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  1. murraysmokin

    Bone in Turkey Breast

    Thanks....yes they are tasty thats for sure.
  2. murraysmokin

    17lb of pork but cubbed..now what??

    The NOLA andouille recipe from here is a great one.
  3. murraysmokin

    Bone in Turkey Breast

    Yeah got this one on sale at thanksgiving it was my picky eating daughter who requested it glad she did.
  4. murraysmokin

    Bone in Turkey Breast

    Thanks & yes it was a good sandwich today.
  5. murraysmokin

    Bone in Turkey Breast

    I took the skin off & smoked it at 235 - 240 for about 4hrs...until the probe read 160. No brine since it was a butterball & already injected. Put the rub on & let it sit for about 45 minute then into the smoker.
  6. murraysmokin

    Bone in Turkey Breast

    Finished product...this is good stuff
  7. murraysmokin

    Bone in Turkey Breast

    Bone in turkey rubbed down & in the smoker. More pics to follow.
  8. murraysmokin

    Bacon wrapped cheddar brat

    I actually baked it @ 350 till the bacon was cooked.
  9. murraysmokin

    Bacon wrapped cheddar brat

    Wrapped & baked...pretty damn good
  10. murraysmokin

    Homebrew and deer sticks

    Looks like a good batch of sticks...what mix did you use...beef/venison to pork?
  11. murraysmokin

    Blackberry BBQ Sauce?

    This looks like a winner.
  12. murraysmokin

    Finally organized

    Finally organized my sausage spices...saves $ buying in bulk.
  13. murraysmokin

    What if I don't brine my Atlantic Salmon before smoking ?

    This is my go to with salmon & lake trout nothing but compliments. http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view
  14. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Ahh no a recipe from here that I have modified a bit for our preferences. This is my preferred base recipe
  15. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Assuming poli = polish no these are more of a brat style sausage
  16. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Good I use dried jalapenos 17 g per 5 lb. Sometimes more or less depending on the heat level i am looking for.
  17. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Money shot.
  18. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Been meaning to crank some brats did 10 lb cheddar 10 lb cheddar jalapeno plus 5lb breakfast bulk not a bad evening. Brats are all water bathed up to atleast 160 & packed in packs of 5. Time for a drink...mushroom swiss coming Sunday.
  19. murraysmokin

    Ok, dumb question re bulk sausage

    Hell no...thats the best thing about taste testing the patties off the grill or out of the pan are my favorite.
  20. murraysmokin

    First time sausage help

    Here is my general practice for all my noncured sausage I always only grind once on my small plate, mix by hand until really sticky, add extras cheese jalapeno etc, then into the stuffer, once stuffed link them & then water bath them up to at least 155, cool at room temp package in 4 or 5 & freeze.
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