Toggle sidebar

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.
  1. IMG_4746.JPG

    IMG_4746.JPG

    • desertloper
    • Media item
    • Comments: 0
    • Album: Dry Snack Sticks...Why?
  2. IMG_3563.JPG

    IMG_3563.JPG

    • desertloper
    • Media item
    • Comments: 0
    • Album: Dry Snack Sticks...Why?
  3. desertloper

    Smoked Venison Dried Beef

    Just wanted to restoke this thread-great stuff not too many people think about doing. I followed Bear's recipe and went head2head with hi-mountain buckboard bacon cure. Enjoy the pics..thanks for the recipe Bear-great stuff!
  4. Smoked Venison Dried Beef

    Smoked Venison Dried Beef

  5. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Smoked Venison Dried Beef
  6. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Smoked Venison Dried Beef
  7. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Smoked Venison Dried Beef
  8. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Smoked Venison Dried Beef
  9. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Smoked Venison Dried Beef
  10. desertloper

    Pulled Pork in a Roaster?

    What temp did you set the roaster to? Approx how long did it take? I'm thinking it has to be fairly quick..
  11. desertloper

    Pulled Pork in a Roaster?

    I like that idea-but we're doing this offsite from where my smoker is. It's going to get the BBQ sauce treatment after pulling...anyhow. Not my preferred method, but it will suffice for this project I'm thinking 325 with a little liquid in the bottom of the pan and should be done in 8 hrs or...
  12. desertloper

    Pulled Pork in a Roaster?

    Probably sacrilege; but has any one cooked pork butts in an electric roaster? Can't find much for help on Google; needing to do 60lbs or so and not wanting to babysit the smoker on this one. Just looking for tips/insight/lessons learned.
  13. desertloper

    Bacon 3-way with Cheese Watching

    The last slab I let smoke for 13hrs. I fridged overnight, then let set up in the freezer. It seems like 3 hrs is about the perfect time in the freezer to get the meat in a form our slicer liked. All 3 were quite tasty, we preferred the dry cure to that of the liquid brine. But we could not...
  14. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Bacon 3-way with Cheese Watching
  15. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Bacon 3-way with Cheese Watching
  16. desertloper

    Bacon 3-way with Cheese Watching

    10hrs on the smoke and pulled 2 off
  17. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Bacon 3-way with Cheese Watching
  18. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Bacon 3-way with Cheese Watching
  19. image.jpeg

    image.jpeg

    • desertloper
    • Media item
    • Comments: 0
    • Album: Bacon 3-way with Cheese Watching
  20. desertloper

    Bacon 3-way with Cheese Watching

    The cheese came off after 4.5 hrs. All sealed up and in the fridge.
Top Bottom
Back
Clicky