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  1. twinfallsid

    Lucky Larry

    Here is my next Smoker Arts project. This is Lucky Larry the Llama: :: :: :: Most of 3-year old Larry is slated to become 80/20 burger.  I'm having the best parts cut as 1.5 inch steaks, everything else is for burger or stew. I'll start to learn about sausages and see what can be done...
  2. twinfallsid

    Ice in the Smoker?

    This Sunday I'm going to smoke some bacon that is almost finished curing.  Its still kind of hot outside, I'm worried the smoker will get up to 105F real quick and the electric smoke box will be turned off too soon by the thermostat. I was thinking of putting a couple blocks of ice in a pan to...
  3. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    For presents last Christmas I made 45 pounds of belly bacon using Montreal Steak Seasoning (MSS) as the primary flavor component.  Everyone who got some really enjoyed it; some said it was the best bacon they ever had.  The thread for that smoke is here...
  4. twinfallsid

    Smoked Leg of Hogget

    A few months ago I put an ad up on the local craigslist, looking to buy an older lamb for butcher.  I was tired of buying scrawny little lambs.  I ended up getting one about 15 months old.  Here is a pic of the little darling, before his visit to the abattoir and the freezer. Anyway our...
  5. twinfallsid

    45 lbs is 5 Bellies

    For the last 12 days, my fridge smells like Montreal Steak Seasoning (MSS).  The 5 bellies have been curing in white kitchen trash bags.  I used only pink salt and MSS for the cure.  There is no sugar on this bacon. I turned over each slab every day, and altered the order of the stacking...
  6. twinfallsid

    4 Bacon Flavors

    My buddy brought over some parts of the hog he had butchered, four shoulder roasts and two bellies.  I hung the shoulders in the smoker at 0-dark-30 this morning, after rubbing them with black pepper and garlic salt . . . . A few hours later I started in on the bellies with these spice...
  7. twinfallsid

    Making Bacon with no sugar or any other sweetener

    Are there any recipes on here for smoking bacon that does not use any sugar or sweetener? The last batch I made used sugar and it was really easy to burn the bacon in the frying pan.
  8. twinfallsid

    Montreal Steak Seasoning ??

    Has anyone made bacon using Montreal Steak Seasoning as the primary flavor ingredient in the cure? I made bacon with brown sugar in the cure and it burns when you fry it.  Next time, no sugar.
  9. twinfallsid

    Photo of My Horizontal Barrel BBQ, from Orbit

    I google'd my house address and switched to the satellite view.  The new pic is one level higher resolution, just enough to see my BBQ from orbit. Check it out, its the black square at the end of the red line: Here is the close-up:
  10. twinfallsid

    This Week's Project:::: Now Bacon!

    I started this week's smoker project today with $100.  Here is my smoker's next victim, Porkula: This fine Hampshire hog will donate 1/2 of herself to the smoker arts, and other culinary arts at my place. This evening, its back to the butcher to pick up the liver and heart, the rest will be...
  11. twinfallsid

    Half Hog - How to Cut??

    A local farmer put an ad on craigslist for a few Hampshire hogs.  I called him and asked if anyone else was inquiring about getting only 1/2.  He said he would split the one he and his wife were going to keep. So now I've got a 1/2 hog in the pipeline. Farmer said the hog should dress out to...
  12. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    I put 10 pork shoulder butts in at 4pm. The rub was 4 lbs of dark brown sugar (9 cups) 4-1/2 cups of kosher salt 1/2 cup ground black pepper 1/4 cup garlic powder Mixed thourouly Rubbed it on all the meat surfaces, and wiped off excess. The temp is running between 188 to 195 I started using...
  13. twinfallsid

    Smoking Pork at 190F to 195F ???

    I've got a really big party coming up on the 9th. I need to decide if I'll smoke 120 pounds, or 180 pounds of bone-in pork shoulder (butt). Does anyone have experience at smoking a lot of pork at just under 200F? Don't ask why, its complicated. But it looks like the highest temp I'm going to...
  14. twinfallsid

    How would you smoke Orca?

    I hear there might be a few tons of whale meat available soon in Florida. How would you guys suggest smoking a 20 lb chunk of orca?
  15. twinfallsid

    Spareribs ??

    Has anyone used spareribs to make slabs of bacon? The St. Louis style are on sale for Superbowl here, $1.39 / lb. .
  16. twinfallsid

    Smoked Pot Roast

    Get a large chuck roast and rub it all over with olive oil, sprinkle with garlic salt and black pepper. Pre-heat your oven to 450F, let it get up to temp, then turn it down to 350F. Put the roast on a rack in a pan and put it in the oven for 30-40 minutes. The olive oil will air-fry and sear...
  17. twinfallsid

    No Refrigeration?

    Can some experienced Baconeers tell what they know about the keeping qualities of the bacon being made here? My local abattoir will sell a 50 lb case of bellies to me for $2.69/lb. They won't break a case, so the ol' Apex Apparatus is going to make a lot of bacon. My folks and some friends...
  18. twinfallsid

    Roasted Split-Breast Turkey

    I decided to cook indoors today, I prefer oven-roasted turkey to smoked. This recipe and technique can also be used in a smoke oven for smoke-roasted turkey. First, get out your gi-normous cast iron frying pan. Then coarsely chop 3 medium to large onions. Pile up in the center of the pan...
  19. twinfallsid

    Venison Jerky Today

    My buddy gave me a lot of venison and asked for jerky. So today I'm using the ol' Apex Apparatus to make deer jerky. See: http://www.smokingmeatforums.com/for...537#post368537 I sliced and then marinated the meat for about 30 hours. I like putting the plastic bag of jerky mix in an ice...
  20. twinfallsid

    Making Jerky in 1980, photos

    I was going through the box of old photos and found these, for the scanner. So you want to make some jerky? I started making jerky around 1980. The first thing you gotta do is get some beef. A lot of beef. I've found this method works well: Field-stripping a beef animal isn't any more...
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