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  1. wingrider

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    Daughter and I had to head back to Raleigh before anybody even had a chance to try these beans. Just wondered what people thought of them. We love them, but they're a bit different. Just wondered if anyone got around to trying them, and what you thought? Don't want to be bringing them again if a...
  2. wingrider

    Canadian Bacon - Disappointing Result

    Just to cure (no pun intended) up some confusion on my part, when I say 4" I'm talking about a rough diameter of the loin, though obviously loins aren't perfect circles. So at any point on the loin it's roughly two inches from the surface to the center. Is this how the rest of you are using the...
  3. wingrider

    Canadian Bacon - Disappointing Result

    For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe...
    • wingrider
    • Thread
    • brine canadian bacon curing ham pork loin
    • Replies: 9
    • Forum: Bacon
  4. wingrider

    Substitute For Camp Chef Pellets

    Just got a Woodwind so haven't tried many pellet brands yet. For anyone that likes the Camp Chef pellets you can get them for $12.99 for 20 lbs online at Sportsmen's Warehouse...
  5. wingrider

    Does this...

    Could ya be a little less enigmatic please for us relative newbies? Time, temperature, coating, did you brine, did you sear, etc. Thanks
  6. wingrider

    Are all pellets created equal?

    Todd - Sure appreciate both of your posts here. I've only had a MES 30 for many years, and produced some good stuff I think. I long ago got your regular A-maze-n and pretty much used it exclusively. A couple of years ago I move it from the MES into a mailbox feeding into the MES and that's my...
  7. wingrider

    Sous Vide Filet Migon

    My family had severe reservations about me having bought a sous vide cooker. I served them filet mignon with bernaise sauce the other night, end of argument. My son-in-law offered to buy the crab and asparagus needed to turn that into steak oscar next time. BTW: We all like it medium rare...
  8. wingrider

    5th Annual SMF Carolinas Smokers Gathering (May 13, 14 and 15, 2016) **PICS**

    Well now that makes more sense to me. I thought it was WAY to good for Hillshire Farms. I got the Hillshire Farms idea because when I searched the forum for Pork Shotz, the first link that shows up is one by you...
  9. wingrider

    5th Annual SMF Carolinas Smokers Gathering (May 13, 14 and 15, 2016) **PICS**

    Was absolutely wonderful! And thanks so much (and thanks to Todd also) for the gift of the tube smoker. Haven't had a chance to try it yet, but planning on getting it up and running very soon. So much good food I wouldn't know where to start, and wouldn't want to imply that what I don't mention...
  10. wingrider

    MES MODS and AMNPS: better smoke when MES is OFF

    Thank you so much for this comment, it's changed my smoking life. No more fan, now I have more problem damping down the pellets than the pellets going out. I did nuke the pellets 3 times the first time I tried this. It charred the pellets, and they burned so quickly I used up a whole AMNPS tray...
  11. wingrider

    Canadian Bacon Brine Time Question

    Dave - Now that answers my question. Many thanks!!! So I'm going to go with a minimum of 10 days.
  12. wingrider

    Canadian Bacon Brine Time Question

    Appreciate the response, but it doesn't answer the question I posed. As I said, I've read probably about every comment on brine time on this forum, including the above. Again, thanks, but my question (contained in the last paragraph of my post) remains.
  13. wingrider

    Canadian Bacon Brine Time Question

    I know there are a ton of threads on calculating a brine time, but I had a slightly different question, and wanted an answer fairly quickly, and many of the threads have been inactive for quite a while so..... I'm making my first Canadian Bacon based on Pop's Brine as modified in Woodcutter's...
  14. wingrider

    MES MODS and AMNPS: better smoke when MES is OFF

    I mostly smoke pork loins and chicken breasts because I love both, and they are about the cheapest meats, both under $2 per pound at Sams. With both, I'm so addicted to a deep smoke flavor, and, as others have pointed out, it seems to be harder with the MES to get a deep smoke flavor into...
  15. wingrider

    MES MODS and AMNPS: better smoke when MES is OFF

    Good to hear that others have had the same issues with keeping the AMNPS going also. I don't feel so crazy. and alone now. PS: I've got my first attempt at making Canadian Bacon brining away in the fridge. AMNPS away boys!!
  16. wingrider

    MES MODS and AMNPS: better smoke when MES is OFF

    I  own what I believe is called the 2nd generation. It does have a digital display, and has  the larger chip pan. Bottom line is I'd love not to have to mess with the fan all the time, but I get good results and love the ease of separately controlling the smoke (AMNPS) and the heat (MES heating...
  17. wingrider

    MES MODS and AMNPS: better smoke when MES is OFF

    I have been using an AMNPS in a Digital MES 30 for several years now. Only mod is one I saw years ago in this forum (and can no longer find) where you take an aluminum roasting pan, cut off one side, cut a hole in the center of the pan, and then turn it upside down at the top of the MES. Idea is...
  18. wingrider

    Pops6927's Wet Curing Brine

    Hi Jimmy - I did this several weeks ago, and it turned out great. Nobody died, or even got a tummy ache. When all was said and done I ended up cold smoking for 7 hours as it took me an hour to realize that the smoker wasn't heating up after I turned on the heater. At that point I pulled the meat...
  19. wingrider

    Pops6927's Wet Curing Brine

    Dave, Great explanation. Many thanks. I love the approach of calculating it based on the meat instead of the other ingredients so as to be able to apply it to varying amounts of meat. Very good. Just out of curiosity, what to dry milk powder, or soy powder concentrate do in a rub? Thanks again.
  20. wingrider

    Pops6927's Wet Curing Brine

    Hey Jimmy - you are most definitely invited for Dinner. Thanks for the suggestions. I will definitely try this
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