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  1. poacherjoe

    Smoking and canning fish ? Trout and kokanee

    How's this sound , 1 cup maple syrup , 1/2 cup salt , garlic and onion powder , 1 cup bourbon , 1 gallon water . Marinate 24 - 36 hrs . smoke for 2 hours then add 1 tablespoon each peanut oil , maple syrup and bourbon to 1 pint jar . Add fish and pressure can . The guy that gave me this recipe...
  2. poacherjoe

    Smoking and canning fish ? Trout and kokanee

    Does anyone have a good recipe for a brine to use for smoking and pressure canning smoked trout or kokanee ? I brined some in a soy sauce brown sugar base and smoked and canned it. It turned out good but I would like to improve the flavor. It reminded me of Kippered snacks .
  3. poacherjoe

    Pops

    Congratulations Grandpa and Grandma !
  4. poacherjoe

    Maggi Seasoning

    Yes we use Maggi mostly in our soups and stews
  5. poacherjoe

    We Lost another Member today....

    Sad news ! May he rest in piece .
  6. poacherjoe

    Fermented brussel sprouts.

    Those look great Steve . Warning do not drink beer while consuming those or you will become the life of the party just like Mike 243 or you can crash the party and toss in a couple pickled eggs ! lol
  7. poacherjoe

    Pork Butt to Beef chuck ratio for summer sausage

    Thanks Chop , I got it done . Probably making a mountain out of a mole hill and it will probably turn out okay.
  8. poacherjoe

    Pork Butt to Beef chuck ratio for summer sausage

    I went ahead and used the 4,25 pounds of chuck and mixed it with 8.25 pounds of pork butt . 12 pounds . I added some fresh red jalapenos from my garden and a pound of smoked cheddar cheese. I don't use beef very often but I did make an entry in my log book for future reference. Thanks for the info
  9. poacherjoe

    Pork Butt to Beef chuck ratio for summer sausage

    I am going to make 25 pounds of Owens Garlic summer sausage and I have always used pork butt and venison but this years hunting wasn't productive so the local market has beef chuck roast on sale and I want to use it . The chuck has quite a bit of fat in it already so what is the popular opinion...
  10. poacherjoe

    Smokintex temperature fluctuation

    If you look around you can find cheaper knock offs . I think we have a member here that makes them. Can't recall his handle ... something along the lines of ------green bay. Do a search about the subject and his name should pop up . I went ahead and bought the Auber and haven't had a problem
  11. poacherjoe

    Freezing pork fat and trim

    How long can you store pork fat and trim in the freezer ?
  12. poacherjoe

    Trail Bologna - Question

    Based on the picture of your ice bath I would say it was the reason for the casing to stick. Next time toss the bologna into an ice chest full of ice water so they are submerged for 20 minutes. Then hang them for a couple hours to bloom and then place in fridge.
  13. poacherjoe

    Happy Birthday Smokin peachey

    Happy Birthday Peachy
  14. poacherjoe

    Smoked trout basics

    Where I come from we toss the ones on the horse back for breeding purposes !!!!!!
  15. poacherjoe

    Smoked trout basics

    In the past I have just filleted the fish and sprinkled seasoned salt and pepper and garlic powder and smoked with alder. Didn't get any complaints and you can season a few differently for experimental purposes
  16. poacherjoe

    Meet Jake

    Wow just Wow ! Looking good FB , Now you need to do another 18 hour shift and break it in with a 100 pound batch of RBB !! Congrats
  17. poacherjoe

    Parts for old manual Enterprise meat grinder # 22

    I think he just needs the plates and maybe a new blade .
  18. poacherjoe

    Parts for old manual Enterprise meat grinder # 22

    A friend just bought this old grinder and I have seen this subject discussed on here but I can't remember the names of the Companies that still sell parts for it . So please help me out
  19. poacherjoe

    Elk Sausage Fat Source

    I don't put anything into my Elk or Deer meat ! If I am making sausage ,Bologna or Snack sticks I use pork butt or pork fat. to mix with the wild game. My butcher will give me all the pork trimmings I want for free .
  20. poacherjoe

    Starting tomato seed

    I spoke with the UC Davis Professor about it and he said that the clear plastic provides more heat like a magnifying glass vs the black . I too thought that the black would work better but the info I got from him and the computer contradicted that ?? I have an area in my garden that has root...
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