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  1. checkerfred

    Cold Smoking Turkey?

    No worries. Reason is I’ve found my tube goes out if I turn up the heat. It doesn’t get enough oxygen to keep burning and just chokes out. The more heat the less oxygen inside and the less smoke you get. Otherwise I’d just let it smoke with the higher temps. I’m all ears for a solution to this
  2. checkerfred

    Cold Smoking Turkey?

    Has anyone tried this? I’m thinking about spatchcocking the turkey and then cold smoking for 2-3 hours with my AmazN tube. Then slathering it with herb butter and cooking on higher heat at maybe 375-400. Would love to hear your thoughts on this. It’s cold out so I figure temps in the 30s...
  3. checkerfred

    Venison Pastrami Qview - First Try

    Thank you Leah and c farmer! I was worried about the uneven look after brining but they all turned out pink so I assume they all cured.
  4. Venison Pastrami Qview - First Try

    Venison Pastrami Qview - First Try

  5. checkerfred

    Venison Pastrami Qview - First Try

    So I tried Pastrami (venison) for the first time and had posted about a problem with brine curing.  I was afraid it didn't cure evenly.  However, I smoked it last night and it seemed to have turned out great.  Only thing is, the recipe called for rinsing after the brine for 2 minutes.  It turned...
  6. pastrami3.jpg

    pastrami3.jpg

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  7. pastrami2.jpg

    pastrami2.jpg

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    • Album: Venison Pastrami Qview - First Try
  8. pastrami1.jpg

    pastrami1.jpg

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  9. checkerfred

    Brine Curing Problem

    Ah OK... Thanks for clarifying that!
  10. checkerfred

    Brine Curing Problem

    Hey Dave, thanks!  Yes I most certainly used cure #1.  I'm not sure what you mean in the first part of the sentence however.  I did dissolve the cure and salt completely, if that's what you meant.  I will try this again with a brisket and make sure to stir/turn frequently.
  11. Brine Curing Problem

    Brine Curing Problem

  12. IMG_20140217_192214_150_zps686bcece.jpg

    IMG_20140217_192214_150_zps686bcece.jpg

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  13. checkerfred

    Brine Curing Problem

    I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine  http://www.meatsandsausag...-meats/pastrami   It said to let it sit in the fridge for 4-5 days, packed tightly in a...
  14. checkerfred

    I Need a GOOD Summer Sausage Recipe!

    I tried cultured buttermilk powder and it did nothing... I've used ECA and it's OK if you're in a pinch but nothing tastes like a true fermented sausage. You should look at the bactoferm line of cultures.... I used LHP and it's fast fermenting... I've just bought some F-LC and haven't tried...
  15. checkerfred

    I Need a GOOD Summer Sausage Recipe!

    Also I like the tangy summer sausage flavor so I use bactorferm in mine to ferment it
  16. checkerfred

    I Need a GOOD Summer Sausage Recipe!

    The one from the Marianski's website is my favorite... I do add a little more mustard seed and garlic to mine tho
  17. checkerfred

    fat melting in venison link sausage at 80 degrees

    Thanks Reinhard. I had bought some great value brand from Walmart and they were in bigger flakes like instant potatoes. I can make a powder in my coffee mill though
  18. checkerfred

    Caring for casings

    I thought you weren't supposed to freeze natural casings? Everything I've read says not to because it can weaken them
  19. checkerfred

    fat melting in venison link sausage at 80 degrees

    Thanks guys! Lots of good info here. I do have some meat binder from butcher Packer that I like... What brand of dry milk do you guys like best?
  20. checkerfred

    fat melting in venison link sausage at 80 degrees

    So do you think the problem is to much water? I hate to not mix in my cure without water. It just seems like it would be hard to mix it in evenly otherwise. Also was the powdered milk the store bought type or was it from a sausage supply store?
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