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  1. smokindeer

    why is cure seperated?

    I have purchased some bulk sausage mix that I want to repackage into smaller (5#) batches. The cure is packaged separately. is there a reason that I can't just add it to the rest of the spice mix etc. when I repackage into smaller batches?
  2. smokindeer

    Beef (and deer) jerky time!

    Beef Jerky Time!!!! Sliced just right! Marinade: Allegro  Teriyaki: Soy  and cure #1 Hanging to dry. smoking away!
  3. smokindeer

    Another mailbox Mod

    Got around to setting up my new 40" MES (Bass Pro) last night. Here are some pics. No I was not smoking inside...
  4. smokindeer

    Worth the wait!

    3 hours in line at Bass Pro Shops this morning....3 min in the store to buy this!
  5. smokindeer

    This year's deer sausage (lots of photos)

    So we were lucky enough to harvest a big buck and a nice doe and had a lot of meat to process. As usual we did a lot of sausage. This year was Curly's Ring Bologna and Lem Backwoods Summer sausage, plain, jalapeno, cheese, and jalapeno and cheese, I also did a batch with NFDM which I had never...
  6. smokindeer

    Nice weekend coming up...time for a Belly Bacon smoke!

    Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing! 11.7 # trimmed belly Cut in 1/3's for curing Curing!
  7. smokindeer

    Adding spices during dry cure?

    I'm using Bear's bacon recipe with TQ and brown sugar. I have noticed that most folks are adding spices like CBP and garlic and onion just before pelicle formation.... Has anyone added other spices with the TQ and brown sugar during the cure?  If so how did they turn out? Thanks!
  8. smokindeer

    1st Canadian bacon and dried beef

    Well here goes... Since this was my 1st smoke on both of these items I decided to give Bearcarver and Pop's method both a try! I won't go into every detail (I'll leave that to Bear) but here are some QViews... cure check Fry test.  Delicious! More sweet than salty.  I almost stopped here...
  9. smokindeer

    New toy Mes 30 and mods

    20160204_152442.jpg (5,597k. jpg file)
  10. smokindeer

    Storing a MES between smokes

    Just wondering what you guys do with your MES between smokes. I've seen a few nice cart set ups and it would be real easy to roll outside on the patio and then inside the basement to getit out of the elements. What do you all do?
  11. smokindeer

    salmon brine HELP!

    ok guys I need some help. First attempt at smoking salmon and after searching these forums and some youtube videos I decided on a dry cure of 4 cups brown sugar (dark brown) and 1 cup kosher salt (diamond crystal fine). I rinsed and patted the fillets dry then put in a tupperware type...
  12. smokindeer

    Merry Christmas to me!

    Opened my new A-MAZE-N EXPANDING TUBE and pellets a little early to do a Christmas Eve cold smoke of some cheese! Perfect weather tomorrow here in ST Louis. Sunny, High if 54, and a nice gentle wind. Will up date with pictures as I go!
  13. smokindeer

    Shout out to A-Maze-N

    If you've done any poking around these forums you have read about the products from A-Maze-N. Well I finally placed my order and the service is incredible! Within minutes I had an email saying that the product had already shipped and within days it arrived at the house.  Couldn't believe how...
  14. smokindeer

    beef fat instead of pork for venison SS

    I am very new to the forums here but not to making a decent venison summer sausage. I have been poking around here most of the afternoon and the "norm" seems to be 50/50 venison to pork but which will give you about a 80/20 meat to fat ratio. Does anyone use beef fat/suet? We make a pretty...
  15. smokindeer

    hello!

    My name is Doug and I have been smoking for quite a few years.  I have been lurking and learning quite a bit on these forums so I thought it was time I become "official". I started smoking with a charcoal bullet smoker but have moved to a Masterbuilt propane smoker that I have replaced the wood...
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