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  1. fielies

    Comment by 'fielies' in article 'How I do Pork Butt...'

    now who is going to eat all that meat,
    • fielies
    • Article comment
  2. fielies

    Newbie sausage smoker question...

    I used cure 2 and applied it on to mead like a chicken , apart from the anti bacteria , it givesthe chicken  a great red brown color.
  3. fielies

    Newbie from South Texas

    Hi rxak 1031  what heat soars are you using , or do you lite, sawdust, sorry for these simple questions
  4. fielies

    Newbie from South Texas

    how come does the smokehouse not get flamed up ?
  5. fielies

    How bout a Fatty and loaf of beer bread

    I will try the bread, thanks
  6. fielies

    Bush pig

    The bush pig , is dangerous when  wounded, and scarce to see ,they are night eaters, i made some sausages and salami out of the first try, and what a job, in the garage. yes i see my next foto is wrong sorry .  Some of the meat is here below is the salami bags
  7. IMG01537-20120219-1037.jpg

    IMG01537-20120219-1037.jpg

    • fielies
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  8. fielies

    Bush pig

    Men Alive, I made lots and lots of mistakes , haha ,first had the cutting blade wrongway round, but the worst mistake was probably , the way i cut up the pig, dont know the cuts ,just cut ,and mix, so the sausage machine dit not like, meat was full of muscle,  and tendons threads , well it...
  9. fielies

    Bush pig

    more to see,perhaps not so nicely done hey ?
  10. IMG01532-20120218-0814.jpg

    IMG01532-20120218-0814.jpg

    • fielies
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  11. fielies

    Newbie from South Texas

    Hallo there.
  12. fielies

    MMMMMMMM....mmmmmmmm!!! Cheese balls are a commin!!

    MMMMM ____jamy!
  13. fielies

    Bush pig

    Thank you all, I will place another photo also. I decided to make sausage of it rather, tomorrow debone, make different kinds, russian and salami, I already have pork belly and special spices. the first try was to smoke it with sawdust for 1 hour, then I cooked it in a pressure cooker, about 3...
  14. bosvark.jpg

    bosvark.jpg

    • fielies
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  15. fielies

    Bush pig

    I got hold of a bush pig , the meat is nice but have little fat ,so what now, i am thinking of cold smoking the rib , lighting up only sawdust. What is the heat of a cold smoking?i am thinking  of putting the rib in foil after a cold or sawdust smoke, and then in the wood smoker for hours. How...
  16. fielies

    1st chicken attempt

    My first atempt , i did not have time to brine, so i wood smoke it high heat for 3 hours, and it looked like this, no bear can, just coke.
  17. IMG01496-20120211-1452.jpg

    IMG01496-20120211-1452.jpg

    • fielies
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  18. fielies

    Home Built smokers

    thanks Geerock, Today i am better thanks to good medicine , well i did the chicken , bit to fast, the skin was dark ,but inside was good, the breasts were bit dry so today i got hold of Indian spices cut the remainder meat in small pieces, put the in a pan with spices plus the jelly of the drip...
  19. IMG01496-20120211-1452.jpg

    IMG01496-20120211-1452.jpg

    • fielies
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  20. fielies

    Wood question

    wood smoking is difficult for me to control the heat, every time i add a new log, it starts burning, smokes, and the heat rises again.
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