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  1. backtroller

    Canadian Bacon cure time with Pop's Brine

    I used Pop's Brine which calls for 1 TBS #1 Cure for each gallon of water. I put 4 gallons of water and 4 TBS #1 Cure in brining bucket and my two pork loins along with the other ingredients in Pop's recipe. How long will the two pork loins need to be in the brine for full cure--thanks in advance 
  2. backtroller

    13 Days in POPS Brine

    13 days in Pops brine and cut a piece to test fry--it was a little to sweet and not enough salt. I cut the salt by 1/3 cup not to get it to salty, but I guess I should have put the full amount in it. Added the 1/3 cup of Kosher salt today in the brine and will put back in fridge for another 2-3...
  3. backtroller

    smoking sausage

    Need a little advise. I am making 100# of Kielbasa and German sausage this week end. I will be putting 3-4 hours of smoke @ 130, but don't want to take it to 155 IT (cooked) yes it will have cure in it, take the sausage off around 100 IT, cool it down and then put in vac bags, put in freezer to...
  4. backtroller

    AMNPS HELP

    Need Help---I have tried using the AMNPS in my new build smoke house, but have been unable to keep the pellets lit and smoking. I have tried putting them on the fire box floor and also on the top shelf of the fire box above and to the side of burner, but nothing has worked--I have followed the...
  5. backtroller

    New smoker build

    Hello from balmy -15 below zero South Dakota I started my new smoker build this weekend, thanks to all of your plans and advise. Dimensions are 3x3x6 and will use 3/4" plywood on the exterior and interior walls. I have a few questions--I was planning on using 1 1/2" insulation board, will this...
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