Recent content by Mofatguy

Been a long minute since I’ve been on here. Thought I’d share what my family will be doing this weekend. This bull I’m guessing weighed @1000lbs on the hoof. Don’t have scale to weigh the quarters. Will have been hanging 16 days when we do the first half on Saturday and second half on Sunday...

1 tablespoon per pound TQ 2 tablespoons per pound brown sugar Rubbed onto meat in ziplock bag , flipped every day for 14 days. Thickest part of meat was just a smidge over 2”.

I intend to eat it as a sandwich or a wrap!

Sliced pictures

Gotta wait for that until tomorrow night….. is I remember!

Simple deer roast cured 14 days with Morton TQ and brown sugar. Rubed with black pepper , onion and garlic powder. Smoked with applewood pellets at 225 to 165 IT. This is simple and really good.

Thanks! I’ve had better color in the past but but this ain’t bad for as hot weather as it is although today stayed under 95!

Been a long time since I’ve been able to get some homemade bacon smoked! 2 whole pork belly I bought from Costco at $2.99/lb. Cured 14 days and then smoked for 6 hours with applewood pellet not letting the meat get above 120 degrees internal temp. Definitely not cooked but will be when fried...

Like it says. I think last time I checked in was maybe November of last year? Don’t see many members I remember. Assuming they have either stopped posting or passed away. Like the new layout! Maybe I’ll find time to get back into some serious smoking and posting again soon. Been wanting to...

Been awhile I’ve posted anything. This is the first for this season. Applewood pellet, mild cheddar, mozzarella, Gouda, Colby jack, pepper jack

Berkel slicer.

A buddy of mine that has been smoking meats from way back used to live in New Jersey. He traveled a lot into the Amish country where the Lebanon bologna originates. He tasted this and said it taste real close to the real thing without the tang.

Made with 5 parts beef, 2 parts deer. Excalibur seasoning per instructions. Insta cure 1 per digging dog calculator. Stuffed in red bologna casing smoked for 5 hrs applewood pellets in amazin tube and finished without smoke at 185 to IT 155degrees. Total time in smoker 13hrs. Called for...

For me, I was fortunate to finally find a walk in cooler after years of watching for one to hang deer in we kill every year. Plan was to also kill a hog when needed. Hadn’t really planned on beef, but like everyone else can’t get in to butcher shop when needed. So now I also butcher our beef...

I got 127 (or8?) pounds of burger, both briskets, a couple chuck roast, and one side of boneless ribeyes out of her. I packaged the burger straight off my LEM grinder into the plastic 1lb burger bags. Looking for a thicker pruning blade for the sawzall. Did get a cheap battery powered sawzall...