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  1. waywardswede

    I got mine!

    Just received my copy of 'Smoking Meat' yesterday from Amazon, must have finally replenished stock at Amazon.  Just looked through it quickly last night, looks like there is some great information and recipes.  Can't wait to smoke something!
  2. waywardswede

    Pulled pork, ribs and firebox monitoring

    OK, have a long day on the smoker planned today.  Going to try to get 2 shoulders done in time for dinner, and some baby back ribs for my folks.  Also thought I would try to keep track of my charcoal / split use, as I haven't really monitored that closely before.  I'll set up a table for the...
  3. waywardswede

    Happy Thanksgiving!

    Just wanted to wish my SMF family a happy Thanksgiving!  Have a safe and happy holiday, everyone!
  4. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    I was intrigued by Mr T's thread and some PM's where we discussed the duration of dry curing bacon and the equalization of salt, and decided to experiment a bit myself based on that information.  The plan is to dry cure the bacon for 14 days, rinse and allow to equalize for 2 days, cold smoke...
  5. waywardswede

    Canadian (Back) Bacon, Pop's Cure, with Q-view

    Smoked another hunk of Canadian bacon this weekend, this was the other piece I had from the loin I got awhile back where I tried some using Bearcarver's dry cure.  This piece weighed 3 lbs 2 oz, and I had put in a bucket with a slightly modified version of Pop's brine: To a gallon of water I...
  6. waywardswede

    Process for tracking smoke recipes

    Hello all So, my experimentation with curing / smoking continues.  I'm trying a lot of different things, so I'm doing my best to document everything just in case I get something right.  I thought I would take a minute to share what I'm doing, to see if a) it might be helpful to anyone, and b)...
  7. waywardswede

    Picnic ham - Updated, we're out of the brine!

    Alright, I'm going to try a picnic ham.  I ordered a shoulder (along with a belly for bacon) from a local butcher and picked it up on the way home from work today.  I'm going to use Pop's brine: for every 1 gallon of water, add:  1/2 cup sea salt 1 cup granulated sugar 1 cup brown sugar...
  8. waywardswede

    Salt Pork - anyone know how?

    I just ordered some pork bellies, going to try my hand at some bacon.  But I also have a recipe for a traditional Swedish dish called pult (not sure if that's spelled right, but that's how we say it), it's something we make probably 4 or 5 times a year.  It calls for salt pork, and while I can...
  9. waywardswede

    Canadian (back) bacon - Bearcarver's dry cure - updates w/Qview

    OK, so I get the mods done on my vertical offset smoker, and I'm ready to rock n' roll.  One of the first things I want to try is bacon, but I'm still trying to find a good place to get pork bellies (quotes from $3.49 to $4.99 / lb so far).  So I decide I'll start with some Canadian bacon, I can...
  10. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    So, after looking around for a couple of months and reading through hundreds of threads here and other places I decided on a vertical trailmaster from Brinkmann.  I wanted to stay to a pretty slim budget, and seriously considered the small WSM, but I really wanted a stick burner.  I'm not going...
  11. waywardswede

    Spatchcock chicken with an amnps on a Weber gas grill

    I got my amnps this week, so I thought I would try for some smokey goodness grilling chicken on my Weber gas grill.  I brined the chicken using the Slaughterhouse brine, about 6 hours in the brine then about 18 hours uncovered in the fridge.  I put hickory and apple pellets in the amnps and...
  12. waywardswede

    Basic white bread using a stand mixer

    First, I wish I could say I was a good enough cook that I figured this out on my own, but sadly that is not the case.  Bread has always eluded me, and I've long suspected that their is a conspiracy among successful bread bakers.  I've been sure that they leave out some key method or...
  13. waywardswede

    Hello from Buffalo, NY

    Hello all, I've been lurking around this forum for awhile and thought it was time to sign on.  I originally got a taste of smoking from my grandfather (our original Swede), who had a smoker he had built out of an old fuel oil home heating tank.  All he would smoke was fish, either ones he had...
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