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  1. M

    Cold smoked salt and pepper

    Hi guys, After months of reading on the forum I decided to cold smoke some salt and pepper with hickory I used rock salt , Himalayan salt, and whole peppers. Smoked for 8 -9 hours with hickory I noticed the humidity in the air may have been am issue? How long should I leave before...
  2. kilo charlie

    Vampire Pork

    Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can. Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves. (For easier "peeling" of all those cloves...
  3. B

    Bulk COARSE Spices

    Hello All! I have followed this forum for a while and this will be my first summer smoking! My question is, I want to buy bulk Coarse Salt, Coarse Pepper, paprika, garlic powder, onion powder, etc. Anyone have any online stores I can use that won't kill me with shipping? I looked at Costco...
  4. S

    Substitute for pink salt aka prague powder #1 ?

    Hello I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick. Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add? Sorry...
  5. A

    Salt the brisket ahead of time

    Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing. I've grilled ( and smoked ) many things before but never have I made...
  6. M

    Iodized Salt

    Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...
  7. Rings Я Us

    So many choices

    I've seen a few, well more than a few people, using several types of salt. I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat. I don't know if people use the same salt for wet and dry brines. I see people use granulated onion and garlic and some use...
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