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  1. murraysmokin

    New years eve Ribs

    Ribs trimmed up are rubbed down gonna chill in the fridge for a little while then a 3-2-1 method...money shots to follow.
  2. murraysmokin

    Christmas Eve Pork Loin

    Thanks. I am a foodie so when trying a new thing for 50 family members it wasnt the main protein but ended up being a star of the show. I agree for the price of a whole loin it is a very affordable universal piece of meat.
  3. murraysmokin

    So glad I took the week off

    In southeast mich as well off for the week went to check lake st clair you would think we would have more ice. Ohh well think we are heading up to caseville to chase some lakers.
  4. murraysmokin

    Cabelas 3/4 hp Carnivore

    As soon as I get it I will put up a good review it has been time for me to upgrade & the reviews all seem really good we shall see.
  5. murraysmokin

    Cabelas 3/4 hp Carnivore

    Just ordered it as soon as it comes will give it a go with some breakfast sausage & chicken brats. Will review it once I get a hold of it & give it a good workout.
  6. murraysmokin

    Goose sticks

    Those look good what is the meat ratios you used for these?
  7. murraysmokin

    Another Glutton for Punishment

    Jump in & dont be afraid to.ask questions tbere are some great resources in this fine group of men & women.
  8. murraysmokin

    Newbie to smoking, but excited

    Many people use the oven to finish. I dont see why not maybe set a remote meat thermometer to your desired IT my ideal finish is 205. Just depends on your comfort level with the oven going in the house while you are sleeping. But I would do it without much concern.
  9. murraysmokin

    Some Almonds for a Friend

    I just throw them in a zip lock bag put in a splash of olive oil then what ever spices I am using & smoke them...these turned out good they smell smokier than they taste but have a good smokey fimish. Not sure if that helps but with something like this I just eyeball it most of the time.
  10. murraysmokin

    Christmas Eve Pork Loin

    Man crazy couple of days this will now be in the regular rotation upnorth this summer...so tender & juicy everyone was raving about it.
  11. murraysmokin

    Christmas Eve Pork Loin

    Decided to add this to tbe menu. Rubbed & headed to the smoker. Money shot to follow.
  12. murraysmokin

    Smoke Salmon Newbie

    This is my go to I have gotten great results from this process. http://smokingmeatforums.com/index.php?threads/mr-ts-smoked-salmon-from-go-to-show-w-q-view.122931/
  13. murraysmokin

    Adding Cheese to Summer Sausage

    I tried regular sharp cheddar cheese on a recent batch of SS & did not care for the end result. I like using the high temp cheeses in SS, sticks, & various brats that I make.
  14. murraysmokin

    Weekend sausage

    Looks like a good batch of summer sausage.
  15. murraysmokin

    deer and pork sausage

    The NOLA andouille is one of my favorites.
  16. murraysmokin

    Smoked Trout

    This is my go to for brining & smoking. http://smokingmeatforums.com/index.php?threads/mr-ts-smoked-salmon-from-go-to-show-w-q-view.122931/
  17. murraysmokin

    Old world recipes and new school tech

    Between Dave & chef jj you are in great hands...jj helped me on my first smoke ever & I will be forever grateful...good people
  18. murraysmokin

    Another Small Stick Batch

    Thanks for the reminder I am short on sticks...those look great.
  19. murraysmokin

    Weekend sausage

    No problem thats what this site is for many great guys have helped me out...least i can do...let me know if you have any other questions.
  20. murraysmokin

    Weekend sausage

    I don't know about the man but I use the AC leggs summer sausage blend plus pink curing salt. My meat mixture that I have been using is 60% lean venison 40% pork butt. Then dehydrated jalapenos & high temp cheddar. Add a little NFDM water mix till sticky then stuff cure over night. Next day...
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