Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. brett74

    Need a Good Thermometer

    Maverick ET73 Wireless BBQ Meat Thermometer - White - Monitors Meat & Barbecue/Grill/Smoker Temperature that is the one i use. you can read it from inside the house. enjoy!
  2. brett74

    smoking in two parts

    i would fully cook both and just reheat the day of the party. bbq resturants reheat your food when you order.
  3. brett74

    Whats your favorite BBQ sauce?

    that is very interesting
  4. brett74

    Chocolate Overload Cheesecake - Rich & Satisfying

    I made your cake and it was very good. It was my first attempt at a cheese cake. the top cracked on me, but the topping covered it all up. thanks for sharing this recipe.
  5. brett74

    Smoked Pork Butt Side Dishes

    pulled pork nachos nacho chips, sliced jalapenos, pulled pork, bbq sauce.
  6. brett74

    spices/ seasoning for venison bacon?

    In the thread you posted it sounds like there calling it buck bacon. Try a recipe for buck board bacon and let us know how it turns out.
  7. brett74

    spices/ seasoning for venison bacon?

    venison usually refers to deer meat. bacon is made from pork. Usually from pork belly. sometimes from back straps or front shoulder. if you use the search up above this you will find several bacon recipes. I did make venison breakfast sausage one time. it just involved grinding venison and...
  8. brett74

    Smoked Ribeye

    put some rub on them. the salt will control the bad stuff for the little bit of heat you had. enjoy!
  9. brett74

    pork over smoked

    the smoke is mostly in the outer most layer of the meat. remove it and just eat the inner part.
  10. brett74

    Scared on cure

    I've tryed pops before and I prefer dry rub. I was looking for a conversion for country brown cure that was mentioned in todds recipe. I made his recipe once before and it was the best bacon I've made so far. I have another 20# in cure now. That is when I realized that I hadn't included all...
  11. brett74

    Scared on cure

    what is the percentages on this cure? salt? cure? honey? I want to use cure #1 and figure out how much salt and honey is needed to complete the recipe.
  12. brett74

    cure not penetrating?

    I let the bacon sit in fridge two days uncovered after removal from brine. it dried out some. hot smoked it till 140 deg with apple and pecan. turned out great. the best i have made so far.
  13. brett74

    cure not penetrating?

    I used one tea spoon of cure #1 on 4 pounds of bbb. after seven days of cure time i sliced off a couple of pieces for a fry test. the cure only penetrated 1/2 to 3/4 inch. I figured I would hot smoke to make it safe. I did mix all spices together before I applied it to meat. any ideas why...
  14. brett74

    Bacon safety?

    water freezes in the freezer. with out water the freezer is less effective?
  15. brett74

    honey bacon

    I found a recipe for honey cured bacon from another site. I found that the sugar content was way to high to cook. the sugars would caramelize before it would finish cooking. also the salt was a little lacking. My question is how would you change this recipe to inprove it? pork belly bacon Per...
  16. brett74

    too much cure #1 what to do?

    It gone. The garbage man took it today.
  17. brett74

    too much cure #1 what to do?

    I got confused with mortons tenderquick in a recipe I was using. should have been 1 teaspoon of cure #1.
  18. brett74

    too much cure #1 what to do?

    I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this...
Top Bottom
Back
Clicky