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.
-
Venison Summer Sausage – What other meat should I add to it?
I try to make all 10 pounds recipes for consistancy. In that case 4 lbs of fatty beef like chuck would be perfect. If you have a per pound mix then I would ask the butcher for beef FAT and add enough to make it about 20 to 30 % fat. So add 2 lbs beef fat to 6 lbs you get 8 pounds of sausage... -
First attempt at sticks
Slow temp rise is good and don't worry about ice bath, just turn off the smoker and let them sit overnight to draw moisture out. Ilike to let them hang and dry out for a couple days if possible... http://home.grandecom.net/~sutera/SnackSticks.html -
Sous Vide Tbone
Well since my brother Bubba is into boiled meat now, I decided to placate his desire and give it a try. Here is my setup, enamled cast iron dutch oven with 130 degree water. Meat is a tbone with a very small tenderloin side, vacumn packed, deboned and unseasoned. Plop: This is 1:45 into... -
First Time poster: Entire boneless chuck roast smoke technique [BEEF BUTTE]
Many thanks for all the comments, I figgered I should give back to the community as I have gotten some great ideas as well as repair tips for my masterbuilt here. When any of the big box grocery stores has value packs on sale just go up to the counter and ask for one in the bag at the value... -
First Time poster: Entire boneless chuck roast smoke technique [BEEF BUTTE]
23 lb chuck $1.99 a lb at Tom Thumb Have your assistant begin tenderizing: Trim excess: Rub: salt/pepper/garlic powder/dried jalapeno sprinkles Smoker: Masterbuilt 40 smoked @ 210 with mesquite/red oak When Internal temp reaches 165 wrap with heavy duty foil and into foil pan to... -
tender.JPG
- gamehawg
- Media item
- Comments: 0
- Album: Default
