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  1. Mofatguy

    Cured and smoked deer roast

    Simple deer roast cured 14 days with Morton TQ and brown sugar. Rubed with black pepper , onion and garlic powder. Smoked with applewood pellets at 225 to 165 IT. This is simple and really good.
  2. Mofatguy

    Finally got bacon again!

    Been a long time since I’ve been able to get some homemade bacon smoked! 2 whole pork belly I bought from Costco at $2.99/lb. Cured 14 days and then smoked for 6 hours with applewood pellet not letting the meat get above 120 degrees internal temp. Definitely not cooked but will be when fried...
  3. Mofatguy

    Not exactly new just been awhile

    Like it says. I think last time I checked in was maybe November of last year? Don’t see many members I remember. Assuming they have either stopped posting or passed away. Like the new layout! Maybe I’ll find time to get back into some serious smoking and posting again soon. Been wanting to...
  4. Mofatguy

    1st for this season

    Been awhile I’ve posted anything. This is the first for this season. Applewood pellet, mild cheddar, mozzarella, Gouda, Colby jack, pepper jack
  5. Mofatguy

    Beef/Venison Lebanon Bologna

    Made with 5 parts beef, 2 parts deer. Excalibur seasoning per instructions. Insta cure 1 per digging dog calculator. Stuffed in red bologna casing smoked for 5 hrs applewood pellets in amazin tube and finished without smoke at 185 to IT 155degrees. Total time in smoker 13hrs. Called for...
  6. Mofatguy

    Simple back bacon smoked

    Used the diggin dog farms calculator for cure #1 cure on this one. No rub. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought! Oh well, it’ll still be tasty!
  7. Mofatguy

    1st time butchering beef

    Like the title says. This is the first time I’ve butchered a beef. This was a wild heifer we never could get caught in a pen. We have one bull fattening out and just going to grind most of this one into burger. Things learned: I need a skinning cradle I don’t have to bend over to skin on I need...
  8. Mofatguy

    Type of gelatin needed

    Wanting to try and brine , roll, and smoke some deer roast for sandwich meat. I’ve read about using Gelatin to bind meat when rolling to make a solid loaf or roast. What type gelatin? The stuff in the box in the canning section? I’m thinking not? Help please
  9. Mofatguy

    Deer breakfast burritos

    Grandkids like ‘em! That’s a plus! 50/50 pork butt and deer Walton’s seasoning (Dixie I think?) Scrambled eggs and cheese Homemade salsa on top.
  10. Mofatguy

    Not a smoker build…

    Walk in cooler. Almost done with building. Cooler working great. Already processed this year’s deer. I still have one more doe tag to fill. Going to grind a steer for burger soon and fatten one for butchering come February
  11. Mofatguy

    Weber kettle question

    Ok. My mom’s old 22” Weber kettle without the basket underneath has bit the dust. She bought a new 22” with the basket underneath to catch the ash. Fired it up to burn off oils yesterday. She cooked chicken legs and thighs today. Filled the bottom with good hot coals of kingsford charcoal and...
  12. Mofatguy

    Whole lotta good back bacon resting in my fridge!

    1 tablespoon per pound Morton TQ 2 tablespoons per pound brown sugar 14 day cure Smoked at 250* to 155 IT in master built with hickory pellets
  13. Mofatguy

    Where are the Signatures?

    When I am browsing on the desktop, I see poster's signature tags with links to recipes, etc. When I am browsing on my I-phone, I can't see that. Why? Thanks
  14. Mofatguy

    Smoke gateway testing day

    Just got the gateway for my smoke thermometer by ThermoWorks. just simple caseless Bambi sticks. liking not having to be there all the time to watch. Can get other things done without having to babysit all day!
  15. Mofatguy

    Working on bacon...

    Been awhile since I could find bellies. This one is cure 1,salt,brown sugar mixed via diggindogfarms calculator. 10 day cure no rub and applewood pellets in amazin tube. Put in master built at 120* heat and smoked until tube quit @2.5hrs Resting in fridge for now but it smells good and Smokey...
  16. Mofatguy

    Butt about ready to wrap and out of foil pans!

    Hey all, got a butt getting ready to wrap and realized my foil pans I have on hand ain't big enough to wrap it up in. Ok to use a roaster pan instead? First time smoking a butt.......
  17. Mofatguy

    Thermoworks smoke probe issue....

    Hey all, My wife washed the probes on my thermometers last time. She didn't know not to get the connector wet. Fast forward to this morning. I inserted probe in butt when placing on smoker. Probe temp was showing like 125. After awhile it started working correctly and was showing @ 10...
  18. Mofatguy

    Which sausage hanger?

    Ok dumb question. Should I use a hardwood dowel rod in my mes 40 to hang sausage or is a softwood do well ok? All I can find locally are softwood. Or should I only use a metal rod? Thanks
  19. Mofatguy

    Now I've done it!

    Just ordered the 5lb LEM stuffer on their 20% off special. Had been holding out for a waltons 7lb but couldn't pass up this deal. I really like the #8 big bite grinder from LEM that we have. Expect this to be just as good. Can't wait to get it!
  20. Mofatguy

    Beef hot dogs 1st time

    First time making hot dogs. Used all beef, didn't emulsify as the groind burger was already pretty fine grind. Used sausage maker weiner seasoning, cure #1, and soy protein. Mixed and stuffed then in fridge overnight. Smoked until 135 degrees and then poached to 165. Turned out good.
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