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  1. pa42phigh

    Name your Fav Jerky Recipes

    For ground meat jerky I like this https://www.jerkyholic.com/midwest-ground-beef-jerky/ And this is mine for whole meat plus the proper amount of cure#1 and hit with black pepper before going in the smoker.
  2. pa42phigh

    Pastrami Wet Brine.

    https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/
  3. pa42phigh

    Seasoning Measurements

    Wow nice catch !!
  4. pa42phigh

    Sweet heat bacon jam.

    Thx for bumbing this up look like another project for me👍👍
  5. pa42phigh

    Seasoning Measurements

    There is a sticky at the top of this fourm maybe that will help https://www.smokingmeatforums.com/ams/pre-proportioning-mix-ingredients.10152/
  6. pa42phigh

    First “Hairdryer” Smoke of the Season

    I hold it on the temperature probe on the back wall of the smoker so it thinks it hot enough to start.
  7. pa42phigh

    First “Hairdryer” Smoke of the Season

    My smoker does that too when it’s cold I usually use a hot wet rag.. I’ve never seen my cheese flake like that so I can’t help you on that .
  8. pa42phigh

    Did he eat it too soon?!?!

    I’m not an expert I’m sure some one with more knowledge will chime in.. I don’t think anything with cure #2 is supposed to be cooked
  9. pa42phigh

    Smoked and sous vide beef sticks and summer sausage

    Smoked and sous vide beef sticks and summer sausage Made some summer sausage and a few 16 mm beef sticks using 80/20 burger. I used @bigcasino recipe but I cut back the hot pepper chips by 1 tbsp because mine are homemade and contain habanero .. I placed in the smoker and heated the...
  10. pa42phigh

    Summer sausage

    It doesn’t need to be fermented to leave out? Just cured and vacuum sealed?
  11. pa42phigh

    Masterbuilt 30 Electric

    place into smoker preheated to around 130 degrees for one hour to dry casings, then add smoke for 1hr or 2hours, then raise heat to 150 for one hr then raise heat to 170 until an internal temp of 152 to 160 degrees,
  12. pa42phigh

    Weekend mismash of smoking; Pork Shots, Moinks, Meatloaf, and Pulled Pork

    Looks like a great day thx for posting
  13. pa42phigh

    Smokehouse pulled pork?

    Smoker temp 225 or higher to a internal of 190 and above. If you’re smoking at lower temperature like you suggested I would cure it and make pulled ham.
  14. pa42phigh

    Summer sausage

    What is the difference between summer sausage and beef stick??
  15. pa42phigh

    Sv strip steak

  16. pa42phigh

    Looking for advice on beef short ribs

    Had this in my notes maybe it will help.. Aaron Franklin’s Beef Ribs Ingredient List * 1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck) * 1 tablespoon hot sauce, such as Cajun Chef or Crystal * About 1/3 cup to 1/2 cup Brisket and Beef Rib Rub * Spray bottle of water...
  17. pa42phigh

    Venison summer sausage using the smoker and sous vide

    All my coolers were to thick for the clamp on mine, so I bought a 4 dollar tote at the dollar store
  18. pa42phigh

    Snack Sticks - Check my plan?

    Nice job .. did you have any blow outs?
  19. pa42phigh

    Venison summer sausage using the smoker and sous vide

    Thx , that’s what I was worried about the ability to heat that much water
  20. pa42phigh

    Giveaway for Inkbird WIFI BBQ Thermometer with 4 probes IBBQ-4T!

    I’d love a chance to win if I’m eligible I previously won a Sv machine and it’s working wonderfully, thx you!!
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