking...
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