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  1. WI Smoker77

    Wild Turkey Breasts, Drumsticks/thighs and some Lake Michigan Salmon

    Thank you Ryan. I'm just glad they turned out well. Now I know not to discard the legs/thighs for sure.
  2. WI Smoker77

    Wild Turkey Breasts, Drumsticks/thighs and some Lake Michigan Salmon

    I would presume so. I hope some of the more 'experienced' long time meat smokers will chime in with some answers. Far more experienced than myself a lot are and understand a lot of the processes better than myself. Thanks for asking.
  3. WI Smoker77

    Wild Turkey Breasts, Drumsticks/thighs and some Lake Michigan Salmon

    Maybe my 'fairly tender' is a bit too generous. It wasn't tender like a store bought one, but not as tough as most of the turkey legs I have tried others have made. I think that injecting them and brining them did the most to keep them 'more tender' than typical. And I think cooking them to...
  4. WI Smoker77

    A long time in the making but it’s finally done

    Great looking setup. Looks like it will serve you for years. Please let us know how it works for you and post pics of your cooks. Congrats!
  5. WI Smoker77

    Wild Turkey Breasts, Drumsticks/thighs and some Lake Michigan Salmon

    My first try at smoking wild turkey. A lot of hunters discard the legs/thighs due to the tough nature of the meat. Such a waste I decided to try to smoke them along with the breasts. I made up a brine and injected the pieces first, then left in the brine (no pic in brine, sorry) for 12 hours...
  6. WI Smoker77

    Made Some Teriyaki Snack Sticks

    Looking good. I'm sure they taste great also. Seems your partner in the background was hoping you'd drop a link or two on the floor......... : )
  7. WI Smoker77

    Landjaeger

    Those look great. I really like landjaegers. Hoping to make some in the future. Thanks for posting
  8. WI Smoker77

    Butts for a friend

    Those are awesome looking! I'm sure they'll appreciate it greatly. Your a good man for doing so. God bless you and them.....
  9. WI Smoker77

    Venison Summer sausage

    Congrats on your first SS. Looks good
  10. WI Smoker77

    Anniversary Brisket

    That looks very nice. Nice smoke ring on the brisket and the bark looks great! Enjoy it!
  11. WI Smoker77

    First timer, wow are they good snack sticks!

    Looks great! Love the coarse look on the slice pic. Imagine it tastes as good as look.
  12. WI Smoker77

    What size plates for dual-grind grinder

    Wow, this is interesting to me. Have not seen two grinds before with one pass. Looking forward to answers
  13. WI Smoker77

    Smoked Wings And Legs

    Great looking wings/legs bud. Nice looking ride too!! Starting to get warmer here too, looking forward to some cooks like this. Thanks for sharing
  14. WI Smoker77

    Overnight Smoked Brisket

    Great looking brisket. Nice bark on the outside, love to see the smoke ring when you cut it. Also let us know how the moisture is. Did you trim the brisket much? Thanks!
  15. WI Smoker77

    Hello! New to the forum.

    Welcome to the site,from Wisconsin.. lots of great guys on here with tons of experience and are willing to help with suggestions. Enjoy!
  16. WI Smoker77

    Saturday ring bologna ( with pics )

    As said above looks great! Really like your set up, nice when everything is close and accessible . Maybe I can have your wife talk to mine so I can have more space??.......lol
  17. WI Smoker77

    Summer Sausage Snack

    Awesome looking pics. Love the homogeneous meat/fat mix. Appears perfect to me. I can almost taste the great flavor........ Big likes here...
  18. WI Smoker77

    Seafood Diablo

    BandCollector, One more quick question: When you add the crab meat at the end, is it cold, room temp, or do you heat it like the rest of the dish? Sorry for not understanding. Have never used lump crab meat.
  19. WI Smoker77

    Pablanos stuffed with Pulled Pork

    Those look delicious! Got my mouth watering......:emoji_kissing_heart:
  20. WI Smoker77

    It’s been a while.

    A lot of work there and a lot of very good looking sausages! Really like the smokehouse pics and the color.
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