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  1. veener88

    Help with more smoke flavor out of my Weber Genesis

    Last fall I bought my first gas grill.  Before this all I used for cooking was a lump coal grill or a true smoker.  One was a double barrel that I built myself but unfortunately with changes in life I had to sell it.  The smoker I have right now is a small one.  With moving around it was also...
  2. veener88

    Curing a ham like bacon?

    Well I know I need to inject a wet cure into the meet since it is so thick. What I am wondering after injecting it could I do a dry cure on the outside also and then seal up the meat like in a bag or wrap instead of having the meat soak in bucket of the water cure mix.
  3. veener88

    Bacon qustion lost how I did it last

    Just wanted to update. Did a 50/50 mix of kolsher salt to brown sugar. Just covered the bacon in the rub and put it into a ziplock bag for 8 days flipped them every two days. Then after 8 days pulled the bacon out washed it out and let it soak in water for an hour. After soaking then put in...
  4. veener88

    Curing a ham like bacon?

    I have a question. I got done a few weeks ago curing 20lbs of bacon with a new cure. Just rubbing the pork belly with 50/50 mix of kolsher salt and brown suger. When I smoked it used apple and hickory with about 50/50. Well my family loves this nice and simple taste. You have a nice sweet...
  5. veener88

    Bacon qustion lost how I did it last

    Thanks I did a search and it did not come up weird. I can not longer get the one I got from the butcher. I think I I found nice dry rub. 1 part kosher salt to 1 part brown suger. Just wondering should I add any Curing Salt?
  6. veener88

    Bacon qustion lost how I did it last

    It has been about 8 months since I did bacon and last time did it I did a wet cure. I can not find how I did it last I lost it :(. what I am wondering since I smoke my bacon over hickory in a cold smoke what is the best cure to use and should I go dry? We like just a little sweet flavor to...
  7. veener88

    Did my first competition on Saturday

    Thanks everyone. I have to say it was a lot of fun and I can not wait to do it again.
  8. veener88

    Did my first competition on Saturday

    This winter I am going to build in a rack for it to sit on that has air tires on it so that way we just take our lawn tractor ramps and roll it right onto the back of the truck. It should be easy to weld it up. Also in moving it I found out that I have to refore the legs and that I will do in...
  9. veener88

    Did my first competition on Saturday

    Well thought I would share my local ACE hardware did its first all cooker BBQ contest. This means you had people grilling and BBQ'ing since up north people think grilling is BBQ. I have to say this was my first time I have ever done a competition and in this event I knew of at least 4 guys...
  10. veener88

    Where to find decent priced pork belly

    I with I could get the meat that cheap. I just got quoted $3.50 a lb for belly.
  11. veener88

    Making Cracklins

    Well after watching a few BBQ shows I see some BBQ places make cracklins from the hog skin and their fat. I am thinking of giving this a shot. Before I was buying hog skin for making my dogs treats by buying the skins, cutting off the fat, and smoking them till they got crisp. For 59 cents a lb...
  12. veener88

    Canadian Bacon, how long to cure tenderloins?

    Thanks, yes I am using the boneless. It was on sale so I thouhg it would be a fun experiment. Thanks for the help. I do not have cherry I was thiking of doing a hickory/apple mix.
  13. veener88

    Canadian Bacon, how long to cure tenderloins?

    Just wondering I bought 1 tenderloin to give this a try, what I am wondering I use a wet cure instead of a dry so how long should I cure it just the 7 days? It is what I use on my bellies and hams. My other question is when I smoke bacon from pork bellies I cold smoke them at no more then 150...
  14. veener88

    new guy from NW chicagoland

    Welcome. I am in the McHenry area. That is a good smoker to start off with it loves lump coal and those chunks of woods that Menards sells. They have a sale ending this weeks where you get those 5 or 10lb bags for $4 each. I have a Brinkmann smoker just like that and know I build my own...
  15. veener88

    Belly Bacon

    I use the cure that I get from my local butcher. I have to say that was a very fatty hog. Mine have never been that fatty. I am betting you have a 300+lb hog there. I smoke mine for about 6-8 hours at a temp no higher then 150 I try to keep it at 125 if I can. It takes about that long for...
  16. veener88

    Wanting to make my first jerky this weekend

    I have to say after letting the jerky stay out for 2 days it is just great now. Best I have ever had the store stuff is not this good. It is hard on the out side to pull but once you get into it it is very chewy. I think I have to be loosing weight eating it because I seare the enery get bite...
  17. veener88

    Wanting to make my first jerky this weekend

    Thanks for your help so far so good. I had them in the fridge over night in the blend and this morning I dried them and put them on and did not allow my temps to get above 160 and tried to stay around 120-130. I had them on their for about 4 hours I think I need to cut them a little thiner...
  18. veener88

    Wanting to make my first jerky this weekend

    Thanks I will give that a try on Sunday. I did not know how to know when it was done so that was a big help.
  19. veener88

    First Lamb Smoke

    I have done lamp a few times and I have to say I have found out that I like it better with the bone in then the boneless. I mostly get Australian for some reason that is all they have up by me. I like game meat but I have not noticed any game taste to it but it might be because I am use to...
  20. veener88

    Wanting to make my first jerky this weekend

    I was at my local Mejiers today looking for a pork butt but the price was to high. I look at the beef and they had some bottom round steaks on sale that were lean for the most part so I picked up 3 of the leanest ones I could find. So I have a little over 3lbs of meat to start off with. If I...
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