-
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.
Search results for query: *
- Users: gj pit club
- Content: Threads
- Order by date
-
Venison Summer Sausage Curing Question
I am making venison summer sausage for the first time. I have added pork shoulder between 25-30% of the total. Last night I combined the venison, pork, seasoning and cure (from LEM backwoods) to the meat and put it in the casings. I left them in the fridge overnight, and this morning they are...- gj pit club
- Thread
- Replies: 16
- Forum: Sausage
-
How much meat do I need for a party?
Hello - I am cooking for a 50th birthday party for a friend. There will be 60 adult guests. I am serving smoked pulled pork, BBQ chicken (legs, thighs and breasts?) - and also smoked beef sausage. How can I calculate how much of each I will need? Also - my idea is to brine the chicken the night...- gj pit club
- Thread
- Replies: 1
- Forum: Pork
-
Tough Pork
I bought 2 pork butts at Sam's Club. Every other time I have bought there, they have turned out great. This time the roasts were a lot more dry and tough than normal, and had to be cut - they would not pull apart. I cooked them for multiple hours at 225 degrees. At 160, I pulled them out and...- gj pit club
- Thread
- Replies: 9
- Forum: Pork
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
