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  1. emtee

    Stuffed meatloaf- Good stuff!

    Stuffed a meatloaf this weekend. OMG it was fabulous! 2 1/2 lb ground beef (the good stuff). Flattened. Add your favorite ML seasonings. Layer with smoked ham, baby swiss, and fresh spinach. Roll it up. Loaf it in a pan as usual (we made it into two smaller loaves and froze one). Smoke it at...
    • emtee
    • Thread
    • Replies: 13
    • Forum: Beef
  2. emtee

    Proper seasoning?

    Rich, very warm in loft... almost attic like. Will do the pre-burn about July or August. Good tip. THX.
  3. emtee

    Proper seasoning?

    I have aquired a sizable amount of apple limbs, about 3-4" diameter (80 or so pounds). They are freshly cut and green. My thought is to chunk them and pack the pieces in onion sacks and hang them for some time in the loft of my garage (not the attic). It gets somewhat warm up there in the...
  4. emtee

    Pecan

    Pecan is absolutely my prefered wood for smoking spiral hams- along with a coffee based mop on the half hour. I think I posted the coffee mop recipe sometime back, but I don't have it in front of me right now. Anyway, use this combonation and no other meat will be eaten at your next shin-dig...
  5. emtee

    Newbie please help

    Pecan is indeed a fine wood to smoke fish, but I predomenantly use apple. It's just easier to get. The key for me is brine time. The denser the fish, the longer the brine- though I am not familiar with carp and it's desity. I have brined tuna for two days before... and it was delicious. But...
  6. emtee

    Post Picture of Smoker and its Brand/type here

  7. emtee

    Naming your smoker...

    I call my home-built the "Trojan Horse". One never knows what might be in it, but whatever comes out is big, bad, and delicious!
  8. emtee

    grinding black peppercorns

    I did, but I don't use an electric grinder anymore- it takes very little to go too far and have pepper come out the consistency of flour. I either use a good pepper mill or a morter and pestal. The former can be adjusted, and you'll get essentially an even sized flake. The later takes more work...
  9. emtee

    Question About Chicken Brine

    I don't use table salt, though I'm sure it wouldn't hurt anything. Most table salts are iodized, and they can leave a tin like taste in your product. As someone else has alluded, good replacements for Kosher salt include canning salt and sea salt. And they have already talked about quantity...
  10. emtee

    I got wood!!

    There are several different types of maples. I heard that sugar maple is the variety of choice. Can any of the others be used? As far as chunk size, with my electric I like 4-5" by about 3" rounds. My smoke element is a "U" shape (out of a Lil Chef), so I take a round and set it directly onto...
  11. emtee

    Homemade Carbonator Keg

    I have a friend who works for Pepsico. He got me a few old stainless soda kegs for nothing, and all I have to do is plug in the CO2 fittings. I ferment as usual in a carboy and then rack into these kegs. I just plug in the CO2 on one side, plug in the tap on the other side, shake the shi* out of...
  12. emtee

    Spam PM

    I live in West Virginia (How bout them eers!!!!!!!!!). Anyway, it must have been hit and miss- I got hit. Whoever sent this had to join the forum to find our addresses. Rich, I don't really want to turn of the PM feature, but, having been a member of this group for only a short time, I have...
  13. emtee

    Spam PM

    I got it too. Can I turn off private messaging? I don't care to get this junk, and this is the second time in less than a month. There isn't anything I'm going to write that I can't let all of you see. Help us out Moderator!!!
  14. emtee

    Humor

    Political posts are dangerous, no matter what your views.
  15. emtee

    Deep Frying

    OMG Patty, THAT'S what I'm talkin about!!!! I'm there! Just another update- We did a couple of cornish game hens last night just to play with the thing. Peanut oil, 7 minutes, 180F internal. Damm, they was good! Please don't revoke my membership here, but I'm gonna do more and more stuff in...
  16. emtee

    Much conflicting info

    I have never soaked deer meat. I wash it while cutting it up (I de-bone everything and portion it all for two people) and packaging. I have found that no matter what I do, deer meat is rather dry when burgering or sausaging, so I add pork to it- usually about 70% deer -30% pork. Next best...
  17. emtee

    Deep Frying

    The manual that came with the unit is about 20 pages safety and three pages on how to use it. While I agree that these things can be dangerous, they don't have to be killers. One needs to take the time and make the effort to reduce the risks to an acceptable level. I do many things that are...
  18. emtee

    Deep Frying

    I got a real nice turkey frier for Christmas, and just what I needed- a whole new hobby! Anyway, does anyone know of a good forum site for using these things. I want to do more than just an occasional turkey. Need recipes and techniques for deep fat friers. Here I go again!
  19. emtee

    Temp Variance - Normal?

    I think that I would calbrate the digital thermo first. Stick it in boiling water and adjust for your altitude. Should be about 212F @ sea level. At least you'd know which one was off the worst and which way to go first. Yet another $000,000,000.02
  20. emtee

    You know you have a smoking problem when:

    You drive over a hundred miles just to get stocked up on wood chips. Yes I've done that... but they were on sale. I swear!
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