Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
If you do not have a slicer....
I just bought a like new one off of Ebay for 30 bucks plus shipping. It is the Waring Pro 150. It is a good little slicer to do the smaller, easier cutting meats. But like Blackhawk says, "it is a home slicer, not a commercial one". It works great for slicing sandwich meat and Jerky, but in my...- mj-air23
- Post #18
- Forum: General Discussion
-
just got my order
I too just ordered my venison bacon seasoning and a couple other seasonings from Curley's. I also thought I would try some of their flavor booster. Mossymo, let me know your thoughts on this product. I believe there was a thread in which you said you had tried this product before and liked it... -
deer hind qtr.
I only make jerky out of my venison hind quarters, in which I brine them with a mixture of tender quick, salt, and water, then I smoke. If doing a whole hind ham, I might opt to brine, then maybe wrap with bacon, just to lock in the extra juices. I might also add exta spices to the brine... -
New to site....Up here in North Dakota
Stringerfull... As one North Dakotan to another...Welcome to the SMF!! There are alot of great and knowledgeable people here who are more than happy to answer any and all of your questions...You will be glad you took Mossymo's advice...Enjoy the smoke!! -
Smoking Turkey Thighs...???????
Hey Everyone! I am planning on smoking a batch of turkey thighs this weekend and am looking for tips and tricks to making this smoke a successful one. Any suggestions on brine and brining times, smoking temps and smoking times would be greatly appreciated. Thanks!! -
MossyMo’s and Tatonka3A2 holiday weekend adventure
Great Job Marty and Tanya!!! I just finished cutting all my venison up so I will be making sausage and venison bacon also. Hope my results are as good as yours. -
Today's Meatloaf (my own concoction)
Brian, Love the Q-view! Food looks awesome. Did you rub the fattie or just smoke it plain. Nice job! -
temps for deer?
I would like to see it added Debi. I think there are a few of us venison hunters out here and that might be a nice added feature. JMHO! Thanks. -
Pork loin for supper
Looks real good patty! I have a couple of pork loins I have been waiting to smoke. Was wondering about the dryness, but your post answered that question. Thanks for the q-views! -
My First ABT's
Gotta love those ABT's! I also slice the pepper down the middle, stuff, and wrap a half a slice of bacon around them...Can you say yummmmmmy!- mj-air23
- Post #11
- Forum: For New Members
-
White Pulled Pork Chili
I just happen to have some pulled pork left from Saturday, I guess I know what I will do with it now! Thanks for the recipe... -
Saturday's Pulled Pork w/Q-Views
Thanks All! I mixed up the pulled pork with Jeff's BBQ sauce and had sandwiches and slaw...Mmmm Good!! -
Venison Bacon
Goat, they sure like to rub salt into the wound eh?? -
Venison Bacon
I agree...the shipping is more expensive than the seasoning, but nonetheless, I am going to make a 25# batch of the venison bacon also. Thanks Mossy! -
Finishing Sauce. What's your favorite?
Mossymo...I just picked up a bottle of Tony Chachere's Creole seasoning, which I think is the Cajun flavor, at County Market here in Jamestown today. Maybe you want to have your buddy pick some up for you, or let me know and I can pick you some up. I think it was like only 2 bucks for a bottle... -
Smoking The Twins Today !!!
Looks tasty Mossy...I would have to say the twins turned out magnificently!! -
Question on Pulled Pork??
Pulled the pork last night while it was warm. It turned out fantastic! I have posted the q-views. Thanks all! -
Special Thanks
Jack, Welcome to the SMF! I have a GOSM and I went down to the local hardware store and bolted on 4 caster wheels right away. I have a picture of my smoker in the q-view of one of my posts...Now i can move it anywhere I want without having to pick it up. I am thinking I am going to have to... -
Saturday's Pulled Pork w/Q-Views
Okay guys and gals here it is...I smoked a 8# Pork Butt using Hickory and Apple wood. Cooked it till 145 degrees then foiled it and finished it off in oven until internal temp was around 200 degrees. It came out of the oven at around 1:00 AM and at 2:00 AM this morning I pulled it. Bone came out... -
Question on Pulled Pork??
Glad to hear it...Hope to see the Q-View when the twins mature...lol
