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  1. raselkirk

    Generic Brining Q...

    Don't really have written recipe, I usually just dump in salt, sugar, and Texjoy BBQ seasoning. Guestimating, 1/2c of the 1st two and 1/8c of Texjoy in maybe a gal of water. Boil it, let it cool overnight, into the tank, and then the fridge. So far, I've not been overly concerned with flavor...
  2. raselkirk

    Generic Brining Q...

    Flavor yes, sorry. My "tank" holds about 3 gallons (full w/o meat), and I usually use just enough liquid to submerge. I've been doing small boneless turkey breasts for ~ 3 days which works great. Chicken overnight also works well. Was also thinking of trying about a 4# roast in brine in lieu of...
  3. raselkirk

    Generic Brining Q...

    Hi All, Is there a point of no or diminishing returns for different meats concerning brining times? I could see where fish might disintegrate, but what about the more "solid" meats? Is time figured strictly by weight, meat, preference, or all of these? TIA! Russ
  4. raselkirk

    Smoking a pre-smoked spiral-cut ham

    Hi all, I did this last year and the men-folk liked it, the outer layers came out kinda like jerky. I want to do this again but with more appeal for the ladies. I thought about binding it with twine to keep the layers from separating and drying out. Anyone having tips, please respond. Thanks...
  5. raselkirk

    Smoking - if you don't want to stuff a turkey...

    Sounds like a plan, thanks! Russ
  6. raselkirk

    Smoking - if you don't want to stuff a turkey...

    What do you do with the cavity, if anything? Never smoked a full bird before, and the wife insists on doing her own oven-baked stuffing. My initial preference is to do a (smaller) deboned and netted breast, but curiosity's got the best of me here... Russ
  7. raselkirk

    Basic Q's for newbie

    OK, thanks, my memory is shot! I haven't made meatsticks in awhile, but I usually do 2# batches... Russ
  8. raselkirk

    Basic Q's for newbie

    The pink cure salt, I've used it for meat sticks before. IIRC, it's 1/8 tsp per 5# meat. So is this the same as the Instacure #1? Russ
  9. raselkirk

    Basic Q's for newbie

    Thanks for the tips! Is "instacure #1" the same as pink salt? I've got a large container of that already. Never knew about the hi-temp cheese, I'll be ordering some soon. Found a couple recipe sites not SMF related: http://thespicysausage.com/sausagemakingrecipes.htm...
  10. raselkirk

    Basic Q's for newbie

    Hi All, Been hankering to try homemade sausage, got a grinder/stuffer attachment for the Kitchen-Aid and just ordered some 19mm and 32 mm casings from Amazon (LEM brand). Wanted to ask first on which casings to buy, but with the forum down... Anyhow, the smaller are sheep with the larger being...
  11. raselkirk

    Beef stick Q...

    For future reference, smoking a chub in cheesecloth works great, came out of the wrap just fine... Russ
  12. raselkirk

    Okay, Something is Screwy with Email Notifications

    Here's a different one. I get notifications just fine, but when I click the main link, the URL is http://post.spmailtechno.com/blah,blah,blah which does not connect to anything. Browser error: This site can’t be reached post.spmailtechno.com’s server IP address could not be found. Try...
  13. raselkirk

    Beef stick Q...

    Hi All, I've got several recipes for beef stick/summer sausage written for the oven, but no info on doing them in a smoker. I just finished up a 2# log and have it wrapped in cheesecloth until tomorrow's smoke. Can I smoke it wrapped or will the cloth need to be removed first? The oven...
  14. raselkirk

    Can you cook a tenderloin too slow?

    Forgot to mention, I have a 2 channel Inkbird monitor all temps are dead-on. Also forgot to say that I brined these overnight, well, more like 16 hrs. Could they have been brined too long? Russ
  15. raselkirk

    Can you cook a tenderloin too slow?

    They ended up pretty good, pink in the center but wife thought they were a little tough. Took them off after 2 3/4 hrs at 140° internal, then wrapped in foil in a 150° oven until supper time. Nice smoke for sure. Initially had the stat set for 200°, freaked out on the rapidity of the rise...
  16. raselkirk

    Can you cook a tenderloin too slow?

    Hi All, I've 2 little pork tenderloins (~ 1# each) on my MES @ 200° and they went from 40° to 86° in 20 minutes. At the 15 minute mark, I turned it down to 175° but they're still going up so fast I'm concerned they won't get enough smoke. My thought is to to drop it to 130° to stabilize them...
  17. raselkirk

    Beef Ribs, but...

    Yeehaw, yumbo good! Did some wieners, sausage, chicken thighs, dirty rice, and country ribs. Dirty rice in an aluminum colander works fine. My #1 helper definitely approves! Russ
  18. raselkirk

    Beef Ribs, but...

    Perfect timing! Just hit 190° so I checked it, done! Still slices great, even though wrapped for 1 1/2 hrs @ 275°, looks like a decent bark. Tasty too! Thanks!
  19. raselkirk

    Beef Ribs, but...

    I've gotta confess my ignorance, 67 years old and I've never heard of or seen country ribs before! Out of the package, these look more like 8 steaks than ribs, no bones and minimal fat. Definitely thick enough to get a probe in, so what's a good (final) temp to look for? How does one eat these...
  20. raselkirk

    Beef Ribs, but...

    OK, thanks! I'll try 2 -3 hrs of smoke @ 250°, then wrap in foil with a light BBQ sauce until tender. Thinking they should get some rub, right? Should be Thurs afternoon, I'll post back results... Russ
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