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  1. stoner86

    Goose pastrami

    End of the season had a few goose breasts left over so I thought I would give goose pastrami a try. Did some research and decided on dry rub: Kosher salt Pink salt Fresh thyme Celery seed Caraway seed Sugar Black pepper Chili powder Breasts were rubbed and placed in bag and vaccumed sealed...
  2. stoner86

    Test

  3. stoner86

    First time ham

    Hello all,  thought I would share my experience brining/smoking my first fresh ham.  After butchering a whole pig for a friend he gave me a whole fresh ham weighing 22 lbs.  After some browsing through the forum I decided to use Pops6297 curing brine which I modified a little bit and also take...
  4. stoner86

    NEWBIE FROM NEW YORK

    I am fairly new to the smoking world.  About two years ago i got a Bradley smoker from a family member and never knew much about the whole process.  I am becoming more interested in smoking after trying it occasionally in the past few years on different types of meats and seafood.  I am an...
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