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  1. bluebombersfan

    Prime Rib pre smoke questions

    I'm looking to smoke a prime rib roast for a large group of people this sat. I have done a few prime ribs but every time I have made them I cooked to temp and rested on the counter uncovered. With this large group these prime ribs are going to have to rest in a cooler and be transported to the...
  2. bluebombersfan

    Cuban Sandwich

    So I was having a few friends over for a football game on the weekend so I decided to try a Cuban Sandwich. First I started with a loaf of French bread. (all I could find) I coated it with mustard, then a layer of Swiss and a layer of garlic dills. Next was a healthy layer of homemade ham...
  3. bluebombersfan

    Cuban Mojo Pork

    So I wanted to try something a little different this weekend so I decided to try Cuban Mojo Pork! I found this recipe online: The juice from 2-3 oranges 2 lemons 3 limes Then add 20 garlic cloves 1tsp Oregano 1tsp Cumin 1tsp Salt Put this all in the blender. Save 1 cup add the rest to a...
  4. bluebombersfan

    Canada Day Pork!

    I decided to try something new for Canada day this year, This post has been on my mind since I first saw it so I decided now was the time to try it!! https://www.smokingmeatforums.com/threads/sweet-n-savory-stuffed-pork-loin.287760/ I didn't get nearly enough pictures but I still wanted to...
  5. bluebombersfan

    Umai Salami and Spanish Chorizo

    I started both of these on the weekend. I put out a call for help as the instructions from Umai did not include a recommended meat to fat ratio or an a mount of bactoferm. I did get some great advice from some folks that have made these before. I started with lean cuts of pork and beef...
  6. bluebombersfan

    Umai help!

    I am looking to start both the Spanish chorizo and the salami using the premade seasonings that came from Umai. My question is what meat ratios should I use for these? I don’t see anywhere in the instructions what the ratios should be?? Any help would be appreciated!!!!
  7. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    My package came from Umai last week! Decided to try the Pepperoni first! I followed the recipe with lean beef, lean pork and some pork back fat. It smelled great once it was mixed up! Can`t wait to try this stuff in a few weeks!!!
  8. bluebombersfan

    Smoked pizza

    Decided to get back into my Friday night pizza night now that the snow is dissapearing. Here is a shot of my set up. Big Green Egg with plate setter and pizza stone. I usually take it to 600. Pizzas usually cook in 6 minutes Made 4. Couple cheese for the kids and wife and this one...
  9. bluebombersfan

    My new Big Green Egg

    Here is my new grill/smoker! Built the table out of brown treated lumber, added a recessed marble slab for putting hot stuff. Picked up the egg about a month ago and have been using 3-4 times a week since! I will take some pics of some cooks soon!!!
  10. bluebombersfan

    German Jagerwurst (completed)

    Last week a friend of mine brought in some jagerwurst from a german butcher shop in town.  It was amazing!  I have been scouring the internet since hoping to make a similar sausage.  Here is my first shot at it and I will be following the recipe I found.   Step 1 Cube 5lbs of pork butt add...
  11. bluebombersfan

    Venison Salami Help

    I am looking for a recipe for a spicy venison salami.  Im looking for a cooked salami and not a dry cured version.  I have searched through tons and haven't found one that peaked my interest.  I thought maybe I would post and see if anyone has a good one they are willing to share?!  Anyone have...
  12. bluebombersfan

    Catering amounts help!

    I have volunteered to cook for my inlaws 40th wedding anniversary this weekend.  My plan was to do pulled pork and beef.  There should be 45-50 people attending.  I am planning for 1lb of uncooked meat per person as I have read in a few other posts.  I will also have potato salad, baked beans...
  13. bluebombersfan

    Easter Ham!

    I am a little behind in posting my recent smokes, but had a few minutes to put this one up.  I started with a half of hog I got a really good price on.  It was my first time butchering one, I have done countless deer so I think I did a pretty good job on my first hog.  I decided to try a ham...
  14. bluebombersfan

    How to Thaw pig.......first time ham

    My brother asked me to split a full pig with him as he was getting a really good price.  After he picked it up (it was slaughtered that morning)  it froze solid in the box of his truck overnight. It is now frozen in my garage so my question is what is the safest way to thaw this so I can process...
  15. bluebombersfan

    New Years Fattie! FINISHED PICS!

    I thought I would toss a fattie on the MES for some guests coming for a new years eve get together,  I decided to go with a Mushroom, onion cheeseburger fattie!! I mixed up 1lb of lean ground beef with salt, pepper, a little dehydrated garlic, BBQ sauce, and a handful of panko bread crumbs. ...
  16. bluebombersfan

    First time Venison Summer Sausage (advice?)

    For my first time making summer sausage I thought I would go with Rytek's recipe as most the stuff I have made of has been pretty good.  I didn't get any action pictures along but here are a few that I did get after it was smoked.  I mixed and rest for two days but then found it VERY stiff to...
  17. bluebombersfan

    2 Butts and A chuck Roast! Finished, heavy pics!

    This Saturday is my sons 2nd birthday so I wanted to do a big meal for everybody.  I have about 25 adults and 6 kids, I thought I would like to have pork and beef.  I have two big butts and a huge chuck blade roast. The Butts are pretty good size one is almost 8lbs and the other almost 10lbs...
  18. bluebombersfan

    Cabelas Summer Sausage Kit??

    Just wondering if anyone has tried the Cabelas Summer Sausage kit? I picked up this kit to try with some venison, it says detailed instructions inside but there was nothing in there.  Has anyone tried this kit?  Just curious if they say to mix and fridge over night or stuff and fridge...
  19. bluebombersfan

    Favorite Venison SAUSAGE recipes!

    After spending the last few days searching all kinds of great Vension recipes I thought I would put up a post where people could add their favorite.  After being fortunate enough to get a deer this year I sure would like to try out some new ones!!  Thanks to anyone willing to share some...
  20. bluebombersfan

    Food Safety

    To make a long story short I have recently been working with a guy that is about 15 years older then me and has been processing deer, making jerky, hams and all kinds of stuff the way his parents showed him way back when.  I have brought in tons of stuff for the guys to try and with this site...
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