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Old 11-13-2015, 05:07 PM   #91
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Pro Tip

Oven cleaner works great to clean the smoker!!!
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Old 11-13-2015, 05:09 PM   #92
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Going out tomorrow night to Myakka to shoot some pigs along the Manatee River. Butcher will dress them out and package everything up for a share of the meat.
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Old 11-22-2015, 12:34 PM   #93
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Making smoked kielbasa! 6 pounds lean beef 1 pound pork. Seasoned and cured! Also, two beef brisket!


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Old 11-23-2015, 01:08 PM   #94
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I'm going to do a turkey this year. Last time I smoked one the skin turned to leather, and overall was super dry. Any suggestions?
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Old 11-28-2015, 11:39 PM   #95
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Made up 6 pound lean beef with one pound pork snack sticks, I am going to be smoking these tomorrow.

What a fun hobby!

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Old 11-29-2015, 09:44 AM   #96
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hey kate, don't you need to cure bacon for 2 weeks before you smoke it? if so, get curing. the timing couldn't be better.
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Old 11-29-2015, 10:22 AM   #97
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That's a project I'm saving for you. We're smoking turkey legs when you get here too.
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Old 11-29-2015, 12:33 PM   #98
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Smoking and curing have started! Low and slow is the rule of the land.

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Old 11-29-2015, 06:25 PM   #99
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I'm going to do a turkey this year. Last time I smoked one the skin turned to leather, and overall was super dry. Any suggestions?
4 hours at 225ish. Wrapped it in foil half way through, turned out perfect.
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Old 11-29-2015, 06:30 PM   #100
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Nice!
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Old 01-03-2016, 07:51 PM   #101
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Made the best snack sticks to date today!

I used Backwoods Hot Snack Stick seasoning. 4 pounds ground steak 2 pounds pork butt ground up (I got to use my new meat grinder) and put in a fair amount of cayenne pepper, ground red pepper and some chilli pepper. stuffed and let it sit for about 24 hours. smoked with cherry wood at 100 degrees for 6 hours then up to 175 for about 2.5 more hours till I got in internal temp of 152, cold water bath and letting is sit out now for a few hours to color out nice.

What a fun hobby! I love making this stuff. I should also add that I have 5 pound of summer sausage still smoking.

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Old 01-04-2016, 01:37 AM   #102
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All this sausage is making my mouth water.

no homo
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Old 01-04-2016, 06:56 AM   #103
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Nice Bill! We're starting our bacon this week.
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Old 01-10-2016, 02:49 PM   #104
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Started our bacon today!

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Old 01-10-2016, 03:59 PM   #105
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Started our bacon today!

You should shave your arms, deal breaker.
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Old 01-10-2016, 08:20 PM   #106
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OK, but you only get to pick one thing for me to shave...
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Old 01-10-2016, 08:51 PM   #107
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OK, but you only get to pick one thing for me to shave...
Decisions, decisions....
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Old 01-10-2016, 09:26 PM   #108
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Decisions, decisions....
Back. Pick the back.
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Old 01-10-2016, 10:17 PM   #109
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Back. Pick the back.
Which back are we talking about here? If we're talking back door, I agree.
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Old 01-10-2016, 10:27 PM   #110
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so edgy
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Old 01-10-2016, 10:28 PM   #111
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Back. Pick the back.
Yours or KK's?
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Old 01-10-2016, 10:34 PM   #112
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so edgy
2edgy4u

Last edited by oldivor; 01-11-2016 at 11:40 AM. Reason: Bacon and hairy assholes don't mix well
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Old 01-10-2016, 11:12 PM   #113
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Yours or KK's?
I don't recommend shaving KK's back. Last time I tried that shit, I got tendonitis.
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Old 01-11-2016, 08:35 AM   #114
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Ohhhh, bacon! Take lots of photos.

Where did you buy cure? What seasoning are you using?

FYI I am a fan of PS seasons. .
.
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Old 01-11-2016, 10:37 AM   #115
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I'd like to thank Bill for refocusing the conversation on the bacon.

Also. Mmmmm. Bacon.

I got myself an electric smoker and am thinking the next thing I'm going to do is slice up some round steak into strips, pepper it, smoke it, then put it on the dehydrator for jerky.
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Old 01-11-2016, 10:38 AM   #116
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Quote:
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Ohhhh, bacon! Take lots of photos.

Where did you buy cure? What seasoning are you using?

FYI I am a fan of PS seasons. .
.
We bought the cure from fleet farms. Backwoods brand, I believe.

We cut the big chunk of of pork belly into 4 pieces to fit into gallon size zip locks.

2 chunks are just plain cure with no seasoning. We cover one chuck in a brown sugar, maple syrup mix.

The last piece is season with smashed up garlic, cracked peppercorns, and bay leafs.

When smoking time comes around, the sweet and 1 plain will get hickory smoke and the savory and other plain will get applewood.
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Old 01-11-2016, 06:35 PM   #117
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This is the place to buy spices!!!!

http://www.psseasoning.com
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Old 01-21-2016, 09:05 PM   #118
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Updates on the bacon!!!!!


*taps foot*
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Old 01-22-2016, 11:09 AM   #119
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Yesterday while Kate was in Chicago, I washed the cure off the bacon and rebagged it til Kate gets home to smoke it.

I did take a slice off of the end of each hunk and fry it up for a quick taste test. They seemed to be a tad salty. I think that is because the cure was sitting directly on the end. I cooked the sweet one too hard and the brown sugar started to burn before it was quite done. I did not get a chance to taste the savory. I had 2 small pieces out of the pan and draining. I told pops to go ahead and try a piece. He picked up both pieces, took a small and promptly dropped the rest on the floor.

We will start smoking later today or tomorrow.
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Old 01-22-2016, 02:17 PM   #120
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Thanks for the update....

I am going to making bacon soon and would like to learn what I can before I give it a go.
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