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  1. spoolinaz

    First full brisket packer, kind of a let down...

    Decided on a brisket for the weekend for a change of pace. Decided I would try BE's for the first time too. Started with a 12# packer and trimmed the thicker fat off to use in ground beef down the road. I left at least 1/4" on the brisket and cross hatched it prior to rubbing. Used some of...
  2. spoolinaz

    My first Kielbasa

    Finally got a chance to do some kielbasa. I used a recipe SmokingHusker had posted she got from someone. Sorry I don't have the specific info, it's in the search bar somewhere...lol. Anyway, I am super pleased with the outcome. I followed a recommendation from Martin in regards to cold smoking...
  3. spoolinaz

    Planning to smoke at sub 40 temps, need some advice...

    Doing another Hog Maw and am going to cold smoke it for the flavor and cook it next day in the roaster. For those not familiar, its a sausage and potato mixture stuffed in a pigs stomach. I'm using fresh home made sausage, and don't want to add cure for fear of changing the flavor too much. My...
  4. spoolinaz

    Need advice for smoke and reheat after 3 days...PP

    I have about 70 lbs of butt in the smoker for a work party next Wednesday. Thanks to hurricane Sandy, I am doing my smoke this weekend, and plan to reheat day of. My question is should I vac seal and freeze for 2 days, or just store in fridge? Hate to spend the money to vac seal for 2 days. Was...
  5. spoolinaz

    My first pork to ham (picnic) ala Pops wet cure...

    I finally made the time to cure some pork into ham! Started with a fresh shoulder picnic, rind on. It was about 8 lbs. Using Pops' recipe and procedure, I placed it in about 1.5 gallons of curing brine and pumped about 6 injector fulls of solution around the bone. Topped it off with a water...
  6. spoolinaz

    My birthday butt...

    Well, for my birthday weekend, we had a 2-day race at a track about 2 hours away and decided to make a camping opportunity of it with my bro-in-laws 35 ft motor home. I had decided to do some pulled pork for the trailer buffet (food for the crew, myself included), and intended to smoke it at the...
  7. spoolinaz

    Cured turkey breasts

    I finally had the chance to get into some wet curing, and have always been intrigued by Pops' cured turkey thread. Sounded interesting to say the least. So I used his 'universal' wet curing brine recipe with the full amount of salt, 1c/gallon. The only substitute I used was the dark brown sugar...
  8. spoolinaz

    Birthday Baby Backs

    It was time for the mother-in-law's birthday, so we were asked to do some smoking. Liked the idea of baby backs since they are always a hit with most people. Ended up with 6 racks. Decided to do the first 2 steps the night  before, then glaze and re-heat on the grill in the morning since the get...
  9. spoolinaz

    It was a nice Sunday for some french inspired pork loin, 2 ways. Au natural and Cordon Bleu...

    It's the one of the things I love about pork loin, a whole one is so big, you can do multiple styles at once! First, the cordon bleu. While considering the stuffed options, the wife and I decided on this. I had already planned to smoke some cheese in the morning, so we added Swiss to that list...
  10. spoolinaz

    First run with AMZNTS, tale of 3 cheeses...

    Guess there's really no tale to tell. It work perfectly as described. Loaded her up about 1/3 full of pimaster choice pellets. Lit it off like the directions. Worked perfectly. Since I was smoking cheese, I did not have the smoker on. I am looking forward to my first hot smoke where I plan to...
  11. spoolinaz

    Looking to start an exchange! I've got alot of home canned goods...

    We have alot of freshly canned items we'd be willing to exchange. Not sure precisely what were looking for, but open to offers! Our inventory: Pineapple Salsa Cowboy candy (super sweet jalapeno relish) Pickled jalapenos (rings and strips) Catsup (or Ketchup if you prefer) Pasta sauce with...
  12. spoolinaz

    My TQ Dried Beef done in the Bearcarver method

    Please refer to this post for mainline recipe and direction. Any deviations I made are mentioned below:  http://www.smokingmeatforums.com/t/93718/smoked-dried-beef-with-lots-of-qview With the price of dried beef exceeding $10/lb around here, I decided that some homemade from 2.80/lb eye round...
  13. spoolinaz

    Masterbuilt XL thermostat control mod

    I've been wanting to do this for awhile now. I've already converted it to natural gas, so that part of the job is done. I was going to go the way of the pilot light like others have documented, but didn't make me comfortable. I have had ALOT of problems with the flame going out on the stock XL...
  14. spoolinaz

    Stuffed boneless pork loin with Qview

    Decided to finally do a pork loin. Cut a slit in the center and stuffed it with sautee'd onions, mushrroms and spinach along with cubed provolone. Injected it with a butter and apple juice combo. Blasted it with my standard rub, then wrapped it with 1/2 lb of maple bacon and set it in the smoker...
  15. spoolinaz

    'Nothing special' ABT's

    Did these up last weekend. cream cheese, turkey lil smokies, maple bacon. Hit with a bit of standard rub and BBQ sauce. After 2 hours or so at 250, the peppers were dead soft, just how the wife and I like them. The BBQ sauce really adds just the last bit of flavor they need. The maple bacon was...
  16. spoolinaz

    Hog Maw Sausage (pork, potatoes and onion)

    Well, I had some leftover stuffing from my hog maw fatty experiment. Decided to mix it with some leftover loose country sausage and stuff it in some natural casings. The sausage was just a generic country seasoning. I also mixed in some ground dark turkey for good measure. The potatoes and...
  17. spoolinaz

    Hog Maw Fatty with QView

    For those that dont know, a hog maw(as I grew up with it) is a hog stomach stuffed with potatoes, onions and sausage then cooked (baked, pressure cooked, or smoked as I did it last time). It's a very simple, but tasty meal. I decided to try my hand at a hog maw fatty as my first attempt. decided...
  18. spoolinaz

    Nee advice on meat safety and thawing...

    So I got out 2 9# butts and a 7# beef roast all vac packed to start thawing for this weekend. Had out in open air, probably 73 degrees. Well, we went to bed and forgot about them. Saw this morning. The prork was still cold, in the 50's. the beef was about room temp. I usually start them sitting...
  19. spoolinaz

    Plum good smoked chicken QView

    Smoked 2 lovely chicks yesterday using some freshly acquired yellow plum wood. I must say they were the best tasting yet! Such a fruity taste, and it even gave me a light purple smoke ring! That might be coincidental or exagerrated, dunno which, haha. Dusted them with some basic rub after a 12...
  20. spoolinaz

    Greeting from south central PA!

    Been smoking for a couple months now, all with the info I've found here. On my second smoker already, an MBXL converted to NG. First was a modded ECB. I have at least a dozen excellent smokes now. PP, brisket, turkey and chicken, did 40 lbs of ham for easter, pork roast, home made sausage and my...
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