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  1. keng

    sausage seasonings

    msg= accent, the spice, it does make a difference
  2. keng

    FINISHING SAUCE (for Pulled Pork)

    very nice touch to the pulled pork. thanks very much
  3. keng

    Deer hindquarter, How to smoke??????

    i debone the hind quarter, leaving three peices of meat. soak in ,and inject with tenderquick and water, eniugh tenderquick to float an egg, for three weeks. then smoke at 180 degrees till internal temp is 160. usually takes 22 - 24 hours. comes out like dried beef almost. i do 1 or 2 a...
  4. keng

    I Did It!!!!

    i don't know what type of therm. you use, but if it goes low enough, ice water is 32 degrees
  5. keng

    Easter Chicken

    I smoked 4 birds yesterday morning using the recipe off the website. If you never tried, your missing out. Best yard bird i ever ate. Even my wife loved it, said I shouldn't have given soo much away, and she never eats any of my endeavers.
  6. keng

    hello and thanks

    I made a smoker out of an old commercial stainless fridge. heat it with an electric hot plate.
  7. keng

    hello and thanks

    I have been lurking here for a while and finally joined. thanks for all the info. i already recieved. I'm from southwest pa, and have been smoking for a long time. Just basic things. kolbassi, jerkey, bacon. want to try some of the good stuff pulled pork, briscut, etc. and this place is...
  8. keng

    Wild Boar??

    i smoked the bacons and a off a 204 pound ferral sow and a whole 35 pounder shot in texas. both were excellen
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