Search results for query: *

Can you cold smoke in the master built electric smoker with just the chip tray that comes with it?

That makes since with the water the meat had been on good ice for a day and was left to drain but has never made a difference with my deer sausage

Why did it fry up white looking

anyone have or no of a good pig butchering video?

Well I figured out how to post a profile picture. Thanks now to see if I can post some pictures on the fourm

how do I post pictures I can not get them to load

pulled my bbb out of the smoker at internal temperature of 130 should I have went a little higher with the temperature

what temperature do y’all hot smoke bbb?

what do y’all prefer wood chips or pellets for the most smoke?

It is my first time trying to cure any meats

Thanks man I’m sure I’ll be able to tell if it’s cured I’m gonna do the fry test I could have picked a better time to do this I started Canadian bacon and dried beef last Saturday in the fridge curing going to pull that out and smoke it Monday I know I got that right and I will post pictures man...

No problem sonny that’s my dads name I had my guts pulled on enough Wednesday glad it was my leg you were pulling

I want to fry it after it’s smoked what temp should I get it to if it’s not cured correctly

Yeah I just went back and read my post I meant after ten days in the fridge then smoke until It reaches 160 degrees

The pain meds are down the drain and I did make sure the meat went in the fridge haha been in a fog since Wednesday night if it doesn’t work I’ll try again probably just second guessing myself

I did on the bag I no I was short on

Just had surgery Wednesday and my head a little blurry still from the pain meds dang it I hope I didn’t mess it up if I bring the internal temperature up to 160 will it still be good in ten days when I get it out of the fridge

Started bbb yesterday and I just realized that I didn’t put enough Morton’s Tq on two pieces but not sure now what should I do

No they are more like cartilage