karbid-guru's News: Smoked meat forums. Dec 7, 2014 · I want to can my smoked meat. After lo

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Jul 13th, 2024

Northeast Ohio. Aug 20, 2023. #1. Dog a few things in the Lang today but first off is this turkey breast I did for a friend. Pretty straight forward injected with Butcher BBQ Bird Booster and rubbed with Red Beard Seasoning rub. That Bird Booster is just straight bird magic. Despite overshooting my desired pull temp of 160 by 10 degrees it's ...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 …According to The Centers for Disease Control and Prevention (CDC), approximately 14% of adults in the United States report smoking cigarettes. Fortunately, it’s not all bad news. O...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 …Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... It is simple but has outstanding flavor. Sounds very much along the lines of what you're looking for. Of course you can do the fingertip taste test and adjust more to your preferences. ½ Cup Paprika. ¼ Cup Black Pepper. ¼ Cup Sugar. 3 T Salt. 3 T Chili Powder. 2 T Garlic Powder.Dec 18, 2023 · Wow, your step-by-step chicken and smoked deer sausage gumbo recipe is a culinary masterpiece! The combination of flavors from Louisiana promises an authentic and delicious experience. I appreciate the detailed instructions, making it easy for even novice cooks to recreate this Southern delight. The addition of smoked deer sausage adds a unique ... 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 …Apr 14, 2014 · If that's the case, and you want good smoke flavor, give it light to medium smoke from the beginning to about 165* IT. Then wrap it up in foil & take the IT up to 200* or 205* IT. Then take it out and let it rest in a cooler with towels for at least an hour. Then it's time to pull it apart. Smoked Whole Chicken. If you're new to smoking meat, this is one of the first recipes you should try. A whole chicken is easy to prepare, and the result is always fantastic. People are always blown away by how moist a smoked chicken turns out. If this is too easy, try my smoked spatchcock chicken recipe instead.Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.11,863. Mar 1, 2022. #1. Took out a few too many Tri tips last week. Cooked up four. 1 to freeze and Sous Vide, 2 to give to neighbors and one to eat at home. Trimmed them up and seasoned. On to smoker with temps low around 200 cooked with oak wood. smoked for about 2.5 hrs until desired temp. Then seared on weber for about a min per side.2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").OK, since I am in between jobs right now I have some extra time to work on the site on adding back some Mods/Add-ons's, for those of you that want to change the …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 ...Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. normanaj. Not a huge one,about 3.5lbs if I remember correctly. Spiced with fresh rosemary,thyme and mint.A little salt,pepper and minced garlic.Rolled,tied and the same seasoning on the outside. Smoked in the MES at 235 with a tube of apple dust.Brought it up to an IT of 125 then removed and wrapped for an hour rest.Came out …In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings). Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices. Pat Ham dry, and place on a wire cooling rack, in a foil pan.This is where the meat holds on to the most smoke. It still takes smoke above and below but at a dimished capacity. What happens is there are so many different ways to smoke a meat, and every persons bends their way to best coexist with their smoker type suddenly any rule can be proven right or proven wrong by territorialy thinkers.2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...

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 …Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed …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... 4. Nov 30, 2020. #1. I just picked up the smoke vault and I’m doing some initial burn in/test runs. I picked-up the pellet maze (though now im seeing most go with the tube for the smoke vault) but figured id see if i can make the maze work given the 12 hour potential smoke time. I initially put it directly on the chip tray.texas smokin. 70% off for inkbird meat thermometer with 2 Probes--$14.99 only. Inkbirdbbq. Jan 11, 2024. 31.If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out.Jan 28, 2024. #1. A 5lb bone in chuck for dinner making bark,too early to wrap. A 1 1/2lb pattie over some 1/2 time queso. And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those. , Redicans and 6 others. To Honor All Those That Show & Master The Art Of Making Sausage. 4. 29. Maxwell Street Polish. by Zeeker. 01-23-2024, 07:14 AM. Smoking The Meats. Beef. Brisket, Chuckies & Roasts. Jan 13, 2013. #11. There is no issue smoking Hamburgers at smoker temps under 40*F but that ain't going to happen during Hamburger Season on a 90*F Sunny July 4th. You can Hot smoke at 200-225*F then finish on the grill. You could even get away with a Ambient Temp Smoke for no more than 1 Hour and then Grill Well Done.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 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...normanaj. Not a huge one,about 3.5lbs if I remember correctly. Spiced with fresh rosemary,thyme and mint.A little salt,pepper and minced garlic.Rolled,tied and the same seasoning on the outside. Smoked in the MES at 235 with a tube of apple dust.Brought it up to an IT of 125 then removed and wrapped for an hour rest.Came out …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).Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...

