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Dry Milk... Do I need it?
I have made goose summer sausage a few times and has turned out pretty good. I was reading through a few forms here and saw someone mention that they add powered milk. I buy the pre pack season kits from ps seasoning...just b/c it's easier and my time is usually limited. Anyway, why add the... -
Brine for ducks?
Thanks for all the input guys. The ducks turned out great. I will be doing this again. -
Masterbuilt smoker vent position?
My gasser only has the vent on top. I want to add a vent and/or just drill a few holes to keep my A-maze lite and allow good air flow. My question is what makes the most sense or works the best. I was thinking about drilling a few holes on the sides towards the bottom. Would this be good or...- meatstick
- Post #417
- Forum: Electric Smokers
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Brine for ducks?
Thanks JJ. I really appreciate your advice. I think I'm going weight my ducks and add the cure #1 as Dave mentioned. -
Brine for ducks?
Dave, I really appreciate you taking the time to help me out. I will definitely use the cure #1 that I purchased. There is no sense in taking the chance for a few bucks. Most of my meats I smoke at 225 or above. The only real low temps I use is when I'm doing summer sausage. I try to keep the... -
Brine for ducks?
DaveOmak, I just purchased cure # 1. I just add this to the brine and dissolve along with the other ingredients? Thanks again for all the information. I have smoked a few pork butts, ribs etc. I have never used the cure #1 for any of these. Should I or is it only necessary when brining? I also... -
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Brine for ducks?
Thanks Oberst... You are right it is nice having people like Dave. I just need to figure out if accent salt is the same. I know it's considered msg. -
Brine for ducks?
Dave, I'm new to brining. What is the purpose of adding the cure # 1 to the brine mixture? Would the salt be considered the cure? If not, would accent salt work as the curing salt? -
Where to add a vent on my smoker?
smokinadam, I found this website. This might be a good way to add a vent to our smokers. http://bbqsmokersupply.com/dampers.html- meatstick
- Post #6
- Forum: Propane Smokers
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Where to add a vent on my smoker?
DaveOmak, I never thought about drilling holes at the top of the smoker. I wonder if it makes a different if they are at the top or bottom. In my mind I just assumed it made more sense on the bottom. I hate to drill a bunch of holes not to work.- meatstick
- Post #5
- Forum: Propane Smokers
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Where to add a vent on my smoker?
Do you still get the smokey flavor if the door is left cracked? I thought about that but I figured a lot of the smoke will just be lost. It definitely a easier way to go if it works.- meatstick
- Post #3
- Forum: Propane Smokers
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Where to add a vent on my smoker?
I have a smokey mountain smoker. The only vent that I have is on top. I have a hard time getting good smoke. I bought a A-maze tube thinking this would help and so far it has not. It seems like burns out. My guess is that I do not have good air flow. I thought about buying a stove pipe with...- meatstick
- Thread
- Replies: 10
- Forum: Propane Smokers
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Masterbuilt Propane Smoker vents
Kazoo, any luck finding the stove pipe with damper yet?- meatstick
- Post #6
- Forum: Propane Smokers
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Brine for ducks?
Awesome!! Thank you for the info. I have a couple divers (whistler, blue bill) we shot that I want to try this on. Most of the divers that I have ever eaten have a fishy taste to them. Can't wait to give this a try and see how they turn out. Thanks again Oberst. -
Brine for ducks?
I have a few whole ducks that we shot this year. I plan to smoke them for Christmas. I have never brine anything before and was wondering what a good brine would be for ducks. Has anyone tried this with any luck? I smoked a couple last year and they we okay but I think if I brine them they could... -
Jalapeño&Cheese Summer Sausage Qview
The last time I used cheese in my goose summer sausage I bought the Kraft cheese blocks. Cut them in small cubes and frozen them for a few days. Just before stuffing the meat into the casing I added to frozen cheese. Turned out great. You just have to keep you smoking below 170 -175 I have... -
Another 25lbs - 2 flavors
Looking good! I have used the Chipotle wildfire seasoning before but never the 7 pepper. Is the 7 pepper a lot hotter? The chipotle has a good spice to it but would like something more spicy.
