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  1. ffmedic56

    How long

    I have a BBB curing in the fridge. I used TQ and granulated maple sugar, then vacum sealed it. I usually leave it 10-11 days, but due to work it has been much longer. How many days curing is still safe to smoke and eat.
  2. ffmedic56

    Question about my Maverick

    In boiling water the temp varies from 237-255, room temp out of the box reads 194, cold atp water reads 184. Called Maverick left a message.
  3. ffmedic56

    Question about my Maverick

    i recently picked up a Maverick remote thermometer. I have used it 3 times once on BBB, once on fatties and just yesterday on some sausage. It has been flawless until today. I am smoking a whole chicken and the "food" temp is reading anywhere from 135-150 and the bird is fresh out of the fridge...
  4. ffmedic56

    First go at Andouille

    Found the recipe from a link I found here http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
  5. ffmedic56

    First go at Andouille

    Hey everyone, had my first go at Adouille. Ground, mixed and stuffed it yesterday, smoked it today and I think it came out great. One question, does it make a difference if you grind the meat then mix the seasoning, or put it all together and grind it to mix it. I did the later and as I said it...
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    Andouille 1.jpg

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    Andouille 3.jpg

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    Andouille 3.jpg

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    Andouille 1.jpg

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    Andouille 1.jpg

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    Andouille 3.jpg

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  12. ffmedic56

    1st fattie

    Yea made three at FD today, they were a hit, not to much conversation at the dinner table, to busy eating.
  13. ffmedic56

    1st fattie

    Love at first taste!!!
  14. ffmedic56

    1st BBB

    1st go at BBB. Cured with TQ and brown sugar for 10 days. I smoked it over Hickery, and brought it up slowly, started at 130, went up 10-15 degrees every hour up to 200 and held it until 160 internal. Making Bearcarvers pepperoni today, cant wait to taste that.
  15. BBB #1 1.jpg

    BBB #1 1.jpg

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    BBB #1.jpg

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  17. ffmedic56

    1st fattie

    So here it is folks, my first Fattie. Stuffed with Buffalo Chicken, smoked with maple at 275 to internal of 160. Wont be my last.
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    Fattie #1.jpg

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  19. ffmedic56

    BBB like ham

    I working on my 1st BBB. I used 1 tbs TQ per lb and a salt brown sugar mix. I have already learned that I used to much salt, oops live and learn. I have done 3 1 hour soaks in ice water and the saltyness is much better. It cured in my frig for 10 days, I did a fry test and found it to be more...
  20. ffmedic56

    Instacure #1 for a Fattie

    I have read on other sites that people are using a cure when they smoke thier fatties. Is this needed? I would think cooking at a temp of 275 it would not be a concern.
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