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Type: Posts; User: FrozenTundra

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  1. Replies
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    I might have to take mine out of the freezer and...

    I might have to take mine out of the freezer and get started, that looks and sounds great. Plus I had to buy bacon today, I have a few slabs in the freezer with my jowls.
    Did you end up adding a...
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    Looks and sounds great! I have some jowls in...

    Looks and sounds great!
    I have some jowls in the freezer I plan to do a dry cure on them when I do my next batch of bellies (soon).
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    Corned beef Jerky

    Since everyone has corned beef on sale I picked up a small flat and soaked it in cold water for about 45-50 minutes, changing it once.

    Then it trimmed it up nice
    ...
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    Canadian Bacon

    Used calculator here: DiggingDogFarm
    http://farm9.staticflickr.com/8085/8549909903_b7842b4ea0_b.jpg

    Ingredients:
    5.33 & 5.47 lb Half Loins (10.8 lbs / 4899 gr)
    12.23 grams Cure #1 (156 ppm)...
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    Sticky: If you wait till the 3rd stage of the cure it...

    If you wait till the 3rd stage of the cure it shouldn't hurt anything, just pick the rub with a lower salt content of the two.
    If you want to add allot of rub drop the cures salt content down by...
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    Sticky: Bacon - Dry-Rub Cure & Cold Smoke Method

    12 lb - 7.5 oz
    11 lb - 9.1 oz lb pork bellies. I buy them with the skin already removed:
    http://farm9.staticflickr.com/8384/8538688404_72d60777bc_c.jpg
    ...
  7. Replies
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    Bacon & Canadian was cold smoked for 20 hours and...

    Bacon & Canadian was cold smoked for 20 hours and then the Canadian was hot smoked to 142 IT they are now all mellowing out in the fridge for a few days then will slice, sample and vacuum seal them...
  8. Looks awesome, I have to try the onion jam now.

    Looks awesome, I have to try the onion jam now.
  9. Replies
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    They all look great. The money, double secret and...

    They all look great. The money, double secret and blues hog sauced one looks like the picture I have in my head when I think ribs, perfect color!
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    Steaks look great! I'm with you on the cilantro.

    Steaks look great! I'm with you on the cilantro.
  11. Replies
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    I am going to smoke them tomorrow, I did the...

    I am going to smoke them tomorrow, I did the brine at 50% strength as I knew I wouldn't get to smoking them till tomorrow night.
    I am however cold smoking some belly bacon and Canadian bacon as we...
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    Mine came today, it just fit on the cart I had...

    Mine came today, it just fit on the cart I had for my old Hobart slicer and Weston sealer.
    I tried injecting and brining a couple pork butts for the first time, mainly so I could see how it worked...
  13. Sounds like a good time, take us some pictures!

    Sounds like a good time, take us some pictures!
  14. Replies
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    This thread just cost me $899 for a new VacMaster...

    This thread just cost me $899 for a new VacMaster VP215C :)
    I hadn't looked at chamber sealers in a few years (prices have come down and machines are nicer) and I vacuum seal allot of fish in the...
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    I have had the 2300 for 3 years, went through 2...

    I have had the 2300 for 3 years, went through 2 food saver units before that. This one has much more power and seals so much better. I like the Weston bags from amazon too.

    Just used it to seal up...
  16. Thanks! Its a year old next month, the inside is...

    Thanks! Its a year old next month, the inside is dirty I just keep the outside clean :)
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    Sweet Rig!

    Sweet Rig!
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    Sticky: FrozenTundra is what it's like where I live. We...

    FrozenTundra is what it's like where I live. We get allot of wind off Lake Superior and I see its supposed to be -8 tomorrow nigh again. It does make it nice for cold smoking :)
  19. My name is Rich and I am a pellet smoker.

    I live in Ashland, WI and I currently use a Cookshack FEC-120 and a Big Green Egg, I also have a old Traeger that hasn't been used since I got the FEC almost a year ago.
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