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  1. pigglywiggly

    Cold smoke a whole leg of pork

    No problem and good luck! It's still not too late if you want to do a ham for Xmas. It is getting closeish though. As long as you start it by Thanksgiving you should be good.
  2. pigglywiggly

    Cold smoke a whole leg of pork

    http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham/100#post_1137592
  3. pigglywiggly

    Cold smoke a whole leg of pork

    Austyn, my ham this time is about 22lbs. I don't debone it, but I do inject the brine in many spots throughout the meat as well as around all of the bones. Pops posted a great tutorial with step by step pictures. I think the post was "from hog leg to easter ham" or something close to that.
  4. pigglywiggly

    Cold smoke a whole leg of pork

    Definitely use Pop's brine. I have used it to make about 7 hams now and countless other things. You can look up it but here is my modified version of Pop's brine: Base pops brine is 1 gal, 1 cup salt, 1 cup brown sugar, 1 cup white sugar, 1 heaping tbs cure #1/pink curing salt My recipie: 1...
  5. pigglywiggly

    First fattie

    Thanks guys, i was very happy with it. It was seriously one of the best things I have eaten. It was just seasoned with spog, 1/2 onion diced extra fine and mixed with meat. I also made a bbq gravy which complimented it very well. It was just a simple brown/beef broth gravy with a little bit...
  6. First fattie

    First fattie

  7. pigglywiggly

    First fattie

    Did my first fattie 1/2ground beef , 1/2 ground pork, stuffed with honey ham, and smoked gouda. And most importantly wrapped in bacon! Smoked with hickory and apple at 250 for 2.5 hours and at 325 for about 45 mins to crisp up the bacon a bit. Pulled at IT 165, let her rest for about 25 mins...
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  9. pigglywiggly

    Another 1st

    Think I am going to make one of these tonight. Had a smoked meatloaf at a local bbq joint very similar to this and it was awesome. I am going to use some gouda instead of swiss. Just curious how long this big boy took. Figuring with 3 lbs of ground meat and another 1/3 of ham or so will take...
  10. pigglywiggly

    “Safe” Shelf Life of Leftovers

    That list is a good guideline, but is not exactly 100% actuality in my opinion. For example I routinely have soup or stews that are meat basedaround for longer than 1-2 days. This list is a good starting point but I think with proper food handling and reheating that a lot of those time ranges...
  11. pigglywiggly

    saftey valve for smoker

    Modern propane tanks already have that safety built in. Its why you don't heat of propane explosions all the time on the news. Unlike natural gas from a utility company, a propane tank has an automatic high flow failsafe. Whenever there is no flame to burn the gas the gas begins to exit at a...
  12. pigglywiggly

    saftey valve for smoker

    What is the point of this safety your trying to implement? I am assuming your purpose is if the flame goes out for whatever reason that it doesn't spew forth gas? If that is the case, all propane tanks made in the past 10 years or so have automatic high flow shutoff. There is a check valve...
  13. pigglywiggly

    Broil King Vertical Propane Smoker-Good, Bad? Thoughts?

    This is a link to it on amazon
  14. pigglywiggly

    Broil King Vertical Propane Smoker-Good, Bad? Thoughts?

    I have an opportunity to get this smoker, model #923614 for "free" through an awards points program at work. I have never used a propane smoker, and this one seems fairly new and there are not really any reviews online that I have found yet to give a general consensus of it. If you have used...
  15. pigglywiggly

    Au Jus question

    I ended up smoking the broth for 4 hours. Turned out perfect level of smokiness. I added merlot and it was amazingly good. Will definitely make again
  16. pigglywiggly

    Au Jus question

    So i am smoking a brisket for passover tomorrow and want to make an au jus to go with it. I am using chef jimmy j's recipie but have a question. After i add the beef broth how long should i smoke it for? I am thinking leaving it in for the duration of the brisket smokr would be a bit too much. I...
  17. pigglywiggly

    Cooking temp, finish I.T. For a ham.

    The safe temp for a cured ham is IT 145, though i think many probably prefer to go to about 160 for the better texture.
  18. pigglywiggly

    Cooking temp, finish I.T. For a ham.

    Is this a raw/uncooked ham aka cured but not smoked yet? They say the IT for ham is 145, but i hate it at that temp. And I do mean hate. I prefer 155-160 and rest for about 2 hours in a small cooler
  19. pigglywiggly

    Easter ham?

    I too dont like my hams at an IT of 145. I found 155-160 to be perfect for me. I usually pull it at 155-158 or so and put it in a small cooler and drive it over to my mother in laws for dinner. Usually rests in the cooler for 2-3 hours. I am sure 175 will be fine, but i would consider pulling it...
  20. pigglywiggly

    First butt smoke comming up , 275 degrees , how much time ?

    While yes temperature is the end all be all deciding factor, it is nice to have an estimated time for planning. In my experiences 225-250 is around 1.5h per pound, and 250-275 is around 1.25h per pound, closer to 275-300 can be closer to an hour per pound. Always add an extra hour or two into...
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