Smoked meat forums. Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Sm...

Jan 6, 2023. #1. As some of you know from comments in other threads I'

Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.Jul 24, 2020 · 1Lb Smoked Salmon...or other Smoked Fish, Flaked. 1/4C Chopped Crystalized Ginger. 1/4C Chopped Scallion. Process the first 6 ingredients until smooth... For Fine Spread...add remaining and Pulse to desire consistency... For Chunky Spread...Fold in remaining with a spatula... For a Change of Pace! Nov 18, 2023 · Nov 19, 2023. #11. indaswamp said: Since you will be cold smoking to freeze the sausage, Ideally try and keep the smoke chamber as low as you can....50-60*F would be ideal. But anything under about 71*F should work. If you pick a night in the 50's you will be good. Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Our bacon is less than 2-1/2 inches thick so injecting isn't required.Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q... Come join us. My screen name is Wingman! Smoked-Meat.com - This is one of my favorites. It's small in size but it's a very relaxed and free atmosphere. Everyone gets along and I have yet to see any issues at all. If you have a link to your BBQ site they encourage you to share it. I highly recommend you try this forum. Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and …The smoke looks and seems fine, white, smells great. Over the weekend, smoked some baby back ribs, dry rub for 24 hours, let the ribs come to room temperature, soaked the apple chunks for 24 hours, and filled the water bowl with beer, apples, and a …UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if …Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... tuna so i chopped up a couple more loins thin and made some smoked jerky snacks with it which I'll share in the fish forum. A HUGE shoutout to Bearcarver!if the customer supplies the meat i charge $15.00 per rack of ribs covers the cost of my supplies to smoke the meat. if i do a brisket and again the customer supplies the meat i charge $60.00 , there again covers my supplies and the time to do the brisket.10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up.33. Cleveland, Ohio. Dec 30, 2023. #1. Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked ...The difference between pastrami and corned beef is that pastrami is corned beef that’s been smoked. Both corned beef and pastrami developed as ways to preserve meat in the days bef...Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...13. Dallas, TX. Jun 18, 2015. #1. Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to shred it. Pulled it off the cooker at 190 and let it nap for an hour.Dec 12, 2023 · Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment. In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend.Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. When it comes to indulging in a flavorful and succulent ham, nothing quite compares to the rich and smoky taste of hickory smoked ham. This delectable meat has become a favorite am...13. Dallas, TX. Jun 18, 2015. #1. Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to shred it. Pulled it off the cooker at 190 and let it nap for an hour.When someone picks up a cigarette for the first time, it’s often to satisfy a curiosity, to look cool or to succumb to peer pressure. If people consider the numerous dangers to the...4. Nov 30, 2020. #1. I just picked up the smoke vault and I’m doing some initial burn in/test runs. I picked-up the pellet maze (though now im seeing most go with the tube for the smoke vault) but figured id see if i can make the maze work given the 12 hour potential smoke time. I initially put it directly on the chip tray.Nov 18, 2023 · Nov 19, 2023. #11. indaswamp said: Since you will be cold smoking to freeze the sausage, Ideally try and keep the smoke chamber as low as you can....50-60*F would be ideal. But anything under about 71*F should work. If you pick a night in the 50's you will be good. Forums - Smoked-Meat Forums. Mark Channels Read. What's Going On? Collapse. There are currently 104 users online. 9 members and 95 guests. Most users ever online was 2,703 at 06:52 AM on 01-16-2023. Smoked-Meat Forums Statistics. Collapse. Topics: 49,446 Posts: 726,804 Members: 8,208 Active Members: 142. Welcome to our newest member, Antonioakd . Classifieds - Smoked-Meat Forums. Sell It Or Promote It Here. Topics. Latest Activity. My Subscriptions. Photos. Page of 31. Filter. 