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  1. smokint

    Happy Thanksgiving to all, with Qview

    Happy Thanksgiving Everyone, Smoked on WSM with Hickory and Cherry Troy
  2. smokint

    New WSM Owner

    I been wanting a stick burner for few years to do my hot smoking, but did not want to spend the price for a good one like a Lang  and my electric converted fridge has been doing some very good Q.   After some thought and searching through the forms my goal was to...
  3. smokint

    Franks Buck Board Bacon (Now with Q-View)

    I am making bacon for the first time and decided to do BBB.  I am using Chefrob's recipe, I like the simplicity of the 1/7/5 and the addition of pepper onion and garlic powder, it also has lower salt and sugar % then allot of other recipes i seen.    Thanks Chefrob...
  4. smokint

    Minimum PPM for Cure questions

    I have been making sausage for many years and have been using 1 tsp (I go buy weight) per 5 pounds of meat wich gives 156 PPM concentration.  The processing inspectors calculations handbook www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf states The agency requires a Minimum of 120 PPM of...
  5. smokint

    Hello from Central Ohio

    Hello Everyone, I stumbled on this site a couple weeks ago when I decided to try my hand at making bacon.  I have been making sausage, smoking, grilling,  and processing game/fish for almost 30 years and never tried to make my own bacon.  When I seen my first Qiew of BBB I knew this was in ...
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