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  1. okbow68

    What did they do back when.....

    What did they do back when, if their dry cured meats went past the dryness level that they wanted. I’m thinking if you leave a copa or other hanging long enough it will turn into jerky. So what did they do? Re-hydrate in soups and stews? Use as jerky or did it not last that long? A lot of...
  2. okbow68

    It's all over now except for smoking.

    All the holiday summer sausage is stuffed. All there is left is to smoke it tomorrow. Sent from my SAMSUNG-SM-G890A using Tapatalk
  3. okbow68

    Question on Frontier Summer Sausage

    So I keep reading and reading about settlers making "summer sausage" in the cool months to be eaten later in the hot months of summer. Was this sausage a fermented and dried sausage different than what we call summer sausage now? I ask this because I would think that the "old" summer sausage...
  4. okbow68

    Pic of first venison/beef/pork summer sausage.

    Here is a gratuitous shot of my first summer sausage from 2 weeks ago. It has 40%beef 40%venison and 20%pork. I made half with Serrano pepper and half without. I believe this pic has Serrano in it. Sent from my SAMSUNG-SM-G890A using Tapatalk
  5. okbow68

    Hello from South Oklahoma

    High everybody new here from southern Oklahoma. Not real experienced smoker but I have smoked chicken turkey fish sausage pork and venison. I want to learn so I welcome your knowledge. Thanks Shane
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