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  1. GentlemanJerk

    Tomato sauce

    I've smoked quite a lot of tomatoes, usually end up making about 10-12 quarts of smoked canned tomatoes a year. The method I use is to blanche and skin the tomatoes, regardless of size, and then cold smoked them whole for 2-3 hours depending on how much smokey flavor you want. I haven't tried...
  2. GentlemanJerk

    First venison neck roast

    My wife made some open faced sandwiches over the weekend with the meat, gravy, and some melted provolone over top of pretzel bun. Oh my, that was good.
  3. GentlemanJerk

    Reaper Hot Honey

    That is an interesting idea. I've been making my own teriyaki recipe for a while now and I've been trying different ways to make a hot version. Never thought about steeping the honey with the hot peppers. Might have to give it a try.
  4. GentlemanJerk

    First venison neck roast

    They are about the same size in PA (where these deer were harvested). I've recently started hunting in upstate NY where my wife's family lives and the deer are much bigger up there. Lots of feed fields and no hills/mountains for them to climb. I doubt I could get a full neck roast from any of...
  5. GentlemanJerk

    First venison neck roast

    Thanks for all the comments! I generally shoot my deer in the neck so it is rare that I actually get a neck roast at all.
  6. GentlemanJerk

    First venison neck roast

    Helped butcher out a couple of deer that were taken for causing crop damage last weekend. I was given about 20 lbs of meat including a neck roast. Having never made one I dug online for a recipe and tested it out. The only thing I did special about the meat was to brine it overnight since it...
  7. GentlemanJerk

    Roll call from PA

    Welcome from central PA!
  8. GentlemanJerk

    Pork Loin Jerky (Step by Step with Pics)

    Made a batch of this over the weekend following your recipe. Turned out amazing! After rinsing off the brine, I had too much for my smoker so I threw a couple in the oven to dry just to try it out and wow, what a flavor! I gave some to some local long-time chef friends of mine and they all...
  9. GentlemanJerk

    First day of Trout season haul!

    The brine I used was one I found on the Fish thread of SMF. We gut them, cut the fins and head off, then split them down along the spine. I then brined them in a Tupperware container for about a day giving them a shake every now and then. I smoked them for about 3-4 hours using a mix of alder...
  10. GentlemanJerk

    Pulled Cured Shoulder Ham. (7 Pounds)

    Thanks for the write up! Very detailed recipe as always and very easy to follow/recreate. I've made uncured pulled pork before, but how does the cured pulled pork compare in taste?
  11. GentlemanJerk

    Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 Probes

    USA. First batch of smoked trout of the season!
  12. GentlemanJerk

    Pennsylvania 2019 Gathering September 27th - 29th

    Airsoft are legal in PA. I have one lurking somewhere in my basement. . .
  13. GentlemanJerk

    Pennsylvania 2019 Gathering September 27th - 29th

    Wow, this will literally be almost in my backyard! I will hopefully be able to make it out, probably with some smoked cheeses and meat sticks, possibly some venison ones if I have any left over by then!
  14. GentlemanJerk

    First day of Trout season haul!

    They are all stockies, most rainbows are. The local fish hatcheries stock a handful of the small lakes and streams in the area before and after the opening day of trout season. We started in a small lake and caught all of the above, then hit a few streams and didn't catch anything. I hooked...
  15. GentlemanJerk

    First day of Trout season haul!

    With the first day of trout season opening last weekend I was able to get out with my dad and we came back with a small haul of 5 rainbow trout. We cleaned them up and I took them home to brine and then smoke with alder and hickory. As a side experiment I took the heads, cleaned out the gills...
  16. GentlemanJerk

    First batch of cold smoked jumbo scallops.

    I would like to get more smoke on them, this batch had just the faintest hint of smoke and it was almost completely covered up by the herb butter. I've moved away from my charcoal grill to cold smoke in and started using my Big Chief smoker. It seems to contain the smoke better and isn't as...
  17. GentlemanJerk

    Tender Breaded chicken gizzards

    Both my wife and I are big fans of gizzards. Going to have to try this out, thanks for the share!
  18. GentlemanJerk

    First batch of cold smoked jumbo scallops.

    Yeah, I don't usually get scallops, but they were on sale and I just couldn't pass them up. I may look for dry scallops, but for that much of a price increase I think I can be patient and just let them air dry.
  19. GentlemanJerk

    First batch of cold smoked jumbo scallops.

    Correct, I cold smoked them and then pan fried them on the stove to get a nice sear. I would be afraid of doing a low and slow cooking on scallops, they may get too rubbery.
  20. GentlemanJerk

    Masterbuilt MES 145 S Smoker

    Do you have a link to Bear's review? I do already have the AMNPS 4x6 and have used it with great success cold smoking some cheese and scallops. May pick up the 6x6 when I start doing longer smokes. I'll check into the external PID as well. What is the purpose of the "mailbox" mod? I've...
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