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  1. trainman

    venison and beef sticks

    On the hook in the smoker using hickory
  2. trainman

    venison and beef sticks

    I just made these up using the Hi-mountain Cajun seasoning 2lbs venison and 1lb chuck steak.Going to smoke it tomorrow .This will be the first time I've made these .I will hang from the sausage hooks in the smoke hollow  smoker..I haven't decided which wood to use .
  3. trainman

    My first Buck board bacon

    heres the money shot .sliced bacon with a jar of home made kumquat marmalade..this is gonna be good in the morning on some cat head biscuits..
  4. buckboard2.jpg

    buckboard2.jpg

    • trainman
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    • Album: My first Buck board bacon
  5. My first Buck board bacon

    My first Buck board bacon

    • trainman
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  6. trainman

    My first Buck board bacon

    I used the Hi mountain cure for 10 days after 5 days I added maple syrup and brown sugar.rinsed meat for 2 hours.Put back in the refrigerator for 12 hours then smoked at 180 degrees until internal temp was 140 degrees. I used a combo off oak and pecan chips..
  7. BUCKBOARD BACON.jpg

    BUCKBOARD BACON.jpg

    • trainman
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    • Album: My first Buck board bacon
  8. trainman

    Maken bacon

    5 hrs onlt 140 degrees temp ,but looking good
  9. bacon3.jpg

    bacon3.jpg

    • trainman
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    • Album: Maken bacon
  10. Maken bacon

    Maken bacon

    • trainman
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  11. trainman

    Maken bacon

    Doing 20#'s of bacon. First time using mortons sugar cure,with maple syrup and black pepper.I cured it for 7 days .I'm smoking with maple chips at about 150 degrees should take about 4 hrs..I hope it turns out good because this is what my friends are getting for Christmas
  12. BACON2.jpg

    BACON2.jpg

    • trainman
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    • Album: Maken bacon
  13. trainman

    It's going to be my first try at cold smoking.

    I'm getting 4 pork shoulders "picnics",going to brine them using pink salt and kosher ,cloves ,brown sugar, bay leaves and a few other spices..I plan on brining for 7-10 days is this long enough or do i need longer time? I would like to make sure it's long enough for the cure to get all the way...
  14. trainman

    Whats everyone smoking this weekend ...

    Smoken some chicken for mother. She bought some chicken for me too smoke  not alot of meat but it will do.
  15. Whats everyone smoking this weekend ...

    Whats everyone smoking this weekend ...

    • trainman
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  16. smoked chicken.jpg

    smoked chicken.jpg

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    • Album: Whats everyone smoking this weekend ...
  17. trainman

    Will try my hand at Salami tomarrow

    I let the Salami set for a week.Fried up some with an egg not a  bad sandwich..Letting the meat sit for a week made a big difference in the taste
  18. trainman

    Will try my hand at Salami tomarrow

    Jrod Thanks ,thats my plan i got some bags made by LEM and got the meat in ther to age...
  19. trainman

    Will try my hand at Salami tomarrow

    Taste test with sharp Cheddar and olives and some brown mustard,not bad for my first time.
  20. salami sliced.jpg

    salami sliced.jpg

    • trainman
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    • Album: Will try my hand at Salami tomarrow
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