1 2 3 4 11 31 Next. Mark …Feb 27, 2023 · Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food. Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...Trim excess fat especially the hard stuff and even some from the seam. Sprinkle with very little Black's Rub ( Lockhart TX mecca of brisket) Cook fat side down on a 300-350*F WSM until 170*F internal. Place in disposable pan and cover with foil until a skewer slides thru the meat like a hot knife thru butter.Dec 16, 2023 · 426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood. Feb 18, 2009. 69. 11. Central Iowa. Nov 27, 2014. #2. i usually do a 12-14lb turkey this time of year and it takes about 4-4.5hrs. i'm usually hovering 230-275. I don't usually worry too much about holding a tight low temp on birds. Pull it, double wrap it in HD foil and a towel and plop it in a cooler and it'll keep for quite a while.Dec 7, 2014 · I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked... Sauces, Rubs & Marinades. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums.4,755. 6,812. South Carolina. Dec 14, 2021. #1. ...is something I've never cooked or eaten. A friend had a cow butchered and one of the things he offered me was the heart and I happily accepted. I trimmed and seasoned it with pepper, onion powder, garlic powder, and a rub I make.Welcome to the Smoking Meat Forum, your ultimate destination for all things related to smoking meats!Whether you’re a seasoned pitmaster or just starting out, this forum is the perfect place to connect with a vibrant community of smoking meat enthusiasts.Here, you’ll find a wealth of resources, including smoker recipes, smoking techniques, and expert …I preheated my smoker to 230 F and put the CSR's on. I smoked to an internal temperature of 120 F and then brushed them with a commercial BBQ sauce (this took me about 1 hour 15 minutes). I used Rufus Teague's Honey Sweet. I continued smoking to an internal temperature of 155 F (about 40 minutes). I let them sit for a few …In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend.Oct 12, 2023. #1. My wife went to Costco and brought home a nice slab of Swordfish. I just lightly covered it in EVOO then sprinkled on some Kinders - Garlic & Herb. I placed it in the smoker with Bear Mountain Bourbon BBQ pellets. I topped it off with a Multi grain fried rice and a slice of Walnut raisin bread.Jun 24, 2023 · Jun 23, 2023. 430. 475. Hawaii. Jun 24, 2023. #1. Smoked a Chuck Roast last night. It came out pretty good. Had a nice smoke ring and was very tasty. Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day!Kicking off the Christmas break off with some smoked wings, drums, and thighs. Seasoned them up with some Big Bald BBQ Rub :) Smoked them with a 50/50 mix of apple & cherry Once they hit 165 they went under the broiler to crisp up the skin. The party is about to start Matched with home...Jan 7, 2024 · North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ... Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and …16. 70. Dec 17, 2023. #1. After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once.UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if …Apr 14, 2014 · If that's the case, and you want good smoke flavor, give it light to medium smoke from the beginning to about 165* IT. Then wrap it up in foil & take the IT up to 200* or 205* IT. Then take it out and let it rest in a cooler with towels for at least an hour. Then it's time to pull it apart. The health benefits of quitting are pretty obvious but the addictive nature of nicotine makes it difficult. Do you gradually cut down the number of cigarettes you smoke in a day? T...Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.Rubbed last night with a rub recipe I've been using for a few years. First used EVOO so the rub sticks real good. Then wrapped in fridge overnight. Next, all probed and into the MES 40 about 130pm today. Smoker set to 240' for first 2 hours with AMAZEN pellet tray using Lumberjack hickory pellets. Then reduced temp to 225' for the next 2 …AMSTERDAM, March 28, 2023 /PRNewswire/ -- The Freedom of Mobility Forum, initiated by Stellantis and facilitated by Wavestone as a neutral third-p... AMSTERDAM, March 28, 2023 /PRN...Forums Topics Posts Last Post; No forums found. Mark Channels Read. Topics; Latest Activity; My Subscriptions; Photos . ... Dont let your Meat loaf. by zombini. …The health benefits of quitting are pretty obvious but the addictive nature of nicotine makes it difficult. Do you gradually cut down the number of cigarettes you smoke in a day? T...All times