Recent content by Peterk1234
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Pressure cooker/slow cooker
Technically slow cooking here. Dutch oven, low and slow. Chili with small chunks of cold smoked pork shoulder. I only smoked the meat two days because it got to minus 18 at night. Has a nice smoke but I'd like to keep it in the smoker for a week next time.- Peterk1234
- Post #36
- Forum: Slicers, Grinders, Tools, Equipment
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Venison Rib Roast
Just wow! I've never thought of doing that. I always save the ribs but never thought of keeping the backstraps on them. I bet the ribs add flavor. I'm doing that this fall. Thanks for sharing.- Peterk1234
- Post #18
- Forum: Wild Game
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Pressure cooker/slow cooker
The pressure cooker is a wonderful thing. Want to make perfect creme brulee? Pressure canner. How about venison ribs? Throw them in there until the weight starts to jiggle then take it off the heat. All the waxy tallow will be gone and it will be tender. Throw on your favorite rub and finish...- Peterk1234
- Post #30
- Forum: Slicers, Grinders, Tools, Equipment
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How Long to Cold-Smoke?
I just finished cold smoking pork belly. Two days in the smoker. My smoker temp hovered at 40 degrees dipping to about 33 degrees at night. It's been very cold here. I'm in the process of finishing it off in the oven to pasteurize it. I like to just slice off a piece and eat it as is...- Peterk1234
- Post #6
- Forum: Bacon
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From Montana
Hi all. Pete from Montana here. I've been smoking meats for years but I recently went down the cold smoking rabbit hole and built my own little smoke house. I'm hoping to connect with folks that have experience making sausage, salami and hams, using good old fashioned drying and smoking...- Peterk1234
- Thread
- Replies: 14
- Forum: Roll Call
