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  1. SmokinEdge

    Foil or butcher paper?

    Everyone has their own way, they all work. Personally I roll the brisket for around 5 hours at 250-275 at which point we are usually at around 160-ish IT, this is right about the “stall” temp when internal juices start to flow out of the meat. I place in a foil pan and cover with foil, no added...
  2. SmokinEdge

    Venison Snack Sticks

    Welcome from Colorado. Those sticks look fantastic! Nice work.
  3. SmokinEdge

    Cornell Chicken Legs

    Those are some dang nice legs Charles. Nice work. That is delicious chicken.
  4. SmokinEdge

    Smoked cured, boneless pork loin today...outer layer VERY tough/dry!

    Yup. The loin is much more lean. The fat in the shoulder meat was the difference. Smoked loin needs to be bagged and rested a couple days at least to balance out. Otherwise shorten up the smoke time and finish bagged and in SV.
  5. SmokinEdge

    Question about Bacon cure recipe?

    Enjoy the ride. You have been given very good advice and you will be surprised at the quality of the results. Your bacon game just went way up. Also you may want to adjust the salt or sugar after this run, but do it in metric and keep it in percentage. Once dialed in the process is 100%...
  6. SmokinEdge

    Different Kitchen Knife

    Glad you are liking it so far. It’s a great tool in the kitchen. The blade is shorter than traditional chef knife but runs great on the cutting board. And yes is useful for trimming and slicing meat as well as veggie work.
  7. SmokinEdge

    Smoking in Cornwall UK

    Welcome from Colorado USA
  8. SmokinEdge

    Goat meat

    Goat and lamb are similar in that the closer they get to 1 + year old the meat takes on a much stronger” game” taste. This change happens with kid goats a little faster or earlier than lamb in my experience. We used to butcher lamb 9 months to a year, but goat was 6 months to 9 months old. In...
  9. SmokinEdge

    Elk bologna & fermented venison bologna

    LHP will and does go fast. F-LC is slower and better for things like bologna. The crumble texture is from the very low PH and fast drop. Still anxious to see the cut shots though, and hey, that’s a lot of good work.
  10. SmokinEdge

    Options for building new smoker

    I also use a pair of large aluminum pans at the bottom of the cook chamber to further disperse heat and to catch any drippings.
  11. SmokinEdge

    Options for building new smoker

    You really don’t have to, just plan for a steel plate maybe 2’ square above the burner. I just use a 12” cast iron skillet on top the burner but I have more distance to the meat. The skillet works good to smolder wood chunks in also. I only use it for smoke in the winter, the rest of the time I...
  12. SmokinEdge

    Options for building new smoker

    That’s why I went 7’ tall. The bottom 3’ is the burner space, 4’ above for meats. If you go 5’ tall it’s workable but plan on a fairly large heat defuser or deflector above the burner to spread the heat out.
  13. SmokinEdge

    OJ Highland Fire Management

    Lots of pitmasters cook with “green hickory “ it’s a thing and it burns fine. That said wood that is 25% or less moisture is generally acceptable to most cooks. Wood that gets low in the teens is considered to dry, burns to fast and produces noticeable less smoke/flavor. Personally I’m thinking...
  14. SmokinEdge

    Options for building new smoker

    I built a 3x3x7 smokehouse that is ran on propane, but I’ve seen them also built to go over something like a BGE for heat source so there are options.
  15. SmokinEdge

    Goat meat

    Necks were so delicious but pain in the ass to separate those bones after cooking, but it was very worthwhile. The shoulder you could cut into steaks, but goat roasted pulles perfectly. So we just roasted the bigger cuts for pull meat and grilled the chops. Absolutely enjoy.
  16. SmokinEdge

    Goat meat

    I think that goat is best roasted and/or smoked. So I would make roasts out of all 4 legs and have the back strap cut into chops, they grill nice. Stew meat is excellent also. We used to crockpot the neck as a roast, but that was farm processed be hard pressed to get a commercial guy to give...
  17. SmokinEdge

    Goat meat

    Is same as all meats, but treat it like lamb. It’s mostly same cuts but cut it like you would a lamb. 8 months is about perfect for flavor profile.
  18. SmokinEdge

    Goat meat

    GOAT is delicious. Think of it like lamb. The younger the less game taste. With lamb it’s under 1 year but with goat it really starts around 6 months but up to a year is still very mild. Young goat is a “sweet” meat. Very worthy and nice and tender.
  19. SmokinEdge

    Breakfast Sausage

    Nice work. I run pretty much the same equipment it’s good stuff
  20. SmokinEdge

    Attention Breadmakers: Bromide vs. Iodide in processed flour

    I take this supplement when I remember. Ever heard of it?
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