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  1. smokin - k

    Rueben Sauage (Pastrami and Kraut) - Help?

    Hello Sausage Lovers,       So the idea came about when I was trimming the huge fat line between the Flat and the Tip of a 15 pound packer (after it had been cured and smoked to make Pastrami).. I totally messed up trimming it properly to begin with. So now I have all this awesome fat with...
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  5. smokin - k

    Venison Pizza/Cheese Stix

    Pizza flavored sausage stix?! Sounds and looks amazing! Great work Nepas... Happy Smoking, Smokin - K
  6. smokin - k

    project pastramă - 2011

    Great job... Very informative! Happy Smoking, Smokin - K
  7. smokin - k

    From Hog Leg to Christmas Ham

     D31TY,         I did inject the ham per Pops post "From Hog leg to Easter Ham". I would say yes this a very nescessary step. A piece of meat this thick needs to cure from the out side in and the inside out. Thanks for catching that! I will modify my post to mention that... Thanks and Happy...
  8. smokin - k

    Ham

    Isn't Pops brine amazing?! Great project and awesome final product! Happy Smoking, Smokin - K
  9. smokin - k

    My first cold smoke the the A-Maze-N Smoker

    Great job Harry! Maybe I missed it but what wood did you choose for this smoke? You probably know this but don't even bother opening these up for 2 weeks minimum... I tried little samples of my last cheese smoke through out a month period and it definitely got better with age... Happy Smoking...
  10. smokin - k

    Pastrami--------Thanks Al

    Great looking Pastrami Nepas! Brilliant maneuver with the bacon hook and double brilliance on the panini pressed sammy! Can taste it now... Happy Smoking, Smokin - K
  11. smokin - k

    New Member

    Welcome Pat! I've never been hooked to a site like I am hooked to this one. Like said previously you will not find a better bunch of smoke heads on the inter-webs or in person. Keep your camera handy! Happy Smoking, Smokin - K (Kean)
  12. smokin - k

    From Hog Leg to Christmas Ham

    Pops, I can't imagine turning out a better tasting or a more tender ham.. Ever! This brine is sooo simple and sooo good its scary. My mom doesn't care for ham because its always too salty and she said it was the best ham she has ever had. My dad agreed. Perfect blend of salt and sugar but what...
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  14. smokin - k

    Oregon Smoke Out?

    That's what I'm talking about...! Glad this Oregon Member area is working! Happy Smoking, Smokin - K
  15. smokin - k

    Pastrami--------Thanks Al

    Had a Rueben for lunch today.. Can't wait to see the results from yours... Happy Smoking, Smokin - K
  16. smokin - k

    Need help ASAP

    I think I aged about 3 years reading this thread... Hope everything works out o.k. for you and your brisket!  Happy Smoking, Smokin - K
  17. smokin - k

    From Hog Leg to Christmas Ham

    Thanks for the compliments guys! I had to have a couple of overlapping projects with this ham needing to soak for soooo long.. Worth the wait though.. Great flavor! Happy Smoking, Smokin - K
  18. smokin - k

    From Hog Leg to Christmas Ham

    I've been planning this smoke / cure for months now... This is following Pops lead so really the credit goes to him... The ham on the other hand... Well... It goes to my belly! Hope you enjoy my meat slide-show... Happy Smokin, Smokin - K I added a little Mapelene (maple concentrate flavoring)...
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