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Brine or No Brine
I made a couple back straps a couple weeks ago.I marinaded them in italian dressing over night then seasoned them up a little with some cajun seasoning,wrapped them in bacon and smoked.They turned out really good. -
My UDS is done
Looks like you did a good job on it!I like the rebar idea for hanging purposes also.I really need to get building one of these myself.- jlmacc
- Post #9
- Forum: UDS Builds
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Turds a plenty!
Those look really good!I have some going right now on my weber kettle along with a few ribeyes.Where did you get that rack from?I have been using a shish ka bob stick and two peices of wood to hold mine up. I have looked at them but never found one that cheap.Anyways good job on those and enjoy!- jlmacc
- Post #6
- Forum: ABT's and all things Appetizers
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Smoking some.........
Those look like they are off to a great start!We almost always use natural casings.We did up 25 lbs italian venision last night with the natural casings,goooood stuff! -
20 lb Venison Summer Sausage
Yeah what archernut says.I have gotten it in one pound bags.They say to use 1 pound cheese to 10 pounds meat.I really enjoy the summer sausage this way.Like I said if you haven't made it like this you won't regret doing it.My favorite is the pepper jack. -
Pulled Pork Chili
Looks really good,something I have never tried.I do like my chilli with a few different kinds of beans in it,and I like the corn also,the pork is new to me...will give it a try,thanks for the recipe! -
Jacked Up Mac-n-Cheese(green chiles,mirasol pepper) w/ Pork Butt Steaks
where does the left over macaroni water come into play and how does it help? -
20 lb Venison Summer Sausage
We usually use 60%venision 40%porkbutt.I think we could get away with a little less pork,but that is just how we have made it and it is never dry.Also just last year we used some of that high temp cheese in it and it was really,really good.We used pepper jack.Not sure if you guys are familiar... -
Any day is a great day to Schmoke!!
Welcome neighbor, I live in NW Indiana.You will find a wealth of information here on smoking,grilling,etc.Glad to have you around! -
Venison Jerky
This was my first experience with HI mountain.I really liked it.I usaully get the mix from my butcher,it's something he mixes his self.It's pretty much a basic jerky seasoning with pepper being the main taste.Venision Jerky is a lot of work when cutting it from muscle instead of ground.But well...- jlmacc
- Post #7
- Forum: Making Jerky
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Venison Jerky
I treat it the same as beef.I just made some over the weekend.I used Hi mountains garlic and cracked pepper seasoning and it turned out great.- jlmacc
- Post #3
- Forum: Making Jerky
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Venison back strap
Well here is the final pics.I had to finish them in the oven so the smoke ring is very weak.But it all turned out very tasty! here's the chicken breast,ABT. -
Venison back strap
Smoker on the fritz again thinking on moving to oven to finish,straps at 140 internal....damn smoker -
Venison back strap
Well I was going to wait till they were done....but I fear clint eastwood.Here they are when I first threw them on and the second photo is where they were about 1hour 40 minutes into it.My smoker was acting up losing temp,but after cleaning the connections it is working great! The... -
Venison back strap
OK I think we are set.My digital therm showed 212 dgress at boil point so I set my other one at that,it was off by about 10 degrees.I also cleaned the electric connections on my smoker and so far so good. -
Venison back strap
Well I did a search and found a site that determines your altitude and what temp water should boil at.Mine is 210.2 so I guess I will give that a try.My Smoker is acting up again to.The eletric element's thermestat seems to be acting goofy.I went out there and my temps were at 160.....Maybe mama... -
Venison back strap
That sounds good also got14u.I remember my wifes uncle cooked some up.He sliced it into 1/2, 3/4 inch thick pieces,rolled them in bread crumbs and pan fried them....Good stuff. Well I got them on the smoker with some apple wood, along with some chicken breast rubbed with shooters "snake bitten... -
Venison back strap
Thanks a lot for your help guys, I thought about even using my weber kettle with some charcoal and apple wood.Just not sure what to season it with, or maybe the italian dressing is enough allready. -
Venison back strap
Hello guys, My father inlaw got a couple deer this week and I am going to smoke a back strap tomorrow.I was wondering if any of you could give me some advice on maybe a rub or something.I have it soaking in italian dressing right now.Just not sure what else to do with it.I thought I would wrap...
