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.
-
15lb LEM stuffer motorised?
My motor on my stuffer went off to college. Has anybody out there put a motor on on a LEM 15lb stuffer and if so how did you do it? Any thoughts? -
Pig Headed
Came acros this Hog Head at the market yesterday for $10 and coldn't resist. He's in the brine right now and headded for the smoker early AM. I think it's about 10 to 12lbs, any guesses as to how long this might take? I'm thinking at least 12 hrs. -
Smoked potato problems
OK guys I keep reading about smoked whole poatoes. I have tried many times many different ways. Foil wraped, with EVO, with butter, and on and on. I usually smoke at about 225* I've left them in for 4 up to 8+ hours and just cant seem to get them to come out like I would think they should. They... -
Am I nuts?
Or does anybody else see what I see her? Saw these in a article about the USPS. I 'm thinking smoker here. Does anybody have any idea how to get ahold of one of these? You would think the USPS would be getting rid of a few of these. Jim- captmoby
- Thread
- Replies: 6
- Forum: Smoker Builds
-
30 lbs of swinging meat
A little drying time before I put the smoke to it. 30 lbs of Kansas Deer. It's been soaking up the flavors and cure for a few days now. Used the High Mountain Kit with extra garlic, pepper, and a bit of soy sauce. I'll smoke it for a few hours and then dry it out at about 140 or so. It could...- captmoby
- Thread
- Replies: 8
- Forum: Making Jerky
-
Need tips on Lil Smokies
I've been looking for some recipes for Lil Smokies and can't seem to find any. I have the seasonings purchased from Midwest and every thing else I need I think, but was wondering about smoke temps and times etc. I was figuring a pretty cool smoke for 4+ hours to keep them from finishing to quick... -
First shot at Landjager w/pics
I used Kutas basic recipe with some seasoning adjustments. I dont know what it is but I just cant follow a recipe with out some of my own tweeks. Ready for the grind: Stuffing: Drying: Cold Smoking: Done: -
Grind/Mix or Mix/Grind?
I know that most recipes call out to grind your meats and then mix in all the seasonings etc. It seems to me that you would get a better mix if you mixed the seasonings before you grind. Is there something I am missing here as to why grind then mix? Or how about mix/grind/mix? What works best...
