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A sad tale
Thanks for sharing. What a low life. It's hard to believe that people who hike and go into the woods would do that. I have always found people who hike and share the great outdoors to be helpful and generous. I'm happy to see you will forgive the first time. And pray there is no second time...- kihler
- Post #25
- Forum: General Discussion
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5 dollar shipping at PS seasoning and Spices
Are you talking about Penzey's Spices? If so, when you buy by the bag, they are a good place buy spices.- kihler
- Post #5
- Forum: General Discussion
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Goat Rump
Goat and lamb can be cooked about the same. I have done goat shanks a few times and I like them better than lamb shanks. Goat is a little sweeter. I have never smoked or cooked a goat rump joint. It looks like mostly bone. Is that true? If it's mostly bone, smoke it and make the smoked goat into...- kihler
- Post #2
- Forum: General Discussion
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Smoked beef summer sausage
Thanks for the input. I used Morton tender quick for the cure. 1 1/2 teaspoon per pound of beef. I didn't add any extra for the bacon since it was already cured. I didn't add any binder, does that help with the dryness? By reading the replies, I think I had the temp to high and I didn't give it... -
Smoked beef summer sausage
I made my first smoked beef summer sausage and it turned out dry. The flavor was good but the end product was dry. I used 2 pounds of ground beef and 10 oz of bacon plus herbs and spices. I thought the bacon would give it the moisture it needed. I ground the beef and bacon together several... -
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My first Pastrami
It does look a little off color. I think 14 days is to long. I never go more than 7 days. I have the same book and it calls for a 5 day brining. I found that to little, the center of the brisket always had a dark spot. The dark spot indicates the brine didn't make it to the middle of the...- kihler
- Post #7
- Forum: General Discussion
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Stuffed chicken thighs wrapped in bacon..
That is on my dinner menu. It looks great for any meal.- kihler
- Post #4
- Forum: General Discussion
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My first Pastrami
- kihler
- Album
- Comments: 0
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My first Pastrami
I have been making my own corned beef for several years but have never went the last step and made pastrami. Here is my first try. I think I'll give myself at least an 8 on this first attempt. There is lots of info and most of has lots of variations on brining time, smoke time and cooking time...- kihler
- Thread
- Replies: 8
- Forum: General Discussion
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8 finished product.JPG
- kihler
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- Comments: 0
- Album: My first Pastrami
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7 finished smoking.JPG
- kihler
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- Album: My first Pastrami
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6 on to smoker.JPG
- kihler
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- Album: My first Pastrami
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5 rub added.JPG
- kihler
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- Album: My first Pastrami
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4 finished brineing.JPG
- kihler
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- Album: My first Pastrami
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3 brineing brisket.JPG
- kihler
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- Album: My first Pastrami
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2 split brisket.JPG
- kihler
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- Album: My first Pastrami
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1 cost per lb.JPG
- kihler
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- Comments: 0
- Album: My first Pastrami
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New to Smoking
The wood used is the most important part of smoking. And the meat, fish, chicken all take a different type of smoke. You really can't go wrong with a light smoke. Alder and fruit woods are almost fool proof. As a new smoker, start with light woods and work you way up. It takes more skill to use...- kihler
- Post #6
- Forum: General Discussion
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Smoked Bacon, clean and neat
- kihler
- Album
- Comments: 0
