Recent content by richard weaver

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  1. richard weaver

    Comment by 'richard weaver' in media 'DSCN7549.JPG'

    looks great do you use pork loin how long do you smoke what wood and what temp it lokes like you use a dry rub also do you ever dry cure i use buckboard dry cure and add brown sugar and honey i donthave room in ref to use a brine cure i am new any help would be of great helpthanks richard
  2. richard weaver

    can you smoke any fresh sausage if you add instant cure

    i have been making bacon for a while and want to tey smoked sausage any tips you have please let me know .thanks
  3. richard weaver

    THE PERFECT pickler

    has anyone used the perfect pickler, i purchased one and have tried sauerkraut twice  and did not turn out .i just wondered if anyone else used it .thanks
  4. richard weaver

    pickling eggs

    i hope some one can tell me how to pickle hard borlid eggs have looked on internet and have not had much luck . thanks richard 
  5. richard weaver

    boston butt bacon

    i cured a boston butt 2  3/4 thick 7lb2oz for 16 days used hi mountain bacon cure with brown sugar and honey  i started smoker at 135 dgs for 8hrs with smoke and apple and hickory dust in a ams filling it twice and lighting both ends at10 hrs cut smoke and turned up to 150 dgs until int tep was...
  6. richard weaver

    BOSTON BUTT

    i deboned it and never saw anything like it it was blood red ,i still have it in freg but in looked at it again today and still blood red i hate to throw it out but i am afraid to smoke it or use it ,ps i have another one curing and it looks fine still ten days to go on the second one .thanks...
  7. richard weaver

    BOSTON BUTT

    I STARTED CURING A BOSTON BUTT 6LBS 4 OZ ON 8 29 2012 AND TOOK IT OUT OF FRIG TODAY TO COLD SMOKE . it was blood red more so when i started curing same cure as always and weighet the cure it did not cure i have never had any problems coying any other meat , i am afraid to smoke it it has to had...
  8. richard weaver

    MEAT CUTTING

    could i get some imformation what brand of knife and size to cut meat i bought a boston butt and it took me a hour with the knife i have to cut it into cubes to grind , also i am going to try cold smoking a pork loin to moke can bacon any help you can give is going to be a big help. the loin is...
  9. richard weaver

    PORK LOIN

    I HAVE A 7# PORK LOIN CURING WITH HI MOUNTAIN BUCKBOARD BACON CURE 15 DAYS THE LAST ONE WAS GREAT BUT A LITTLE DRY,STARTED SMOKER AT 1 HR AT 135 DGS THEN APPLYED SMOKE APPLE DUST FOE 6 TO 7 HRS AT 150 DGS WITH AMS SMOKER ,THEY WORK GREAT FINISHED IT AT 170 DGS INT TEP TO 154 DGS . IF I COOK IT...
  10. richard weaver

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    i forget how to start a new thread can you tell me how ? my question is i am curing a pork loin with hi mountain buckboard bacon cure it is 7# and i am curing it for 14 days , i have done 4 like this and in electric smoker no smoke at 135 dgs for 1 hr then smoke with ans with apple dust for 8...
  11. richard weaver

    BEST DANG RIBS EVER*SPECIAL THANKS TO 2 MEMBERS

    i need to learn more , what is tiger sauce and where do you get it ? i have a master built 30 and just purchased amazen dust smoker . thanks richard new and trying .
  12. richard weaver

    cold smokin bacon

    could you tell me how to get smoke at cold smoke temp of 100 dgs ? have a master elect smoker and my fire box will not start wood chips untill about 165 dgs . i know about curing and to use a pork side have made bacontwice first time way to salty solved that problem now it is to tough cooked at...
  13. richard weaver

    tough bacon from side

    i have made bacon twiceout of side the first was to salty ,i took care of that problem now the second time i sm okd at 135 dgs for 5 hrs and discuned smoke and raised emp to 170 dgs untill bacon internal temp was 154 dgs . when i fry it it is tough did i over cook ? or should i cold smoke at...
  14. richard weaver

    to salty

    hi my name is dick from lancaster ohio . i tryed to make bacon from fresh side and the bacon was way to salty, i used mortons tq and used as directed  i did not know at the time to soak in cold water and slice a strip and fry before smoking  i have a electric smoker with a didagal pad on top .am...
  15. richard weaver

    Comment by 'richard weaver' in media 'All hanging.jpg'

    it sure looks good and wish i could smoke as many things as you do .
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