Recent content by azbohunter

Put a 8# (approximate) boneless Pork Butt from Costco in at 6:30PM last evening @ 225, 20 hours in a it is smelling delicious but only up to 187*. What do you all think, I'm leaning towards letting 'er roll. Anything to be concerned with? I did crank up the heat to 240 about 19 hours in...

When adding cure #1 to a brine recipe for jerky do you have to adjust any of the other ingredients, that is if the original recipe does not call for cure#1?

Had a great fall season in Oregon, tagged 15 Chinook. Freezer is full along with a bunch of Kokanee  :D

Family time with kids and grand kids tomorrow and I offered to do Pulled Pork and Baked Beans. Have a 8# ( just shy) butt in the fridge, been sitting there since yesterday slathered in yellow mustard and rub. My plan is to put it in the #2 around 5 this afternoon, set PID at 225 and meat probe...

I did a batch of wings on Sunday between church and the NFL games. Test run for Super Bowl Sunday maybe. Used a very simple recipe from Jeff of SMF. I brined wings, which I got at Costco, overnight in 2 qts water, 1/4 cup kosher salt and 1/4 cup brown sugar and added a good splash of Louisiana...

The turkey with Slaughter House Brine and Cure #1 came out great. Being great grand parents, we have had a lot of turkey prepared in many different ways. My wife said it ranked at or very near the "best ever". Meat around the drumsticks and thighs was a little red but I assured everyone it was...

Did a batch of Kokanee over the weekend, some of my freezer stock from this past summer in Oregon! Turned out really good. This time I did a dry brine and it is a little more salty than we prefer but still very good! For several years I have done a wet brine and it is the favorite of everyone...

I have had my #3 for over a year and had never attempted jerky. I recently returned from a archery hunt where I had arrowed a nice buck and made the rounds into jerky meat, the processor cut it all 1/4" thick for me so saved me some work. I pretty much used Pork Belly' instructions...

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One of my favorites to smoke has always been salmon or kokanee and for years I used a Masterbuilt cheapo with a PID, mailbox mod and AMNPS and it always produced good results. A few months ago I acquired a used #3 which also had a PID with it, I was excited to give it a go. I did several...

Have been smoking for around 4 years, still learning. I currently have a Masterbuilt MES 30 which has been gutted, the box itself is okay for smoking :) I removed the digital control, added a Auber PID, removed the chip tray, added a AMNPS in a mail box, now it works pretty good! Looking at...