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  1. joelarbear

    Cured and smoked rib tips

    I want to cure some rib tips to smoke and make "seasoning meat".  I have a feeling they would go real well in a  pot of red beans.  I want to use Pop's curing brine.  My question is, how long would the tips from one slab of ribs take to cure?
  2. joelarbear

    Pork Butt Question

    I'm going to smoke a pork butt tomorrow. My schedule for tomorrow is a little tight. My question is, if I smoke the butt up to an internal temp. of at least 140 degrees within 4 hours, can I refrigerate the butt and finish it off in the oven the next day? Has anyone out there had to do this...
  3. joelarbear

    Deer Sausage

    I'm going to make some deer breakfast sausage patties. I have a 7 lb. shoulder that I'm going to use. I've eaten some ground deer from this particular deer, and I noticed a gamier than usual taste to it. Will soaking it overnight in buttermilk take some of this gamey flavor out, or would you...
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