Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johnp

    Cold smoked ham

    I cured a 6 pound wild pork hindquarter on Pops brine for a total of 22 days and cold smoked it at a temp of 100.It stayed in the smoker for 7 hours will it be ok? I changed the brine at the half way point and injected it bowth times.
    • johnp
    • Thread
    • Replies: 4
    • Forum: Pork
  2. johnp

    Cure #1

    How much cure for 3 pounds of meat?
    • johnp
    • Thread
    • Replies: 2
    • Forum: Pork
  3. johnp

    Extra bulk sausage

    Ok.I have approximately 1.5 pounds of bulk homemade cajun sausage with cure in the freezer.What else could I do with it besides buy more casings and stuff it?
    • johnp
    • Thread
    • Replies: 3
    • Forum: Pork
  4. johnp

    Worried

    I made some smoked sausage and I am worried that I dint let the cure sit enough.I used five pounds of meat to 1 tsp of #1 insta cure and I only let it mellow in the fridge for one hour.I then put it in the smoker for 3 hours at a temp 140 and pulled them at 120 and into a water bath and brought...
  5. johnp

    First Canadian bacon

    Cured a 5 pound loin in Pops brine for 11 days and smoked with cherry and hickory.I ran the smoker for 5 hours at 200 degrees and pulled them at 142.Good lord this stuff is out of this world.I already have a butt in the brine for Bbb.Thanks Pop's.
  6. johnp

    New smoker

    Wild pork and beef ribs on the new smoker.I brined the pork for 24 hours and dusted it with my own rub.The beef ribs were seasoned with salt,gp and pepper.The pork was placed under the ribs to keep them from drying out and all were smoked At 230 for 5 hours with a blend of apple and hickory chunks.
    • johnp
    • Thread
    • Replies: 1
    • Forum: Pork
  7. johnp

    Cypress smoke house

    Built my first one this weekend and got her all seasoned up.Going to make 30 pounds of deer sausage to smoke next weekend.
  8. johnp

    A few chickens and beef ribs!

  9. johnp

    First butt

    First I want to say I am very sorry no q view.I finally got up enough courage to try a butt.It came out awesome I rubbed it down with mustard,brown sugar,and a rub from cabelas.I let it come to room temp and put it on the charbrolier with a offset box.I used lump charcoal with apple and hickory...
  10. johnp

    Italian sausage

    I need a good proven recipie for this weekend.I will be doing 20 pounds of smoked sausage and 20 pounds of Italian.Thanks!
  11. johnp

    JohnP

    I am from Livonia La. and have been lurking here for a while and just decided to join up.This site looks to have a lot of good info and good people.
  12. johnp

    Smoking fresh sausage

    I just finished about 100 pounds of fresh deer sausage with no cure.I want to smoke about 40 pounds of it. Will it be ok with no cure.Once it is smoked it will be vacume packed and frozen.
Top Bottom
Back
Clicky