Recent content by Steve Copeland

Welcome aboard and congrats on your WSM when you get it.. I was the same as you, smoked on ECB's for 20 years. I wasn't an El Cheapo, just didn't know any better. I got mine thru Amazon.com. That's the way to go plus by doing that it help's to support this web site.

Looks like an excellent recipe Jim. Have you ever tried adding encapsulated citric acid to this recipe to give it that tang summer sauage taste. Going to definetly give this a try!!

Congrats Jim on your new sausage grinder. Another place to get cure for sausage is www.midwesternresearch.com. It is only about 12 miles from me so it's pretty convienent for me. Once you try something other than Tenderquick, you won't even bother trying to find the stuff. Allied Kenco is...

Got the ham on about one half hour ago. Smoke is flying and smells really good. Put pineapples and cloves on top. Keeping temp down around 200 for a nice slow smoke. Going to try the apple trick after while.

Received my WSM last week and smoked ribs in the rain. Was going to do a butt but it was my boys birthday and he over ruled the butt. Got an idea maybe somebody has tried before. I cured a fresh ham (in pickle) and plan on smoking it tomorrow. Plan on using apple wood and a little hickory...

Hi Pat and welcome aboard. I have the fortunate setting of woods living here in Kansas. Any wood I need except tropical wood I can get in the woods. A good source when I started out nearly 20 years ago was the grocery store. They carry the basic Mesquite and Hickory chips and chunks...

Hi Jim, I really don't have any special cures for ham and bacon. Like I posted on another reply, my cures I use (except my salmon cure) I purchase from www.midwesternresearch.com. It's just to easy for me to do that because they are only 12 miles away and a 5 pound bag will do 250 pounds of...

Boy Jim that's a good one. My curing methods that I have used over time has never involved a whole hog and I'll tell you why. To cure pork dry it will only cure at a rate of 1 inch a day of meat thickness. To pickle one would take some kind of lipo suction machine in reverse plus a horse...

Anytime Jim. I'm by no means an expert on curing and making sausage but one thing I do know leftovers are usually scarce. By the way I love the Minion Method of cooking for prolonged times. Never thought to try something like that with my El Cheapo I use to own.<BLOCKQUOTE...

To be honest with you Frank I've got some pickle recipes but I tell yo there are a lot of places that sell these and they are dirt cheap. Some places I patronize is midwesternresearch.com, butcher-packer.com, and alliedkenco.com. They all have curing supplies and you can cure darn near a whole...

Requested Oak, Sugar Maple and Mulberry. NEver tried pellets should be interesting

Nice to meet you Frank. I'm new to this board as of today. Great to see another person that cures his own meat. I've been curing meat for some time now. Just curious if you had your butts in a pickle or did you cure them by sprinkling the cure on dry. Both systems work but using a pickle...