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  1. smokenharley

    Summer Sausage - Vension & Cheese

    Thanks neighbor (Derek717) - we are nearly neighbors. I get up that way several times over the summer to kayak and fish the Juniata.
  2. smokenharley

    Summer Sausage - Vension & Cheese

    Time for some summer sausage. Maybe it would be more appropriately called Winter or Spring sausage given the time of the year. I haven't made this in a few years so with my venison party coming up in about a month I thought I would make a ten pound batch. Here is the mix with added high temp...
  3. smokenharley

    1st Pork Belly Bacon

    Looking forward to your post Watson when you finish. I would like to try that method if for no other reason than to compare that and the brine method. The five-day thing just works out with my work schedule. I only have time on the weekend for a 12 hour smoke. One day may work just fine although...
  4. smokenharley

    1st Pork Belly Bacon

    Thanks for the comments everyone. We made some BLT's last evening and my wife went crazy. She ate all the left over pieces. As requested here is a fry pic: actually a bake pic.
  5. smokenharley

    1st Pork Belly Bacon

    Thanks Gary. Much appreciated especially given my first attempt.
  6. smokenharley

    Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 probes

    With smokers and grills on two levels of my small property (deck & yard) I am constantly running back and forth checking temps. My remote sensors only reach about 50' so I am doing the up and down and up and down all the time. With 3 smokers and a grill going at the same time, this would be a...
  7. smokenharley

    1st Pork Belly Bacon

    Well my smoking brethren, I tried pork belly bacon for the first time. And it was a success. I must say that of all things I have smoked, outside of cheese, this has got to be one of the easiest I have done. If you are considering giving it a try I would highly suggest that you do and you will...
    • smokenharley
    • Thread
    • amazen bacon cold smoking pops brine pork belly
    • Replies: 39
    • Forum: Bacon
  8. smokenharley

    More bacon!!!

    Your post prompted me to try the bacon thing. Mine have been in the brine (Pop's) nearly two weeks. I'm looking to dry them in the fridge for about five days. Five days just works with my work schedule. I'll lay them on a cookie sheet covered loosely with wax paper and flip them each day. for a...
  9. smokenharley

    Black Pepper Bacon

    Yummy. That's my next venture. Nice Lookin' bacon.
  10. smokenharley

    Venison Wieners/Hot Dogs

    No problem. I knew the juicer had the capability to homogenize fruit in order to make a puree for jellies and jams. At that juncture I thought if it can do that, why not meat. So I took and gamble and purchased one on Craigslist at a very reasonable price. I figured if worked, great, and if it...
  11. smokenharley

    Digital Control Panel - Smoke Hollow ES230B/MES 130B

    Brand new never used digital control panel from a Smoke Hollow ES230B. I did plug it in to check it out before I modified the smoker so I know it works fine. I understand it also fits an MES 130B and several other MES. I cannot guarantee that but a parts supplier told me it should. $40 with free...
  12. smokenharley

    Venison Wieners/Hot Dogs

    idaswamp, I think the Buffalo Chopper is the same as what you are talking about. A local butcher told me he won't even fire his up unless he is processing a 100# because they are such a PITA to clean up. I have seen them run and they do a fantastic job of emulsifying the meat I think mostly...
  13. smokenharley

    Venison Wieners/Hot Dogs

    I do ten pounds at a time and it has never flinched. It's a well made heavy duty juicer/homogenizer. My preference is 10#, refrigerate, and then begin the next 10#. I have noticed a very slight warming of the mixture but nothing like a food processor. In order to mitigate any warming I grind it...
  14. smokenharley

    Venison Wieners/Hot Dogs

    I used a 25mm casing and I'm going to try the 31mm in the near future.
  15. smokenharley

    Venison Wieners/Hot Dogs

    I purchase my cellulose casings from The Sausage Maker www.sausagemaker.com. You can purchase them in most any quantity and their prices and shipping are reasonable. Good luck on the Champion. They do work fantastically.
  16. smokenharley

    Venison Wieners/Hot Dogs

    Here is my recipe 70% ground venison 20% ground pork shoulder 10% pork fat AC Legg Frankfurter seasoning - .56oz per pound of meat Pink Salt #1 - 1 teaspoon per 5# meat 1 cup NFDM per 5# of meat 13oz. Ice water per 5# meat (possibly additional if meat is very dry - you will need to judge as you...
  17. smokenharley

    Venison Wieners/Hot Dogs

    Thanks guys, much appreciated :emoji_boy:
  18. smokenharley

    Need tips on making venison breakfast sausage

    70% Venison, 15% ground pork shoulder(Boston Butt), 15% pork fat/back fat. AC Legg seasoning for breakfast sausage in proportion. 1/4 teaspoon of "real" maple syrup per pound of meat.
  19. smokenharley

    Venison Wieners/Hot Dogs

    I use a Champion Juicer to homogenize my mix. It is marketed as a juicer but will homogenize - nearly the same as emulsifying - you just need cooling. They are quite expensive new but can be found on Craigslist or Ebay for much less. I purchased mine for $60 hardly used. Casings and I have been...
  20. smokenharley

    Questions for you experienced stickburners

    HDBRS, you surely have a lot of questions that probably cannot be answered by my reply. I will go to the Meadow Creek solution. Their product is extraordinary. The quality and warranty is something that is hard to find today. An acquaintance of mine had a large full pig smoker for 5 or 6 years...
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