Search results for query: *

Here is the start of our hams for next year...

Dave54 gave a 15 gallon drum and smokey joe so I made a little smoker thought this is perfect for a beer can chicken ! So I got my bird out, injected it with garlic butter, rubbed it down with rub. Lit the smoker 300. and let the bird go !

I have been telling Dave54 that we need to upgrade to commercial food products since we started making sopprasada and our own sausage. He agreed and wanted to go half on everything.  So I went to the local bar and started putting the word out that we were in the market for some used commercial...

After hanging for over 5 months and 1 month of being rubbed down with salt we decided to stick a metal rod along the bone to test for any ranson meat and see how well our hams are coming. We are very pleased !!!

I took a smoked ham hock , cut it off the bone ,then cubed the meat and threw the meat and the bone in the pan, I added a can of beans , flavored them with mustard , chili sauce , franks hot sauce, and sweet baby ray. I then layered the top with pepperoni heavly. Place in the smoker for 3 hours...

Dave54 and I have been busy not only is our proscuitto looking good, but now have capicola ham hanging with them and were working all weekend on sobrassado with our new italian friends !    

I was wondering how many of you use Berkshire pork for your smoke  and what ever you cure ? The more i read up on them the more i want some...do you all order your Berkshire pork from the butcher or from a local store ?

I was thinking what to do with my smoked butter and I came up with added it to my smoked cream cheese and making a smoked alfredo sauce !! So I cold smoked some loose sausage and added garlic , onion and a red pepper with some broccoli.

I am just playing around here so i went down in my cellar to cold smoke some butter with maple with my amns and luhr jenson.

I smoked a pork butt and injected with apple pie shots !! I smoked it til 160 then injected and double wrapped in foil then back in the smoker til 200

I got this recipe from the book Charcuterie: we salted the duck breast for 24 hrs and then i rinsed them and peppered them . I wrapped them in cheese cloth and they will hang for 7-10 days.

I don't know if any you like injecting meat with this or not ,but I am very impressed with the flavor.. It is called Apple pie shot , this particular batch i have now is from a friend of mine he made with moonshine and ever clear, apple cider , and apple juice with cinnamen stix...and  O my is...

I been reading the Book Charcuterie, and there is a recipe for duck Prosciutto, has anyone ever eaten it or tried it? I am going to give it try..just back from the store and bought a duck.

This is my first time doing this , but we bought 4 hind legs. We cut out the h bone , massaged the blood out them , salted them . will update as we go along.....

I was at it again ...smoking in my Basement. Every one came over to watch the game this weekend and I was smoking loin in my cellar.

Icold smoked Sausage , kielbasa and i hot smoked Cabbage and Bacon in my basement smoker build. : http://www.smokingmeatforums.com/forum/thread/102477/my-basement-smoker-build#post_583906  

I have a old coal cellar under my front porch that is built off of my basement, that Dave54 and I just ran electric and put duct work in with inline 6" fans. We also put a hanging rod in , Cause we are going to cure our own Hams !! MY next plan is to build a table for my MES and My Big Chief to...

Yesterday , I smoked a loin, I tried a version of the 3-2-1 method doing it ,, I smoked it 2 hours with apple, I then injected it with apple juice and wrapped it tin foil for an hour. I then unwrapped it and smoked til done...pulled it out re-wrap it in foil and place it the cooler with towels...

For the recipe you’ll need to get some ducks of course. Try for a small to medium size duck, if you get small ones try to get one for everyone coming to dinner. To cook about 5 smaller ducks you’ll need:enough milk to soak the ducks in, 1 chopped onion and unpeeled apple for each duck, salt...

For the recipe you’ll need to get some ducks of course. Try for a small to medium size duck, if you get small ones try to get one for everyone coming to dinner. To cook about 5 smaller ducks you’ll need:enough milk to soak the ducks in, 1 chopped onion and unpeeled apple for each duck, salt...