Smoked meat forums.

Smoking is an addictive habit that can lead to a number of health problems, ranging from various types of cancer to high blood pressure and heart disease. It’s also difficult to qu...16. 70. Dec 17, 2023. #1. After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once. Come join us. My screen name is Wingman! Smoked-Meat.com - This is one of my favorites. It's small in size but it's a very relaxed and free atmosphere. Everyone gets along and I have yet to see any issues at all. If you have a link to your BBQ site they encourage you to share it. I highly recommend you try this forum. UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. 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 …The BBQ BRETHREN FORUMS. Statistics. Threads: 289,909, Posts: 4,580,742, Members: 271,455, Active Members: 2,764. Welcome to our newest Brethren, beveasahvsa8018. …

Penthouse Letters Magazine can be read for free on websites such as Magzus and Magstack. Each of these sites provide access to the full magazine; however, they only stock a small n...I smoke them for a few hours above the beans, and then either shred the meat off or leave whole and put into the beans. A strong smoke like Oak, Hickory or Mesquite gives plenty of kick. mike5051

Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...

10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... 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 …Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ...

Nov 14, 2019 · spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.

UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. 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 …#1. Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a …Dec 7, 2014 · I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked... Aug 9, 2022 · Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT. Sep 14, 2019 · If anyone decides to try this please let me know what you think. Brine recipe (the base): 3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes) 1 cup water. 6 teaspoons salt (regular table salt) 1/2 cup Worcestershire sauce. I can say the Traeger work on timers only if you purchased one with the 3 position controller or you are in smoke mode on the digital controller. If your using one with the digital controller and are cooking on any setting but the smoke position (lets say 225), it feeds pellets based on a temperature probe located in the cooking chamber.Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Put a full rack of fillets on at 170 for 2 hrs. Flipped them for another hr. .

Dec 7, 2014 · I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked... Making Jerky. 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. Forums. Smoking Meat (and other things) 1. 2. 3. Forum Description. Forums. Topics. Posts. Last Post. News & Announcements. New Member Introductions. Tell Us A Little About Yourself & The Type Of Smoker You Are …spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. 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 …

Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.

Dec 7, 2014 · I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked... Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! #1. Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a …Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Jun 25, 2013 · Jun 25, 2013. #1. Smoked some steelhead for the first time last night. It turned out great. Last time I smoked salmon it turned out really salty so only brined for 4 hrs. Sat out for 2 hours until glossy then smoked for 4 hrs from 140 to 200. I used pops brine with added garlic powder and rosemary. Smoked with hickory and apple. Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. After smoking the cheese, I will dry the cheese IF it has moisture on it or if the temp got to high and oil has started to seep out. Otherwise I put a piece of parchment paper between the blocks and vacuum pack it the next day. I buy 8 ounce blocks, cut them in half, and then smoke them. I pack 2 pounds per bag for smoked pimento cheese later.The BBQ BRETHREN FORUMS. Statistics. Threads: 289,909, Posts: 4,580,742, Members: 271,455, Active Members: 2,764. Welcome to our newest Brethren, beveasahvsa8018. …

Aug 9, 2022 · Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT.

Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.

3,728. North Dakota. Sep 29, 2021. #5. 590 owner, and as Brian stated I also use an extra smoke tube for additional smoke for a couple hrs. I had an issue recently where the app was not responding to my temp change while out on the golf course but haven't used it since. It has been very reliable otherwise.Why not just take a pound or two of butter and soften or melt it into a flat baking pan/sheet. Use enough butter to get the thickness you want. Then cold smoke it (cold being relative to the ambient temp of course, but even soft room temp butter spread out into a sheet should work I would think).Aug 29, 2022 · Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com. Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.Smoking Meat: The Essential Guide to Real Barbecue. Smoked Steak Recipes. Jeff’s Golden Driller Sauce. Smoked Porchetta. Smoked Chicken Wings -Garlic Parmesan. …Jun 22, 2017 · Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ... After smoking the cheese, I will dry the cheese IF it has moisture on it or if the temp got to high and oil has started to seep out. Otherwise I put a piece of parchment paper between the blocks and vacuum pack it the next day. I buy 8 ounce blocks, cut them in half, and then smoke them. I pack 2 pounds per bag for smoked pimento cheese later.North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ...

Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.Instagram:https://instagram. pfaendler settlementtoronto taylor swift ticketthe lycan's queen free pdfole miss 247 boards Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Our bacon is less than 2-1/2 inches thick so injecting isn't required. locanto atlantaeras tour july 7 Forums - Smoked-Meat Forums. Mark Channels Read. What's Going On? Collapse. There are currently 104 users online. 9 members and 95 guests. Most users ever online was 2,703 at 06:52 AM on 01-16-2023. Smoked-Meat Forums Statistics. Collapse. Topics: 49,446 Posts: 726,804 Members: 8,208 Active Members: 142. Welcome to our newest member, Antonioakd . cat helping with extermination Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769AMSTERDAM, March 28, 2023 /PRNewswire/ -- The Freedom of Mobility Forum, initiated by Stellantis and facilitated by Wavestone as a neutral third-p... AMSTERDAM, March 28, 2023 /PRN...3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees.