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  1. sdiver40

    Where in NC are you hailing from?

    Welcome to the board. Lots of great info here as well as folks. Tom
  2. sdiver40

    Labor day pork fix with Q-view

    It's been a while since I smoked some pork so I had to get busy this weekend. I started out with some butts going into the smoker last night for an all night smoke. Woke up this morning and still had about 4 hrs before the the butts would be done. SO I figured why not play with the new sausage...
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    finished sausage.jpg

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    link sausage.jpg

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    link roll.jpg

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    boston butt.jpg

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  9. sdiver40

    ? for lubrication on my new vertical stuffer.."SILICONE" I HOPE NOT

    You can used crisco or lard to lube things up. BUT these type things will go rancid ( spoil ) after a while. Be sure to clean your stuffer well after using it. I used the silcone spray on my grinder and slicer after use to keep things from rusting after I clean it. The silcone wont go bad...
  10. sdiver40

    Brisket in the smoker

    Well after 15hrs. Of smoke the Brisket is done. Took it to 190 then1hr. Of rest in the cooler. Started slicing and was amazed at how much juice was running out of it. Turned out to be very tender and tasty. Sorry didn't get a pick before slicing. Sent from my ADR6400L using Tapatalk 2
  11. sdiver40

    Brisket in the smoker

    Cooking on a Masterbuilt gas smokehouse. Hickory chips with a little cherry mixed in Sent from my ADR6400L using Tapatalk 2
  12. sdiver40

    Brisket in the smoker

    Been reading a bit about all the tasty briskets, so figured I would give it a try. Picked up an 8 pounder and rubbed it down with salt n cracked pepper. Sliced the fat cap in 1in squares. Temp is hanging around 220 deg. So guess it's going to be a waiting game now. Sent from my ADR6400L using...
  13. sdiver40

    Bacon & Sausage kind a day

    I cured the bacon using Pop's brine recipe. This is the 2nd time I have used it and it does a great job. I'm hoping to build a small smoke house in the near future so I can do some dry curing this fall / winter.  The sausage I packaged into 1lb. bags. I'll make patties out of it when the time...
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  17. sdiver40

    Bacon & Sausage kind a day

    I mostly cold smoked the bacon with the AMNPS. Even at my lowest setting with the door cracked open, the temps will jump above 175 very quick. So I would fire it up until it reached 150-175 then shut it down for an hour or so. Done a taste test last night and it was pretty good. Will slice it...
  18. sdiver40

    Bacon & Sausage kind a day

    OK I tried to post this once before and now I cant find it? Hope I didn't double post it. Anyway, I got up this morning and got busy with some bacon and Sausage. I got about 16-17 lbs a bacon smoking over some cherry dust. Ground up 2 Boston Butts along with some side fat to make breakfast...
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