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.
  1. doongie

    Any thoughts about how this went wrong?

    I got some Cero Mackerel from a friend with the intent to smoke it. It was frozen in water in a large ziplock bag. There were 4 filets totaling 5 lbs, skin on. I thawed them in the fridge over a couple days, and changed the water once. I patted it dry, and used a dry brine I saw in a post...
  2. doongie

    How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1?

    I have read in this forum about getting a better maple flavor in Canadian Bacon by using maple sugar as part of a dry cure mix, using syrup seems to not give quite the amount of flavor others are looking for. My mother mentioned that she was trying to make some pecan pralines, but they got to...
  3. doongie

    Pork Day!

    Wife needed some pulled pork for work, decided since we’re making one, might as well make one for us too. Loaded a 4 lber and a 6 lber in the smoker this morning. The loin is from a local Berkshire producer. My first attempt at Canadian Bacon. Been curing for a week with a little bit of Texas...
  4. doongie

    Is is possible to fix undercooked summer sausage?

    I realize this question raises a LOT of other questions, but for discussions sake, let’s say you thought you had a good quality control process, and get to the end and find undercooked summer sausage. Is it possible to fix it? How? I did not make the sausage, but did taste it. It was quite...
  5. doongie

    Dried Venison Loin

    I made some dried venison loin today, total about 6-1/2 lbs. Three deer worth of inner and outer loins. A while back I tried Bearcarver’s dried beef recipe and really liked it, but decided to change from using TQ to Cure#1. I’ve made several batches and am very happy with my recipe now...
  6. doongie

    Pulled Pork Dinner for New Years Eve

    The plan was to be down at the neighbors house at 5:30 for dinner on New Years Eve. Meat got rubbed (Angelo’s Pork Ribs and Poultry, from Ft Worth TX) Wed evening around dinner time, for a 12 hr rest in the fridge. Got up early and had the smoker going at 220 about 5:15 am, got the meat ready...
  7. doongie

    When to add or remove smoke?

    I‘ve always started my smoke before putting any product in the smoker, and removing smoke is an easy one, if you want a lighter smoke don’t keep adding chips, or only fill the amnps partway. I’ve always been happy with my results. I’ve read a few things where someone might start the cook...
  8. doongie

    Smoking a turkey breast today

    This is my third or fourth smoke using the mailbox mod on my MES30. So far it’s been an improvement. Today is a turkey breast with dry rub from Angelo’s BBQ in Ft Worth TX, good stuff. Set the Meater for 145, if the skin is crisping then I’ll finish it in the smoker, otherwise it’s going in...
  9. doongie

    Does the type of liquid used in a brine affect how much cure should be used?

    I have a real nice Teriyaki type marinade recipe that I like to use, and am thinking it would be a nice flavor in dried beef (or venison). I’m thinking of two ways to do it. I could marinade the meat for overnight, then wipe it off and dry cure as I normally do, or I could use the marinade as...
  10. doongie

    Smoked Venison Heart

    A friend of mine likes the heart, so whenever I get a deer I save it for him. This year he picked up the first one within hours, it was still warm. He cuts them in to small chunks and pan fries them in butter. He’s always said they are tough, but that’s why they cut them small. We got a...
  11. doongie

    Meater for Christmas

    I have been looking at wifi thermometers, and read a few threads on these forums to get an idea about which one might suit me best, lo and behold I received a Meater for Christmas! I have read a couple threads about them. Seems the block may have had a rocky launch. Hopefully this one will...
Clicky