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  1. jdboes

    cure number 1 question

    WOW! Thanks for the catch DiggingDogFarm! I will remember that for sausage or dry brine.  I think for this initial try at buckboard bacon I am gong to try the brine Pops6927 had posted that everyone seems to recommend. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
  2. jdboes

    cure number 1 question

    Thank you!  
  3. cure number 1 question

    cure number 1 question

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  4. jdboes

    cure number 1 question

    While looking locally for pink salt or cure #1 as I have seen it called on here I believe I can across this (see picture) is it the same thing? I am looking to make some buckboard bacon and would like to use the wet brine that I have read people using. Thanks for the help!
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    image.jpg

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    image.jpg

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  7. jdboes

    Apple Smoked Apple Dumplin' on the drum

    I want to try this and am wondering what temp you smoked them at cowgirl?  My neighbor has been loading me up with apples from his apple tree that went nuts this year!
  8. jdboes

    Homemade Corned Beef & Pastrami

    I am wanting to try this as well but I have a question.  If a buy a full brisket do you just use the flat portion of it for corned beef or will the thicker end work as well?  Or would people recoment just buying a flat from the butcher?  Thank you for the advice.
  9. jdboes

    Johnsonville Italian hot and mild smoke (qview)

    It took about 4 hours for the last little bit I bumped up the temp to 250F.  I took the IT up to 170F I want to be able to take them out of the fridge slice and eat them as is.  I also did not puncture the sausage skins because I had read in other posts that it could dry out the meat.  They look...
  10. IMG_1990.jpg

    IMG_1990.jpg

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  11. Johnsonville Italian hot and mild smoke (qview)

    Johnsonville Italian hot and mild smoke (qview)

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  12. jdboes

    Johnsonville Italian hot and mild smoke (qview)

    I was craving some smoke sausage and after some reasearch in other threads I decided to smoke some store bought itilian. Smoking at 230F with water in the water pan. They are currently in the smoker taking in all the goodness hickory smoke has to offer upload more photos as the smoke goes on
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    IMG_1989.jpg

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    IMG_1988.jpg

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  15. jdboes

    Jeff's New Book is Available

    Just ordered myself a fathers day present!
  16. jdboes

    Smoked Lamb Shanks

    Thanks for the how-to I will be attempting it this weekend.
  17. jdboes

    Smoked Trout-Q View!

    Those look great. What temp did you smoke them at?
  18. jdboes

    Pastrami (with Q-View)

    Looks awesome.  On my list to try this weekend! Thanks for the how to!
  19. jdboes

    I am now hooked on Fatties (Q-View)

    After seeing a few of these on the forum I decided it was time to give one a shot. Holy Cow MIND BLOWN! I started with a one pound chub of Jimmy Dean sausage rolled it out and added marinara, mozzarella, and pepperoni.  It turned out great and didn't last very long.  I have come up...
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    IMG_0860.jpg

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