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Kicking off the Christmas break off with some smoked wings, drums, and thighs. Seasoned them up with some Big Bald BBQ Rub :) Smoked them with a 50/50 mix of apple & cherry Once they hit 165 they went under the broiler to crisp up the skin. The party is about to start Matched with home...Rineyville, KY. May 15, 2013. #1. HA. Made ya look. We have a beaver here in the lake at the RV park. He normally been on the other side chewing on tree, guess he found bigger trees on this side. Maintenance man said to me, If he disappears i …Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... tuna so i chopped up a couple more loins thin and made some smoked jerky snacks with it which I'll share in the fish forum. A HUGE shoutout to Bearcarver!Nov 20, 2023. #2. If you're not injecting or brining then I would get your favorite poultry rub under the skin for some flavor. At 250* pull the breast at 160* cover with aluminum foil, and let the carryover bring it up to 165*. Also don't expect crispy skin cooking at 250*. Apple wood should be fine.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 ... 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 …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 …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...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. If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.As if smokers weren't feeling besieged enough with public opinion and government regulation stacked against them, it seems the financial burden of smoking has become more onerous t...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 …In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...10,467. Nw Iowa. Mar 12, 2023. #1. Had a prime rib in the freezer... well 1/2 of one anyway, we cut the one I bought in half since it's just the wife and I. Tied it up to be more uniform and seasoned with Kinder's , The Blend and Butchers All Purpose. Put in my GMG pellet smoker, started at 225, then actually dropped it to around 200 since it ...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.

Smoke at 225 until an IT of 140°,lettings the juices drip into the rest of the batch. Then break it up into the size chunks you like,leave it on top to soak up even more smoke. I usually drop a probe into the batch now. At …Oct 23, 2017. 103. 130. Jul 29, 2019. #1. Decided to smoke a turkey breast this weekend. I brined it the night before. Added my rub and smoke it at 250 for about 3 hours until it hit 165. Next time I think I will be taking it off at 145 and putting it in the oven at 350 till it reaches 165 so we can get crispy skin.Smoke meat and BBQ for Reddit. r/Smokingmeat. This community has a Recap now! 2023 is over. u/Ldglc3. • 12 hr. ago Brisket. 50. u/KYSW19. • 11 hr. ago Hotwings with …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.Oct 23, 2017. 103. 130. Jul 29, 2019. #1. Decided to smoke a turkey breast this weekend. I brined it the night before. Added my rub and smoke it at 250 for about 3 hours until it hit 165. Next time I think I will be taking it off at 145 and putting it in the oven at 350 till it reaches 165 so we can get crispy skin.#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 …Kicking off the Christmas break off with some smoked wings, drums, and thighs. Seasoned them up with some Big Bald BBQ Rub :) Smoked them with a 50/50 mix of apple & cherry Once they hit 165 they went under the broiler to crisp up the skin. The party is about to start Matched with home...Smoking Meat Forums. Hosted by Jeff Phillips of Tulsa, Oklahoma, the board is accompanied by a website with lots of good info. Among the better features is a lively section on different cookers. Texas BBQ Forum. A nice new forum that’s easy to use and has a growing list of real friendly folks partial to Texas. Radio, podcasts, videocastsif the customer supplies the meat i charge $15.00 per rack of ribs covers the cost of my supplies to smoke the meat. if i do a brisket and again the customer supplies the meat i charge $60.00 , there again covers my supplies and the time to do the brisket.Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q... To Honor All Those That Show & Master The Art Of Making Sausage. 4. 29. Maxwell Street Polish. by Zeeker. 01-23-2024, 07:14 AM. Smoking The Meats. Beef. Brisket, Chuckies & Roasts. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. © 2004-2023 SmokingMeatForums.comJan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...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.

Making Jerky. Some of the links on this forum allow SMF, at no cos!

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.Apr 30, 2023 · Grind with a 4.5mm plate. Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Forums Wiki Roll Call (Member Introductions) Blowing Smoke Smoking Meat, Etc. Cold Smoking Recipes Only Supplies & Equipment Home Gardening Cast Iron Food Preservation Just for Fun Groups Search forums

In the meantime I bought another same Nesco unit, and now have that as a backup! They do a good job. Yes, they do fray the bottom side of the meat but you just flip over the meat and keep going. I've had $5,000 Hobarts do the exact same thing. (professional meat cutter for 30 years, have used professional slicers all my life).AMSTERDAM, 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...

SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat …Cold smoking at 52-71° F (12-22° C), from 1-14 days. Warm Smoking. Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. Hot Smoking. Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours.2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.

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Ngt Eanlrckk
Commented on Jul 12th, 2024
Aug 19, 2017 · Forums Wiki Roll Call (Member Introductions) Blowing Smoke Smoking Meat, Etc. Cold Smoking Recipes Only Supplies & Equipment Home Gardening Cast Iron Food Preservation Just for Fun Groups Search forums
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Phzaet Dfsmbdk
Commented on Jul 09th, 2024
Well, after seeing Rick's, @BGKYSmoker thread on jerky I thought I should get off my butt and post my last jerky making excursion. First up was some venison jerky using my wife's step mom's recipe. Second was @Bearcarver recipe for pork loin jerky. And third was a small batch of Thai jerky... www.smokingmeatforums.com.
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Aoyc Nokagqh
Commented on Jul 16th, 2024
Dec 12, 2023 · Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.
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Ckesg Ojjrplwsp
Commented on Jul 13th, 2024
Put meat probe in center of thickest piece of fish. Set smoker to 100 degrees. Put hickory chips & a couple chunks of Hickory in smoking pan. During smoking, when smoke stops, add Apple chips & chunks. Use Hickory only for first couple hours. I try for a light to medium smoke with my MES. A little burst of heavy smoke doesn't seem to …