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  1. nsoutdoorsman1

    Pickled Pork Tongue

    Good day folks,i have 20-25 lbs of fresh pig and lamb tongues,planning on canning them with pressure cooker in pint jars.Anyone have a recipie for pickled pork tongue using a pressure cooker?ive been searching and very very little info on this,any help greatly appreciated thanks
  2. nsoutdoorsman1

    Scotty SS Wood Furnace Smoker

    Still being on a quest to build a hot smoker...and not wanting to chew up power using 2000 or 3000 watt elements in my cold smoker....i decided it was time to retire my ol wood furnace in the shop,and by the looks of things it was a good idea!she was overheated multiple times over the years...
  3. nsoutdoorsman1

    Sunday Smoked Salmon

    Doin few slabs of fresh salmon today,simple dry rub 1cup brown sugar,1 cup kosher course salt,tbls garlic powder,enjoy:) Rubbed down and into the fridge for two hours,more pics to come!
  4. nsoutdoorsman1

    Smoking Ribs @ low temps

    Heya folks,im still having some issues getting higher temps in my wooden smoker,first had too large an element,now too small.Getting temps up to around 150.Been searching but not much luck finding a recipie for a dry rub(marinate in fridge) and a low temp smoke,perhaps with cure#1.Got 4 racks...
  5. nsoutdoorsman1

    Simple Crunchy Fermented Pickles

    Figured id share this recipie since its turned out extremely well,especially since its my first time trying it.Have done dills for years using vinegar,dill,salt,etc etc than water bathed canned for the pantry.I found it hard because to have crunchy pickles they should be fresh(without adding any...
  6. nsoutdoorsman1

    Temp controller.

    Hiya,purchased cheap rex c100 contoller,i know there not the best but figured i may be able to get it to work for $20.Problem is the instructions are in chinese128580Ive done some searches on here and the web but cant find anything clear i can understand.Can anyone explain how to program this...
  7. nsoutdoorsman1

    Smoker rebuild

    Hey guys n gals,figured id share a few pics of a little smoker im renovating,currently waiting for a pid and some other gadgets to come via mail,let me know what ya think:)[/IMG]
  8. nsoutdoorsman1

    Roadside Smoker

    Looking for suggestions on this smoker i picked up.I have a large smoker we use for cold smoking bacon,fish etc in very large batches,it is piped underground from a 45gallon drum which smolders sawdust.Since joining this forum i wood like to be able to do some hot smoking without the need for...
  9. nsoutdoorsman1

    Points

    Howsshe goin fellow smoker enthusiasts:)i must have missed somethin.....can someone tell me what the points are for?
  10. nsoutdoorsman1

    Temperature controller

    Good day,i am beginning to round up supplies to build a new smoker,i was searching around on the site for info on temperature controllers,also on amazon.Can anyone recommend a decent one that wont break the bank,but is capable of switching a 240v/1500w element?any info on this is greatly...
  11. nsoutdoorsman1

    Pig ears and cheeks

    Howdie:) Looking to see if many other people have smoked pig ears or jowls,ive done the jowls different times/different ways but never the ears,would love to hear how others prepare and eat both.These have been in frdge marinating in a dry cure for 7 days......into the fridge tonite to dry out...
  12. nsoutdoorsman1

    Head Cheese

    Hello there,new member here from Nova Scotia,not sure if this is the proper place to put this so please let me know if it isnt.Picked up a couple pig heads today,did jowl bacon from one and thought id try head cheese with the other.Ive researched this extensively and still cannot find any info...
  13. nsoutdoorsman1

    Luv to butcher

    Hi all,hunter,fisher,and gatherer here love this site just joined up!excited for upcomming posts:)
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