are GMT-6. This page was generated at 03:19 PM. Working... Yes NoThe experts at Smoke Guard will consider all areas of your space, from its potentially flammable design features. Expert Advice On Improving Your Home Videos Latest View All Guides...Rineyville, KY. May 15, 2013. #1. HA. Made ya look. We have a beaver here in the lake at the RV park. He normally been on the other side chewing on tree, guess he found bigger trees on this side. Maintenance man said to me, If he disappears i …Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ...Jun 27, 2018. #1. I’ve smoked turkey legs on my gas BBQ twice now and both times the meat came out a little tough. I set the BBQ at 250 degrees and added a tray of water,and I pulled them off at 165 degrees.I looked up a brine and let soak overnight. The flavor was awesome but the legs were a little tough.how do I get the meat to fall of the ...After I finish putting in the meats, the temp has dropped considerably and it takes awhile for it to rise. In the meantime, it's pumping out a whack of smoke trying to compensate for the meat temperature and overall heat loss. I have also been using BGKYSmoker 's recipe and cooking guide. He runs them at 170f for 2 hours 15 minutes.Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.I have used this on Walleye, but have dropped the salt down a bit . Mix enough for the amount of fish you have. Put a 1/4" layer of the rub in your container, layer of fish flesh down. More rub, fish skin side down. More rub, flesh down, more rub repeat. Let brine 6-10 hours.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Newbie. Original poster. Nov 6, 2023. 5. 1. Nov 6, 2023. #1. Good morning, I’m new to smoking. I’m doing a 14 lb brisket and the control panel says 225 but the temp at bottom of brisket is 140 and at top of brisket is 174 so I adjusted to 250 on control and at bottom area around brisket is 165 and top area is 202 and advice on this.Why not just take a pound or two of butter and soften or melt it into a flat baking pan/sheet. Use enough butter to get the thickness you want. Then cold smoke it (cold being relative to the ambient temp of course, but even soft room temp butter spread out into a sheet should work I would think).13. Dallas, TX. Jun 18, 2015. #1. Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to shred it. Pulled it off the cooker at 190 and let it nap for an hour.Small meats taking forever. Big meats cooking fast. And comparisons of equal sized meats taking significantly different times when smoked at the same temperature in relatively the same manner. Let me help you understand what is happening with temperature in your smoker. One more point: most of my comments apply to fuel …The BBQ BRETHREN FORUMS. Statistics. Threads: 289,909, Posts: 4,580,742, Members: 271,455, Active Members: 2,764. Welcome to our newest Brethren, beveasahvsa8018. …Mar 22, 2020. #1. I recently purchased a KBQ C-60. I finally had a chance to fire it up and take it on a test run a couple of days ago. I AM IN LOVE WITH IT!!! If you like the steadiness of a pellet or electric smoker, but like to tinker with and play with fire (in a good way) this is the smoker for you! I smoked a pork shoulder for the first ...Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... . Since poultry takes on smoke relatively quAccording to the Centers for Disease Control and Prevention (CDC), us Nov 20, 2023. #2. If you're not injecting or brining then I would get your favorite poultry rub under the skin for some flavor. At 250* pull the breast at 160* cover with aluminum foil, and let the carryover bring it up to 165*. Also don't expect crispy skin cooking at 250*. Apple wood should be fine.Do a 5# batch fresh sausage first. Get a feel for chilling the meat for the grinder, the grind size, mixing up the mince for protein extraction, and play around with stuffing some links. Get a feel for the basics of making sausages. With a double pack of butts, you should be able to do 3 batches- maybe 4. Pour the Coke over the top (mix the other 1/2 of the Coke w I can say the Traeger work on timers only if you purchased one with the 3 position controller or you are in smoke mode on the digital controller. If your using one with the digital controller and are cooking on any setting but the smoke position (lets say 225), it feeds pellets based on a temperature probe located in the cooking chamber. Had some questions about what some things look like in gener...

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