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  1. smokenharley

    Buttermilk Asiago Cheese Bread

    This is my favorite bread of all the breads I make. It goes extremely well with spicy foods since it tends to mellow the flavor a bit. On it's own, with real butter, it melts in your mouth. A bit of tang from the buttermilk and the sweetness of the Asiago make a wonderful marriage. And in the...
  2. smokenharley

    Venison Wieners/Hot Dogs

    I have made snack sticks with and without several types of cheese in skinless casings. For the skinless I process them much like a hotdog with a very smooth texture and add the cheese just prior to stuffing. My favorite is with pepper jack. When cooking sausages Sous Vide I treat them like a...
  3. smokenharley

    1st Pork Belly Bacon

    I haven't purchased the second one since we are still eating the first one. When I get down to a few bags left in the freezer I'll be starting the process all over again. I would like to try the dry method to compare with the brine method I used in this batch.
  4. smokenharley

    1st Pork Belly Bacon

    The crosshatch pattern of lines are from the jerky racks they were on in the fridge. The dark area (spots) are due to the weight of the slab on the rack displacing some of the fat. What you are seeing is the meat under the fat cap.
  5. smokenharley

    Jeff's Stuffed Meatballs - Venison

    These are directly from Jeff's Cheese Stuffed Jalapeno Meatballs recipe. The only change I made was to use venison instead of beef. For the sausage, I used Jimmy Dean's hot sausage. The meatballs are slightly larger than Jeff's simply because I find them easier to stuff. Apple was my wood of...
  6. smokenharley

    1st Pork Belly Bacon

    hondabbq, I lit just one end and it seemed to generate plenty of smoke for the pork bellies.
  7. smokenharley

    Venison Wieners/Hot Dogs

    Shooter71, Here is a good intro guide to Sous Vide. http://www.douglasbaldwin.com/sous-vide.html
  8. smokenharley

    Summer Sausage - Vension & Cheese

    Thanks Crazymoon. My wife went "crazy" over this stuff. I guess I'll be making this again.
  9. smokenharley

    1st time actually stuffing

    Looks good qrkid. It is simply practice. You will get used to the pressure you need to apply and how to release the casing. Just make sure your natural casings have had an appropriate time to soak and are flexible. You will be good to go.
  10. smokenharley

    Venison Wieners/Hot Dogs

    Hi Shooter71. Great questions. 1. The process of Sous Vide uses tables of time and temperature to reach a point of pasteurization. That is a point where the harmful bacteria are completely killed off or are at high ratios like 1,000,000:1 where they are no longer harmful. As an example, I may...
  11. smokenharley

    Sous Vide summer sausage

    Kudos Chris. Keep experimenting. You may want to try a cold smoke sometime. A different process and a much different taste. Be Well
  12. smokenharley

    Summer Sausage - Vension & Cheese

    Sorry for the late reply....thanks guys for your comments. Smokem' well
  13. smokenharley

    Umai Venison Soppressata

    73 saint, it looks awesome. I have wanted to try this for some time but have been hesitant. I may need to steal your recipe and try it. Yum.
  14. smokenharley

    Sous Vide summer sausage

    Agreed on all fronts. As long as you get your meat to the desired time and or temp to destroy the bacteria, you are good to go. Conceivably, you could smoke for an hour and Sous Vide until you reach temp. Or, any combination of the two. I find Sous Vide to be an advantage when I want to lightly...
  15. smokenharley

    1st Pork Belly Bacon

    Thanks again everyone. If it were not for this forum and all the contributors it very well may have been a bacon disaster. With that said, thanks for the feedback and thanks for all who posted their successes and not so success. We learn best from each other. Best forum ever.
  16. smokenharley

    Freezing cornedbeef

    I have froze many and they come alive quite well after a freeze. My only suggestion is if they are not vacuum packed (I had one) you will want to vacuum pack it. I froze one many years ago in a regular freezer bag and after cooking it was absolutely horrible. The Vac sealed briskets were fine. I...
  17. smokenharley

    snack stick Meat blends and %

    If you are using beef I use the following for a 10# batch. 8# lean (90%) beef and 2# 80/20 ground pork shoulder. If the shoulder looks a bit lean, add a little pork fat. My ratio is much different if you are using venison or elk. Just err on the slightly high side of fat and you will be fine...
  18. smokenharley

    Conecuh sausage

    I need to do some research on these sausages - never heard of them. Thanks bringing this to the forum.
  19. smokenharley

    Snack Stick/Summer Sausage smoker

    Buckscent, I use a Traeger pellet smoker for all my snack sticks and I run it on the smoke setting (130-160) for about 3 hours. Some folks have an issue with the temperature fluctuations but, that is how you get smoke from a pellet smoker. The key is to keep the temps low enough to smoke the...
  20. smokenharley

    Aged Meat Madness Continued (W/ Pics)

    tx smoker, that looks fantastic. I have a fascination with dry cure I guess because I have enjoyed it but I have never made it. You just gave me some incentive to try this process. These look fantastic. I may PM you if I need some advice. Thank you for your post.
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