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  1. sjb3

    venison bacon question

    I smoked some venison bacon today and I am happy with almost everything... it tastes more like ham than bacon. I used Curleys seasonings and a 60/40 deer pork mixture... Any ideas.
  2. sjb3

    Pepper Jerky & Hot Pepper Jerky Seasoning Recipes

    so when you do muscle meat you make like a brine and then cure it in this solution over nite?
  3. sjb3

    Pork loin question

    I have done about 6-7 loins in my short time smoking and they all have turned out great. I just didn't want them to dry out during the day. Kinda eat when ya want type of deal. Thanks for the info.
  4. sjb3

    Pork loin question

    I plan on smoking 2 8-10 lb pork loins for 4th of July horseshoe party. Will smoke them a day ahead but not sure on how to reheat them. They will be sliced for sammies and probably placed in a roaster and was wondering what kinda sauce to put on them so they don't dry out. Any ideas? Not a real...
  5. sjb3

    How to keep boneless/skinless thighs moist?

    I do alot of boneless-skinless thighs on the smoker and have never used a brine, just put on your favorite rub or what ever you like. I just smoked some last night @ 325-350, they were even moist when I microed them at work today. Let us know how they turn out.
  6. sjb3

    Easy smoked meatballs......

    I took a couple pics but not smart enough to post them yet.
  7. sjb3

    Easy smoked meatballs......

    Made some meat balls the other night and thought they were pretty good so I'm doing some for a little campfire party tonight. Guys at work really liked them also, but nothing goes to waste at work.Heres all I did; 2 lbs ground chuck or what ever burger you have 2 packets of lipton onion soup...
  8. sjb3

    Venison sausage question......

    Thanks for the info, now I have a better understanding of what is needed.
  9. sjb3

    Venison sausage question......

    When it says to add pork what kind of pork do you use to add to lean meat? I know you want to add fat but could a guy use JD breakfast sausage in a pinch? I know nothing about cuts of meat or anything about making sausage.
  10. sjb3

    Snack Stix Question............

    Thanks guys.
  11. sjb3

    Snack Stix Question............

    Does anyone have a recipe for snack stix that you don't have to stuff into casings? Is it even possible? Thanks sjb3
  12. sjb3

    Need some help with ribs...

    Well first I should have ask more questions about the ribs, so I take the blame for that. I put Jeffs rub on them and put them in the GOSM for about 2 hrs around 200*. Then wrapped in foil and put them in a cooler covered with towels. Next I put on 1 Italian sausage fatty 2 lb JD sausage...
  13. sjb3

    Need some help with ribs...

    Sorry no camera. Yea I thought i would try to get some smoke to them and then foil and AJ check the temp then take them out of the foil, put them back on the rack for a while. Thanks..
  14. sjb3

    Need some help with ribs...

    A good friend works for a catering business and said she could get me a good price on ribs. So I ordered some and picked them up today, they were precooked and frozen. I don't really know much about these ribs. I planned on the 3-2-1 style ribs with Jeffs rub, which I am still going to use, so...
  15. sjb3

    wild turkey breasts...

    Thanks, I think it turned out great. My friends really liked it also. The edges were alittle dry but the middle was moist and delish.. next time I think I will cut the breast in fingers and get them about the same size, thought about it halfway thru the smoke. Oh well lesson learned.
  16. sjb3

    wild turkey breasts...

    I have 2 wild turkey breasts on the GOSM right now smothered with Jeff's rub. What temp do ya think I need to pull them at?? 165-170?? Thanks sjb3
  17. sjb3

    Beer and thighs??

    OK, Thanks sjb3
  18. sjb3

    Beer and thighs??

    So if I fill up my GOSM water pan up with beer instead of water do you think the chicken thighs would end up sorta like beer butt chicken?? I'll try it and let ya know.
  19. sjb3

    Smoking Potatoes

    Years ago when I had my first smoker (ECB) I had a recipe for potatoes and they were great but I can't remember it. All I can remember is I layered them. in foil first layer potatoes second layer onions third layer cheese then start all over again. I think I smoked them for 2-2.5 hrs. I will...
  20. sjb3

    First 2 fatties a big hit...

    Got three more going right now for the guys tomorrow. I'm a nice guy
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