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  1. nate85

    Sponsored Vacuum Sealers Unlimited

    Hi! Is there a discount code for October? I’m getting ready to order more bags!
  2. nate85

    Pork fat in BBQ sauce

    Thanks everyone, you guys pretty much hit on everything I was wondering about. I’m going to give this a try with some pork fat I have and I’ll be sure to post up how it turns out!
  3. nate85

    Pork fat in BBQ sauce

    So I came across this the other day on facebook and it caught my attention. I’d like to/going to give it a try at making a sauce like this. Anyone ever use pork fat in bbq sauce? Google search went very helpful
  4. nate85

    Elk smoked meat loaf questions

    Although I didn’t get pictures I did make this it and turned out really good. Thanks again for the suggestions and recipes. Brushed apple cider for the glaze and will definitely do that again. Thanks again guys
  5. nate85

    Elk smoked meat loaf questions

    That’s be pretty cool if Florida did! Elk meat is fantastic, although I’ll admit I don’t have elk meat this year to make my meat loafs with. Gonna have to go with deer meat this year.
  6. nate85

    Elk smoked meat loaf questions

    Thanks guys I’ll drop the sage and try the chipotle to the above recipe
  7. nate85

    Elk smoked meat loaf questions

    I haven’t added pork yet but I was going too. I don’t remember much about the glaze it’s been almost 8 years now. I’ll skip the sage as I’ve never had it with beef, I’ll have to leave the rosemary out too not a big fan of it. I appreciate the recipe, I think I’m going to go with it as a base...
  8. nate85

    Elk smoked meat loaf questions

    I’ve never used chipotle powder, how much for 2 lbs meat? Thinking of throwing some sage in maybe too
  9. nate85

    Elk smoked meat loaf questions

    I had a elk meatloaf from Jackson Lake Lodge a number of years ago that was a little different then the usual meat loaf and I really liked it. There was a light glaze on it (not ketchup based) It was smoked and wrapped with bacon but it seam to be seasoned with salt, pepper, garlic, and onion...
    • nate85
    • Thread
    • Replies: 11
    • Forum: Beef
  10. nate85

    Firebox for the smoker

    I’ll check out that mailbox mod, thanks for the heads up mike243 I thought about doing that with the bucket Dave but I really want some hot coals in there also. I thought about setting it up and have the pipe coming out the lid and just lifting it off to replenish charcoal or wood but I’m not...
  11. nate85

    Firebox for the smoker

    Well I had to go and build another smokehouse. I had a large one but gave it to my cousin cause I didn’t use it like I did. I bought a Masterbuilt 30 a few years back and have been using it. It quite working on me and never being happy with it I built this one. Like the one before it’s electric...
  12. nate85

    Cold smoked ham into sausage

    Sorry guys for some reason I don’t get notification in my email. I think it’s flagging it as spam. But anyway, I went and turned some of these into honey ham sticks and they where amazing. My smoker blew up so I had to do them in the oven but I’d defiantly do them again. Thanks for all the...
  13. nate85

    Cold smoked ham into sausage

    Oooooo I never thought about that. Mom has a pizzaburger recipe that uses spam. Some of this made into spam would defiantly kick it up a notch.
  14. nate85

    Cold smoked ham into sausage

    The ham is lean but I have a bunch of fatty bacon ends that I did with pops brine I’m going to grind with it to get me 80/20. I did a mix of 19mm and 28mm. Just got them stuffed. I’ll report back on how they came out.
  15. nate85

    Cold smoked ham into sausage

    I have some 5lb boneless hams I cured with pops recipe. I need to get them used up for freezer space for this seasons deer. They where cold smoked at 70 degrees for 8 hours then froze. I was going to pull them out and grind them to make some sweet sage sausage and stuff into casings. Anything...
  16. nate85

    Bacon curling

    Hahaha wow got to love spell check, and that fact that it’s a real thing makes it even better. The word I was looking for was phosphate but obviously I failed spelling in elementary. Glad i could entertain everyone on this fine friday lol
  17. nate85

    Bacon curling

    I read a post on here that said adding something to the bacon brine will keep it from curling so much when frying. I can’t remember what it was though. Maybe sodium phosphate? Anyone know?
  18. nate85

    Turning Prime rib into an appitizer ideas?

    Derek I’m already doing chuckie burnt ends for the first night there, thanks though!
  19. nate85

    Turning Prime rib into an appitizer ideas?

    Never heard of beef negimaki or Wellington before I’ll have to look it up! B-one that sounds might good and simple, wouldn’t take long ether! Thanks guys!
  20. nate85

    Turning Prime rib into an appitizer ideas?

    We are having a guys weekend coming up and everyone is making different appitizer. I want to do something with beef, preferably prime rib but I’m open to other beef ideas. So far all I can come up with is smoking a prime rib and letting it cool and rest, cutting into 1x1 or so chunks and...
    • nate85
    • Thread
    • Replies: 10
    • Forum: Beef
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