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    Smoked Amberjack for Fish Dip

    A friend gave me some AJ to smoke for dip. Probably around 10 lbs. I've smoked AJ/Kings a few times and I've had good results but I'm wondering if anyone out there has something new and interesting for me to try. Something with a jolt of heat would be nice! And by "jolt" I mean borderline...
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    Mustard Recipes

    I've come to realize that I spend a lot of money on mustard. I just love it, and I've continued to search for something store bought that makes me happy. I probably go thru 4-6 bottles/jars per month. I think it's time to try to make my own. Who's got the recipes I crave? I'm looking for two...
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    STPP additive

    For those of you who use STPP, what's your "Go To" source? I've been looking around and prices are all over the board. I've seen things from $50 for 20g to $25 for 2lbs. Anyone have a good source for both price and quality?
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    Late to the party, save me a dram and a beer!

    As we all know, life gets in the way sometimes. I saw @thirdeye corned beef recipe in the past and I was waiting patiently to try it this year. Well, s*** happens (I was low on Cure #1) and now I'm looking at corned beef about a week or so past "The Day". All good. It's a meal that needs to be...
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    Seasoning packet, any use?

    So I made some bean soup w some bones and meat I had left over from a double smoked ham. The only beans that were available had this lil nugget of heart attack wrapped in cancer included. Powdered ham flavor which I'll assume also has a ridiculous amount of sodium and fake flavoring. I didn't...
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    Looking to tap into the Knowledge Base: Air Tools

    0% smoking related but I figured I try to ask on here. Delete if it's the wrong place to ask. Do air tools (drill and impact mainly) work under water? I need to rebuild my dock. The water is down pretty good right now but by the time I rip out the old, draw up some plans, get material, and get...
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    Making Sweet Italian Hot

    I just got some sweet Italian seasoning blend from PS Seasoning and I'd like to make some in to hot Italian. I'm assuming I just need to add some pepper flakes, cayenne, and/or maybe paprika. What would you recommend I add and how much per kg? Just looking for an average heat to start. Thanks!
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    Wild Game Casing

    Anyone on here ever try to make your own sausage casings? Obviously wild boar would be similar to the hog casings you can buy, but what about venison, rams, elk? Other than the obvious PITA of repeatedly washing and cleaning to get them ready for consumption, are there wild game casings that are...
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    Slicers w Sharpeners

    For those of you with a slicer with a built in sharpener, how often do you use the sharpener? Easy answer is "when it's dull" or "when you think it needs it". The thing is, I don't use it too often. I don't have a good feel for what it should be like vs. starting to dull. I don't want to use...
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    Venison and CWD

    So I saw an article today on CWD in whitetail and it's relation to Sporadic Creutzfeldt-Jakob disease (CJD). AKA Mad Cow Disease transfer to humans. It seems two hunters from the same deer camp were afflicted. With the rates of CJD being so extremely low, it appears the common denominator...
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    Trying out the "True Dry" vs vac sealed dry bacon

    Gotta give @SmokinEdge and @DougE credit for this one. Their "true dry brine" bacon efforts looked amazing! I had to try it. And compare to vac sealed dry brine. Started with this lil thing. Split it in half best I could. 2213g for the "true dry" cure and 2205g for the vac sealed dry cure. I...
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    Shipping Natural Casings

    Kind of a follow-up to my PS Seasonings post... One of the complaints I saw was that hog casings were shipped without any ice packs. Do they need to be shipped chilled? For those of you who buy online, how are yours shipped? I understand the salt pack preserves them very well, but living in...
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    Dry aging question

    Everyone knows there's lots of talk about dry aging the more desirable steak house cuts like ribeye and sirloins. What about the other meats? I don't think I've ever seen anything about dry aging cuts like brisket, chuck, rounds, or shanks. Do they not age well? Is there some reason they...
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    Your PS Seasonings Experience

    I've been building my sausage making arsenal. Grinder, stuffer, smoker, etc. I think I'm ready to jump in and actually use the equipment and try my hand at sausage making. I started looking at buying some seasonings and supplies from PS. The common theme with the negative complaints seems to...
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    Not bad for $5

    Got a bit lucky this season and this fellow walked right in front of me on opening day. 10 point. Not sure of the weight but I got about 65 lbs. of meat from the processor (temps were too warm for us to hang and cut up ourselves). My buddies convinced me to go down and enter it into the town's...
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    Is it safe?

    Marathon Man. If you know, you know... So a few weeks back I made some Canadian Bacon. I'm confident in the cure (thanks to diggingdogfarm calculator), smoked to 145-150, rest in the fridge for 2 days, then vac sealed and into the deep freeze at -10F. Last Saturday (8 days ago) I took a package...
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    Long Time Lurker Here...

    Ya, been reading for a couple years. Everyone suggests posting an intro here so... Feels kind of like speed dating or something. "Hi! Name is Chris. I'm a Leo. Originally from MA but been living in FL for 23 years now. I like long smokes and short rests. I prefer to wrap my large sub-primals...
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