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  1. processhead

    Cured Smoked Wild Turkey Breast With Photos

    Once you get a slicer, you will wonder how you ever got along without it. I use it primarily for whole muscle jerky, which really speeds up the preparation time, and the size of the batches you can do. It's nice to be able to slice paper-thin pastrami, turkey, and ham. I found this Hobart...
  2. processhead

    Cured Smoked Wild Turkey Breast With Photos

    Using TQ in a liquid brine is quite a bit different than using it dry.  In a brine, only a fraction of the TQ actually makes it into the meat to cure it. The advantages of cover brine curing are that you can inject the brine into a thicker cut of meat and shorten up the curing time, add...
  3. processhead

    Cured Smoked Wild Turkey Breast With Photos

    Yeah, its one of my favorite ways to process turkey. Great for sandwiches or just knoshing on a cracker.
  4. processhead

    60lbs of Venison turned into tastey greatness!

    Based on the photos you made a great recovery despite all the set backs. Looks like some fine wurst!
  5. processhead

    makin venison bacon

    This recipe is not from scratch but is a preblended seasoning.  I  tried it this Winter and really liked it. These guys do online sales and are great to work with. http://www.friscospices.com/popup.aspx?src=images/Product/large/337.jpg
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  8. processhead

    Cured Smoked Wild Turkey Breast With Photos

    Last Tuesday I arrowed a tom, so Wednesday I cured the boneless breasts and smoked them Sunday. Tonight they got sliced and vacuum packed. There is just nothing like seeing it through from the shot to the plate. My cover brine recipe is pretty basic but I like it. 3 cups of Morton Tenderquick...
  9. processhead

    Venison ham? Sort of...

    Agree, could be time to regroup.
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    Smoker Schematic.JPG

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  17. processhead

    Questions on building a smoke generator

    I have experimented with several smoke generator designs over the years. The only one that I am really satisfied is one I build that is loosely based on a design used in many pellet stoves and grills to auger chips or pellets from an outside hopper into the smoker. It has a metal box on the...
  18. processhead

    Delays in loading Forum Screens

    My laptop seems to load smf pages somewhat faster now that I installed Ghosty.
  19. processhead

    New member w/questions

    Just saw the picture of your refrigerator. It looks like you have a great smoker cabinet there. Is the interior stainless as well? Nice Score!
  20. processhead

    Pickeld Egg safety question

    The biochemistry of vinegar works differently than meat cure. The vinegar contains acetic acid and lowers the pH of the pickling brine. The growth of spoilage bacteria is slowed down in a low pH environment. Any added salt helps as well.
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