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A Cheesehead from MN signs in...
A big hearty welcome from another Minnasotan. The cheesehead thing isn't your fault. I bleed purple and gold. I have lots of friends, and coworkers, that have the same cheese affliction. LOL But seriously, welcome to SMF, and don't be afraid to put up lots of pics. They really like them... -
Deer Ham
I am doing two of them today. I plan on doing the mustard smear and seasoning rub, then wrap them in bacon. I want them for pulled meat, and knowing that they still might dry out a bit, I am going to pull them at 190*, foil wrap, blanket wrap, and let sit for 2 hours. (resting) After that I...- bombo80
- Post #4
- Forum: General Discussion
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Ham - Temp Control Issue
You want to put the smoke to it, while it's still a fairly low IT. Otherwise you won't get much smoke penetration. A slow, controlled temp increase is optimum. By putting it in at 220*, you might get a real tough, dried out bark on the ham, by the time you get a proper IT. If it's possible, I... -
Ham - Temp Control Issue
I don't think you want to put it in at that high of a temp. Also, IMO, I think 160* seems a bit high, for an IT on the ham. Since it's been pumped (I assume), and been brined in a curing solution, 148* - 152* would be all that is necessary for a ham to be considered "fully cooked". Also, with... -
Just Popping In...
And a happy and joyous holiday season to you, and everybody in the SMF community.- bombo80
- Post #3
- Forum: General Discussion
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So, tell me about these fatties...
You could almost say, anything you can make into a meatloaf, you can smoke and turn it into a fatty. The sky is the limit, when it comes to combinations. -
New Texas Smoker
Welcome Sarge !!!!! Completely off topic, but I bought my classic, 1970 Chevelle from a young guy, and his father, in Pearland. Good to have you aboard. -
Smoked Salmon Q-vu
Great looking salmon I followed this kippered salmon recipe, a while back, and it turned out excellent. http://www.sausagemania.com/kippermania.html The rum and brown sugar "paint" period, and letting the pellicle form, was the hardest part of the process. But it was definitely worth the... -
Beef rib confusion
I have to agree with Flash. I have bought some full racks of beef ribs in the past. Not much meat on them, but they turned out really good. Of course, this was well before I found this site. I'm not sure where I got my info from, but I par-boiled them for 10 minutes, seasoned them, and stuck... -
Any deer hunters Join me in chat!
Nice job on the deer Looks like a pretty good size one too. Plenty of good meat there. I have picked up my share of road kill, in the past. Usually a good amount of meat, for free.- bombo80
- Post #12
- Forum: For New Members
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Deer Hind Quarter
msmith ...... the brine you soaked the roast in, what was it ?? Just a salt brine, or a cure brine ?? I'm curious, because I am going to do a roast for Christmas, and didn't think about brining it. Thanks -
Pacific Northwest Newbie
Hi Dale, and Welcome!!!! It is a personal preference, as to what heat source one decides to use. I came from the ranks of a professional meatcutter/sausage maker. I worked with 1000 pound Voltron smoke houses all the time. Electrically heated, and liquid smoked atomized into the chamber, for... -
Farmer Sausage recipe.... anyone ?
It sounds like your looking for something like Legg's breakfast sausage seasoning, or just a plain pork sausage seasoning. We used to get one that was really good, from our grinder plate, and saw blade company. HPS, Harvey's Pork Sausage seasoning. It was an excellent, light, seasoning for... -
jerky question?
pitbull .... to heat up your house, you can close the damper. It will help it heat up a little faster. The important thing is to open it when you put the jerky in, initially. You want it to dry off a bit, and become slightly tacky. This is a tough thing to describe, and harder to figure out...- bombo80
- Post #7
- Forum: Making Jerky
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Summer sausage weekend, and some ???
Thanks for the responses. I may have to try a calibration of my thermostat and thermometers. The fats have already exited the casing, prior to me removing them from the smokehouse. One of the summer sausages spewed like old faithful, when I pulled the probe out of it. -
Summer sausage weekend, and some ???
I made 50# of venison summer sausage, this weekend. Didn't get any pics, sorry guys. You'll have to just look at the ones I already have in my picture album, in the gallery. I used a basic summer seasoning kit, from Mandeville Co., in Minneapolis, MN. I also added a few extra seasonings, to... -
Anyone ever built a sausage mixer?
Mixing large volumes of sausage has always been troublesome, for the home DIY sausage maker. I broke down and bought one of the large mixers, from Cabela's. They say it holds 44 pounds of meat. Yeah, right It will hold 44#, but it won't mix it very good. 25# is a good size for it, and mixes... -
looking for casing
The more smoke flavor makes sense, because of the open design of the netting. When using artificial casings for summer sausage, the smoke does not penetrate the casing. The smoke is more of an external aroma. You would have to add liquid smoke to these types of sausages, to get a smoked... -
Hello from an Iowa smoker
Nice looking smoker Any chance you might consider changing over to electric heat ?? I use the electric element foe a Brinkman smoker/grill, along with a thermostat unit to control the power to the element. It makes it pretty easy to control the low temps in my smokehouse. -
Other Hobbies
aside from Qing, I brew beer, collect coins, hunt (mostly waterfowl), the shooting sports (mostly just target range), my collector car - restoring a 1970 Chevelle (not an SS or anything special, my first car was a '70 Chevelle), and gardening. That's about it, and I think that's enough for a...- bombo80
- Post #16
- Forum: General Discussion
