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  #421  
Old 10-24-2017, 07:26 PM
gtr gtr is online now
 
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Looks like your on top of your game!
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  #422  
Old 10-24-2017, 07:29 PM
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My wife just invited all the family/friends to swing by for all you can eat Eggs Benedict Brunch with Home Smoked Back Bacon on Boxing Day.

Guess I need to get about 20lbs of Back Bacon on the go-Thanks Honey
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  #423  
Old 10-24-2017, 08:20 PM
lyallpeder lyallpeder is offline
 
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Originally Posted by omega50 View Post
My wife just invited all the family/friends to swing by for all you can eat Eggs Benedict Brunch with Home Smoked Back Bacon on Boxing Day.

Guess I need to get about 20lbs of Back Bacon on the go-Thanks Honey
The back bacon was good, but a little lean for me. I have a 10 pound pork butt in the fridge Im going to try buckboard bacon.
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  #424  
Old 10-24-2017, 08:35 PM
JBE JBE is offline
 
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Originally Posted by troutbug View Post
Todays Supper, Hickory smoked wings ad burgers. I have about 6lbs of goose jerky to smoke tomorrow

How are you prepping and smoking the burgers? I have to give that a try
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  #425  
Old 10-24-2017, 09:07 PM
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How are you prepping and smoking the burgers? I have to give that a try
Just like normal. Beef, spices. Smoke for 2 hours at 245 with hickory. Come out nice and juicy
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  #426  
Old 10-26-2017, 11:05 AM
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omega50 omega50 is offline
 
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Going with a steep temp curve to gauge the impact on ultra lean back bacon.
Stalling the stall so to speak.

Normally I never exceed 160F smoker temps to an IT of 125F.

But today is a new day

Lots of ways to the desired result
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  #427  
Old 10-26-2017, 11:09 AM
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A whole bunch of BBQ Bourbon Goose Jerky going in today. Using Maple to smoke it

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  #428  
Old 11-06-2017, 04:12 PM
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Smoked up some meatloaf. Once you have had smoke meatloaf you will never have it any other way



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  #429  
Old 11-06-2017, 04:35 PM
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That looks great!
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  #430  
Old 11-06-2017, 05:46 PM
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Originally Posted by gtr View Post
That looks great!
It was, so juicy!

if your ever in my area let me know!

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  #431  
Old 11-09-2017, 12:14 PM
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Did some ribs yesterday

1 rack with a coffee rub (so good)

1 rack with garlic pepper rub and sauced that last hour

1 rack honey garlic rub with sauced last hour

3 big beef ribs that were marinated for a couple days.

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  #432  
Old 11-11-2017, 11:05 AM
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Default My Grampa's recipe for 3 lbs.

Basic bacon rub
3/4 cup coarse salt
cup Corn sugar
cup Brown sugar
teaspoon rosemary
2 tbs. coarse black pepper
1 tsp. of cure
Additional spices can be added. recipe can be multiplied for large batch's

Rub into meat thoroughly, put into a zip lock bag refrigerate for 7 days for back bacon, 4 days for side pork turning daily. After rinsing thoroughly place meat on smoker racks over the sink for 1 hour while smoker heats up to 200 deg. After meat has been in the smoker for one hour start smoke and Smoke for 2 hours, continue to cook without smoke until internal temperature reaches 145 deg.
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Last edited by bat119; 11-11-2017 at 11:25 AM.
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  #433  
Old 11-11-2017, 04:28 PM
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Smoked up some chicken with cherry and apple wood. It was so tender that would could barley move the meat from the pan before it started falling apart. I dont do chicken any other way



Family got at it before I could take a picture of the ALL lol

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  #434  
Old 11-11-2017, 11:39 PM
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Smoked up 100 lbs of moose Mennonite sausage today. Letting it rest in the fridge and then vacuum packing and freezing.




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  #435  
Old 11-12-2017, 09:34 AM
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Quote:
Originally Posted by SamSteele View Post
Smoked up 100 lbs of moose Mennonite sausage today. Letting it rest in the fridge and then vacuum packing and freezing.




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Oh man my favorite
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  #436  
Old 11-14-2017, 03:21 PM
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Quote:
Originally Posted by bat119 View Post
Basic bacon rub
3/4 cup coarse salt
cup Corn sugar
cup Brown sugar
teaspoon rosemary
2 tbs. coarse black pepper
1 tsp. of cure
Additional spices can be added. recipe can be multiplied for large batch's

Rub into meat thoroughly, put into a zip lock bag refrigerate for 7 days for back bacon, 4 days for side pork turning daily. After rinsing thoroughly place meat on smoker racks over the sink for 1 hour while smoker heats up to 200 deg. After meat has been in the smoker for one hour start smoke and Smoke for 2 hours, continue to cook without smoke until internal temperature reaches 145 deg.
MMM Bacon 4 hours of maple smoke

[IMG][/IMG]
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  #437  
Old 11-17-2017, 09:58 PM
Heater Heater is offline
 
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Default Smoked Salmon

Smoked some salmon last weekend, first attempt. Turned out pretty good.Dry brine 4 to 1 ratio = 4 cups brown sugar, 1 cup salt. I used about 3/4 cup of salt. Brined for about 10 hrs, then dried on racks for about 4 hrs. After drying put in bradley smoker for 6 hrs, smoked for 5hs with maple. The last hour gave fillets coating of maple syrup & back into smoker for final hour. Next time I wouldn't bother removing skin, I did half the fillets skin on and half skin off.This was right off of Youtube . I will attach the link to video.along with a few pictures. Overalll I was happy with end product.
First 2 hrs 120 degrees F, Third and fourth hrs 140 deg F, last 2 hrs 170 deg F
http://www.fishinbc.com/smoked-salmon/








Last edited by Heater; 11-17-2017 at 10:09 PM.
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  #438  
Old 11-19-2017, 06:43 PM
Vigilante Vigilante is offline
 
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Very nice Heater, I believe I have watched some of the same videos as you on youtube. I just haven't tried this out yet, but it is on my list.
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  #439  
Old 11-20-2017, 12:18 PM
iceburg iceburg is online now
 
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Default smoker in garage

Does anyone do this? Other than the obvious hazards, any reason it wouldn't work? I have a WSM and would like to run it in winter season....
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