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    What should I do? First time smoking and no probe!

    Grab an instant read therm such as a ThermoPro. Several versions, mine was about $22. Very handy for steaks and chicken. Will work as a probe for tenderness and also tell you the temp.
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    The Wait Is Over !!!

    Awesome!
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    Corned beef brine help.

    I'll give this a bump so some more knowledgeable folks might see it. The American standards permit 156 parts per million (ppm) of sodium nitrite. There is something known as a "Hot Brine" where meat cures quickly and you only cure for a couple days. So this might be what you have. I think...
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    Should I smoke a while Chicken?

    I'd follow the above advice with spatchcock chicken. Beer can does not do much and it is always a bit difficult to get them to stand up and messy clean up. You could go with Jerk, Cornell (Firehouse), Greek and it would all be tasty.
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    Advice on upgrading my cold smoking

    I do not have experience with those smokers but I do know cold smoking is difficult when it is warm out. You best bet will be using dust in a tray with no other heat source at night when temps are 50-60ish. When it is 100 degrees outside and your smoker is black and in the sun...it is...
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    Overnight Smoking Times with Smaller Cuts

    Start it in the a.m. will be the best plan. Be more specific on the cut and you'll get better advice.
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    Famous Dave's Hot Links

    Our local Dave's serves Jalapeno Cheddar Links. Love the Catfish Fingers also.
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    Famous Dave's Hot Links

    Seems like every region of the country has there own twist to hot links. Here is a sausage forum if you want to try making your own. There has been several discussions lately about the base recipe or country where the links originated. https://www.smokingmeatforums.com/forums/sausage.130/
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    Looking for a new toaster oven

    We have a Ninja SP351. I think they are the handiest things. Heats up much faster than the oven.
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    First time Jerky

    That is the cure amount I use. Slice you meat when it is still partially frozen against the grain. Soak in marinade for several hours or over night. Last batch I smoked for about 4 hours and had a few thicker pieces that I put in the oven to dehydrate. It it hard to REALLY mess up jerky...
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    First time Jerky

    Dales Low sodium is good. Teriyaki profile is also tasty. So many flavors. Do you have cure #1, smoker or just oven/dehydrator? So many options and difficult to mess up. I do like a couple hrs of smoke.
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    Be gentile, I'm a virgin... at dry curing and makin' bacon

    Mild...as in it needs more smoke? If so, throw it back on the cold smoke for a few hrs.
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    Coffee Grinder To Make Pellet Dust

    I'll add that I dry my dust outside on the gasser. Takes a couple hrs but does not smell up the house with wet wood smell. A small bucket full of pellets creates more dust than I can use in a while.
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    Homemade Pastrami - first time attempting to make it

    Awesome. Did you start with store bought corned beef?
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    Smoking Cheese

    Why the hot smoke?
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    An old friend passed away but I may have found a new/er friend!

    A bit dramatic...your friend just moved. He might be back. Swing by Ace and try some B&B :emoji_laughing:
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    High-end pellet grill rec?

    Welcome. You have a very good start to your list. I might add Yoder as another USA made choice. Shipping is pricey for smokers so hopefully there is a dealer near you. I wouldn't worry too much about cold smoke. Throw in a pellet tube or tray and you'll be set.
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    Double Cold Smoked Pork Bellies

    Looking good. So you soaked in water after curing to remove some salt?
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    Low sodium bacon

    Typo? Was cure #1 actually .25%??? I cure bacon for around 14 days.
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    Bout time I re-introduced myself

    Welcome back! I've enjoyed your recent posts especially about cast iron. Looking forward to future posts.
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