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  1. dsmitty

    want a good easy sausage

    I am looking to make a 3lb batch of sausage with Hog casings in the near future. I want to make a sausage to have for Easter dinner with the family. I have had many types of sausages over the years, but was always bought and cooked by someone in the family. I want to make fresh sausage and do...
  2. dsmitty

    First shoulder - Q view

    what temp did you smoke this at?
  3. dsmitty

    caseless venison SS

    boy is this delicious! i can not wait to share it with everyone....
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  6. dsmitty

    caseless venison SS

    Everything is all mixed and put into the loafs and into the smoker... sorry no loaf pictures, will try to remember and get some finished product ones.. here is the beginning of the process
  7. caseless venison SS

    caseless venison SS

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  12. dsmitty

    caseless venison SS

    I have a recipe that I have used in the past when making caseless summer sausage. When I shared the recipe with a fellow co-worker, he could not believe I did not use a cure. Do I need a cure when I get the IT to 155 160 on venison/pork mixture? I will be making some today, so hopefully will...
  13. dsmitty

    Brisket Questions

    Eric, thanks for the great advise! I would definately go with the cubing the point for burnt ends at the end. I am thinking about starting this cook late friday night, to have for opening day of college football weekend. Just in time for my buckeyes to play, but we will see how it goes. Things...
  14. dsmitty

    Brisket Questions

    I have done many pork butts, ribs and chickens, now I want to move onto doing a beef brisket. My questions for you all is do I use water in the pan, and also do I add liquid when foiling? A little background for what I want to do. I want a semi-bark (nothing to crazy), I want it to be nice and...
  15. dsmitty

    under the skin

    I plan on doing it anywhere from 275 300. we will see how the cold weather plays a factor. should be around 28 30 here
  16. dsmitty

    under the skin

    thanks for the fast reply! I will DEFINATELY not be throwing out the skin! Esp, if it is crispy  because yes, that is the best part!
  17. dsmitty

    under the skin

    I have been reading about seasoning under the skin. What exactly does this mean? I am thinking about doing a couple whole chickens for dinner tonight. Pictures would be helpful! Thanks
  18. dsmitty

    This weekends pulled pork

    as it turns out, I had the probes in to far. Everything is going pretty well right now, we are around 165 with and stalling right now! Tonights ABTs are going to go in around 3 330 and will get a picture of the progress then. ABTs are stuffed with seasoned and cooked ground meat mixed into...
  19. dsmitty

    This weekends pulled pork

    actually never checked the calibration... it does sound like they are not... how do i do so?
  20. dsmitty

    This weekends pulled pork

    I must add, the pulled pork is for tomorrow! During the other football games!
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