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.
-
Dried Beef Step by Step (Great Stuff)
Yes that’s exactly what I ment , thank you. -
Dried Beef Step by Step (Great Stuff)
I made a batch of this out of eye of round last fall with anticipation of shooting another deer , that never happened , but this season has been outstanding, I’m preparing to do this with part of the hind quarter , my question is , do I need to segment the muscles, or can you do the entire... -
Brine/curing ham.
Well I'm brand new to this site but not to smoking ,and sorry if my questions sounds a little odd. I butchered a pig yesterday and saves a portion of the hind quarters for experiments, what I would like to do is make a ham , about 6 lbs ,and all the brines Ive found call for eather curing salt...- tprice1
- Thread
- Replies: 2
- Forum: General Discussion
-
Hey every one
Hey I've been lurking for a long time and thought I would finally becouse a member My name is Terry From SW Michigan I use a 50" propain smoke mountain and smoke every thing from fatties ,fish, poultry and sausage and look forward to learning more from the people of this forum. -
Northern man.
Hey there, I'm new to this forum and from S.W. Michigan, I love smokeing every thing from fish to sausage and poultry and every thing in between, I thought I would become a member to see if I can refine my abilities a little more , seems every time I Google info on smirking anything that this...
