Recent content by tprice1

Yes that’s exactly what I ment , thank you.

I made a batch of this out of eye of round last fall with anticipation of shooting another deer , that never happened , but this season has been outstanding, I’m preparing to do this with part of the hind quarter , my question is , do I need to segment the muscles, or can you do the entire...

Well I'm brand new to this site but not to smoking ,and sorry if my questions sounds a little odd. I butchered a pig yesterday and saves a portion of the hind quarters for experiments, what I would like to do is make a ham , about 6 lbs ,and all the brines Ive found call for eather curing salt...

Hey I've been lurking for a long time and thought I would finally becouse a member My name is Terry From SW Michigan I use a 50" propain smoke mountain and smoke every thing from fatties ,fish, poultry and sausage and look forward to learning more from the people of this forum.

Hey there, I'm new to this forum and from S.W. Michigan, I love smokeing every thing from fish to sausage and poultry and every thing in between, I thought I would become a member to see if I can refine my abilities a little more , seems every time I Google info on smirking anything that this...