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.
-
Salt curing hams (prosciutto )
WOW!!!! This is absolutely intriguing!!!! Masterful work at it's finest.! How did I ever miss the start of this one? Cycletrash, PLEEEZE keep us abreast of how this years run is going. Are you guys using Berkshire hams as well? We have several purebred Berkshire breeders here in Iowa. Many other...- shortend
- Post #54
- Forum: Drying/Dehydrating
-
Need some advice on venison sausage
OK, my fellow sausage "homies". I'm in need of some advice on using venison. I've eaten what I think are pretty good venison snack stix, venison summer sausage, and venison dried beef. They were done by one of our local small locker plants who is very well known for being an excellent processor...- shortend
- Thread
- Replies: 22
- Forum: Sausage Makers
-
A-Maze-N
I've found that both AMNS & AMNPS work perfectly in my GOSM BB or any other smoker, grill, coffee can or whatever I happen to be using. Placing either device to best take advantage of adequate airflow is the key. Open the bottom intakes as much as is necessary for good airflow, even if you have...- shortend
- Post #10
- Forum: Propane Smokers
-
Patent Granted for AMNS!!
X2. Congratulations Todd. Well deserved. Best, most reliable and versitle smokin' gadgets ever.- shortend
- Post #6
- Forum: For New Members
-
-
Welcome New Members
Been ornery as ever, Rick. I heard a rumor that you had moved or something. That sort of thing has a tendency to keep folks occupied for a while. How ya like the new digs? I know your gonna miss not havin' ta get the ole' snowblower out all the time.LOL Lucky dog!- shortend
- Post #6
- Forum: For New Members
-
Cool A Sausage Group
Oh wow! A sausage group. Heck ya, I'm in.- shortend
- Post #15
- Forum: Sausage Makers
-
Got a question for Pops about smokin' Turkey's
Thanks Pops, that's exactly what I was looking for. A 225° smoker temp it is. With the GOSM, I usually fire it up for about an hour or so to burn the nasties off the wood chunks and get to that coveted TBS. It also allows the smoker temp to settle in, so it can cruise along without excessive... -
Got a question for Pops about smokin' Turkey's
I know a lot of folks don't seem to care for a "Hammy" tasting turkey. Myself, that is my preference, as my dad used to pick one up on occasion from the Amana Colony smokehouse about this time of year, when I was a kid. Man, how I loved the flavor of that turkey! I have tried to duplicate that... -
Welcome New Members
Yep, SMF ben betty goot tu me. Ask away. You'll always get excellent advice. These folks are amazing and more than willing to help. Like nepas says, there are no dumb questions. Well, except for the ones that you don't ask.- shortend
- Post #2
- Forum: For New Members
-
Hocks and Ham, gettin ready for the beans...
No matter whether it's pinto beans, navy beans, great northern beans, cannellini beans, black-eyed peas, split peas-you name it. It's all good! Some wonderful warm buttered corn bread to go with it - HMMMM! Don't get no bettr'n 'at! -
Hocks and Ham, gettin ready for the beans...
Excellent job there billebouy! Those nice meaty ham hocks look outstanding. Ham steak will make great beans as well. Great color. Get ready for the best beans ya ever had! Ya done real good, buddy! -
Split Pea Soup With Smoked Pork Hock
Damn, BlueBomersfan, ya had to go and do that to me, didn't ya? Looks fantastic! That's a nice meaty hock ya smoked there. Well, off to the freezer to get a couple out for some of that later this week.- shortend
- Post #4
- Forum: Side Items
-
-
Pork hocks FINISHED!!!! W/PICS!!!!!!!
Wow, Bluebomersfan, those look FANTASTIC! Got me really drooling. Your split pea soup is gonna be outstanding with those beauties! You most definately nailed it! ShortEnd -
Pork hocks FINISHED!!!! W/PICS!!!!!!!
BlueBomersfan, I've always got smoked pork hocks in the freezer for soupes etc. I use Pops brine for about 4-5 days and cold smoke 'em with an AMZN or AMZNP for aboout 6-8 hrs. I just go by the color I want. BFAMZN (before AMAZN), I smoked 'em at as low a temp as I could maintain, and still... -
Is it Possible to Smoke Meat on a Weber Kettle?
achilles, you absolutely can smoke stuff on a kettle. You'll need to use just a few briquettes, say maybe 10-15 and keep them banked up to one side of the kettle and keep the meat or whatever on the the opposite side. You can fashion a piece of metal or a fire brick to help keep the charcoal...- shortend
- Post #6
- Forum: Charcoal Smokers
-
Naked Dixee Chicks at Corn Cob City!
Maybe Todd could elaberate on his intentions with the corn cob pellets. He may be in the R&D stage with that for the time being. If he's still looking for folks to try the pellets with pro & con feedback, I'd be game. Can't remember right off hand who turned the oak pellets into charcoal ( I'll... -
Naked Dixee Chicks at Corn Cob City!
Great looking chicks, Pops! That Best Cob processor is only 25 mi East of me. Never knew it exsisted or that there was such a thing as corn cob pellets for that matter. I've got some corn cobs drying right now, because I wanted to try smoking something with corncobs, after having been inspired... -
