Toggle sidebar

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.
  1. johnnie walker

    Pulled Pork - what went wrong ???? :(

    Mark, you need an IT of 200* F for it to pull easy.
  2. johnnie walker

    pork loin I.T stalled at 163

    If you're doing a loin, most people take those to 145* and rest them then slice them. They're still moist and tender at that temp. If you want to pull it you need to go to 205* for it to pull nice.  
  3. johnnie walker

    Pig smoke for a cigar event (pic heavy)

    That's a good looking pig! I bet everybody enjoyed that one. Mmmm!
  4. johnnie walker

    Smokey Sunday

    That all looks nice and Yummy! You were definitely busy. Good job and Welcome to SMF.
  5. johnnie walker

    WELCOME BACK BEARCARVER!

    Glad to see you back Bearcarver! Also happy to hear you're doing better. Like everyone else I missed all the bear views. Welcome back.  
  6. johnnie walker

    Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom

    Thanks for the chicken sausage recipe Jeremy. Glad to hear you're feeling better.  
  7. johnnie walker

    First Ever Summer Sausage

    Nice looking batch of SS. It looks tasty!
  8. johnnie walker

    Simple Black Pepper Jerky, plus loads of Q-View from the last year or so. (Updated with finished pic

    Jerky looks Great!
  9. johnnie walker

    Venison summer sausage with cheddar experiment

    It looks pretty tasty to me! I use regular cheese myself. They're awful proud of that high temp stuff!
  10. johnnie walker

    Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom

    Messed up. Repeat post!
  11. johnnie walker

    Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom

    Smoking B Thanks for all those pics and the recipes. That was a major sausage making episode. Every thing looks fantastic! One of these days I need to try some chicken sausages. Would you mind posting a recipe for the chicken sausage?
  12. johnnie walker

    Baloney (bologna) roll-up try

    teebob, that looks awesome! Kind of like a porcupine baloney. I saw this in Jeffs last newsletter and need to try it myself.
  13. johnnie walker

    Yesterday's smoke out

    Those chicken breast and that ham look awesome! Great Job!
  14. johnnie walker

    Hot Peppers

    I can feel the heat coming off my monitor just looking at those! LOL!  
  15. johnnie walker

    smoking sausages with fresh colligen casings?

    Since the casings are thinner, maybe try coiling them on the racks instead of hanging them.  
  16. johnnie walker

    Snack sticks w/Qview

    Those sticks look great! How does the cherry taste on the sticks? I use hickory for most of my sticks, that's why I'm asking. Might have to try cherry sometime. I like the clean up crew too.
  17. johnnie walker

    First time smoking.

    Like KathrynN said, I to use to soak my chunks too. Not anymore. I just put them in the pan now.
  18. johnnie walker

    Making my Smoking Debut today, but need some help.

    Ben, welcome to SMF. Since the IT was already at 185* when you foiled it, I would go ahead and take the IT to 200*. That baby will be good and tender then. I do them on the grill now and then and sear the outside then foil them and take them to 200* IT. They come out juicy and tender and you...
  19. johnnie walker

    My First Jerky - SUCCESS!

    SmokinJo, have you ever tried making it with ground beef? That's what I use. It's not quite like the whole muscle jerky, but it's sure easier to chew.
  20. johnnie walker

    Smoke or Grill Sausage?

    Since they're fresh sausages "without" cure make sure to get them to 140* in 4 hrs. or less. Set your smoker at about 225* or so and keep an eye on them.
Top Bottom
Back
Clicky