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Hi Guys and Gals, It's been some time since I've been here. The BBQ restaurant is closed and I am retired. Smoking meat for a hobby is better than smoking meat at a restaurant. I was smoking 40 tons of meat a year ... yep 40 tons not a typo. Retired now so I can slow down and enjoy the hobby...
The show will be on the "Discovery Channel" that's all I know... This couple found my place by accident and loved it. They said it reminded them of home. warm and friendly. As far as tips .. hmm I never soak my wood chips .. I never foil or tent .. patience is the key ..and above all ... be...
HI Martin,
Nitrates I think were used with salt back in the 1800's .. I do believe bacon predates that era if not mistaken. I have a commercial kitchen and I'm also a chef. My kitchen and my methods had to pass both the city health as well as an FDA inspection. I had to write the proccess of...
Morning Dave, I was responding to his post in which he stated that he "was't going to cure using nitrates" I myself do not use a cure but that's just me I've researched this method for years and having been raised by a family that cured meat . I'm not promoting not to use a cure, I was just...
I own a BBQ and Blues reastaurant in Boston ... This is the smoker I use there, We smoke between 35 and 40 tons of meat a year and she's going 24 hours a day 6 days a week. So I do have a li'l experience ... I was also on the locat tv food show.. newspapers and radio. We have a customer that was...
I cure my own bacon without nitrates and have had great success. I use 1/2 sugar and 1/2 salt. MY grand parents are both from Italy and they would cure thier own prosciutto just using salt .. I remember my grandfather rubbing the salt in every day and hanging it in the basement. I have some pics...