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Moose Rib questions
So I have half a moose worth of ribs, back and side. I smoked up some pork back ribs last night, according to Smokin Al's method: http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works and I thought, why not, lets do the same treatment to a rack of 4 moose ribs... -
Disco Dogs with a twist (or not)
So after seeing Disco's thread http://www.smokingmeatforums.com/t/247325/passing-wind-estates-hot-dogs I decided I wanted to make some hot dogs using moose meat and pork fat, but I wanted to try skinless. We have been getting some deer meat made into hotdogs at a processing facility in... -
Wife's first fatty
So my wife thought we should have a fatty as part of our new year's dinner, and she wanted to make it herself. So of course I said 'giv'er' I think the pictures tell the tale fairly well. -
Cure and Fat
Am I correct in thinking that curing meat does not 'cure' the fat ? If fat does not get cured, how does this affect the amount of cure used, and the time required to cure ? For example, say you have an extremely fatty piece of meat, say 50 % fat, and it weighs 2 lbs. Given that half of the... -
Crazymoon inspired jalapeño and cheddar summer sausage
Thanks go to Dirtsailor for the basic recipe, and Crazymoon for the nudge to add jalapeño and cheddar to the mix. Sorry no pics of the grinding and mixing, as I was single handed again. I need to work on that. I basically took DS's recipe, cut the pepper by 1\3, and added 1 cup of chopped... -
Last Week's Fattie
I made a fattie last week, just thought I'd share. Sorry for no pics of it loaded before rolling, but I got all the other important points. I started with 50\50 venison\pork shoulder, ground through medium plate. Seasoned along with some mild Italian sausage I was making, then pulled out... -
Venison+moose+pork=garlic coil
I think "garlic coil" is a Canadian term for what Americans call "ring bologna" I'm not 100% sure about this though. Anyway, my plan tomorrow is to try to make this "garlic coil". I have 2 lbs ground pork (not sure the fat content, long story), 4 lbs ground moose with approx. 10% beef fat... -
Venison and pork summer sausage
Here we go. I'm using Dirtsailors "venison in a bag " recipe, with a couple of modifications. I cut the salt to 40 g/ 5 lbs of meat, substituted the coriander for cumin because I didn't have any coriander, and used brown sugar instead of dextrose for the same reason. Sorry no pics of the... -
First chicken !
So I smoked a chicken last weekend, and I"m pretty happy with the results : I stuffed an empty beer can up the butt, and it just sat there, lol, with no additional support needed ! I brined it the night before, and then seasoned it with whatever was handy, smoked @225 F until IT was 140 F... -
Cheese and butter and water
So since I rigged up my cold smoking attachment in anticipation of tommorow's cold smoked moose roast, I thought I would try some other stuff. Some cheese and some butter,and some water for ice cubes.. Smoked for 2 hours with cherry. Smoker temp did not go above 46 deg. Vaccuum packed...- rca dog
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- Forum: Smoked Cheese
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Moose Sirloin Tip Roast
So here we go, I thought I'd try and meld a few different methods here. The stuff : Brined and in the fridge : Never mind the Italian sausage, it's a Christmas gift for my sister. And there she sits until tomorrow. I will be cold smoking this roast for a couple hours tomorrow am, then... -
SSSSSSSSmokin !!!
Howdy from Canada everyone ! My name is Ryan, from Campbell River, BC, the salmon capital of the world !(that's up for dispute at the moment, though) I own a machine shop,and have been working in that trade since 1995 or so. I am an avid hunter, so many of my posts will be pertaining to...
