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  1. gomez93

    Barbeque that had both wood and gas

    More info please. Several offsets are available with gas assist as are some commercial smokers. Smoke Hollow and others make little upright smokers that run on propane and use wood chips for smoke.
  2. gomez93

    A question for Haggis stuffers

    We cater some local Scottish festivals and I have a pretty good faux Haggis recipe. So far I have just put it on the pellet grill and cooked in a pot for several hours, but now I'm thinking about stuffing it. The traditional method would be to boil it for 4 hours, then stuff but I think it would...
  3. gomez93

    simple casing questions

    We cater for a Scottish festival and make a faux Haggis using ground beef and beef organ meat. I don't stuff it in anything and it is really quite good. Now you have me thinking about making some kind of Haggis brats..................
  4. gomez93

    Bearcarver's snack sticks, modified

    I don't have ready access to duck fat but I'll bet that would be good
  5. gomez93

    Bearcarver's snack sticks, modified

    Thanks Dave. I did grind the fat through the finest plate I have but the venison was already ground so I didn't run it through again. I'm hoping Santa will bring me a meat mixer for Christmas ;) I read on another forum that brisket fat just doesn't work well, so I may use pork fat next time. But...
  6. gomez93

    Bearcarver's snack sticks, modified

    I started with 4# ground venison and 3/4 beef fat from brisket trimmings, which was probably the wrong fat to use, but I did. Used Bearcarver's recipe except I increased the red pepper to 1/2 Tblsp and added 1/2 Tblsp of Chipolte Tabasco. Used a jerky shooter to make the sticks, placed on frog...
  7. gomez93

    Where to get new seals for food saver?

    I contacted Foodsaver via Facebook messenger and they answered back within hours.
  8. gomez93

    looking for a very mild snack stick/slim jim/pepperette recipe

    Let us know. I increased the red pepper to 1/2 Tablespoon and added another 1/2 Tablespoon of Chipotle tabasco to the first batch. By the time those were smoked I had about 2# left and added a tsp of Sriracha. Those will get smoked tonight so we'll see. At least we get to ear our experiments!
  9. gomez93

    looking for a very mild snack stick/slim jim/pepperette recipe

    I used this one: http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview I added heat to the base recipe and still thought it was on the mild side so by the recipe it should fit the bill.
  10. gomez93

    Gander Mountain sale

    For those who haven't seen today's ad and have a Gander in the area; they have a 5# vertical stuffer, 7.5" slicer, and #5 0.2hp grinder on sale. Your choice $79
  11. gomez93

    The answer to the question: "How much meat can you put into a 22.5" WSM?"

    Most impressive indeed! I've had 8 butts in mine a few times but I don't think I would have even tried to do as much meat as you have in yours! 
  12. gomez93

    Looking for suggestions

    I would just pick up a case of flats at Sam's. Not much waste flats and you should have extras that you can cook later or cook and freeze for later use. I think it runs just over $3 a pound around here
  13. gomez93

    Can't remember, please help.

    Not that I recommend doing it this way, BUT; the American Indian dried venison and buffalo with nothing more than the sun if I remember my history correctly. Early settlers just used a salt cure. On the other hand, I think our stomachs are a lot more sensitive than they were then.
  14. gomez93

    Unstuffed Smoked Beef Pepperoni Sticks with Qview

    @Bearcarver my DIL asked for beef sticks for Christmas, so I'll give this recipe a go!
  15. gomez93

    new to the game with a custom ugly build

    Brquettes vs Real charcoal. Briqs for grilling, lump for smoking Liquid smoke. Never Wood chips to soak or not to soak chunks, not soaked That's just me Is there a baffle of some sort at the juncture of the 2 barrels? If not, you'll have a hot...
  16. gomez93

    Looking for suggestions

    Define "a lot" Around here select or even choice brisket is as cheap or cheaper than most other cuts.
  17. gomez93

    Whole Muscle (Venison) Jerky recipe

    Here is my recipe: it works on up to about 3# of meat as the meat just needs to be covered and will only absorb so much liquid. Jerky 10 oz Teriyaki 10 oz Soy sauce 4 tblsp lemon pepper 2 Tblsp garlic salt 2 tblsp crushed red pepper mix and marinade
  18. gomez93

    Ice Strom hit

    Great thinking!
  19. gomez93

    beer (smoked) mac and cheese.

    For sure need to try this one!
  20. gomez93

    ideas for smoking store-bought chorizo?

    Mix it with some ground beef and make a big pot of chili
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