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Hello! I see this is a very old post so not sure if you're still out there but if so...I'd sure love to know your method for turning a pork sirloin roast into a Canadian Bacon type product. I have one in my freezer and have been looking for inspiration!
Hey, thanks so much for the quick response. I'll ad some cure as you suggested. I see what you mean regarding pre-cooking. I'll look up what cuts may be collagen rich but if you have any suggestions I sure appreciate it. My initial plan was to ad pork fat and some additional venison. In the...
Hello folks. I've looked at a couple of posts on venison liverwurst which I'm wanting to make. My main question: Do I have to use casings and boil or could I do a low and slow bake as an alternative? I don't care about the form and would have to drive a ways into town to get casings. I see...
Hello All. Been here off and on for a while, but I don't think I ever introduced myself. My name is Erika. I'm a semi-skilled home cook, food obsessed. I live in Potomac, Montana outside of Missoula and am a part-time nurse. I think this forum is absolutely terrific, and I check it out when...
chef jimmyj, thank you so very much! I really appreciate that I now have something to work with, and especially with venison. I'm excited to try this out.
Hi Al. I've got a venison eye of round I'd like to turn into pastrami. I'm completely new to all of this so would sure appreciate a basic dry cure recipe. I can let it sit in the refrigerator as long as is needed.
So, it appears people buy a brisket and are soaking it to Remove salt. As I had mentioned, I'd wanted to make this pastrami from a cut of venison. I apologize for my complete inexperience, but I sure would appreciate a basic recommendation on just how to brine my venison before applying the...
It occurs to me that the recipe does not include the type or amount of salt in the brine. Any information on this, and also why the potatoes to soak up salt as opposed to just using less salt?
Hi all. Looking to cold smoke or throw in the Big Chief some marrow bones. My purpose is both for the dog and for us to consume. I'm wondering if there are any suggestions and questioning Hickory vs. Alder. Any thoughts are appreciated as I've never done this before.