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  1. 2salty

    Georgia Gator Jerky

    Where's the taste button on here?  Nice job!
  2. 2salty

    Howdy from the middle of the USA!

    Welcome.  Maybe a pan?
  3. 2salty

    Where's Bear?

    What kind of pictures?
  4. 2salty

    1st Time making bacon

    I like that logic right there!
  5. 2salty

    Homebrewers Roll-Call

    At what alcohol content is it no longer considered beer?  
  6. 2salty

    new to the sport

    Welcome Wayne.  I'm pretty impressed with what you accomplished in -6c outside temp.  Sounds like cold smoking bacon would be a snap.
  7. 2salty

    Looking for something a little different to do with a port butt

    Add some cole slaw with fresh pineapple in it on that bun! or Add some provolone and hot, roasted italian peppers.
  8. 2salty

    Philly Cheesesteak Fattie

    Excellent!  I could eat one for breakfast.
  9. 2salty

    Pork Butt Smoke (Q View)

    Makes me want to spray myself with Captain Morgan!  Nice.
  10. 2salty

    Hi there(pics of what I've learned)

    Welcome, BigCase.  Pass the peppers, please!
  11. 2salty

    new noobie

    Greetings from a co-noob from the southwest.  If the folks here can't answer your question, it ain't about smoking!  And they still might be able to answer it.
  12. 2salty

    Hello from Las Vegas

    pahrump  Dat's funny.  chaumont
  13. 2salty

    I knew there had a be a homebrew portion to a "Smoking" forum!

    try looking at this site - www.austinhomebrew.com   I know they sell plenty books and magazines; they are my local supplier and a great mail-order business.  You might also try visiting a Half Priced Books store for literature on the subject.  I'm guessing that some folks have made YouTube...
  14. 2salty

    I knew there had a be a homebrew portion to a "Smoking" forum!

    Watching the CO2 bubbles in the airlock is a lot like watching the smoker!  It's easier to walk away from the fermenter for a day or two, tho.  
  15. 2salty

    Curing techniques

    Now why did I know I wasn't the first to ask?  Just the confirmation of a hunch I had.  Answers more than I even thought to ask!  Thanks, Al.
  16. 2salty

    Curing techniques

    Anyone here use smoked salt in their dry cure on a pork belly?  I'm thinking of bacon that I don't have to smoke.  Anyone smoke their own salt?  Thanks.
  17. 2salty

    Gator Jerky Nuggets

    Thanks.  Love alligator.  I'm getting some ideas here. 
  18. 2salty

    A recent batch

    It's a pretty primitive setup - you have to sit near it and drink beer - keeping a close watch on the thermometer!  But that's kinda fun.
  19. 2salty

    A recent batch

    Still tasting pretty good.  Smoked for six hours in that little metal shed that wasn't much bigger than a gym locker.  Fire pit not shown was a cracked cast iron sugar kettle with a piece of corrugated tin on top of it as a baffle.  Started the fire, let it burn down and dragged the kettle into...
  20. 2salty

    Am I the only one?

    All the folks I know who make sausage cut the meat as you do.  Large strips.
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