Search results
-
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.
-
corned beef question
I picked up a bre-brined brisket from a local butcher....I read that you can boil it,just put it in a pot of water that just covers it and simmer for an hour per pound.... I want to shave it down and vac seal it for reuben sandwiches..... I would also like to smoke it, so can I smoke it after... -
BBB in pops brine question
I had some buckboard bacon in the cure for 15 days now....does the brine change colour? Mine looks like an opaque kinda pinkish colour and is thicker than when it firs started out...no bad smell from the meat that I have noticed nor from the liquid brine itself...the meat was in a sealed...- chola
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
-
looking for a good tried and true smokie recipe
I got a bunch of venison to use up and am looking for a great recipe from anyone. I tried quite a few spice mixes pre packed,some good, some not so good...looking for any help...they will be cured and smoked in case anyone was wondering I like for camping and sitting around the fire pit with a... -
sausage "bounce" texture
Hello all, I been trying a few different flavors this fall. I cannot however seemed to get a good texture, or one that I atleast like. It either is too dry and a bit crumbly or too pastie (if that makes sense),kinda like the consistency of liver after ya chew on it for a bit I am using 6... -
Well,I got at 'er again wiht the ole plywood box
I decided to take a shot at some summer sausage style chubs.. I did 2 that were a moose garlic sausage with cubed marble cheese and 20% pork fat.(not real sure how the cheese will hold up) They were stuffed 3 inch fibrous casings The other was my Italian mix of spices with moose and pork fat... -
Moose breakfast sausage
I just whipped up a 5 pound batch and gave it the fry test...WOW....even the wife liked it...never took any pics as I dropped my digital camera and am in search of a new one. Anyway,here is the recipe if anyone wants to give er a go... 3 lbs lean ground..moose, elk, deer etc.. 2 lbs Bulk bacon... -
Getting ready for my first smoke in plywood smoker
Well,I played around with a hotplate burner and with an electric frying pan..both are good,but the temps are easier to maintain and allow for better smoke with the hotplate... I made a 6# batch of Italian flavoured dinner sausage. I finally got the recipe to where the wife said "Perfect! don't... -
Home made smoker hotplate question
I just rigged up a plywood smoker out of 3/4", for cold/hot smoking Dimension inside are 16x18 by 48 inches tall. I tried a 750 watt burner and the temp only got 150 after about 12 minutes. Will a 1000 watt hotplate make that much of a change? I am going to line the bottom with some polished...- chola
- Thread
- Replies: 26
- Forum: Smoke Houses
-
how much mortons tenderquick per pound of meat?
I can't seem to locate an exact answer, so I thought I would ask the pros here. I made a 5 pound batch of garlic sausage with the TQ, it called for 1/4 cup,which I believe is equal to 3 tablespoons. I've done some searching and have had various answers from 1 1/2 teaspoons per pound to 1... -
garlic sausage in the oven question
Howdy fellas...I did up a batch of garlic sausage in the oven. It was recipe I wanted to try out before I made a bigger batch. It turned out great and has fantastic flavour...however...before placing in the oven, it says to roll them into logs and place a on a wire rack. Well,rolling them is a...
