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  1. doug56

    can you reuse brine/cure

    Was I short on brine using only 5 gallons on one hunderd pound of turkey? Had lots of room with everything flaoting. 
  2. doug56

    can you reuse brine/cure

    Thats what I thought but was hoping that I could get two to three week or 200 lbs of meat thru one batch of brine. I hate to waste anything, so I thought I would ask. Thanks for all your help. Doug
  3. doug56

    can you reuse brine/cure

    Well I did it again, a Black Friday deal at our local Target store had fresh whole turkeys for 39 cents a pound so I bought 8, 11 pound birds. On Saturday AM I skinned and and put them in a brine with 1 tbsp of cure per gallon of water with 1/3 cup salt and 1 1/2 cup sugar sub and 1/2 cup maple...
  4. doug56

    pork ribs - fall off the bone or leave it with a bite to it?

    They got to have a bite to them! I do not like it when all the meat slides off in one bite.
  5. doug56

    Smoke signals from MN

    I order 100 at a time from Butcher Packer http://www.butcher-packer.com/index.php?main_page=product_info&cPath=22_78&products_id=228 Plymouth is about 10 minutes west of St. Louis Park.
  6. doug56

    Naked Dixee Chicks at Corn Cob City!

    Nice looking birds! I was wondering what temp did you run your smokehouse at and what was the IT of the bird when you pulled them. That is some nice smoke from the AMAZEN pellet smoker to fill that big smoker of yours.
  7. doug56

    Smoke signals from MN

    I'm glad I found you all, you all are true gentleman and ladies. The kind word of encouragement you share with others is so cool. I got my kids and their friends hook on outdoor cooking with mac and cheese on the grill. Nothing special but it was baked on my old 22" weber, but everyone loved...
  8. doug56

    Smoke signals from MN

    In a cloud of smoke.  
  9. doug56

    Smoke signals from MN

    Thanks Roller the rig it is made from old boards from my deck, 1X6 cedar. I ran the board thru a planer and then cut a tongue and groove into it. As far as using it well, I have to eat my own mistakes so I try to learn from them. This a great fourm and glad I found it, I want to check out some...
  10. doug56

    Smoke signals from MN

    out of the smoke and on the plate, time for cool down then into the fridge.
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  12. doug56

    Bread and Rolls

    Nice looking bread! I like to use my smoker for proofing bread, low and slow, let it rise and then in the oven.
  13. doug56

    Smoke signals from MN

    I want to say hello to the all on the list. I have visited this forum several time over the past few months and now it is time to introduce myself and my smoker. My name is Doug and I live in Plymouth, MN, I have smoked meat and fish for years and never new so many others loved to do the same...
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