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After the hunt, lets make some sausage! w qview...
howdy Bob... there were bellies on that hog too............ LOL, thks Dan... your quest for the perfect weiner made me analyze my process and make some needed adjustments... i certainly do. weiners are pretty much where i want them as well as the bologna.... the s/s is great as is the... -
ABT'S WITH TUNA ARE YOU KIDDING ME?
heck ya mon!!! i dunno but i never would a put that together in a million years but now that i seen it i gonna have to try it!!! thks for sharing monThumbs Up- erain
- Post #18
- Forum: ABT's and all things Appetizers
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After the hunt, lets make some sausage! w qview...
Well folks another year has passed, and another bout of sausage fever has set in. while like to see everyone use their wild game to its best potential, there will still be some trimmings left over to feed the sausage making addiction. First things first, got game... need pig. so got pig... -
Stroke Prevention
long overdue... thanks Popps, i guess whether some things are under debate, the things not under debate are there are things we can do to help our health. eating right, moderation, yada yada yada.... but much more than strokes involved, high blood pressure, cholesteral, diabetes whether type 1... -
Specific food safety Questions Ask Here.
nice job JJ, good quick explanation of the "intact muscle rule", and a quick rundown on the basic use of cures in sausage making. Thumbs Up- erain
- Post #7
- Forum: Chefs Corner
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Happy birthday Mark!!
Happy BDay Mark! hope ya have a great day!!!- erain
- Post #13
- Forum: For New Members
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What's the best cut for smoking roast beef?
beef clod hearts, from the chuck section also will make some nice roast beef for sammies... just be sure and remove the flatiron strip as they make sime very fine steak cutlets...(almost as tender as tenderloin but twice as tasty)... it is also one of the more economical primal cuts to be had. -
Horseradish----homemade and fresh ground---warning about the lingering HR taste in the FP
love horseradish on prime rib and on sausage... we would grind in a hand grinder outdoors and add vinegar and some sugar i think. gonna have to dig that up... that wasabi sounds interesting... where you get? local? [ ck this out Dan from the ext agency. they have alot of good info...- erain
- Post #19
- Forum: Root Crops
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2011 elk hunt
home not so bad... work on the other hand a whole different story... -
Posting Problems!!!
I belong to a couple other bbq forums, and what you guys are saying is true. it really did become a chore to post here. in the past i used to create a thread and copy/paste to other forums, doing some editing as i seen fit... then this site quit allowing the use of the IMG codes so my copy/paste...- erain
- Post #18
- Forum: Report Issues
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Frozen trout, any ideas?
some like to use a dry method, and then there is a brine method. only reason i go with the brine is you dump all ingreds in a non reactive container and mix and dump the fish pieces in. here is a brine recipie from my grandpa... smoked fish brine 2 3/4 cups pickling salt 10 qts cold water-use... -
2011 elk hunt
well i messed up on my chance on an elk this year, long story... but here a few pics... we were still able to bring back 2. Have some great pics... made it to trailhead and horses out a trlr. not gonna get too fancy with this but just pick out a few random shots for ya all. set up camp... -
NorthEast Early Snow Storm
:Snowmobile: :Snowmobile: :Snowmobile:- erain
- Post #21
- Forum: For New Members
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Wood chips/chunks, soak or no soak, pouch or directly on the fire?
should be able to fab something like a mini basket that you could adjust distance away from your coals to have your wood chunk in.... as far as the preburn there are alot of things in wood which do not burn off clean. if you watch when you get a chunk smoking you will not get your desired TBS...- erain
- Post #6
- Forum: General Discussion
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Canadian Bacon taking forever - Finished with Q-view
Great analogy Bear!!! i can eat something even though it might possibly use a lil more smoke flavor. but if it is dried out, to me that is totally unacceptable! make that 4 coppers now!:Snowmobile:(was looking for the thumb up but seen the sled and had to use it... come on snow!!!) -
Wood chips/chunks, soak or no soak, pouch or directly on the fire?
howdy isho21 and welcome to the forums and the smoking community. i do not have an ECB so i cannot say i have any expierience with that smoker, however i do have some observations i have made over the years. personally i do not believe in soaking chips or chunks generally. i have seen posts...- erain
- Post #4
- Forum: General Discussion
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1st Brisket on My New Pellet Smoker - Heavy Q-View!
SaWeeeet Todd!!! nice call on adding the extra smoke, nice ring on that brisky. like Gary's idea on the 2xtaters too will have to ck into that. But the tops of this post has to be the burnt ends, least to me, done quite a few briskies and until the last one i had never done burnt ends... sheesh... -
What Vacuum Sealer is Best/ Do You Have
those pop can crushers are the good FOODSAVER brand sealers. they were made in italy before the company broke up and went to an asian made product which in my opinion is one of the biggest rips to be had in the market place. those originals still can be had on ebay at times, either used or the...- erain
- Post #10
- Forum: For New Members
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Smokey Film on Venison Sticks?
betting there still something going on with burner, just my thought... let us know what you find. one other thing i just thought of, With the new(er) safety valve system in place, I would make sure to turn on your propane @ the tank first, then the valve on your smoker to prevent inadequate... -
Smokey Film on Venison Sticks?
if it is a gas smoker and the flame is yellow instead of the nice blue color like it should be it will put off soot like you described...
