CAT | smokin
Wow, this is 12 hours later. It was all soaked. Did some research and found out I should be doing 4 pounds of salt to every 1 pound of sugar. I had done 3 pounds of salt to 2 pounds of sugar. I will adjust accordingly. The juice should lessen as I go and I […]
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sometimes I obsess. Making bacon part 1
No comments · Posted by beerorkid in bacon, making bacon, smokin
After finding the perfect bacon I have decided to try and replicate it. Last night begins 2 weeks of a dry cure consisting of only brown sugar and salt. That gives me two weeks to come up with a way to rig my old bullet smoker up to be the smoke chamber with flexible vent […]
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So I am enjoying my BBQ during weekday lunches and still have some brisket left. Decided to do ribs and another chicken. Learned my smoker a bit more. I kept the temp around 240 most of the time. The smoke flavor is not too strong so I think I need to kick that up a […]
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Smoking Meat Forums I think I found my home away from home. I picked up the smoker from Willie Wed night and I will be smoking the heck out of the neighborhood this 3 day weekend. I did my introductory post yesterday and got many responses. I am sure I will be spending a good […]
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