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  1. kickingwing

    Jerky Cure Question

    Had a quick question for the experts out there. I'm going to make some thicker jerky using a mixture of 32oz of liquid with various sugars, spices, salt and 1tsp of pink salt cure. My cut of beef is about 1/2-3/4in thick and my question is how many days will it take for the cure to penetrate...
  2. kickingwing

    Smoked Turkey Breast Two-fer

    Just put two turkey breasts on the MES at 230 temp. Brined for 24 hours in buttermilk, salt and cajun seasoning. Then another 24 in fridge in cajun seasoning and little oil. Using hickory and a kiss of Apple. Will shoot pics out when they're done in 2-3 hrs.
  3. kickingwing

    Double smoked spiral sliced ham

    Just pulled this spiral sliced ham off the smoker about an hour ago. Details: - MES 30in upright - 10.8lb fully cooked and smoked spiral ham - face down in pan, cup water - started at 180, after an hour bumped to 200 - hickory wood chips - nothing on it - smoked to 135, came up to 145 in the...
  4. kickingwing

    Spiral Sliced Hams on Sale - Northern Illinois

    If anyone lives in northern Illinois, the Walmart in Waukegan on Route 43 has spiral sliced hams for .50/lb.  Yes, I said .50/lb  they had a whole cooler full when I was there on Wednesday, not sure what's left.
  5. kickingwing

    Can I change my handle?

    I didn't put a whole bunch of thought into my handle when I joined and I believe I'm going to be around here for a long time.  Other than creating a brand new profile, anyway to change it? Thanks
  6. kickingwing

    BB Ribs Question

    Top O' the morn to you laddies and laddices, Tomorrow I'm going to smoke-a-tize two racks of BB ribs in my MES at 225 for however long it takes using hickory.  I'd like them to take as much smoke as possible in ~3 hours so right now I have them in the fridge mellowing with no rub.  I'll leave...
  7. kickingwing

    Brine/Cure Check Smoked Pork Loin

    This is the first time that I'm doing a cure for smoked pork chops so I'm a little nervous and want to double check my brine/cure recipe.  My bone-in center cut pork loin roast is 5.08lbs.  Can one of the helpful experts on here please validate I did it correctly?  I put the pork loin in the...
  8. kickingwing

    4-140 Rule

    Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?
  9. kickingwing

    Smoking Bone-In Center Cut Pork Loin

    Question for the experts: I can buy these really tender and tasty smoked pork chops from a local butcher so I decided to make them myself. They had that hammy look and taste so I'm guessing they were cured so that's what I'm doing, followed Pop's recipe. If I plan on hot smoking this 5lb...
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