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  1. bdlight4

    Bacon refreeze ?

    I'm on day 7 of using the buckboard bacon cure on a nice butt. Over the weekend, I thought I would smoke a couple of butts for a get together that is coming up. I had the butt temps to 130 when the MES died! I think the heating element went out. Finished the butts in the oven. They are still...
  2. bdlight4

    First Butt smoke

    I thought I would go all out and do two butts for my first time. I used Meowey's recipe along with Jeff's rub. All I can say WOW. Neighbors were walking over to see what I was smoking. How can I hide the smoke smell? My plan of leftovers didn't work. I'm going to try 4 butts this weekend along...
  3. bdlight4

    Worst jerky ever

    I tried to make my first 5 pounds on Friday night. Had everything the recipe called for except the cure. I used Tender Quick instead. The package stated to use 1 tsp or TBL per pound (don't remember which one). I followed it and should have known better. When the jerky was done, it had a...
  4. bdlight4

    need help with ingredients

    I want to try my hand at some home made sausage. The recipe I want to try calls for corn syrup solids and powdered dextrose. Spent a hour at my local wally world and can not find them. What are they and does anyone know where I can find them? Is there something I could use as a replacement...
  5. bdlight4

    Had to order Jeff's sauce and rub

    Call me a follower, but with all the positive discussion about Jeff's sauce, I had to order it. Mixed up a batch while the loin was in the MES. This stuff is awesome! I found myself licking the spoon before I even put it on the loin. I'm thinking about trying it on my eggs tomorrow.
  6. bdlight4

    First smoke

    I placed my pork loin in the MES at 3:10 and at 5:55 the alarm went off at 150 degrees. I removed it and covered it for about 15 minutes. I will have to say that everyones input made this the best pork loin I have had so far. I don't know what I would do to improve it. So, I need to think of...
  7. bdlight4

    Greetings from South Dakota

    I'm new to this smoking thing. I just purchased a MES, grinder, and meat mixer to process my own venison. Was looking for recipes when I came accross your site. I would have to say I'm excited to get started. I'm heading to Wally World in an hour or so to purchase a pork loin for the smoker...
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