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  1. atomic dog

    Unstuffed Smoked Beef Pepperoni Sticks with Qview

    You deserve credit for all the things you give to this community.  I was unaware you updated/upgraded your recipe.  So to be clear, I should try your bear loaf/mini loaf recipe to make the beef sticks? Have you ever tried to make a mild summer sausage?  Something like what I used to get from...
  2. atomic dog

    Unstuffed Smoked Beef Pepperoni Sticks with Qview

    Grocery store had 73/27 ground beef on sale for .99 cents per pound so I decided to give this recipe a go. Despite what seems like a small amount of seasoning these beef sticks have strong flavor!  But good flavor!  Like pepperoni -close enough to call it good.  They firm up very nicely, and...
  3. atomic dog

    First Batch of Cold Smoking Cheese

    Good times!  Always nice to get positive feedback for your hard work from diner guests.  What wood did you use to smoke the cheese?  
  4. atomic dog

    Pops6927's Wet Curing Brine

    Ohh OK. Thank you @Dr K So the effect is cure time, So that explains the long long cure times I experienced with my lower curing salt recipe.  I'm kind of agreeing with you that pops recipe is a no brainer and easy.  I have a couple half loins ironically, and am going to try pops.  I am curious...
  5. atomic dog

    Why Cook after Curing?

    Wade.  Wouldn't it be ideal to cold smoke it if the plan was to cook bacon in the pan afterwards?  I read people will smoke their bacon to ITs upwards of 140 to 160, but would that really be the bacon I am used to buying in the store?  Never made bacon (only ham/Can bacon) so I am curious.
  6. atomic dog

    Pickle Bucket???

    Wow great tip @DanQuixote  a cheap bucket and for charity -win/win.  I do want to add that my buddy uses pickle barrels and the smell never goes away even after years.  I think the smell does become embedded in the plastic.
  7. atomic dog

    HEB score

    ^ if I ever have a question about beef I am asking this man.  Sounds like he he believes there isn't much of a difference on average for that cut of meat.
  8. atomic dog

    2 Day Sale at Shoprite: Strip steaks and roasts. $2.99/#

    The price is unbeatable.  The lack of marble is typical of the Australian beef I have encountered.  I have found them to be hit or miss tender-wise, but generally good flavor wise.  I with I could score that deal here.
  9. atomic dog

    Oil-less turkey fryers - Pros? Cons?

    That looks darn good
  10. atomic dog

    Pops6927's Wet Curing Brine

    Wow you didn't read my questions very well and went off on some wild rant about the lethality of curing salt, which I am well aware of.   I use LESS prague powder than this recipe listed.  I was asking if anybody knew what I would experience with the higher amount listed here.  Again, I...
  11. atomic dog

    Pops6927's Wet Curing Brine

    I have been making enjoying smoked and occasional wet cured meat for years.  I think it was bearcarver that actually convinced me an electric smoker was the way to go years ago now.  I have been hooked ever since.  My wet curing is limited to a few chickens and pork loin on rare occasion...
  12. atomic dog

    Black Friday Smoker Deals?

    The Bass Pro smoker is not the bluetooth model.  The $199 special is a gen 2 with regular wireless remote.
  13. atomic dog

    smoking chicken legs and thighs

    For what it's worth this is how I do turkey/chicken thighs and legs... Brine with apple juice(or water), sugar and salt in a pot.  Enough to make the brine as salty as sea water and sweet enough to detect it as sweet and salty.  I add a pinch of allspice and ground clove -just a pinch and a bay...
  14. atomic dog

    Best smoker for 2 people

    There is just two of us and we have a MES 40.  Works great, and plenty of room if we have company over.
  15. atomic dog

    mes 30 even temps

    I use the simplest mod of all...a sheet of aluminum foil on the bottom rack, making sure it is tight to the right and rear. I figure it deflects some of the heat to the left side.  
  16. atomic dog

    Overnight smoke with an electric

    Set it and forget it.  Though 160 is a bit low for my tastes, I tend to smoke at 200 as I get better and cleaner smoke from the wood chips, along with hitting 185 internal when done.  You are looking at a good 13 to 15 hours.  Your MES will hold temp don't worry.
  17. atomic dog

    Strangest thing you have put in your smoker?

    That is awesome.  Smoked cheetos with photograpic evidence
  18. atomic dog

    Strangest thing you have put in your smoker?

    I knew it was coming.  At least that's out of the way now.
  19. atomic dog

    Strangest thing you have put in your smoker?

    I know some of you guys are quite adventurous.  Tell me what have you tried smoking. I smoked an ear of corn once.
  20. atomic dog

    Just un-boxed new MES 40...it's damaged!

    I would take the replacement door.  Not too difficult to swap out.  There are people on this board that would gladly take that old door off your hands
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