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  1. bc taster

    NON Nuclear ABTs

    I was tasked to make some ABTs for a party. Not a problem. Can do. Turns out there would be a bunch of sissies at the party. They wanted ABTs without the heat. That seemed to go against all laws of nature. As always, the answer was on the forum. I used mini sweet peppers. The stack up was the...
  2. bc taster

    Chicken Brine

    I've been searching the forum for a chicken brine that I can use but they all have high salt/sodium content. Wife has CHF and is on a highly restrictive no salt low sodium diet.  Is there even such a thing as a no salt/low sodium brine?  I could not find one.  Any advice would help.    Thanks Bill
  3. bc taster

    Low sodium ham and bacon

    Problem: Wife is now on a low to no sodium diet but she wants some ham and bacon. (congestive heart failure) Question: Can a fresh ham or pork belly be smoked without all the salt curing? I don't want to waste time and good meat so I've searched the forum for a good answer but most threads...
  4. bc taster

    Smoking other fish

    There is always talk and threads about smoking salmon.  What about other fish?  Has anybody tried smoking fish like snapper, sea trout, bass or even cat fish? How about bream or crappies?  I ate a lot of smoked mullet as a kid in Clearwater, FL. It was GOOD. Now I live in NW FL (near Pensacola)...
  5. bc taster

    MES temp variations

    I have a 30" and a 40" MES.  Both have hot and cold spots through out the boxes.  This is just the nature of the beasts.   While cleaning incubators, it occurred  to me the fan inside circulates the air to keeps temps consistent everywhere in the incubator.  Has any one tried putting a small...
  6. bc taster

    Why different temps?

    When I smoke butts, roasts and larger cuts of pork I smoke to 165 IT.  Then wrap in foil and cook to 200 IT.  After a rest, the meat is fall apart tender.  Now I want to try a pork tenderloin.  Searched the forum and Jeff's book.  Everyone says to smoke the loin to 145 IT.  Why the difference?  ...
  7. bc taster

    Half rib appetizers

    I was thinking of trying some ribs as an appetizer or snack finger food.  I'll have the butcher cut St Louis or baby back ribs length ways yielding twice as many short ribs.  I like using 3-2-1 smoking (2-2-1 for babies).  I was wondering if I should alter the smoking time because of the smaller...
  8. bc taster

    Best temp for cheese?

    I've been reading as much as I can about smoking cheese on the forum.  I built a smoke generator and adapted it to my 30" MES.  As a test run, I smoked some pork chops.  They turned out great.  Now I want try smoking cheese.  I have determined that temps below 40 is not good.  Max temp seems to...
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