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pork loin3 1-2011.JPG
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Memorial Day Weekend Smoke......Rabbit!.......Qview!
ya they are pretty much everywhere by our cabin. we are actually hunting hare not rabbit. they change color and for a short period they are all white in a brown world. they sit just inside the tree line and think you can't see them. we just pop them in the head with a ,.22 from about 60-80... -
Memorial Day Weekend Smoke......Rabbit!.......Qview!
I am sure that you can cook them whole. like xjcamaro I hunt them and we get as many as 20 in a good day of hunting. so when its time to put them away in the freezer I cut off the back legs, the back straps and the front legs and there isnt really much left after that. I didn't used to take... -
Electric pellet smokers (like traeger) vs traditionial smokers
Had a bad weekend... My homebuilt big daddy smoker burned up! Could have caught the house on fire. So I am seriously considering a traeger for safety and ease of use. I noticed however that not too many folk here seem to use them and I am wondering why? Is it mostly a cost issue? A simple...- dalton
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- Replies: 2
- Forum: Electric Smokers
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Memorial Day Weekend Smoke......Rabbit!.......Qview!
xjcamaro, have you ever tried making any jerky out of it? I have made several batches now with a couple different spice packages and they all turned out great. so far the family favorite is when I grind it up and mix it with some ground beef and use the jerky gun to make "slim jim" size... -
Memorial Day Weekend Smoke......Rabbit!.......Qview!
well hello there. I realize this is an older thread but I saw the link in your signture on a different post and decied to take a look. I put a little over 100 alaska snowshoe hares in my freezer this fall. so far I have been making jerky and stuff and never really thought obout smoking the... -
First Dried Beef! Q-view
looks great.! I have never tried dried beef other than jerky! I might have to give that a try. thanks for sharing -
vacuum sealer for seasoning smoked cheese?
then i would definaltly guess that your "crumbly" issue is caused by freezing. anytime I have "accidently" let cheese freeze it has always ended up being "crumbly".- dalton
- Post #15
- Forum: Smoked Cheese
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vacuum sealer for seasoning smoked cheese?
Ive only seen cheese get "crumbly" if its dry or has been frozen. my guess is that maybe you smoked it too hot and cooked a little too much oil out of it. just my guess! dalton- dalton
- Post #13
- Forum: Smoked Cheese
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vacuum sealer for seasoning smoked cheese?
my first try at cheese the cheese was pretty bitter and strong right after smoking. let it sit a few days and it was MUCH better. it got better the longer it sat. it has been 5 weeks and I just had some of the last package today. when I think back to how bitter it was to start I am pretty...- dalton
- Post #10
- Forum: Smoked Cheese
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Had to join. I saw so many great posts and knowledge here I just had too.
welcome to your new favorite forum. I joined just a few months ago and have learned so much from the folks here. they are all very freindly and willing to help. enjoy!! dalton -
vacuum sealer for seasoning smoked cheese?
I smoked 30 lbs of cheese for christmas gifts about 3 weeks before christmas and vacuum packed to rest till christmas. turned out great and everyone liked it. just my 2 cents dalton- dalton
- Post #2
- Forum: Smoked Cheese
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Curing
well all I can do is bow down and say "Im not worthy" all you folks have many years experience with this and I am just a newbie but here is my 2 cents. when I first started to get into this fun hobby I bought the same books listed in the previous post and one of the most memorable peices of... -
Curing
john, thanks for doing the math for me. i was planning on looking up the exact amounts for the cure # 1 when I got home and doing exactly that equation to find out if they were the same amount of sodium nitrate and sodium nitrate when used in the proper quanites. sorry if I posted the wrong... -
Curing
in my limited understanding of the subject I would agree with AK1 in that you can use tenderquick instead of cure #1 but you need to use it in the correct cure to meat ratio for the cure you are using. now I do believe that with morton tenderquick that the cureing time could be longer because...
