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  1. indycolt13

    Homemade bacon

    These are the two pieces of pork belly I currently have curing!
  2. indycolt13

    Chicken Brats

    I got bored the other day so I decided to make some Chicken Brats. Hot and Spicy (a little disappointed, not really that hot) Jalapeno and Cheddar Buffalo Wing Cheese with Blue Cheese
  3. indycolt13

    Corned Beef

    Has anyone ever used, or tried to use, any other cut of beef other than brisket for homemade corned beef?  Just wondering what you used and how it turned out.
  4. indycolt13

    Can you finish summer sausage in the oven even after the smoking and ie bath and been done?

    I recently made some summer sausage on my smoker.  Where as almost all were done, a few slipped by me and were not finished.  I temped about half the batch and they all checked out good but I noticed that a few still felt very soft.  I have already put them in an ice bath and everything and was...
  5. indycolt13

    Need input on a smoker

    I am looking to buy a smoker for making smoked sausage, summer sausage, snack sticks, etc.  I am really hung up on what will work best.  Other than the obvious differences between electric, propane and charcoal, what seems to work best.  I have done a ton of reading and there are several pros...
  6. indycolt13

    Beef Brisket

    My beef brisket before I smoked it.  I put it in a brine for about 3 day: Sugar Smoked Sea Salt Curing Salt Brown Sugar Smoked paprika Crushed Red pepper Flakes 1 Whole Dried Ghost Pepper After being slow smoked for about 8 hrs The smaller one was coated with Korean BBQ sauce
  7. indycolt13

    Made from scratch bacon

    Two Slabs of pork belly.  They had the skin on them but I removed it. After 3 days of curing 6 days Total of 10 days curing. After the first smoke and yes I am a COWBOYS fan!  Had to throw that in! After the second smoke. I followed a recipe I found on this website.  It was a...
  8. indycolt13

    Hello from Eloy, AZ

    Hello from Eloy, AZ
  9. indycolt13

    Homeade Ham question

    Recently I have been trying to cure and smoke my own ham.  Where I seem to be having success in the taste department, there is one problem that seems to keep arising.  There is ALWAYS a spot in the middle of the ham that is slightly discolored (it looks like normal pork rather than having the...
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