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cold smoking sopperasata
Yes, we cold smoke a portion of our annual production every year. The results are fantastic. We use a 3 hour cold smoke by generating smoke for 20 minutes, then no smoke for 40 minutes. Do this 3 times using the wood of your choice. Do not open the smoker in between sessions. This should... -
How about bacon ground up in your breakfast sausage?
Yessir, good idea. Made about 10 lbs of turkey breakfast sausage last weekend and added my home made bacon. Was about 10-15% bacon in total. Also used about 10% bacon in a summer sausage. Both results were great!! Cheers! -
Turkey Sausage
Planning to make turkey sausage with a combination of white and dark meat and am wondering if I should add any additional fat to the mix. If so, how much? Thank you in advance for your suggestions. -
Venison Summer Sausage
Stayhot, Yes, the smoke flavor was very good. I used a larger amount of cherry chips than I normally would, knowing that the smoke was going to be a shorter one. -
Venison Summer Sausage
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Venison Summer Sausage
Since I have virtually no experience with sausage making and cures, I used the Hi Mountain Summer Sausage kit for this first attempt at sausage making. With the help of previous posters on this forum, this sausage came out fantastic! I used a 50/50 mix of venison and pork butt for this project... -
Venison Summer Sausage4 Jan 2014.jpg
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Venison Summer Sausage3 Jan 2014.jpg
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Venison Summer Sausage24 Jan 2014.jpg
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Venison Summer Sausage1 Jan 2014.jpg
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Maple Ham and Bacon cure from Meat Processing Products?
Golden, I have not used the prepared cure, but here is my method for apple wood smoked, maple cured bacon (Also works for buckboard bacon and Canadian bacon): Coat with 1 TBSP of Morton's TenderQuick per lb of meat. (it's okay to go a little over on the cure, but don't underestimate) Rub this...- jfsjazz
- Post #2
- Forum: Hot Smoked Bacon
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Cod Almighty!
Leah, Great looking dish! Details on the smoke? Smoking temp, internal temp and wood that you used? Any seasonings? Thank you. -
Beet harvest
Love those beets; I just froze a nice supply for this winter. Do you have a favorite recipe or method for preparing the greens?- jfsjazz
- Post #6
- Forum: Root Crops
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Pastrami Question
I recently made pastrami from scratch and it turned out fantastic; a day or two later, still incredibly good. I vac sealed and froze the leftovers. When I thawed a couple of the frozen packets recently, the pastrami was very dry, leaving me to wonder if the vac sealer took out any remaining... -
Green Beans and Deer
My first bush beans became a meal for a large doe this past weekend, who actually came back for seconds on Saturday afternoon. Since I have another 40 plants coming up right now, are there any good ideas out there on how to keep her away? A shotgun won't work as this is a residential area. ... -
Made Some Fresh Polish Sausage
Reinhard, How long do you cook the sausage in the beer? Do you target an internal temperature? Thank you. -
Do you foil your Pastrami?
Aaron, what internal temperature do you smoke to on your pastrami? Thank you. -
Bacon - from pork belly to my belly!
You're right about that!! They seem to line up when they find out I'm making it and 10 lbs disappears...........- jfsjazz
- Post #5
- Forum: Hot Smoked Bacon
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Bacon - from pork belly to my belly!
It was hot smoked to 150 IT with apple wood chips.- jfsjazz
- Post #3
- Forum: Hot Smoked Bacon
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Bacon - from pork belly to my belly!
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