Recent content by smokindeer

I have purchased some bulk sausage mix that I want to repackage into smaller (5#) batches. The cure is packaged separately. is there a reason that I can't just add it to the rest of the spice mix etc. when I repackage into smaller batches?

Beef Jerky Time!!!! Sliced just right! Marinade: Allegro  Teriyaki: Soy  and cure #1 Hanging to dry. smoking away!

Target. They have a couple of sizes and attachments that you can add. Wheels, baskets, paper towel holder etc... 

I think I will try a batch of Big Casinos beef/deer snack sticks this weekend!

Got around to setting up my new 40" MES (Bass Pro) last night. Here are some pics. No I was not smoking inside...

Thanks Dave! I had an issue with this last night. I was seasoning my new 40" MES electric and at a higher temp the smoke was beautiful! I am using a mailbox mod with the A-Mazen Tube Smoker. Once I cut the power and the smoker cooled it filled with really thick heavy smoke. I was going to...

I just vac seal and freeze. I have has the summer sausage up to a year later and it was still delicious. 

I usually just vac seal and freeze. I have had the the summer sausage a year later and it was still delicious.

3 hours in line at Bass Pro Shops this morning....3 min in the store to buy this!

So we were lucky enough to harvest a big buck and a nice doe and had a lot of meat to process. As usual we did a lot of sausage. This year was Curly's Ring Bologna and Lem Backwoods Summer sausage, plain, jalapeno, cheese, and jalapeno and cheese, I also did a batch with NFDM which I had never...

one word..... BELLIES!

I added about 1/2 teaspoon cinnamon to my last dry cure mix(for 1/3 of a belly).  It was delicious! I will probably up that a bit or sprinkle with a LITTLE during pellicle formation.

Are you soaking the chips / chunks? I will do a combo.  Some soaked and a handful of dry chips.  The dry chips will start quickly and the soaked chunks will take a bit to dry out and start smoldering. Also is your wood chip pan cast iron?  I took out the factory pan and use a small oven...

Using Bear's dry cure recipe and trying a couple of variations. 1/3 doing TQ and Brown sugar only 1/3 doing TQ and brown sugar with a touch of cinnamon 1/3 doing TQ and brown sugar with chipotle Curing for 10 days (nothing over 2 inches thick) Still debating on the wood.  Either straight...

Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing! 11.7 # trimmed belly Cut in 1/3's for curing Curing!