Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Stu's Freezer Build 2013
I bought my 220 element on Amazon. It was around $30.00. I went with one that fit dimensionally and still had enough wattage to keep my unit running efficiently. I used a contactor and my Sausage Maker control pid. It works great. If you are still in the dark about hook up, I suggest stopping...- archernut
- Post #10
- Forum: Fridge/Freezer Builds
-
St. Louis Style Ribs Smoke - With Heavy QView
Very nice rack of ribs. What did you use when you wrapped them in step 2? I normaly use apple juice or cider. -
Canadian Bacon - Success!
Good Job. The pics made my mouth water.- archernut
- Post #16
- Forum: Hot Smoked Bacon
-
Cold smoke ffreshly brined ham
Thanks Dave They still have a couple days left in the brine. I'm going to go ahead and cold smoke one of them, then package it for the freezer. I'll use your advice and mark it "Needs Cooked." The other will be cold smoked along with it, but then it will be cooked, sliced and served. I just... -
Cold smoke ffreshly brined ham
I'm searching for other SMF opinions. I am near the end of wet brining two pork hams using Pops recipe. (I just love that brine) The hams are 10lbs a peice. I have always smoked/cooked my freshly brined hams until they are done, then packaged, ate or froze. However, this time I am deeply... -
From hog leg to Christmas Ham- Thanks Pops!
My sggestion is to go around 220 degrees. I like to let them go evernight (app 6 hours) with apricots and a brown sugar glaze. -
Fresh Ham.....In the OVEN??? GASP! Couple ?'s
I agree. Brine that baby with pops brine, then put it in the smoker. It's delicious. -
Housing a smoker in a shed?
A range hood vented outside works great.- archernut
- Post #26
- Forum: General Discussion
-
prep question
I doubt it. Most snack stick recipes call for them to go into the casings right after mixing. I let mine cure overnight in the fridge and then straight to the smoker the next morning. -
From hog leg to Christmas Ham- Thanks Pops!
That is a great looking ham. Wonderful job. I have two of them brining now, along with 15lbs of bellies. Can't wait to get them in the smoker. The brine is a curing solution that penetrates the meat. It prevents spoiling and cures the meat. -
Venison Ham rubbed with rendered lard.
I butchered two hogs awhile back. I saved all the fat. I used a big two burner fish cooking pan. Filled the pan full of the fat and slowly let it melt on low heat. Once the pan had enough melted fat, I turned up the heat to around 325. This fried the cracklings. Once the cracklings were crispy... -
Venison Ham rubbed with rendered lard.
Thanks everybody for the compliments. -
-
Venison Ham rubbed with rendered lard.
Thanks Dave. I can say it didn't last very long. -
Venison Ham rubbed with rendered lard.
Woodcutter, The molasses gave it a sweetness that was perfect. I added it to my bacon and pork ham brines also. Jodie -
Venison Ham rubbed with rendered lard.
It's done! :+) Another angle. The first slices look mighty tasty. This turned out excellent. The flavor was to die for. It was sweet and salty with a mild smokey flavor. I must add for those who are wanting to do this, it is very important to inject, inject, inject. The brine needs to... -
DSCF1030.JPG
- archernut
- Media item
- Comments: 0
- Album: Venison Ham rubbed with rendered lard.
-
DSCF1028.JPG
- archernut
- Media item
- Comments: 0
- Album: Venison Ham rubbed with rendered lard.
-
DSCF1027.JPG
- archernut
- Media item
- Comments: 0
- Album: Venison Ham rubbed with rendered lard.
-
Venison Ham rubbed with rendered lard.
I sincerely apologize for not finishing this thread last week. thoseguys26, the brine is pops recipe from this site. real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown...
