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  1. 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
  2. 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
  3. 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...
  4. 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...
  5. 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?
  6. 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
  7. nate85

    Anyone have a ham salad recipe to share?

    Looking for a good ham salad recipe, I’ve tried a couple from online but there missing something
  8. nate85

    Server cold or hot?

    How do you guys serve your ABT? Hot or cold? If hot how do you keep them hot after there out of the smoker?
  9. nate85

    Best place to buy fish online

    I was wondering where everyone buys there fish fillets online?
    • nate85
    • Thread
    • Replies: 5
    • Forum: Fish
  10. nate85

    Fruit glaze for ribs Quest

    I’ve been trying to mix it up a little with my ribs. Usually it’s ether dry rub or with my bbq sauce on it. The last time was my sauce mixed with fresh purified peaches which was a real nice change. We are going to camp this weekend coming and there going to be 2-3 of us going who like a bit of...
    • nate85
    • Thread
    • Replies: 8
    • Forum: Pork
  11. nate85

    Recreate Lube season, where to start

    I really like Quaker steak and lubes, lube seasoning. I add it to my hot and sweet sauce to change things up. I'd like to make my own at home, I know it won't be exact the same and I'm not worried about that as long as it's close. How do you decide where to start out with a new rub? Is there a...
  12. nate85

    Anyone hear of this sausage?

    my grandma asked me to make a assuage she use to have when she was younger. She doesn't know amounts but she said it had powdered fennel, salt, pepper and maybe sage. Anyone know what it might have been called? I put those ingredients into google but nothing seamed to come up
  13. nate85

    Electricians needed

    I have a bit of an issue. Some background first. I've build 2 Pid smokers and am now working on the 3rd for my cousin. One was 120v 1500 watts and the other was 240v at 4600 watts. They run great no problems at all. He went big so here is what I did, 1 pid, a disturbution block, 3 25amp...
  14. nate85

    Bone sour

    Anyone have pics of what bone sour looks like. Had some hams that didn't turn out and trying to figure out what it is
  15. nate85

    Getting some heat into bacon

    I currently use a modified version of pops brine. I want to make a hot bacon, I've tried powdered jalapeño, sirachia sauce in a dry type rub and just not getting the hotness. Any ideas?
  16. nate85

    Boneless pork butt for ham

    I came across some boneless pork butts for a good deal. I was going to brine cure some with pops brine for ham. Will they make nice ham?
    • nate85
    • Thread
    • Replies: 4
    • Forum: Pork
  17. nate85

    Curing time length

    I've been using pops curing brine for bacon and love it. I want to do a bone in ham but have a question on a length of time. If I inject the ham along the bone and every 1 1/2" in a grid pattern does it still have to soak 3 to 4 weeks?
    • nate85
    • Thread
    • Replies: 3
    • Forum: Pork
  18. nate85

    Multi use 100lbs Smoker build

    I've came to the point where I need to upgrade to a bigger smoker. Right now I'm running a 34Hx28"Wx20"D Homemade job and I'm going to build again. I've Also running it off a 1500 watt Element and a PID The main use for this will be smoking multi pork butts, bacons, hams, 50-100lbs batches of...
  19. nate85

    Replacement heating element

    I Have a homemade smoker that uses a brinkmann 1500 watt element. It finally died and I need a new one but everywhere I look they say it's discontinued. Anyone know of a close replacement?
  20. nate85

    Homemade mayo

    Anyone have a homemade mayo recipe they want to share? There a sub shop near me that makes your own and it's better then anything I've had before
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