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  1. saltytim

    Venison sausage rookie - please tear apart my process

    I've smoked venison summer sausage two years now. 60/40, Lem cure, soy protein,full smoke, 180 deg, till meat is 160 deg. Then water bath,Ice, to stop Cooking. I would check your thermometer, if correct re smoke to higher meat temp.
  2. saltytim

    honey whiskey pork butt

    Not salty, very moist.
  3. IMG_20130925_172758_975.jpg

    IMG_20130925_172758_975.jpg

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  4. saltytim

    honey whiskey pork butt

    for some reason having trouble with loading pics.
  5. IMG_20130925_172750_651.jpg

    IMG_20130925_172750_651.jpg

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  6. saltytim

    honey whiskey pork butt

    Awsome, the best I've done, sweet but not to Sweet. Y'all gotta try this, very good!!
  7. At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

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  8. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Look up Teroforma
  9. IMG_20130925_192240_614.jpg

    IMG_20130925_192240_614.jpg

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  10. saltytim

    honey whiskey pork butt

    The peppers will be ground to make smoked chapolte paprika.
  11. saltytim

    honey whiskey pork butt

    The butt is five degrees from finish,when after its cut a pic will be posted along with flavor Description.
  12. honey whiskey pork butt

    honey whiskey pork butt

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  13. saltytim

    honey whiskey pork butt

    The coconut smoke smells sweet, almost done.
  14. IMG_20130925_121831_646.jpg

    IMG_20130925_121831_646.jpg

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  15. saltytim

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Old Fitzgerald 1849 straight Kentucky bourbon, reasonably priced, very smooth, I sip it over ceramic rocks kept in the freezer.
  16. saltytim

    honey whiskey pork butt

    I forgot to tell ya, I'm using coconut hulls, that I peeled from nuts we picked up when in FL. last winter.pics. are coming.
  17. saltytim

    honey whiskey pork butt

    I injected the pork, with Even William Honey Reserve whiskey, rubbed the outside with a brown sugar,pepper,ground mustard,onion powder, celery seed, and salt. Left it in the fridge for two days. Put it on the smoker 7 am today. Can't wait!!
  18. saltytim

    hey y'all from Arkansas

    I stopped painting it, got a hold of some Cyprus to side it.
  19. IMG_20130921_114203_627.jpg

    IMG_20130921_114203_627.jpg

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  20. hey y'all from Arkansas

    hey y'all from Arkansas

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