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  1. bagbeard

    drying kielbasa

    Hi All,  long time since i posted on here I have a question about kielbasa.  I normally make it with the standard amount of cure #1 and then cold smoke for a couple of hours and then raise the chamber temp in stages until it reaches 180F and the sausages have an internal temp of 150F.  I then...
  2. bagbeard

    Kielbasa Wiejeska . budding charcutier

    It has been a while since i have posted anything but i have been busy. a lot has changed in my smoking life, mainly the introduction of my homemade electric box smoker with PID temp control.  this has open up the world of cold smoking and sausage making. I will do a post about box smoker soon. ...
  3. bagbeard

    Smoking Montreal Smoked meat

    I have made Montreal Smoked Meat before and usually use brisket.http://www.smokingmeatforums.com/t/153052/montreal-smoked-meat#post_1101591 . today i am using half an outside flat that i cured with a mixture of the spices i usually use in my dry cure and Pops simple wet brine.  I didnt use the...
  4. bagbeard

    Outside Flat Cooking ideas

    One of the workers at the butchers gave me a outside flat instead of a brisket flat.  i wondered why it was so thick! Ive read outside flat should only be cooked to Med Rare at most.  Just wondering if anyone cooks this cut and if so, can you smoke it to 200 IT like brisket?
  5. bagbeard

    Dry curing thicker cuts of meat

    I used the montreal smoked meat recipe from here and loved it.  im not very good at identifying cuts of meat and a worker at the butcher sold me a whole outside flat and told me it was a brisket.  iv read this cut is good for corning so i want to try.    the outside flat is about 4 1/2" thick...
  6. bagbeard

    utility turkey?

    we heard No Frills have a sale on frozen turkeys.  75cents a lb.  when she got there found the "utility" turkeys were the ones on sale.  found out a utility turkey means it may be missing some "parts" got it home and upon further investigation found it had only 1 drumstick. what the heck could...
  7. bagbeard

    smoked habanero powder

    I want to make some jamaican jerk rub.  i have no habanero powder so dropped by my neighbour who always has an assortment of powders he makes.  he only had smoked habanero powder.  just wondering if this will still give me the real jerk flavour or does smoking alter the flavour of habaneros. i...
  8. bagbeard

    Montreal Smoked Meat

    Ive been curing a 6 lb brisket as per the other thread on montreal smoked meat .  its been 10 days and i am going to cut the curing time down by one day as i have plans on thursday. I will be soaking for 3 hours tonight and rubbing it to put in smoker tomorrow morning.  i like my montreal meat...
  9. bagbeard

    Smoked Dino Ribs

    Getting into this winter weather smoking thing.  decided to smoke some texas cut beef ribs, or dino ribs. used the trusty weber with smokenator .  rubbed with my own memphis style rib rub and smoked with cherry and hickory.  cooked at around 225 - 250 for 5 hours.  foil tent for 15 minutes...
  10. bagbeard

    butt only at 124-130

    im cooking a 9 1/2 lb boston butt and after 4 hours only at 124-130.  yesterday i cooked one and at this point it was at 142F.  a lot windier today. do i need to worry??
  11. bagbeard

    reheating pulled pork

    By the end of today i will have about 20 lbs of frozen pulled pork.  I hope to serve it Saturday at around 11am.  Anyone have any reheating suggestions?  How long it will take?  Reheat in oven?  what temp?
  12. bagbeard

    My Biggest Smoke Session Ever

    Well I'm on my way to my butcher to pick up 38 lbs of pork.  2 Large Boston Butts and 4-5 Butt Eye Roasts.  The Butt eye is something my butcher prepares and suggested I try it.  It is the 2 best muscles in the butt and picnic tied together.  No bone and less waste.  I'll be using my little...
  13. bagbeard

    Smoked Wild Turkey Breast and effects of humidity and barometric pressure

    This summer i smoked a skinless wild turkey breast a hunter friend gave me. The bird was 25 lbs and the one breast was 3 1/2.  I brined it overnight in water with salt and brown sugar.  then rubbed with memphis rib rub. then wrapped in uncured raw pork belly. ( i did this to taste the meat not...
  14. bagbeard

    Beach Brisket

    took my smoker with me to Long Point on north shore lake Erie this summer.  smoked a nice little brisket with white oak and cherry. smoked at 200-225 and meat was ready abnormally fast.  it was at 155 in 3 1/2 hours.  i let i go to 205 and it only took a total of 6 hrs.  half the time it...
  15. bagbeard

    Smoked Stuffed apple crisp

    Was using the Weber kettle and had some coals left, so I smoked some dessert. Cored the apples not all the way through then stuffed with butter, brown sugar, oatmeal mixture.  smoked for about 2 hours at 200-250 with some hickory. MMM Goood , well worth the wait
  16. bagbeard

    Pork Butt Eye Roast.

    just wondering if anyone else has cooked a butt eye roast. i have a church function that i will be cooking pulled pork for.  there will be 100-120 people and i was asking my butcher for boston butt.  he recommended the butt eye they prepare.  it is the best two muscles from the whole shoulder...
  17. bagbeard

    UMAI dry bags

    just wondering how many people have used these and what they think.  i want to try salami and have no drying chamber so from what ive read this is the product im looking for.  do they make a different tasting product than natural casing? once you open  the bag does the meat stay good for as...
  18. bagbeard

    trial run on my new smokenator

    my new smokenator just arrived in mail last week.  finally got a chance to try it out last night.  i bought the full package with the hover grill and thermometer.  wanted to test but didnt want to ruin anything important so i smoked some garlic that i will dehydrate and grind into smoked garlic...
  19. bagbeard

    smokin meat with my cat.

    cookin some nice fat loin chops that i sliced up. cherry and maple wood only , no charcoal
  20. bagbeard

    smoked skinless wild turkey breast, injection needed?

    A friend has a big skinless wild turkey breast that i want to smoke.  I plan on brining for 24 hrs and cooking with bacon on it.  just wondering if injection is really needed.  ive read a number of threads that recommend it.  also do you wrap the turkey with the bacon or just lay on top. Or do a...
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