Recent content by slaymaker
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Buckboard Bacon Question
I've had excellent results with Hi Mountain BBB cure, too. I agree with Red Dog's techniques. -
Venison Ham rubbed with rendered lard.
That looks and sounds awesome! I've been thinking about trying one of these myself. I've got 4 weekends left to get a deer with my bow. I have some Maple Ham & Bacon Cure that I bought from sausagemaker.com. It made some awesome buckboard bacon from a pork roast. I was thinking about using... -
Q View - Chicken Mega Smoke...oh and don't forget the taters'n'corn...and carrots....and Smokin' Gra
Looks yummy! Smoked gravy sounds really good. I'm definitely gonna have to try that some time. -
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Maple smoked wild turkey
Thanks! I never weighted it, but comparing it to past turkeys that I have weighed, I would guess he was between 20 and 21 lbs. I ended up with about 8 lbs of meat when I got done. I brined the breast meat in a gallon freezer bag, squeezing and agitating the bag several times. I emptied the... -
Maple smoked wild turkey
Well I finally got my turkey this last Saturday. Cleaned him and prepped the meat that same day and got it in the smoker on Sunday. I soaked the breast meat in a maple brine overnight. It consisted of white wine, maple syrup, brown sugar, TenderQuick salt, spices, and water. I cut up all... -
Friuts, Nuts, Veg in sausage
Sounds really good, steelchef! Thanks! I will have to give that one a try. And thanks for the welcome, guys. -
Oak or pecan--which is better for smoking meat?
I think Pecan is really good. The only oak I have used is Jack Daniels chips, which is chipped up oak barrels that were used to age JD whiskey. Those are awesome! Really give your meat an interesting flavor. I have used that for deer and elk jerky, salmon, deer sausage, and even turkey.- slaymaker
- Post #9
- Forum: Woods for Smoking
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Friuts, Nuts, Veg in sausage
Merry Christmas!! I've been watching this board for a while and finally got signed on. I enjoy processing my own meats, usually venison. Steelchef, I would be interested in your recipe for the apple/cranberry/pecan sausage you mentioned. I've thought about trying something like that...
