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  1. tonka16827

    new to snack sticks

     A friend gave me some elk.  I mixed it 50/50 with ground beef that was 80/20 figuring it would give me the 10% fat I desired. It was way too dry.  I finally broke down and asked a local butcher - he said they mixed elk and venison 50/50 with their pork trim with fat on it.  So it was basically...
  2. tonka16827

    Water pans, do you use them and why?

    The best advice I found on water pans was someplace else in the Forum - "Fill with sand and cover it with foil. You don't want to steam your meat. The pan works better to distribute the heat with the sand."  I filled my a couple of years ago and I've never regretted it.  
  3. tonka16827

    Basic Pulled Pork Smoke

    Looks great - I love the basic and simplicity of pulled pork like this.  I use the same basic formula and I do a finishing sauce that is pretty much the same too - I've never had any complaints.   We just fed 45 friends for a 50th birthday party and everyone loved the pork - some of the kids...
  4. tonka16827

    Snack Sticks From Ground Beef

    Thank you Dave - GREAT info in that link. I will add the dried buttermilk powder as I know we have it in the pantry.
  5. tonka16827

    Snack Sticks From Ground Beef

    Those look great - I tried a small batch (1lb) of ground beef last night for sticks.  The beef was a bit lean, it was from my brother-in-law who raises cattle and farms and does NOT put his steers on corn before butchering as he wants very lean. I was raised on corn fed beef so that is very...
  6. tonka16827

    Basic Pulled Pork Smoke

    Its great that they want to take some of the comforts of home back with them.  We will send her back today with plenty of pulled pork and some smoked cheese that I did last month along with the plenty of her favorite sweets.   She goes to college  close to both my in-laws and my parents and both...
  7. tonka16827

    Basic Pulled Pork Smoke

    I've prepared pulled pork many times but still come back to this post for great reminders.  My daughter is home from college for the long weekend and she asked me last night if I had any pulled pork for her to take back to school. Well how could I say no to that?  I went to store and they had...
  8. tonka16827

    Jalepeno Poppers

    I made about two dozen of these last night - they were outstanding. I had to bake them a bit longer than the 20 minutes recommend (they were I closer to a half hour) and I kicked the temp up to 350 the last 10 minutes to get the bacon crispy. But they were simple to make and they were a huge hit.  
  9. tonka16827

    Final Smoked Salmon with recipe, instructions, and Qview

    So the wife got home from dropping our daughter off at college last night. I pulled some of the salmon out of the freezer, thawed it in a bath of cold water, and served with a some cream cheese and pita crackers. She LOVED it and my teenage boys devoured it.  So thumbs up all around. Now I need...
  10. tonka16827

    Final Smoked Salmon with recipe, instructions, and Qview

    Yes I did - I actually smoked 8 piece but one didn't make to the vacuum seal table -  I had to taste it and well, I ate the whole piece. Its was outstanding. Thanks for your help, Shock
  11. tonka16827

    Final Smoked Salmon with recipe, instructions, and Qview

    After almost four hours, the pieces hit 145 so I pulled the off.   
  12. tonka16827

    Final Smoked Salmon with recipe, instructions, and Qview

    Just pulled the salmon pieces out of the fridge and I'm getting my smoker fired up.  I've followed Bear's recipes before and he's never lead me wrong.  So, I'm dong it again and can't wait for the final product.
  13. Final Smoked Salmon with recipe, instructions, and Qview

    Final Smoked Salmon with recipe, instructions, and Qview

  14. Salmon.jpg

    Salmon.jpg

    • tonka16827
    • Media item
    • Comments: 0
    • Album: Final Smoked Salmon with recipe, instructions, and Qview
  15. July Cheese.jpg

    July Cheese.jpg

    • tonka16827
    • Media item
    • amaze-n-pellet-smoker cheese
    • Comments: 0
    • Album: Smoking Cheese
  16. tonka16827

    Happy Forth of July! What are you smoking this weekend (in the smoker that is)?

    Voodoo - I've never done a brisket before so I'm little nervous.   Its been on for a little over 5+ hours.  Its a 3.5lb flat. I had my smoker between 230 and 240, when the brisket it an IT of 165, I wrapped in foil and put it back on.  It was an hour or so and the brisket hit 190 but when I...
  17. tonka16827

    Happy Forth of July! What are you smoking this weekend (in the smoker that is)?

    I put a 5 lb pork shouder and a 3.5 lb brisket on this morning at 6:00 am.  Its not 11:00 am and my mouth is watering!  Hoping for some delicious sandwiches over the weekend! 
  18. Brisket.jpg

    Brisket.jpg

    • tonka16827
    • Media item
    • Comments: 0
    • Album: July Fourth Brisket
  19. July Fourth Brisket

    July Fourth Brisket

  20. smoking cheese.jpg

    smoking cheese.jpg

    • tonka16827
    • Media item
    • cold-smoking
    • Comments: 0
    • Album: Smoking Cheese
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