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  1. twisted minds

    Rabbit

    I will take some of the pheasants I get out in S.D. each year and do just a simple poultry brine for 12 hours, let them dry overnight in fridge, then layer them with bacon and into the smokehouse with apple wood and oak for approx. 4 hrs. They turn out awesome and are even better when made...
  2. twisted minds

    General Smokehouse Questions

    Old oven racks work great in a smokehouse. Source them through used appliance or repair shops and build your smokehouse to accommodate.
  3. twisted minds

    Thin Sliced Jerky?

    Check with your market as to how they prepare their jerky. Chances are that it is a whole muscle jerky that is thinly sliced after cured and smoked. I make a venison jerky this way and it is always the best tasting jerky.
  4. twisted minds

    First Attempt at bacon...not good

    For 29 lbs. of pork belly, you should have used just under 6 tsp. of cure #1 (1 tsp. per 5 lbs. is standard). Using a half cup would equate to 24 tsp. This certainly would account for the dryness and the saltiness you are experiencing. Always follow the rules when using cure as per...
  5. twisted minds

    How much meat per person?

    No, 75 lbs. start weight with a 40% loss equals 30 lbs. lost (75 x .4 = 30).  Take that 30 lbs. lost from original 75 lbs. and you end up with 45 lbs. (75 - 30 = 45).
  6. twisted minds

    cold smoked venison haunch help please

    fluffchucker, To do a true cold smoke, you will need many things, first and foremost is the ability to keep the temps low, which is usually best reserved for the winter months.  As far as the techniques involved, cure would highly recommended if not essential to have a properly prepared...
  7. twisted minds

    BBB curing time

    Bubba Jake, also were you doing a "dry" or a "wet" cure.  Each method, and the type of muscle you are curing will have somewhat different time tables, as will the methods you are using.  I have never used one before, but I have researched that by using a meat tumbler, you can accelerate the time...
  8. A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.

    A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.

  9. twisted minds

    A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've hea

    How else to follow up my original post of four, yes 4 turkeys and a ham.  Anyhow, I was asked by my sister to smoke some meats for my nieces' baptism and she wanted smoked turkey.  As long as I was doing the turkey breast,I figured I would add a pork loin to the menu.  And as long as I had the...
  10. GEDC1405.JPG

    GEDC1405.JPG

    • twisted minds
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    • Album: A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.
  11. GEDC1402.JPG

    GEDC1402.JPG

    • twisted minds
    • Media item
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    • Album: A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.
  12. GEDC1399.JPG

    GEDC1399.JPG

    • twisted minds
    • Media item
    • Comments: 0
    • Album: A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.
  13. GEDC1398.JPG

    GEDC1398.JPG

    • twisted minds
    • Media item
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    • Album: A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.
  14. GEDC1396.JPG

    GEDC1396.JPG

    • twisted minds
    • Media item
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    • Album: A turkey breast, a pork loin, and a venison neck roast walk into a smoker. . . stop me if you've heard this one.
  15. twisted minds

    How much space between sausage hanging rods?

    Depends on what you are planning on smoking?  Snack sticks will obviously take less space in between than summer sausages or ring type bologna.  I would drill them out approx. 2" apart.  Then you have options of spacing whatever you need to accommodate the sausage type.
  16. twisted minds

    Four, yes 4 turkeys, and a ham

    O.K.  it's been a couple weeks, but I've been busy with other projects,  anyways here a some pics of a couple of the bird carcasses stewing away.  Pot includes 2 turkey "skeletons", half a lb. carrots, half a stalk of celery (just the outer sticks, I reserve the tender insides and inner leaves...
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    GEDC1410.JPG

    • twisted minds
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    • Album: Four, yes 4 turkeys, and a ham
  18. GEDC1409.JPG

    GEDC1409.JPG

    • twisted minds
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    • Album: Four, yes 4 turkeys, and a ham
  19. twisted minds

    Asparagus

    I don't smoke, but rather usually grill mine over high heat.  Fresh picked wild asparagus, mixed with some fine diced garlic, a little spring onion or ramps if you can find them, a few morel mushrooms, and a handful of cherry tomatoes, finely coated with olive oil and a little salt and fresh...
  20. twisted minds

    Four, yes 4 turkeys, and a ham

    Palladini,, Oh yes, the main focus of my smoking is the fall and winter season processing the harvests into many different sausages.  As I stated in my original intro in roll call, come autumn and winter, I will try to capture some, if not most, of the processes I've become accustomed to...
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