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. jfsjazz

    2020 Garlic

    Here is the garlic hanging in my basement for the next couple of weeks to dry. After some sharing, about 80 heads remain. Check out the size of the elephant garlic! I set a golf ball next to it for perspective.
  2. jfsjazz

    2020 Garlic

    If only it were legal in the 'burbs. My son hunts in Michigan and I make a lot of summer sausage from the venison. The ones that trudge through my property don't seem fazed when I hold up a summer sausage chub of their cousin!!!!
  3. jfsjazz

    2020 Garlic

    Since we moved to our current home a couple of years ago, the only thing the deer won't eat is garlic. So, here is this year's crop, 90 plants strong and looking healthy. Harvesting and drying should start in a few weeks. So far, so good!
  4. jfsjazz

    Souvide Buffalo.

    That's a toy you won't regret!! SV is the only way we've been cooking chicken breast and chops lately. Just about foolproof too!!
  5. jfsjazz

    Rings and Chubs

    Thanks to all on this thread who posted positive comments on my latest project. Great results happen because of all the wonderful members on this forum who are willing to help with advice and guidance. It's amazing and impressive that someone who may be halfway across the country would be...
  6. jfsjazz

    Rings and Chubs

    Come to Ohio, (with a mask) and I'll load you up curbside!!!!
  7. jfsjazz

    Rings and Chubs

    Don't be intimidated! Follow the advice and guidance from this forum's many knowledgeable members and you'll be fine. After the meat is seasoned I grind it a second time through the 3/16 plate. Casings are then stuffed and tied; I hang them with S hooks from an upper shelf in my smoker. You...
  8. jfsjazz

    Rings and Chubs

    Good for you saint! Have fun with the project and let us know how it goes!!
  9. jfsjazz

    Shipping Cured Meats

    Thanks to all who weighed in here! I appreciate all of the insight and experience!!! I think I have 2 options: 1. Send it properly packaged within food safety standards, or 2. Make my son wait until his next visit home!!!
  10. jfsjazz

    Rings and Chubs

    Yes, they peel very easily. I keep them on while they're vac sealed and frozen as they have some of the smokiness in them and I want to keep as much of that flavor as possible. Once thawed, they peel off without a problem.
  11. jfsjazz

    Rings and Chubs

    They are the trail bologna rings from Walton's.
  12. jfsjazz

    Shipping Cured Meats

    I'd like to send meat sticks to my son in Denver from my home in Ohio. The meats are cured, smoked, fully cooked and vac sealed. Would they be safe to send as is or do I need to send them packaged w dry ice? Thanks!
  13. jfsjazz

    Rings and Chubs

    Hope all of you are safe, healthy, and enjoying lots of great homemade foods!! Made 10 lbs of a 50/50 mix of venison and beef, seasoned with Owen's Garlic Summer Sausage spice blend (which rocks!!) The chubs got chopped jalapenos and high temp cheddar. All smoked w a hickory and cherry blend...
  14. jfsjazz

    Stay at Home and Smoke

    We only call it bologna because it's stuffed in the rings. They're actually made with ground Canadian bacon and high temp cheddar.
  15. jfsjazz

    Stay at Home and Smoke

    As the saying goes, when life gives you lemons you make lemonade. So when life gives you Corona, you make Corona bologna! Wishing good health to all our forum members!
  16. jfsjazz

    Bear's Step by Step Venison

    Many thanks to Bearcarver for the tutorial on dried venison. I had great success with it!!
  17. jfsjazz

    Venison Ham - Instant Pot

    I'm currently curing several venison roasts using Pop's Brine and I plan to cook one of them in the Instant pot with the hope that it will come out like a ham. Any Instant Pot users who would have an idea of how long I should put the meat in the IP for? Thank you!
  18. jfsjazz

    GIVEAWAY for Inkbrid 150 feet Bluetooth bbq thermometer with 4 probes

    I'm in. Thank you!
  19. jfsjazz

    Corned beef brine

    Thanks Al.. Followed the recipe, yes, but I did use TQ instead of #1, at a rate of 1 TBSP per pound. So, should be all good. Thanks again!
  20. jfsjazz

    Corned beef brine

    Al, I'm trying this dry brine and noticed that there is not a lot of moisture coming from the brisket, unlike a pork loin or belly bacon, for example. Does that seem right to you? Thank you!
Top Bottom
Back
Clicky