Smoked meat forums.

Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.Mar 9, 2010. #2. Welcome to SMF be sure to stop by roll call and make a post. You can freeze the smoked meat with no problem. You really don't need to do anything to it before freezing. Many of us use a vacuum sealer to get the air out of the bag but you don't have to but it does seem to extend how long it stays good. 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 other things) 1. 2. 3. 3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees.

First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.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...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 …

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.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 …

Helpful Information. Preparation time: 30 minutes. Cook time: 3-4 hours. Smoker temperature: 240°F (116°C) Meat Finish temperature: 160°F (71°C) Recommended wood: Hickory. What You'll Need. 1 lb …Jun 25, 2013. #1. Smoked some steelhead for the first time last night. It turned out great. Last time I smoked salmon it turned out really salty so only brined for 4 hrs. Sat out for 2 hours until glossy then smoked for 4 hrs from 140 to 200. I used pops brine with added garlic powder and rosemary. Smoked with hickory and apple.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 …I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!Traditional smoking or barbecuing is the best substitute for liquid smoke in a recipe. Spicy barbecue ingredients can also lend the recipe a similar flavor. Liquid smoke is meant t...

Smoked Whole Chicken. If you're new to smoking meat, this is one of the first recipes you should try. A whole chicken is easy to prepare, and the result is always fantastic. People are always blown away by how moist a smoked chicken turns out. If this is too easy, try my smoked spatchcock chicken recipe instead.

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.

Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. 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 …First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.Jul 7, 2022 · 1 Gallon water. 1/2 cup salt. 1/2 cup white sugar. 1/2 cup brown sugar. 1 TBLS cure 1. 1/2 tsp lemon extract ( optional ) I mix the brine , then dip enough out of the brine to inject into the breast . I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % . 2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one on the right. you will grind the meat and then …

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.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 ...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.The 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...2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.When it comes to your family’s safety, you don’t want to cut corners. Fire protection is one of the best ways you can safeguard your family, and a smoke detector is key to that pro...If it was Roast Beef, same thing after 3 or 4 days. Lebanon & Cheese, maybe only two days & I was tired of it. But Dried Beef was different, I could eat that for months, but it was always too expensive!!! Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy.

Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.

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.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. Smoke at 225 until an IT of 140°,lettings the juices drip into the rest of the batch. Then break it up into the size chunks you like,leave it on top to soak up even more smoke. I usually drop a probe into the batch now. At …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...Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed …Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.

If you’re a meat lover and appreciate the taste and aroma of high-quality smoked meats, then Nueske’s Smoked Meats is a name that should be on your radar. For over 80 years, this f...

SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …

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 ...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...Forums Topics Posts Last Post; No forums found. Mark Channels Read. Topics; Latest Activity; My Subscriptions; Photos . ... Dont let your Meat loaf. by zombini. …Access online resources, information, and support to help you quit smoking at National Cancer Institute’s Smokefree.gov. Trusted Health Information from the National Institutes of ... Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! This is where the meat holds on to the most smoke. It still takes smoke above and below but at a dimished capacity. What happens is there are so many different ways to smoke a meat, and every persons bends their way to best coexist with their smoker type suddenly any rule can be proven right or proven wrong by territorialy thinkers.Smokin-It Owners. Group Lead: bmudd14474. 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.Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT.Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...The Bahama Mama is a fully cooked natural hickory smoked sausage made from specially selected lean cuts of beef and pork, blended with our secret spice pack formulation. The Bahama is a natural casing old world product. The spice level is moderate so as not to hide the flavor of the quality cuts of beef and pork used. Pork, Beef, Water, Non-Fat ...

spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy... 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.Instagram:https://instagram. sher kem color charttaylor swift concert timesjoy ride 2023 showtimes near century orleans 18song you know better than i 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.Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery. tpot 6 release datewhat time is sally beauty supply open until 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 … concert october Jun 4, 2014. #1. I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory ...777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.