quetion on curing

Discussion in 'General Discussion' started by scerati7638, Aug 12, 2014.

  1. scerati7638

    scerati7638 Newbie

    So i just got my 30inc masterbuilt and was wondering when im curing the smoker am i supose to do that without any meat? That was my original thought but looking back im unclear on that part

    Also on a roofed in porch am i okay to cure this smoker in the rain?
     
  2. ristau5741

    ristau5741 Meat Mopper

    no meat,  you want to burn off any oily residue or smoke out any offending smells take might take out your meat.

    in the rain? covered?  NP there,   now off to the store to get the bacon fat for the curing.
     
  3. scerati7638

    scerati7638 Newbie

    Well turned out alright i used hickory chips it was thin white smoke the whole time the inside is pretty brown by smokes end so im testing ribs tomorrow
     
  4.  You are ready to go. Let us know how the ribs go.

    Chuck
     
  5. scerati7638

    scerati7638 Newbie

    We opted for split turkey breast with applewood for today
    My only issue has been when i load chips into the smoker the inital smoke although its fairly thin has a pretty strong smell
    Any idea how to control that? I searched without luck on getting an answer
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    The best way, and IMO the only way to get perfect smoke in an Masterbuilt Electric Smokehouse is to use an AMNPS Amazing Pellet Smoker.

    Link:

    http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

    Also: It's good you have a roof, because electric smokers should not get wet.

    Bear
     
  7. scerati7638

    scerati7638 Newbie

    Looks like were going to be cooked at 1hour 50 minutes for 3.5 pounds and the skins fairly crisp even as of right now
     
    Last edited: Aug 13, 2014
  8. scerati7638

    scerati7638 Newbie

     
  9. Scott
     
  10. scerati7638

    scerati7638 Newbie

    Thanks! It turned out great although i was disapointed in the quantity of meat left when all was said and done i could have easily ate the whole 3.5 pound piece on my own
    Boston butt tomorrow if im lucky enough to get to the store tonight
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---Looks Real Nice from here too!![​IMG]

    Nice Job![​IMG]

    Bear
     
  12. rob sicc

    rob sicc Smoking Fanatic Group Lead

    That is a pretty picture.  did you brine it first.  how did you prep it?  I'm laways looking for new recipes.
     
  13. scerati7638

    scerati7638 Newbie

    I actually picked this up from wegmans it was vaccum packed in honey brine then i just did a paprika based rub on it let it sit a few hours at room temp with the rub and it finished at 2 hours at 275 with solely applewood
     
  14. rob sicc

    rob sicc Smoking Fanatic Group Lead

    Was the breast partially cooked from Wagmans or is 2 hours simply enough to cook a turkey breast.  I'm just trying to learn.

    BTW, the color of the breasts are gorgeous.
     
  15. scerati7638

    scerati7638 Newbie

    They were raw it was a half breast with the bone in

    My skin was crispy in the smoker but somehow it got a little chewy while resting even with oventime te skin was so thick it didnt help
    But on a safety note standback on the first cut the juices squirted out pretty obnoxiously


    Absolutely getting the amazen smoke box the smoke never has been right with the masterbuilt its always smelled a little burnt ill be adding pictures off my butt later
     

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