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  1. ryan eusterwiemann

    bacon cure

     iam curing bacon for the first time. i have been curing pork bellies ( 10 days ) the last few day they seem to be getting black spots on them. they are also not firming up. is it possible that the bellies are picking up oxidation form the wire racdk i have them on. just looking for answers.
  2. ryan eusterwiemann

    veal rack

    purchased a free range veal chop rack this week. they are seven bone racks, about 5-7 pounds. i have never smoked veal before, and was wondering if anybody had any tips.   a lite rub, or marinade. thanx cornhusker smoker
  3. ryan eusterwiemann

    Easter Brisket

    i am firing up the smoker for easter buffet. i have smoked brisket many times, but have never smoked the amount i am about to smoke. the question i hav is, i have 79 # raw weight, and was curious if i would still need to smoke it 1-1.5 hrs per pound, as it would take a very long time to smoke...
  4. ryan eusterwiemann

    new oklahoma joe

    i just purchased a new oklahoma joe longhorn smoker and was curious on how to season the smoker. cranked it up just like i was going to smoke something and let it get to temp (250-200 dgrees ) a will smoke for 2-3 hours. is that the right procedure, and is there anything else that i need to do...
  5. ryan eusterwiemann

    smoking cheese temp

    what temp. do i want to for smoking cheese, and how long do you smoke it for, also what is the favorable wood?
  6. ryan eusterwiemann

    new cornhusker smoker

    hello from lincoln nebraska. my name is ryan eusterwiemann and i joined the forum about a week ago, this is my first post. have been grilling,smoking, making sausage for a while. i have el cheapo brinkmann, and converted commercial refer with heat element for extra heat if needed. i can use...
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