Search results for query: *

So I was late for a meeting and then it started to downpour.  I franticaly grabbed things from the back of my truck and was putting them inside.  But then I saw a way to save a few moments by hiding my screw gun in a water proof place, my grill.  Perfect! the hood will keep it sheltered and...

I am reaching out to all you experienced sausage makers.  I am making some carne salada as per Len Poli's receipie which can be found here. I have made this receipe with elk and it was amazing.  I am doing a 1/2 batch so I could have messed up a conversion but if I did err it was on the side of...

This was based on Len Poli's recipe from this site.  Great site, you should check it out.  He is clear about not reproducing his recipes so let it be known that this is my own variation and is not his. 6lbselk or beef rump 6 2/3Ttender quick*6 1/3tblk pepper coarse2 2/3tgarlic powder2 2/3t...

Would love to hunt some wild hogs, does anyone know if they can be found in northern NM?

Craving some roast beef so here is how I fixed that craving Injected with salty brine that included garlic powder and black pepper.  I rubbed with salt, black pepper, garlic powder, rosemary and rubbed sage.  Vacuum sealed for a few hours. Here it is unwrapped I then dried it off well and...

I was looking at sausagemaker.org and got inspired to try making some jammon serrano. Anyone know of other places to educate myself before I jump in? Here is a tutorial on making parma ham which is quite similar http://www.sausagemaking.org/acatalo...Parma_Ham.html

I have been loving the curleys venison/elk bacon. If you haven't tried it you really should, it is soooo tasty. Here is my take on it to make it look and taste more like regular bacon. I wasn't sure if it would work so I did a small test batch. It worked! Cut up 3 lbs elk into 1 inch cubes and...

ok so I got the pastrami fever. I started to get it all going tonight and I noticed that most recipies use a lot (1/4 c) tenderquick. I had always assumed that TQ was just like the pink salt cure (insta cure #1). But now I see that it is not. So what is TQ and how do you think it will effect...

I have been away from the forums for a little while (but not the smoker) and I come back to see all the drool-o-rama around the chuckies. I'm inspired to do one for my next smoke but just wanted to ask you all how they compare to brisket? If someone put shreaded chuckie and brisket side by...

My first time making jerky and wow was it a success! It may sound like I'm bragging but it is the best jerky I have ever had. I'm mostly saying this to encourage any of you who haven't tried it to go for it! Easy and sooo good. Sliced 1.75 lbs of elk cross grain and soaked in a little water...

30 jalapenos sliced and seeds removed (couldn't find red ones). I hope there is no one left who thinks the seeds contain the heat, its all in the interior ribs. Dont believe me, pop an entire rib in your mouth . The seeds add bitterness. preped and ready to go in (no honey I don't know where...

So I made some elk and pork sausage that was too dry. Used about 60%elk and 40% pork butt. I am thinking of stuffing into 19mm casings and smoking (with cure) into snack sticks. The question is - should I add more fat or does it just render out of the sticks anyway?

This is my favorite way to use smoked pork so far. Smokey flavor really comes out in the broth. I took some pork neck bones: and browned them in a pan: Then added carrots, onion, garlic and some mexican oregano to the pan and let them get a little soft and a little brown: Add a good...

Sorry about not being able to post progress pics. My internet is down and I had to go to a cafe to post this. It is so disappointing not being able to check in with all the fattys as they are being posted. Sausage is a mixture of my homemade elk/pork sausage and sweet italian sausage. Here are...

I got inspired to make a fatty that had an interesting pattern when sliced. Here is what I did: Boil and then slice potatoes into 3/8"x3/8" rectangles. Roast red bell peppers and slice about 1/2" thick strips. Lay them out like this on hot Itallian sausage: Drop about 2 lbs frozen spinach...

This was from a multi-meat smoke that I posted here: http://www.smokingmeatforums.com/for...ad.php?t=18629 Seboke suggested that I post the fattie pics here, so here they are (eggs, criminy mushrooms-chopped and browned first, scalions, chives, jalapeno, chedar, red bell, cilantro and bacon):

Here where I have going for Father's day. Got meat into the smoker at 9 this morning. Baby back ribs (using 2-2-1 method) spritz with peach juice and vermouth Small piece of brisket (smokeyokie sear method) Poppers with the ingredients shown Here is what is out so far Poppers Breakfast...

My friend turned me on to these steaks and they are increadible. They are not well known because there are only 4 on a cow. They are also called Butchers steaks because butchers would often keep them because they aren't that big and aren't worth the trouble of labeling only 4 from an entire...

This is my third smoke and my favorite so far. Smoked trout was shreaded and tossed with the sauce next to it (cream cheese, horseradish, chopped capers, white pepper, cream, and lemon juice). Smoked salmon with a glaze (red wine, pineapple juice, little maple syrup, little soy, garlic...

Hi to all you pros out there, So here is the deal. We are having a little BBQ on Sunday (noon) and I have 2 6# butts to smoke. If I had my way I would just smoke on Sat, pull and reheat on Sun. Problem is I have to go to a party on Sat from about noon to 3-4. The other problem (or not) is...