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  1. smker

    got this thick cut porterhouse for the smoker

    it in the smoker at 210, i should have pulled it at 2hrs but the therm said it wasn't even close to 130, then i rolled it around over the hot coals for maby 5 min for a sear on the fat, used alot of coals for 5min of use but one way of getting a new bag
  2. smker

    got this thick cut porterhouse for the smoker

    i see i need a new meat thurm, past the 130-135 mark, but it was still tender and good
  3. smker

    got this thick cut porterhouse for the smoker

    custom cut from the local meat locker, i said 2 inch but its 1-3/4
    • smker
    • Thread
    • Replies: 8
    • Forum: Beef
  4. smker

    smokin buddy's

    my avatar photo a Basset hound named scooby, he passed away in october and i really really---- "really"!!!--- messed up with him, he gave signs that i chose not to see that he wanted to find a little spot to pass away but i wouldn't let him and i didn't want him to go, he even got really...
  5. smker

    Does Anyone Shop at Restaurant Depot?

    places to go to for restaurant equipment are tourist towns say like Branson Mo theres an outlet there that sells all the equipment from restaurants that come and go in a years time, so it all almost new stuff, ill look and see if i can find the web site
  6. smker

    bacon candy

    half of it sliced up and doing small batches to find what i like
  7. smker

    smoked velveeta

    temp wise is below the melting point of this cheese 165-170 deg, using the pellet tray doesn't add very much heat, and i used a mix of hickory pecan for around 5 hrs and it was on the second rack down from the top rack that i had a piece of cardboard on to catch any drips off the top
  8. smker

    smoked velveeta

    and its done, this will be great for snacks this summer out camping
  9. smker

    smoked velveeta

    3 hrs , i think it needs a double smoke, im doing this now for next thanksgiving and Christmas
  10. smker

    smoked velveeta

    smoked MAC is great but having a brick of aged smoked velveeta is like gold =
  11. smker

    bacon candy

    3rd slab 11 lb, cured 8 days, air dried in the fridge for a day (to firm it up and it really did firm up unlike the last two slabs i didnt air dry), 16-17 hr cold smoke, first time making this pig candy, calls for a good maple,check brown sugar, hot dijon i dont have but i have a spicy...
    • smker
    • Thread
    • Replies: 1
    • Forum: Bacon
  12. smker

    smoked velveeta

    here is the finish to the 2 large bricks i did a week before thanksgiving, the 2nd pic is of what i have left of those two right beside the bacon candy photo thats well not up just yet, so ya know its current
  13. smker

    smoked velveeta

    got another 5 lbs cold smoking before it gets to warm to smoke this cheese.
  14. smker

    makin bacon

    2nd slab done, dont like the condensation drips ill have to make a cardboard cover for the cold smokes
  15. smker

    makin bacon

    frying up a slice of it, (quality control)
  16. smker

    makin bacon

    smoked for 10 hrs last night and another 5 today, going to wrap this up for a day and then slice it, plus i put in the 9lb slab cured with the hi mountain cure, sliced off a piece and the hi mountain is a better cure
  17. smker

    makin bacon

    the first slab is in the smoker and its a bit cold out, 19 deg. filled up the pellet tray for 10 hrs. started curing a 9lb slab last Mon using the Hi mountain jerky brand original bacon cure and ill smoke it this monday.
  18. smker

    makin bacon

    getting these at the local meat locker, northcotemeats dot com
  19. smker

    makin bacon

    good lookin 11LB slab, skinned and trimmed didn't have to pay for what i don't need, orderd the LEM dry rub and smoked wet brine, neither has a good rounded flavor to it but i used the dry rub and added brown sugar to it and put some maple syrup on first. next weekend ill cold smoke it with a...
    • smker
    • Thread
    • Replies: 8
    • Forum: Bacon
  20. smker

    jerky tips, tricks and other

    if you over dry a batch just dunk each stick in water and then bag it,
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