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  1. richtee

    First Try Lessons Learned

    Ahhh..heh- yeah, most folks use a breakfast type sausage mix. If ya get fresh it's fun tho..because you get to season as you like. Also, you can put a hunk of foil down, or leave it in a pan 'till the outside firms up.
  2. richtee

    Venison shoulder..ideas needed

    Well..I guess I HAVE had veggies on my smoker. But..they WERE wrapped in bacon! <Insert Tool Time Man Grunts here>
  3. richtee

    Any Ideas For a Cheap Smoke This Weekend?

    2 1.25 Lb slices of fillet mignion. Oh it might be $21. But make ABT's and shrooms and.... Short marinade with onion, garlic CBP and red wine. finish on HOT grill after Hmmm... 95° internal? Whadia think?
  4. richtee

    Venison shoulder..ideas needed

    Oh right. Sorry, my bad. You don't know me yet MaUhooohahaha! Mainly the "beer". But the OJ... Hmm.. I'm a notorious "anti-sweet" meat guy. Sooo that might be included. But mainly the "beer" <Choke> On edit.... instead of just busting you...allow me to suggest a Newcastle brown, for a bit...
  5. richtee

    Red Sausge

    Just be sure on the amounts. And I think you'll be happy :{) Or yer money back!
  6. richtee

    smoked pepper

    Tom...ever tried tossing some black pepper into the charcoal or pan? Interesting smoke. I wonder if the chilis would add a flavor that way too
  7. richtee

    Red Sausge

    Hey...sooo..we don't march on City hall, and have no national college program, and aren't considered in affirmative action laws, and generally are hairy and short. Can't ya give us what we got, fer cryin' out loud??
  8. richtee

    Venison shoulder..ideas needed

    You almost had me...
  9. richtee

    Birds on Buds

    I thought slide shows were for sloppy joes...oh, and sliders ;{) Nice work tho. But if ya don't mind..post straight pix links for the old folk like me - we can't see that fast :{)
  10. richtee

    Red Sausge

    Just a word to the wise... you ARE pushing the envelope, if not over it with that process. You SHOULD be using a cure. It may be your saving grace that the smoker cooks fast for you. And I still think a pinch or so of good paprika is what yer after...but a cure will help both saftey wise and...
  11. richtee

    Hello

    Smooooth! Welcome to SMF Trapper- fill us in. We can't divine your smoker type, experience, type of duck, etc.
  12. richtee

    Why are you at SMF?

    Haha! I remember that! I think I did a butt starting at 9°F right before that ... Takes a little extra effort and fuel, but it's a taste of summer in the dead of winter I think!
  13. richtee

    Food Safety and Low and Slow Discussion

    Sanitizer first, use boiling water for a min or so if ya like. Flame can damage it, but so can water if ya submerge the wire crimp area.
  14. richtee

    My usd project

    I suppose ya can start by burning out the lining. Do it down wind...and away from neighbors heh.
  15. richtee

    $500 smoker on wheels

    Hmm...with the econ as it is here... I'd offer 300 :{) thanks Shell- I'll see if bro wants to bid.
  16. richtee

    Crack me a Molson eh; I making Canadian bacon with Q-view.

    I believe a "spray pump" is an injection device with several needles, used mainly in commercial meat curing operations. <or is that a "stich pump? Not sure..but similar" One can acheive similar results by injecting in a regular pattern all around the meat. It can approximately halve the curing...
  17. richtee

    Red Sausge

    Good question. Also the Morton brand Tenderquick product is a cure. While I DO cure all my smoked sausage, I admit it is not required if you do the "Hot/fast" type smoke... thru the 140 under 4 hours and up to 165° However, with most sausages, you risk cooking out the fat. This method would...
  18. richtee

    Crack me a Molson eh; I making Canadian bacon with Q-view.

    Curing will always draw moisture out of the meat, and affects the proteins as well, both causing shrinkage. I thought ya said it was 3"? Well, no matter. It is what it is! You are right on track.
  19. richtee

    You might be A redneck if...

    Man what's with the ditch and the thorn bush with the 8" thorns?!? You put those in to keep them out, or visa versa? ;{)
  20. richtee

    Paprika bacon, How to make...

    LOL... Din't much bug me...other than the fact he forgot to capitalize Hungarian. Of course, I am willing to give more slack than usual... what with the driving on the wrong side of the road thing and stuff ;{)
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