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  1. trainman

    venison and beef sticks

    I just made these up using the Hi-mountain Cajun seasoning 2lbs venison and 1lb chuck steak.Going to smoke it tomorrow .This will be the first time I've made these .I will hang from the sausage hooks in the smoke hollow  smoker..I haven't decided which wood to use .
  2. trainman

    My first Buck board bacon

    I used the Hi mountain cure for 10 days after 5 days I added maple syrup and brown sugar.rinsed meat for 2 hours.Put back in the refrigerator for 12 hours then smoked at 180 degrees until internal temp was 140 degrees. I used a combo off oak and pecan chips..
  3. trainman

    Maken bacon

    Doing 20#'s of bacon. First time using mortons sugar cure,with maple syrup and black pepper.I cured it for 7 days .I'm smoking with maple chips at about 150 degrees should take about 4 hrs..I hope it turns out good because this is what my friends are getting for Christmas
  4. trainman

    It's going to be my first try at cold smoking.

    I'm getting 4 pork shoulders "picnics",going to brine them using pink salt and kosher ,cloves ,brown sugar, bay leaves and a few other spices..I plan on brining for 7-10 days is this long enough or do i need longer time? I would like to make sure it's long enough for the cure to get all the way...
  5. trainman

    Will try my hand at Salami tomarrow

    This will be my first time .I'm using a store bought mix with venison and beef...If it turns out bad atleast the dogs will eat good.I have not decided what wood to use for smoke might try a mixture of oak and hickory..
  6. trainman

    New here from Florida

    I live just east of Tampa ,in Brandon,Florida.I've been smoking meats for sometime now.I have two gas smokers and a webber grill. Been making jerky for a few years now and last year started doing my own bacon.I ride motorcycles and do some camping a little fishing and trying to get started back...
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