Recent content by northcoast

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  1. northcoast

    Goose jerky questions

    I just used Lem jerky seasoning and cure...duck and goose is unlike chicken or turkey in the sense that if your just gonna cook it on the grill or something rare to medium rare is best...I guess it would be just treated like beef in that sense
  2. northcoast

    Goose jerky questions

    Well this batch I ran through the meat grinder and did ground jerky with the jerky gun.. But in the past I have sliced 1/4 inch thick with a cheaper meat slicer but seems to keep it pretty uniform. I wouldn't figure the Bend test to work with ground? But that's about where I was at with it it...
  3. northcoast

    Goose jerky questions

    I have always made goose and duck jerky sliced and have had a problem with it almost being crispy by the time it was dry all the way (have always just used a cheap ronco dehydrator) so I tried ground this time and same thing on the first half I have already ran.. So here is my question is there...
  4. northcoast

    I'm the fresh meat from MN!

    Welcome from a fellow Minnesotan!! Lots of knowledgable and helpful members here!
  5. northcoast

    Turkey still good??

    Yup rubbed her down good with evoo and it was excellent even know I brought it up a extra five degrees out of precaution to 170 (more of a piece of mind) skin turned out great turkey was still nice and moist and best of all I'm still alive today haha
  6. northcoast

    Turkey still good??

    Thanks for the imput I guess worst case I got health insurance!! Haha just wasn't sure cause I generally don't leave anything open air in the fridge
  7. northcoast

    Turkey still good??

    I pulled a turkey out to thaw in the fridge on wed planned to have it sun it was all but almost thawed sat afternoon so I gave it a quick cold water bath in the sink less then a hour before putting it in the brine I had chilling in the fridge for a good hour or so..let it stay refrigerated in...
  8. northcoast

    Offset Beer Keg Smoker

    As a hombrewer almost all sanke kegs ( regular old keg you would see at a kegger or what not) are stainless steel
  9. northcoast

    First time Pulled Pork

    Looks great!! Love me some pulled pork!!
  10. northcoast

    First time Pulled Pork

    Awesome smoker love the dwarf!! great looking shoulder you have cooking there can't wait to see the finished product!!!
  11. northcoast

    Deployed Military guy new to the Forum

    Welcome from Minnesota!! Lots of great info and advice to be had here!! And thank you very much for your service!!!
  12. northcoast

    New to this blog

    Welcome from Minnesota! Great forum great people very helpful...being a avid sportsman a Alaska sea duck hunt is on my bucket list it looks to be a very beautiful state!!
  13. northcoast

    Greenhorn

    First off welcome from a fellow Minnesotan....I just recently got a mes 40 and there are a couple good ways to check your meat probe accuracy mine was pretty close to spot on within a degree or two....you can either stick it in ice water and look for 32 33 degrees or boiling water looking for...
  14. northcoast

    Bone in pork butt roast....need help

    I have only ever done bone in butts! Plan on about 1.5 to 2 hours a pound bring to around 200 internal if you plan on pulling it.. I usually run at around 230 degrees but some guys go hotter and they turn out some good Q
  15. northcoast

    WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    It has already started for me threw this on last night 3:30 ish filled the cold smoker attachment and went to bed! Two probes in it because I'm checking the mes accuracy with my mav it's pretty spot on both at 169 Looking like BB's for tomorrow I heard target has them 2.99 a pound
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