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  1. mikeold

    Wood choices

    Has anyone here tried Sassafras? From the stories I've been told, the old timers in my area used it. I haven't found any one that uses it now. I was just wondering if it was similiar to any of the more common woods being used. I have gathered Sassafras since I was very young for tea but I...
  2. mikeold

    Buyer Beware

    I made a mistake in my first post about which GOSM I have I said it was the 34" model but I have the 36"H X 16"W X 16"D model. Both units I looked at were exactly the same model number and measurements but the Wally World one weighed 30 lbs less than Gander Mountains. Believe me its was...
  3. mikeold

    buckboard bacon

    Hey Earl, Get that butt out of the freezer and get it cured. I'm tellin' ya all this buckboard is good stuff. Mine just got the official seal of approval. I gave my daughter a few (more) packs of my Buckcoard, this morning she had fried a skillet full and my 4 yr old granddaughter walked into...
  4. mikeold

    buckboard bacon

    Bill, Be sure and let us know how the other methods come out. Thanks Mike
  5. mikeold

    buckboard bacon

    Earl, When I cure it I form it with the plastic wrap. It holds its form pretty good after it's cured. Then I just lay it flat on the racks to smoke. I do like the idea of tying it with string, I think I'll give that a try next time. I know what you mean about waiting for fridge space. I have the...
  6. mikeold

    buckboard bacon

    Bill, I'll be glad to post a few photo's next time I make buckboard bacon. I'll try to answer your questions. After you debone the butt lay it open to rub with cure. Measure out the amount of cure per pound of meat per instructions included in the package. If you want to use some liquid smoke...
  7. mikeold

    Buyer Beware

    srmonty, Fl Bill, I sincerely agree that we need to post these things when we run across them. I just wish that there was some way we really could send a message to retailers. Mike
  8. mikeold

    Ribs in the smoker...

    Mouth watering!! Are you willing to ship to PA? Mike
  9. mikeold

    Buyer Beware

    I just wanted to let everyone know to watch where they purchase a smoker, shop around and compare. I own a 34" GOSM. I had been looking at them for a couple of months at Gander Mountain and finally decided to purchase one. Just before I went to Gander Mountain I happened to see that Wally World...
  10. mikeold

    buckboard bacon

    Successful smoke. 2 Buckboard Bacons, 2 racks of ribs, a fattie, some skinnies, and a dozen ABT's. Everything came out beautiful. First time I ever done the fattie and the ABT's, very good. I wanted to let everyone know that I experimented a little with the Buckboard bacon. When I rubbed the...
  11. mikeold

    smokin' pre made?

    Dang Dutch, I gotta try that gravy, I'm smoken' some Buckboard this week. Let's see..... bacon, hashbrowns, biscuits and Dutch's gravy. What more could a man ask for. Have a safe and Happy Thanks Giving guys. Mike
  12. mikeold

    buckboard bacon

    It's gonna be a GOOD Holiday, the smokes gonna roll .The wife won't trust me with the Bird, seeing how I pretty much screwed up a turkey breast a little while back so I've got a couple other Little items to fill the smoker. first off I have two 5 pound butts cured and ready to smoke for...
  13. mikeold

    hi mtn jerky

    Update on Goose Jerky. Finished the Goose jerky on Saturday. The texture of the meat seems to lend itself well to making jerky, very similar to beef. Much better that other poultry. I smoked it with Hickory for about 3 hours. The jerky came out very good if you like the flavor of Goose. Mike
  14. mikeold

    Italian Sausage

    I was making some sausage tonight and decided to give a mix that I picked up at Gander Mountain a try. It's Sausage Mix Italian Flavor made by Eastman Outdoors. Of course I also decided to dress it up a bit and add a little kick. I diced up some onion, green pepper, yellow hot pepper and a...
  15. mikeold

    hi mtn jerky

    Hey all, Thanks for being so understanding. Well a guy from work brought me 5 lbs of goose breasts. I'm gonna give the goose jerky a try next week. I'll let you all know how it turns out. Has anyone here every tried making it? Mike
  16. mikeold

    hi mtn jerky

    I'm ashamed of myself. I must apologize for a statement I made in an earlier post. I made the statement that I get a much higher quality jerky using whole muscle verses ground. After I read what I wrote I thought man that sounded like a real snooty remark. I really didn't mean it the way it's...
  17. mikeold

    hi mtn jerky

    Hey Dutch, Sorry I got back to you so late,I'm on nights this week and then a couple of us hit the shooting range for an hour or so to wind down. I'd be glad to share the recipe with you. I like to stick to simple basic recipies. This one is soy based. This is per 3lbs of meat. 3 lbs of very...
  18. mikeold

    hi mtn jerky

    Hey guys, I just had to chim in on this one. I make a ton of jerky, usually beef, deer and recently chicken. I'm going to give goose a try next week. I really prefer to use whole muscle verses ground. To begin with I can get a much higher quality jerky from whole muscle and the small trimmings...
  19. mikeold

    buckboard bacon

    Hi Salmonclubber, As it turns out I may not need to try the liquid smoke after all. I smoked the bacon on Sunday then I put it in the fridge. I sliced it up tonight and it seemed like the smoke was stronger than it was yesterday. I think it'll be fine. Thanks for letting me know about the...
  20. mikeold

    I’m so ashamed

    Hey Earl, If ya figure out how to make the blanket for the GOSM how about give me a shout and let me know how you did it. Been thinking about that myself with the cold weather on the way. Thanks Mike
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