Smoked meat forums.

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.Jan 28, 2024. #1. A 5lb bone in chuck for dinner making bark,too early to wrap. A 1 1/2lb pattie over some 1/2 time queso. And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those. , Redicans and 6 others.Below are the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists. Click here to see links to the barbecue …Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve.

Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …

Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …Combine all and Brine the meat at least over night, 24-48 hours would be better. Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter. Place all in a pot and simmer on low until thick …

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.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.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!Oct 23, 2017. 103. 130. Jul 29, 2019. #1. Decided to smoke a turkey breast this weekend. I brined it the night before. Added my rub and smoke it at 250 for about 3 hours until it hit 165. Next time I think I will be taking it off at 145 and putting it in the oven at 350 till it reaches 165 so we can get crispy skin.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. …

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.

Below are the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists. Click here to see links to the barbecue …

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...Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. 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 …Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...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 …Feb 23, 2020 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8...

Dec 3, 2023 · So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl. There are many ways to quit smoking. There are also resources to help you. Family members, friends, and co-workers may be supportive. But to be successful, you must really want to ...Mar 4, 2021 · Mar 3, 2021. #2. I have been hot smoking salmon for many, many years. That is if we are talking about the same thing. My go to is 2 large salmon fillets, sliced width wise to about 3 inches wide. Marinate over night in teriyaki (I use to use Yoshidas. But my wife make it better). Preheat smoker to 170 or 180 and add your salmon. 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.Smoking Supplies & Equipment. A-Maze-N Smokers New. All things A-Maze-N Smokers. Threads. 242. Messages. 2.8K. Trying out the A-MAZE-N Expandable …Jan 13, 2013. #11. There is no issue smoking Hamburgers at smoker temps under 40*F but that ain't going to happen during Hamburger Season on a 90*F Sunny July 4th. You can Hot smoke at 200-225*F then finish on the grill. You could even get away with a Ambient Temp Smoke for no more than 1 Hour and then Grill Well Done.Picked up some steelhead trout from sam's club the other day. Decided to smoke it today. Rubbed it up about an hour in advance with these 2 rubs. A delicious combo. Onto the smoker at 200 using bear mountain gourmet blend. 2 hours later IT was 150 so I pulled them. Plated with a salad and some quinoa and wild rice. A delicious meal.

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...

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.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. 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.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. North New Jersey Paramus. Aug 30, 2012. #1. Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure. I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.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.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 ... 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.

Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Put a full rack of fillets on at 170 for 2 hrs. Flipped them for another hr. .

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#1. Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a …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.All times are GMT-6. This page was generated at 03:19 PM. Working... Yes NoJan 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... Shouldn't take any longer. Might be a bit longer as there's a temp drop of the pit from the mass of cold meat. Spatched birds don't take as long as whole birds.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").North New Jersey Paramus. Aug 30, 2012. #1. Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure. I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.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 % . 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...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...Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...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 …

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 …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.Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.Jun 1, 2011 · Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in.... smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low. Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky.... maybe I over smoked them. Instagram:https://instagram. oh you knowebay official site ebayoptumpersonalcare ers ma.comticket sales taylor swift 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 ... skyward login bremertonnonkosher wendy's offering nyt Many people gain weight when they quit smoking cigarettes. On average, people gain 5 to 10 pounds (2.25 to 4.5 kilograms) in the months after they give up smoking. Many people gain...Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. que videos porn 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.North New Jersey Paramus. Aug 30, 2012. #1. Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure. I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.