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.
  1. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    I received an a e-mail yesterday form SMF(Jeff) with a recipe for Pig Candy.  It looked delicious and I gave it a whirl. I adjusted the ingredients a little bit.   I started with 1LB bacon in the smoker for 45 min @ 250 deg w/ apple wood smoke. Then I mixed in a bowl 1/2 cup dark brown sugar...
  2. bobdog46

    Shrimp Jerky !!!! Q-View

    I got a wild hair and decided to try something new " Shrimp Jerky" !!   After peeling & deveining the jumbo shrimp, I ended up with 5 lbs of shrimp.  I seasoned and cured the shrimp the same as I would beef or venison. I used a spicey cajun seasoning and cure #1, put in ziplock bag in the fridge...
  3. bobdog46

    Smoked 10 lbs of Cheese (Q-View)

    It was nice and cool in S.Louisiana last night so I decided to smoke some cheese. I had Cheddar , Pepper Jack , & Colby Jack,smoked10 lbs of it. Smoked for 4 hrs using maple and apple. Magic Dust !!!!! A-Maze-n magic dust smoker Just getting started. All done ready for vacuum...
  4. bobdog46

    Browning propane smoker

    I just picked this up at Academy on clearance for 188.00. Its about 25% larger than my Master Forge I got from Lowes a few years back. Does anybody have experience with this browning smoker ? 
  5. bobdog46

    Smoked Salmon Question ???

    I am getting ready to hot smoke some salmon filets with the skin on and have a question.  I will be making a brine with salt, apple juice & brown sugar. Do I need to add cure to the brine ????
  6. bobdog46

    First Pastrami w/ Q-View

    I started with 3 store bought corned beef briskets weighing about 3 1/2 lbs each. I soaked them in ice water for 3 hrs with one water change. I then coated with a little yellow mustard and rubbed with Black Pepper, Cracked Corriander, Onion Powder, & Garlic Powder. Into the smoker with hickory &...
  7. bobdog46

    First try at Pastrami w/ a few questions ???

    I am getting ready to give my first try at pastrami.  I have 3 corned beef briskets weighing about 4 lbs each. From my research on this sight, my plan is to soak them for 12 hrs in ice water with 3 water changes. Dry the meat and coat with mustard then season with the seasoning pack that comes...
  8. bobdog46

    Need help with briskit - Updated- (Q-View)

    I am getting ready to smoke my first briskit and need some advice. I started with a large briskit and cut it in half. I then put mustard on it and added salt, onion powder, garlic powder, cracked black pepper, and coriander. From my research, it looks like the smoker temp should be 225 and it...
  9. bobdog46

    Beef, Pork, Elk, & Chicken -Trail Bologna- Q-View

    I had 4 lbs beef round roast, 3 lbs boston butt, 1 1/2 chicen thigh meat, & 1 1/2 elk to make trail bologna.  I used LEM Backwoods seasoning & cure then added some green onion. I smoked it for 4 1/2 hrs @ 160 deg using apple & cherry wood. I then poached it till the IT was 160 then an ice water...
  10. bobdog46

    Bologna question ????

    I made some bologna a couple of weeks ago using LEM seasoning & cure packet. The flavor was real good but it seemed somewhat dry and a little crumbly. Does anybody have an idea what I can do to prevent this on my next try ?  I have made plenty of summer sausage and never had this problem.  Any...
  11. bobdog46

    smoked roasted peanuts in the shell

    I got a couple of bags of roasted peanuts to try smoking. One bag was cajun hot nuts the other was regular salted roasted peanuts. I smoked them for 4 hrs using maple and hickory dust in my AMNS.  I put foil on the grills and poked holes all over in the foil. They came out alright but i was...
  12. bobdog46

    Fresh Cajun Sausage stuffed pork chops - Q-View (cooked Q-View)

    I got bored yesterday and decided to make some Cajun seasoned sausage. After making the sausage, I decided to stuff some pork chops with it. This stuff looks pretty good. I will cook one tonight.
  13. bobdog46

    Elk Jerky - Q-View

    A friend gave me a elk roast and wanted some jerky made for him.  He wanted just plain smoked jerky. I used Hi-Mt cure and hickory seasoning. I put it in the smoker @ 130 deg for 2 hours with smoke then bumped up to 160 for 2 1/2 hrs without smoke.  
  14. bobdog46

    First try at Bologna (beef-pork-chicken) Q-View

    I gave a shot at bologna for the first time and it came out pretty good. I started by grinding 6 lbs beef round roast, 2 lbs boston butt, & 2 lbs chicken thigh meat. I used LEM bologna seasoning & cure then a little LEM citric acid. I used 2 1/2 " casing. It went in the smoker at 120 deg for 1...
  15. bobdog46

    Venison Summer Sausage( updated q-view finished product)

    I used 8 lbs of venison and 2 lbs boston butt to make a small batch of summer sausage. Used Hi-Mt seasoning & cure then added cracked red pepper flakes , chopped Jalapenos, & cubed cheddar cheese.  I had to mix some margaritas prior to stuffing.  I will post more photos when they are finished...
  16. bobdog46

    Cheese Fest w/ Q-View

    Just smoked 8 lbs of cheese - Pepper Jack - Colby Jack - Mild Cheddar - Sharp Cheddar-  The AMNS worked perfect again. I used a mix of hickory & maple dust.
  17. bobdog46

    My favorite !!! Summer Sausage -

    Just took my bacon out of the smoker and in goes the summer sausage -  Used 4 lbs beef roast 2 lbs venison 2 lbs pork. Jalapeno & Cheese added to Hi Mt seasoning mix along with some cracked red pepper. I will post pics of the final product tomorrow.
  18. bobdog46

    My 2nd try at cold smoked bacon - Update ~~

    I am in the process of cold smoking some belly bacon.  I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to...
  19. bobdog46

    Buckboard Bacon

    I had a Pork shoulder that I deboned and cut into 3 small roasts.  Cured for 10 days then rinsed them well. Covered with a good amount of black pepper then into the smoker till the IT got to 155.   Came out great !!!      
  20. bobdog46

    Another round of venison jerky !!

    Made jerky w/ 8 lbs of venison.  Did 4 lbs  Sweet &  Spicy.  The other 4 lbs  Mandarin Teriyaki .   Came out great !!!
Top Bottom
Back
Clicky