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  1. poindexter

    Sugar Free Curing?

    Awesome thanks, So this is the stevia I have should I use the 1/2 a cup of it since its an extract? http://a.co/5GUyw2k Also do you think this would work well to cold smoke some salmon?
  2. poindexter

    Sugar Free Curing?

    Would you mind sharing your stevia brine recipe? I’m doing pastrami next week? Also wondering if the same bring would work for cold smoked salmon? The stevia your using is the powdered stuff? 2/3 a cup seems like a lot to me.. but I’ve only used it in coffee and it’s less than a pinch.
  3. poindexter

    BACON (Extra Smoky)

    Bacon is sliced and in freezer now thanks so much it turned out perfect!
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  8. poindexter

    BACON (Extra Smoky)

    So I just threw them in the smoker with PECAN dust hopefully they will turn out good the ones on the bottom rack are touching a little.
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  10. poindexter

    BACON (Extra Smoky)

    I soaked it for about 40 minutes. I did use brown sugar but only 1 tsp per pound because I am trying to cut back on sugar. I'm gonna let it sit in the fridge for a couple days and then cold smoke it! Thanks for all your help.
  11. poindexter

    BACON (Extra Smoky)

    Yes I followed your directions to theT. It tastes good just a little salty but still good!
  12. poindexter

    BACON (Extra Smoky)

    Hey all so I just pulled the bellies out for a test fry and these don't seem right to me. Isn't there suppose to be more color? What are y'all thoughts? Today is the 8th day for them being in the fridge.
  13. BACON (Extra Smoky)

    BACON (Extra Smoky)

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  15. poindexter

    DIFFERENT FLAVORS OF BACON

    @hondabbq what exactly are you adding the the garlic rosemary is it garlic powder or fresh garlic? I think my wife will like that flavor combination.
  16. poindexter

    Ground Beef jerky without sugar

    Hey y'all I don't eat sugar and yet I want to cure some ground beef and make jerkey. It looks like tender quick has sugar in it. Does anybody have any other recommendations? I am planning to smoke it with my a-maze-n smoker and then put it onto the dehydrator. Does anybody have any advice?
  17. poindexter

    How do you put the thermometer in the smoker?

    I have a UDS with a webber lid and I have gone through about five thermometer probes. The silicone always gets clipped by the lid if I put it between the smoker and the lid. Or I've put it through the vent in the webber lid and even then it seems to get too hot maybe? I keep around 250 F so idk...
  18. poindexter

    Hello

    Hello I live in Concord in the east bay area. I smoke on a UDS and grill on a standard webber. I am also an homebrewer.
  19. poindexter

    Help in too deep

    Oh sorry you guys Ive been so busy just sanded down and re painted my UDS it's looking nice! So the job went well I actually did 74 pounds of pork butts that was 10 butts, unfortunately only 8 would fit on my smoker so I kind of cheated and cooked the there two in a crock pot and then pulled...
  20. poindexter

    Help in too deep

    Yes I have a raised lid also with two levels to smoke on so I guess I should be able to fit 8 butt's at a time then... meat needs to be ready for cunsumption next saturday at 6pm. I have no means to re warm I was just planning on keeping it in the cooler for a couple hours I was hoping to do...
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