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I have a cousin that makes some awesome Bratwurst, and this Christmas he brought me some of the seasoning he makes for them. I had about 15 lbs of pork shoulder in the freezer so I thawed it out and got started. I ended up curing and smoking 5 lbs worth and keeping the other 10 or so fresh. ...
Cure?!?!?! What stinking cure?! Yes we are good to go there. I actually considered doing what you suggested as far as throwing them in smoker in the morning. I will try that tomorrow. Thank you for the response, the pictures will come.
I have been successful with making snack sticks fairly consistent now. Thanks to all the help on here i have a system down. I found out today I will be heading up to deer camp this weekend on a last minute whim, and the freezer is empty . I am going to try to get a batch done but I have to...
Thanks for the replies on this. I trimmed all the hard fat off the bottom of the top picture, but did not trim enough of the top of it. It still turned out pretty well for not smoking many briskets. Delicious considering the price Sorry no pics, this was a couple months ago.
I am very inexperienced with briskets, I have only smoked 2. At that time I didn't know there was a difference between the point and the flat. I had a brisket given to me to smoke this weekend. I am not sure if it is a whole packer or what. Hopefully someone can help me out. Thanks
Cured my first belly with tq (Bear's recipe, thanks Bear) for 15 days. I pulled out and rinsed last night and left in fridge overnight to dry. I put it in my smoker at 100 with amnps smoke tonight at 7. My question is should I smoke all night? Should I smoke for 4 hours tonight and if I do am I...