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My latest summer sausage
- stank56
- Album
- Comments: 0
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My latest summer sausage
I'll start with the ingredients of another recipe found here and tweaked a bit: 3 # 85-15 ground round 2/3 C water 1/2+ t #1 cure 2 t kosher salt 1 T whole mustard seed 1/2 t black pepper 1 t white pepper 1 t red pepper flakes 1 T dark brown sugar 1 T soy sauce 1/2 smoked paprika 1/2... -
My last venison jerky run
Thanks, should have given more info. It was venison cured overnight in the frig then smoked with cherry chips in my smoking tex @180 until done. I say was because the Grandkids ate it all when they came over.- stank56
- Post #4
- Forum: Making Jerky
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Rest in Peace Faithful BBQ Dog
Sorry to hear about your loss, I also have BBQ dogs and have lost a couple others in the past.- stank56
- Post #3
- Forum: For New Members
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My last venison jerky run
My first thread and pic, now I know it works.- stank56
- Post #2
- Forum: Making Jerky
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My last venison jerky run
- stank56
- Album
- Comments: 0
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My last venison jerky run
Ran it with high mountain seasoning- stank56
- Thread
- Replies: 3
- Forum: Making Jerky
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thanksgiving turkeys
Smoking a 14 pound cajun flavored bird and roasting a 20 pounder. My wife will have her pies done the night before. -
Turkey rub for first turkey smoke???
I'm with Cappy, I inject rather than brine a whole bird. -
How can I turn the heat down?
I agree, in mine I run about half a chimney full of charcoal to maintain the heat and damper down the firebox. Too many wood chips or chunks at one time will send it up as well.- stank56
- Post #3
- Forum: General Discussion
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Anyone know where to get fresh ducks???
And I thought that making duck confit and duck ragu could be labor intensive. -
Venting mod on a Smoke hollow electric unit
Nice mod's, I wondered about that with my electric smoker.- stank56
- Post #6
- Forum: General Discussion
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Duck jerky advice or tips....
I like to smoke it using either apple or cherry, the sweetness really adds to the flavor of the duck.- stank56
- Post #4
- Forum: Making Jerky
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How did you come up with your screen name?
Well I am a long time rock bassplayer and there were issues I suppose.- stank56
- Post #1,079
- Forum: For New Members
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Pastrami from corned beef on the Smokin-It #3
Funny the topic came up, I just put 2/3 of a brisket in a curing solution to make some pastrami myself. Two days before it's time to rub it and smoke it. -
Hello from Meehigan!
Looking around the net for smoking articles, I stumbled across the site. Very cool indeed! Right now I have a vertical smoker (name escapes me), chargiller pro with a sidebox, and a smokin' tex 1400. Anything that will fit in the smokers is fair game in my book. Not sure though how long I've...
