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  1. C

    Second time making moose jerky

    LMAO
  2. C

    Second time making moose jerky

    I don't think you will find how to speak moose on any dvd's or anything like that. I learned from listening to and watching real moose. Most people that I take say they have never heard anybody call a moose the way I do. I say that is because most people learn from tapes or listening to other...
  3. C

    Second time making moose jerky

    I'm one of the lucky few around here that gets to go moose hunting most every year. It sure helps to be able to speak fluent moose. lol Jack
  4. C

    Second time making moose jerky

    As the title says this was my second attempt at making moose jerky. The first batch I did turned out so good I couldn't wait to make more. First batch was made from a rump roast and I sliced it with an electric slicer 3/16 of an inch thick and the consistency was great. For seasoning I tried one...
  5. C

    Which apples?

    Thanks guys. It looks like I don't have to search for any special kind. Jack
  6. C

    Which apples?

    I live in a part of the world that has a lot of apple orchards. Various variety's. It got me to wondering. Is there an apple tree that provides better wood for smoking than others? Or are they all about the same? Jack
  7. C

    My first smoked pork shoulder

    I'm new to this so I don't have all the nice toys that you need yet. As far as the temperature of the smoker goes I was just going by the temperature gauge on the door. It was the best I could do for now. The internal temperature of the meat was tested using 2 internal thermometers I have...
  8. C

    My first smoked pork shoulder

    I broke in my new electric smoker last week and decided to give it a try. my first victim was a 10 lb pork shoulder. I prepped it by cutting off the skin, most of the exterior fat and any parts where I could see a vain or artery. I then mixed up a generic rub and applied it after wiping the...
  9. C

    Hey all

    Gave you another one just to make sure. lol Jack
  10. C

    Hey all

    Thanks guys. I am in New Brunswick, Canada. I have made lots of sausage in the last 15 years or so but I am a rookie at at smoking. Looking forward to it though. Jack
  11. C

    Hey all

    New to the site and new to smoking. But I am a foodie. My wife gave me a "Smokey Mountian Series" Model 32954 electric smoker for Christmas. Can't wait to break it in and try a rack of ribs or a pork shoulder. I found this site by asking google if I should leave the skin on, or take it off of...
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