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Forum: Meat Smoking, Curing and Sausage Making 04-16-2013, 11:45 PM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
Looks very tasty to me, if you seal it up and let...

Looks very tasty to me, if you seal it up and let it rest for several days to a couple weeks it will mellow out. Mine usually hits where I like it in 5-7 days.
Forum: Meat Smoking, Curing and Sausage Making 04-14-2013, 06:37 PM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
Haha, looks damn tasty!

Haha, looks damn tasty!
Forum: Meat Smoking, Curing and Sausage Making 04-03-2013, 05:14 PM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
I have been paying from $2.79-$2.99 for skin off...

I have been paying from $2.79-$2.99 for skin off 3-5 slab cases from my local butcher. I think he gets $3.29 if you take a slab or less.
I would think being in the middle of BFE up here ours should...
Forum: Meat Smoking, Curing and Sausage Making 03-31-2013, 09:57 AM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
Let us know how they turn out and how you like...

Let us know how they turn out and how you like them.
Forum: Meat Smoking, Curing and Sausage Making 03-31-2013, 09:56 AM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
Here is how I do mine I just picked up 3 slabs of...

Here is how I do mine I just picked up 3 slabs of belly and some maple sugar, and grade B maple syrup (stronger maple flavor) and am going to do a batch of maple flavored bacon next.
...
Forum: Meat Smoking, Curing and Sausage Making 03-28-2013, 07:41 PM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
It's a Stoker WIFI from Rock's BBQ

It's a Stoker WIFI from Rock's BBQ
Forum: Meat Smoking, Curing and Sausage Making 03-25-2013, 03:08 PM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
It never ends does it :)

It never ends does it :)
Forum: Meat Smoking, Curing and Sausage Making 03-20-2013, 12:06 PM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
A VacmasterVP215 chamber sealer.

A VacmasterVP215 chamber sealer.
Forum: Meat Smoking, Curing and Sausage Making 03-17-2013, 06:48 AM
Replies: 18
Views: 1,493
Posted By SuperiorBrew
Pastrami, pic heavy

Picked up 2 corned beef flats, 3.5 & 3.75 lbs.
http://farm9.staticflickr.com/8511/8562983351_9abc8606ea_c.jpg

Soaked them in cold water for 30 hours, changing it several times.
...
Forum: Meat Smoking, Curing and Sausage Making 03-12-2013, 01:31 PM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
Just keep a few packs and keep family and friends...

Just keep a few packs and keep family and friends in bacon.
Forum: Meat Smoking, Curing and Sausage Making 03-09-2013, 03:06 AM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
I use one of these...

I use one of these http://www.amazenproducts.com/SearchResults.asp?Cat=12, it really doesnt matter what you smoke it in, a cardboard box would even work. I use my FEC-120 or SMO55 I have even used my...
Forum: Meat Smoking, Curing and Sausage Making 03-08-2013, 03:41 AM
Replies: 2,777
Views: 113,567
Posted By SuperiorBrew
Fired up the BGE Sunday and made 2 pork butts,...

Fired up the BGE Sunday and made 2 pork butts, MOINKS and a few wings.

http://farm9.staticflickr.com/8505/8521278531_b8beff45eb_b.jpg
Forum: Meat Smoking, Curing and Sausage Making 03-08-2013, 03:39 AM
Replies: 305
Views: 70,628
Posted By SuperiorBrew
Sweet setup!

Sweet setup!
Forum: Meat Smoking, Curing and Sausage Making 03-08-2013, 03:36 AM
Replies: 29
Views: 3,819
Posted By SuperiorBrew
24 pounds of dry cured belly bacon (pic heavy)

12 lb - 7.5 oz
11 lb - 9.1 oz lb pork bellies. I buy them with the skin already removed:
http://farm9.staticflickr.com/8384/8538688404_72d60777bc_c.jpg
...
Forum: Meat Smoking, Curing and Sausage Making 03-08-2013, 02:01 AM
Replies: 305
Views: 70,628
Posted By SuperiorBrew
Sweet machine!

Sweet machine!
Forum: Meat Smoking, Curing and Sausage Making 03-07-2013, 02:48 AM
Replies: 10
Views: 660
Posted By SuperiorBrew
I set this one up for a brisket cook, I think it...

I set this one up for a brisket cook, I think it went for almost 20 hours, did some chicken and sides after the brisket.

On long cooks you want the bigger chunks of lump on the bottom and smaller...
Forum: Meat Smoking, Curing and Sausage Making 03-04-2013, 04:49 AM
Replies: 21
Views: 1,571
Posted By SuperiorBrew
Follow Frank on Facebook...

Follow Frank on Facebook (https://www.facebook.com/europeansausage?fref=ts) he posts pics every week and keeps you up on what hes making.
Forum: Meat Smoking, Curing and Sausage Making 03-04-2013, 04:37 AM
Replies: 10
Views: 660
Posted By SuperiorBrew
Welcome to eggland! The Maverick ET732 is the...

Welcome to eggland!
The Maverick ET732 is the most popular one, they work great as with any thermometer just do not get water into the joint where the cable meets the metal probe and it will last...
Forum: Meat Smoking, Curing and Sausage Making 03-02-2013, 05:49 AM
Replies: 305
Views: 70,628
Posted By SuperiorBrew
FEC-120 ...

FEC-120
http://farm9.staticflickr.com/8106/8519710221_9d4cb883e1_b.jpg

Big Green Egg
http://farm9.staticflickr.com/8088/8520828048_0025f8b1dc_b.jpg

Cookshack SMO55...
Forum: Meat Smoking, Curing and Sausage Making 03-02-2013, 05:20 AM
Replies: 9
Views: 1,116
Posted By SuperiorBrew
I have 2 of the regular and one 12" tube. They...

I have 2 of the regular and one 12" tube. They work great. I'm using 2 of them now to cold smoke some bacon and Canadian bacon.

http://farm9.staticflickr.com/8237/8520485906_667679f06a_b.jpg
Forum: Meat Smoking, Curing and Sausage Making 07-25-2012, 09:34 PM
Replies: 7
Views: 846
Posted By SuperiorBrew
I have done 2 shoulders in mine and 3 turkeys

I have done 2 shoulders in mine and 3 turkeys
Forum: Meat Smoking, Curing and Sausage Making 07-22-2012, 12:00 AM
Replies: 10
Views: 1,000
Posted By SuperiorBrew
Nice!

Nice!
Forum: Meat Smoking, Curing and Sausage Making 07-21-2012, 10:26 PM
Replies: 10
Views: 1,000
Posted By SuperiorBrew
Here is how I do mine, most people will pick as...

Here is how I do mine, most people will pick as many of the nice black bark pieces as they can for on their sandwiches.

Out of the smoker getting ready to rest in the cooler for a while:...
Forum: Meat Smoking, Curing and Sausage Making 07-09-2012, 11:17 PM
Replies: 33
Views: 4,648
Posted By SuperiorBrew
Looks tasty! Did you start with all new...

Looks tasty!

Did you start with all new lump? If I am doing a slow and low cook I always vacuum the egg clean and start out with all fresh lump, any smaller pieces I either put on the top or save...
Forum: Meat Smoking, Curing and Sausage Making 07-09-2012, 12:58 PM
Replies: 33
Views: 4,648
Posted By SuperiorBrew
I usually fold a bit of the flat end under, it...

I usually fold a bit of the flat end under, it keeps the ends from sitting outside of the plate setter and drying out of burning. I agree that 195-200 is usually where you want to be temperature...
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