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  1. 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
  2. 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
  3. 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 
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. 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...
  11. richard weaver

    MORTONS TQ

    CAN ANYONE HELP ME ? I KNOW I NEED HELP I CURED CANADAN BACON  FRESH PORK LOIN WITH MORTON TQ FOR 10 DAYS 4# PORK LOIN 4 TABLE SPOONS TQ ANDPUT IN ELEC SMOKER AT 135DGS VENT OPEN FOR 1 HR THEN INCREASED TEMP TO 165 DGSUNTILL INTER TEMP WAS 165 DGS AND WAS NOT SALTY TO START WITH AFTER SMOKE...
  12. richard weaver

    ADVICE ON CANDIAN BACON

    I HOPE I CAN GET SOME IDEAS I CURED A PORK LOIN FOR 10 DAYS 4# AND SOAK IN FRESH WATER OVER NIGHT IN FRID  WITH SLICED POTOTES AND I SLICED A PIECE AND IT WAS NOT SALTY WHEN I FRYED IT . AFTER SMOKING IN ELEC SMOKER AT 135 DGS FOR 1 HR  VENT OPEN AFTER 1 HR I TURNED TEMP UP TO 165 DGS AND SMOKED...
  13. richard weaver

    to salty bacon

    i tryed to make bacon with fresh side cured it with sausage makers honey ham and bacon cure 7# fresh side and follered drictions on bacon cure cured for 10 days and rinsed under cool water cdyed and put in smoker with vent open for 1 hr at at 135 dgs at the end of hr closed vent half way and...
  14. richard weaver

    making sausage

    hi iam new , is home made sausage taste better than a brand name store bought sausage ,also is it worth the time and supplies you need to purchase to make home made . i know if you make home made you know what kind of meat you put in it . thanks   richard
  15. richard weaver

    RICHARD

    COULD ANYONE HELP ME PLEASE  TELL ME HOW TO MAKE CANADON BACON OUT OF PORK LOIN ? ALSO HOW CAN YOU TELL IF A PLASTIC CONTAINER IS SAFE TO SALT CURE MEAT IN . THANKS DICK
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