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  1. desertloper

    Smoked Red Salsa and Salsa Verde Que-view

    1st attempt here; onestly pretty damn good just winging it. Salsa Verde 8 tomatillos 1 onion 1 jalapeño 4 garlic cloves 1/2 lime juice 1/2 bunch cilantro Salt and Pepper Red Salsa 8 Roma tomatoes 1 onion 4 jalapeños 6 garlic cloves 1/2 lime 1/2 cilantro Small can tomato paste Smoked all but...
  2. desertloper

    Is this bad? Flopped Summer Sausage

    Goose/pork fat 80/20 Tenderquick cure Worked smoker to max temp 170-175 Pulled 153F 12.5hrs in smoker Ice bath, bloom... WTF?!?
  3. desertloper

    FoodProcessor Suggestions? Emulsified Meat

    I broke my Black&Decker 500 amp food processor, today emulsifying meat for Weisswurst. Obviously the old wedding gift was t up to snuff for meat processing. What are you guys successfully using?
  4. desertloper

    Dry Snack Sticks...Why?

    10lb batch 80%antelope 20% pork butt Started smoker temp 120 progressed to 175F Took 8 hrs to IT 150-152 Did not ice bath. Cooled smoker and let bloom and chill in the smoker (Overnight low 27) Sticks look good, but are dry. Not enough fat? Too long of smoke (8hrs) should I have gotten to a...
  5. desertloper

    Pulled Pork in a Roaster?

    Probably sacrilege; but has any one cooked pork butts in an electric roaster? Can't find much for help on Google; needing to do 60lbs or so and not wanting to babysit the smoker on this one. Just looking for tips/insight/lessons learned.
  6. desertloper

    Bacon 3-way with Cheese Watching

    First time doing bacon...first time trying to cold smoke for that matter. 3 slabs. Skin Off Belly 1: 9.0lb 9T of TQ, 9T of brown sugar Belly 2: 8.0lb 8T of TQ, 8T of brown sugar Belly 3: 7.25lb Sausage Maker Maple Ham/Bacon Cure (wet) Fridge space is limited, so I vac-sealed the dry cures and...
  7. desertloper

    Hot Smoking Bacon...tell me it's ok!?!

    My brother wants me to smoke some pork bellies and make bacon for him...I've never done it. My smoker is a fridge/LPG fueled and is darn tough to maintain sub-200F temps. I've browsed a few threads and other sources online. Looking for some guidance from guys who have hot smoked...
  8. desertloper

    Help me decide what to do with 15lbs of ribeyes!

    I won a 15lb cryopacked boneless rib roast, a.k.a one big chunk of meat begging to be sliced into bea-u-tiful steaks...but I don't want to be hasty an hacking it up...what else can I do? I've not smoked much (any) beef. My other question is that this is straight from the packers, no dating on...
  9. desertloper

    Whole Chickens, Four Different Ways

    I thought I'd try a few different methods today, all are just over 4lbs. Chicken #1 Slaughterhouse Brine 8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning Chicken #2 Spicy Vinegar Brine 8c...
  10. desertloper

    Smoking Corned Beef Brisket

    I've been holding back on trying my skills at a full brisket, at $60 I don't really want to screw it up. But after dozens of pork butts, it is time! I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb I rinsed...
  11. desertloper

    Smoked Butt-3 way...with Q-vue

    I haven't been on the forum since building my fridge smoker...thought it was time to share a bit. I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200. I've heard a few people brine their butts...so what the heck-we'll try it: Each butt is 10lb...
  12. desertloper

    Fridge Build Complete! w/ Pics

    1955 International Harvester Fridge. www.gassmoker.com Propane Burner Fully Insulated with RockWool Electronic Thermometer Wired through body. New expanded metal, and sheet metal. Braided Rope Gasket Louvered Heat/Smoke Diffuser Cross-braced iron rods for hanging salami. I have nearly 13...
  13. desertloper

    New project started..need suggestion on insulation

    I have a late 50's early 60's IH Fridge.  Its been all all torn down and I am in the process of rebuilding. I took out a considerable amount of yellow fiberglass insulation.  It had gotten wet and was a bit musty. What insulation is safe to put back in..can I get jut anything from the home...
  14. desertloper

    NUB-Want to build a smoker, need advice

    Hey guys-I'm new to the forum-and want to build a smoker.  Main uses will be salami-up to 50lbs.  Then ribs, brisket, pork roast, etc. I am looking for a budget build-I don't need it too fancy-just good enough to get the job done. I think I want propane or electric vs fire. I was thinking of...
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