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  1. potsieko

    Venison Osso Buco

    Being an avid outdoorsman for all my life, I pride myself in bringing my game from field to table - processing/smoking/curing/cooking. In all my years of harvesting deer, I've never kept the shanks. After a tip from a fellow hunter, this past season I saved all the hocks from both deer I...
  2. potsieko

    Black Pepper Bacon

    Started with a 10 lb belly from Costco, rinsed and cut in half. Soaked in Pop's brine for 2 weeks - patted dry and placed in the fridge for a couple days. Coated with black pepper, smoked over hickory wood with a kiss of cherry and red oak for 8 hours, starting at 125* and working up to 165* to...
  3. potsieko

    Back Bacon - 3 flavors

    My first attempt at back bacon was a success! All loins were injected with AND submersed in Pop's brine for 12 days. Pulled out on Friday afternoon to form a pellicle - smoked on Saturday evening over oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black...
  4. potsieko

    Back Bacon question

    How long do you guys and gals brine your loins for back (Canadian) bacon? I've injected the loins with, and submersed in Pop's brine. I figured (but could very well be wrong), 5 days would be plenty. But since this is my first try at back bacon - I wanted to hear from those who've successfully...
  5. potsieko

    Andouille - first attempt

    Since I've gotten most of my recipes finalized, I decided to try my hand at andouille. Started with 35 lbs of boston butt, and used my new grinding plate with the kidney-shaped holes (3). It produced a very chunky ground meat. Mixed up my seasonings and cure, and mixed into the meat. This...
  6. potsieko

    Pork Sausage

    The weather and empty freezer dictated I make sausage, so that I did. Total weight was 40 lbs. I just bought a new grider plate in 1/2" size, and wanted to try it out for a more chunky sausage. Although the pork butts weren't too fatty, the coarser grind shows more fat. After grinding, it was...
  7. potsieko

    Black pepper bacon

    So here is my first attempt at making bacon, and I'd have to say that I'm very satisfied. I started with a pork belly I picked up at Sam's. I used Pop's brine and cured it for 14 days. Removed, rinsed, patted dry, applied black pepper, and placed in the fridge for 24 hours. Smoked in the...
  8. potsieko

    Tasso

    Pork loin - cut with the grain 1"x2" strips. Evenly coated with the following and refrigerated for 7 days. Smoked with red oak for 8 hours 145*-155*. The following is for 15 lbs.of meat. 10.5 tsp. kosher salt 7 tsp. cayenne pepper 14 tbsp. paprika 7 tbsp. garlic powder 7 tbsp. course black...
  9. potsieko

    Smoked squirrel gumbo

    Smoked a few squirrels in the smoker with pecan wood - cooked them in a gumbo with some green onion sausage. I also used a little homemade tasso to help enhance the flavors of the dish.
  10. potsieko

    Pork jerky

    Made an approx. 4 lbs batch of pork jerky last night during the "big game". Marinated in Allegro Hot & Spicy marinade for 48 hours - patted dry and hung for an hour at approx. 110 degrees to dry. Smoked with oak for about 4 hours and hung to cool for an hour. Not as good as my last batch of...
  11. potsieko

    Venison & Pork sausage

    Approx. 40 lbs. of venison/pork sausage, and 20 lbs. of pork sausage. Oak wood smoked in my buddy's homemade smoker for 6 hours.
  12. potsieko

    Cajun Newbie

    Hello y'all, and greetings from South Louisiana! I'm a 40 year old printer/pressman by trade, but also work with the local city baseball/softball programs in season. In my down time - I enjoy hunting, fishing, kayaking, cooking, and almost anything else outdoors.  I was introduced to...
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