Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_20131027_211619_335.jpg

    IMG_20131027_211619_335.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: jerky, venison hams, butt,and peppers
  2. saltytim

    jerky, venison hams, butt,and peppers

    Pulled the jerky an hour ago, cranked the smoker to 180 to finish the rest.
  3. saltytim

    jerky, venison hams, butt,and peppers

  4. IMG_20131027_150210_693.jpg

    IMG_20131027_150210_693.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: jerky, venison hams, butt,and peppers
  5. jerky, venison hams, butt,and peppers

    jerky, venison hams, butt,and peppers

    • saltytim
    • Album
    • Comments: 0
  6. saltytim

    jerky, venison hams, butt,and peppers

    Thought we'd load her up today. Mesguite, and Cajun jerky, made from venison. Two venison hams, brined in a rum, allspice mix, then rubbed with brown sugar, pepper, paprika, etc. Butt injected with evan williams honey reserve whisky, then rubbed with the same brown sugar mix, and more Cayenne's.
  7. IMG_20131027_084918_662.jpg

    IMG_20131027_084918_662.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: jerky, venison hams, butt,and peppers
  8. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    then rubbed it with brown sugar, pepper, celery seed, mustard powder, paprika, while sipping old fitzgerald, 1849. Smoking it sunday.
  9. IMG_20131024_172955_721.jpg

    IMG_20131024_172955_721.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: At the Crossroads of Smoking and Whiskey - Bourbonites Unite!
  10. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Injected this big bad, butt last night with the evan williams honey reserve.
  11. IMG_20131024_172231_087.jpg

    IMG_20131024_172231_087.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: At the Crossroads of Smoking and Whiskey - Bourbonites Unite!
  12. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Bvbull200, no brine, let the chicken infused with the whisky sit in fridge for two days, rubbed the bird with ,everglades seasonings, smoked with hickory wood, 250 deg, meat temp 165 deg, about 7 hrs, but it was a 13# chicken.
  13. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    The chicken was awsome. I didn't get pics, got busy with guests, and dessert, just forgot. The honey whiskey injected near the bone, really flavors the meat.
  14. saltytim

    Bacon wrapped stuffed chicken thighs w/Q-View

    Awsome chicken!!! Thanks for sharing!
  15. saltytim

    smoked basil, and cayannes

    I grind the peppers in a grist mill, awsome smoked paprika!
  16. saltytim

    smoked basil, and cayannes

    pull the whole plant, dry some by just hanging in your house in a dry sunny area, the rest tie a sring around the stems ,and hang em in smoke till dried. Then I crumble store in air tight containers. Basil will dry on a horizontal smoker also. Thanks for the intrest.
  17. IMG_20131020_165459_880.jpg

    IMG_20131020_165459_880.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: smoked basil, and cayannes
  18. smoked basil, and cayannes

    smoked basil, and cayannes

    • saltytim
    • Album
    • Comments: 0
  19. saltytim

    smoked basil, and cayannes

    Time to restock some spices.
  20. IMG_20131020_110611_777.jpg

    IMG_20131020_110611_777.jpg

    • saltytim
    • Media item
    • Comments: 0
    • Album: smoked basil, and cayannes
Top Bottom
Back
Clicky