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  1. rstr hunter

    20 years

    Saw this and couldn't stop laughing.  I thought others here might get a kick out of it as well.
  2. rstr hunter

    Wet Cured Canadian Bacon

    I've done canadian bacon before, however as tha was dry cured, I wanted to try wet cured Canadian Bacon to see how it compared to the dry cured.  I used Pop's brine recipe and let it cure for 10 days.   I test fried a piece and the bacon was moister than the dry cured batch.  Then I used a rub...
  3. rstr hunter

    Summer Sausage

    When butchering last week made 25# of Summer Sausage. Sorry about lack of pics I had over 130# of different sausages we were trying to get done at the same time. Any we mixed and stuffed the sausages and allowed to hang over night in the cooler.  Smoked them with hickory and oak pellets. We...
  4. rstr hunter

    Krautswurst

    Here's my take on Krautswurst. The mix. We did 5# of this.  Strong carroway taste in the test pan but thinking freezer may mellow it along with poaching in beer.  Again sorry for the lack of pics as we had multiple batches of sausage in process at the same time.
  5. rstr hunter

    Medisterpolse and Kielbasa

    We also did 5# of Medisterpolse (traditional Danish sausage) and 6# of Keilbasa.  Forgive the lack of pics as we had a lot going on at once and this really is a stuff it and bag it deal as the Medisterpolse is not smoked and we use the Kielbasa as a cookin snack when smoking other things.  Here...
  6. rstr hunter

    Hot Dogs

    This year when butchering we made10# of Curley's hot dogs and 10# of sausage maker hot dogs.  Added 1/2 t of cbp to the SM mix.  Here they are after being stuffed. They were smoked over some of Todd's hickory, oak, apple pellets for 2-3 hours then put them in a waterbath of 180 degrees to an...
  7. rstr hunter

    Homemade Brats

    Last week was butchering week again.  Thought I'd break it up by sausages this year.  Sorry for not getting pics of everything as we had a lot going on at one time to get it all done.  Here is 50# of homemade brats being stuffed. We let them dry and old smoked them for 2 hours over Apple...
  8. rstr hunter

    My version of Trigg's Ribs q-view and review.

    Did a batch of Johnny Trigg style ribs today.  Rub used was Magic Dust as this is a more Memphis Style rub with limited sugar.  I did a 2-1-1 method at 275 degrees on Spare Ribs.  Here they are on the smoker after about an hour. I then put a hand full of brown sugar on the foil and criss...
  9. rstr hunter

    Thanksgiving Sausage (q-view) Thanksgiving Tradition part 2

    This is a follow-up up to my post in food processing titled Thanksgiving tradition that demonstrated how we process hogs.  I left off with grinding meat.  As I indicated in the previous post I missed the pork grinding but included a picture of the beef grinding as the process is the same. ...
  10. rstr hunter

    Thanksgiving Tradition (hog butchering q-view)

    Each year over thanksgiving week my family butchers 2 hogs and a steer.  The attached q-view is how we process hogs.    We start by killing the hogs and taking off the head.  Then we use a propane weed burner to burn the hair off the hog (it's quicker than scalding and a take on the tradition...
  11. rstr hunter

    1st BBQ Competition

    This weekend my brother and I were in our first BBQ contest.  It was a small invitational contest in Milbank, SD.  3 catagories chicken, ribs, and brisket.  We ended up doing pretty well getting 1st in chicken and 3rd in ribs.  We need to spend a little more time on the brisket as it did not...
  12. rstr hunter

    Belly Bacon w/ q-view

    Decided to have another go at smoking bacon, this time using tenderquick instead of cure #1.  Here's how it went. Pork belly before starting Packaged in a vacuum sealed bag along with 1 T of brown sugar and 1 T of tenderquick per pound of meat.  Left this cure in the fridge for 11 days...
  13. rstr hunter

    O Canada!!! - Canadian Bacon Q-View

    I keep looking at Bear's q-view attached to his signature and got jealous so I purchased some pork loin and decided I wanted to make some Canadian Bacon and some Smoked Pork Chops of my own.  Here's how I did it.  Cut into smaller pieces for easier smoking/curing. I then measured each...
  14. rstr hunter

    This is a little cheesy.

    All the cheese from my first batch is gone and had good reviews so it was time to do another batch. Kaylee decided she needed a sample. In the smoker with the a-mazin smoker with Cherry dust. Out of the smoker. Cold smoked on a cold day so didn't get much smoke color, but sampled the...
  15. rstr hunter

    1st Canadian Bacon w/ q-view

    Tried my first shot at canadian bacon today.  Started last Thurs by rubbing the pork loin with 1 T Tenderquick and 1 T brown sugar for each pound of meat.  Then vacuum sealed it and put it in the fridge until the following Sat night.     Then took it out of the vacuum sealed bag and rinsed...
  16. rstr hunter

    Wings and other Super Bowl items

    Sinceour Packers made the Super Bowl this year, we decided to do a Super Bowl party. We mostly tried to to appetizers but it kind of turned into a BBQ theme as well.  We started with some wings that we tossed in EVOO and then dusted with the rub I mostly use for chicken.  Then we put these on...
  17. rstr hunter

    Say "Cheese"

    Decided to try my first attempt at smoking cheese.  Decided to do a cherry smoke with my Amazin Smoker on Mozzerella, Swiss, Cheddar, Pepper Jack, and Muenster.  Here is how it looked.  After 2 1/2-3 hours in the MES Did these in 4 oz cubes for two reasons. 1)  Smoke could permeate...
  18. rstr hunter

    Wutang's Super Bowl Nuts

    Since my Packers were playing in the Super Bowl this year, we decided to do a Super Bowl party and I've been waiting all year for a good opportunity to try the Spicy Cashews and Sweet Almonds Wutang posted last year.  I started with regular cashews and almonds. Then smoked them at 225 for...
  19. rstr hunter

    Jeff

    Got your rub and sauce recipes last night on-line.  From what I read here usually this is sent farily shortly from purchase (within a few minutes).  Haven't seen it yet, and just concerned that this may have gotten lost in cyberspace.  Can you send this at your earliest convience?  Was...
  20. rstr hunter

    Competition Brisket Question

    I ended up helping to judge chicken at a local BBQ contest last weekend and later got to taste most of the brisket and some of the ribs in a peoples choice portion of the competition and a question came to mind.  Rules for the competition as well as it appears KCBS competition plainly state "No...
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