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  1. 001.jpg

    001.jpg

    • jvick
    • Media item
    • Comments: 0
    • Album: My first corned beef
  2. jvick

    Cleaning a MES

    Do you clean your MES or any smoker for that matter? Do you even bother? If you do, what do you use? I cooked deer bones for the dogs the other day. I do not want them to have very much moisture in them when they are done but I over did it a little. Now the box seems a little scorched smelling...
  3. jvick

    Beef Liver... something different....

    I don't know why, but even as a young kid I really liked liver, of all kinds. We always were fortunate enough to harvest a deer or two and I always made sure we made it home with the livers. I worked on a crew that worked a ranch house project 10 days on and 4 off. We were allowed one deer...
  4. jvick

    Pastrami from scratch on the Smokin It #3

    What a great thread!! I have been telling the wife I want to do this for weeks now so I came here and search "Pastrami". Lucky me to have this one come up first. Almost like smellavision, it is making my mouth water. We have a Brewery that just opened up here and they make a really good Porter...
  5. jvick

    Smoked Barramundi With White Sturgeon Caviar!!!!!!!!!!!

    Wow that looks good. Great job.
  6. jvick

    Smoked Bass

    TQ  was what I had handy. Really probably should not use nitrates at all and just use straight salt and sugar unless I was going to dry or jerky it later.
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    003.jpg

    • jvick
    • Media item
    • Comments: 0
    • Album:
  8. 002.jpg

    002.jpg

    • jvick
    • Media item
    • Comments: 0
    • Album:

    • jvick
    • Album
    • Comments: 0
  10. jvick

    Smoked Bass

    I used Apple. I think I am going to order some Alder just to see what it tastes like. I brined it in Tender quick and added a little more brown sugar. I then covered it all in Big Bend Brewery's Porter 22. Brined overnight, smoked at 140 for two hours then up to 200 until the fish got to 155...
  11. Smoked Bass

    Smoked Bass

    • jvick
    • Album
    • Comments: 0
  12. jvick

    Smoked Bass

    I have several bags of Bass in the box so I decided to see if I could smoke some before it freezer burned. Here is how it came out. The pan had been full but my son came in and I asked him to try some. Half a pan later he said it was a keeper. This will be a good snack next time out...
    • jvick
    • Thread
    • Replies: 6
    • Forum: Fish
  13. 003.jpg

    003.jpg

    • jvick
    • Media item
    • Comments: 0
    • Album: Smoked Bass
  14. 002.jpg

    002.jpg

    • jvick
    • Media item
    • Comments: 0
    • Album: Smoked Bass
  15. jvick

    First Attempt Boudin

    Thank you Papap, This is why I have come to this site to learn from the experts.
  16. jvick

    First Attempt Boudin

    No prob Foamheart I need all the help I can get.
  17. jvick

    Hello All

    JVick here, Jonny Vick Alpine, Texas MES not sure what size. Weber LP Grill and Weber Charcoal. 62 model, married, two kids. Live to fish and get to hunt a little once in awhile. Want to learn to smoke and preserve what God has provided for us.
  18. jvick

    First Attempt Boudin

    Pork shoulder roast, deer liver. long grain white rice, and natural hog casings. Added a little extra cayenne for a little more kick. I have been using the wifes kitchenaid to grind and stuff which is doing ok but I am sure that is why the product is getting "ground up" too much. Got the...
  19. First Attempt Boudin

    First Attempt Boudin

    • jvick
    • Album
    • Comments: 0
  20. jvick

    First Attempt Boudin

    A little mushy. Need to upsize grinder plate. For me a really good flavor though.
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