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Eat cabbage on New Years for good luck
In the south, it's black eyed peas, cornbread and ham for good luck.- nunantal
- Post #3
- Forum: General Discussion
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Poaching Sausage ?
I've not yet tried to smoke sausage but have read here several stories about hitting the "stall" and folks needing to get it finished in a reasonable amount of time. What implement do you use to poach? All I can visualize would be a large crock pot being controlled by a PID or perhaps a large... -
Second post, a few questions on Hot Links
Would the Chef Willie's hot link recipe work OK with a 60/40 mix of venison to pork sausage? -
Marinade Question
Most marinade recipes call for 1 tsp of cure for 5#'s of meat. If you don't have 5#'s of meat should you lower the amount of cure or can you go ahead and use the full recipe.- nunantal
- Thread
- Replies: 1
- Forum: Making Jerky
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Sunday's Jerky
I see that Gander Mountain carries High Mountain and there's a Gander a few miles north of me. I'll check that out. Hopefully, they'll have a good selection.- nunantal
- Post #7
- Forum: Making Jerky
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Sunday's Jerky
Thanks Cranky, I have searched quite a bit and found some that I will try. I'm assuming I can just add the extra spices to Pop's brine and that they will not alter the curing of the jerky.- nunantal
- Post #3
- Forum: Making Jerky
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Sunday's Jerky
- nunantal
- Album
- Comments: 0
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Sunday's Jerky
I finished a drying a small batch of jerky (my first ever) this weekend. Not having a dehydrator, I just used the oven with the door ajar and tried to keep the temp around 150 but think I did dry it a little too long. I only used Pop's Brine as the marinade/cure and after the curing period, I...- nunantal
- Thread
- Replies: 12
- Forum: Making Jerky
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Jerky Recipe
- nunantal
- Album
- Comments: 0
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Jerky Recipe
If you wanted to make jerky that would turn out looking like the picture and was told the recipe was "Cured with water, salt, sugar, sodium nitrite". How would you try to make it.- nunantal
- Thread
- Replies: 2
- Forum: Making Jerky
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Oak, Hickory, Mesquite?
Thanks, I already have some hickory pellets and I did pick up a tube smoker at Cabela's. Now I have to get to work on the recipe. -
Oak, Hickory, Mesquite?
For my first venison/pork sausage smoke (actually first smoke ever) , what flavor wood should I use? I'll be using pellets in either a diy venturi or my A-MAZE-N tube smoker.
