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  1. M

    Vegetarian…

    Could do a smoked Mac n' Cheese.
  2. M

    I hate this freaking website

    I came here to figure out what to do with brisket. 2 smokers, an air fryer, and a sous vide later, I'm still here..... Not to mention the vac sealer, meat slicer and several varieties of temp probes.....
  3. M

    First SV chucky

    This is why I bought mine. Saw all the pictures on here and just had to have one.
  4. M

    First SV chucky

    Thanks fat old guy. And thank you for the like.
  5. M

    First SV chucky

    Thank you. And thanks for the like.
  6. M

    First SV chucky

    Thank you for the like crazymoon.
  7. M

    First SV chucky

    Thanks for the like secondhandsmoker. Dirtsailor2003, I may try a hot and fast next time. Thanks for the info.
  8. M

    First SV chucky

    After reading all the reviews on Bear's 50 hour chucky, I thought it would be a good 1st SV. Unfortunately I only had 44 hours, but it still came out great and i will do it again (and go the full 50). Ran at 140 because the hubby is picky about red meat. After this he has agreed to let me do...
  9. M

    First wet cured bacon (aka Pops Cure)

    I don't season at all. I am allergic to many seasonings so I only use the salt. Sorry
  10. M

    First attempt at loin "ham"

    Wanted to make my own ham so I know what's in it (Food allergies). Cut off about 3 lbs from a loin I had in the freezer. Figured didn't want to make a lot incase it turned out bad. which is also why I used loin instead of a leg or butt which would have been a lot bigger. Cured using pop's...
  11. M

    First wet cured bacon (aka Pops Cure)

    Why ruin bacon with vegetables? just eat a nice bacon sammich :emoji_laughing: Thanks! I am looking into it for my next batch Thank you. Definitely fun to do.
  12. M

    First wet cured bacon (aka Pops Cure)

    Thanks all! Yeah I love using Pop's Cure, it just makes it so easy. I haven't tried bear's method yet I may have to do that next time. Definately have some sammies coming up.
  13. M

    First wet cured bacon (aka Pops Cure)

    This is my first time doing WET cure on bacon. IT came out beautiful. Salt content on the test fry was excellent. I cured for 10 days, rested for 2 days. Smoked for 7 hours with maple to an IT of 150. Rested another 2 days, then froze for 2 hours (to make slicing easier) This is after the...
  14. M

    GIVEAWAY for Inkbird Wifi Sous vide Cookers ISV-100W

    Count me in please. Would love to have one of these. Thanks for the opportunity.
  15. M

    New member

    Welcome from Texas! Make sure you post more pics so we can see the finished result. we LOVE pics!!
  16. M

    New to the world of Smoking......

    Welcome from another Texan! This place is great for info, help, and just to show off and brag about your food.
  17. M

    CenTex Smokers (Austin and Surounding Areas)

    Thanks Robert, I did look at those links and it looked like a great time had by all (with some great Q of course!!). Hopefully we will all be able to have another event at some point.
  18. M

    1/16 thin sliced jerky examples?

    I make paper thin jerky all the time (in my dehydrator not smoker). I prefer it since it has almost a potato chip like "crunch" to it. I slice it on 2 on my Chef's Choice meat slicer, and lay it out on the dehydrator trays, no seasoning, no curing (I have food allergies). I dehydrate at the...
  19. M

    CenTex Smokers (Austin and Surounding Areas)

    Hi guys, Kinda new to smoking, been on the forums for a bit, but oddly enough never scrolled all the way down the page to social groups section. Figured i'd say hello to my fellow Central texans. I'm in Pflugerville. Meggen
  20. M

    New to smoking have no idea

    Welcome from TX!
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