Recent content by clermont

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  1. clermont

    Leaving Rind On

        Howdy,       Has anyone left the rind on through the curing, smoking and cooking process? I've seen where some places sell bacon sliced and ready to eat with the rind left on. How is it? Thanks.
  2. clermont

    Smoking Bacon

    Does anyone hot smoke their bacon?What's the advantage of smoking at the the lower temps.?Is it ok to smoke over 150 degrees?Thanks
  3. clermont

    First Bird

    It was delicious,moist and smoky.
  4. clermont

    First Bird

    Here is a pic. of my first smoked chicken,fresh out of the smoker.Thanks for the help.
  5. clermont

    Another MES temp. question

    I'm smoking my first chicken and the digital thermometer on the unit reads 262 degrees.I dropped 2 seperate long stem thermometers in through the smoke vent and came up with a temp. of 300 degrees.Would this be a bad spot to check the temp,or do you think the 300 is an accurate temp?The...
  6. clermont

    What makes Canadian bacon

    What makes Canadian Bacon ,Canadian Bacon, and not just pork loin?What is the difference,if there is one?Thanks
  7. clermont

    MES Smoke

    What's the lowest temp. you've been able to get her to smoke?
  8. clermont

    pork belly

    Is there a specific amount of salt that needs to be used?I can't find info anywhere.
  9. clermont

    pork belly

    Thanks for the help.Do I rub it in once and leave it for the duration or apply more than once.Should it be ziplocked or open air?This is still very new to me.
  10. clermont

    pork belly

    What else should I include with the salt.I had the canning salt already and was just looking at saving a store trip.
  11. clermont

    pork belly

    I just picked up about 3 lbs. of pork belly to test in small quantities.Can it be cured it by rubbing canning salt into it?If so how long will it take?Thanks.
  12. clermont

    New from Pa.

    Hello all, This is Gary in Pennsylvania.I just received a MES for Christmas and look forward to learning more about smoking.I enjoy the site already and am eager to keep learning.
  13. clermont

    New MES owner

    Hello, I'm new here from Pa.I just received an MES as a gift and am looking forward to smoking.I've already learned a lot from reading through the threads and look forward to learning a whole lot more.I plan on attempting some venison jerky shortly.Should I crank the smoker up to high temp...
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