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  1. whiskeypapa

    VENISON HONEY/GARLIC PEPPERONI and VENISON BURGERS

    While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks  All ground and mixed and ready for the fridge for the night Next day they got stuffed in a #22 colagen casing using my 40# hydraulic stuffer Stuffed and waiting for the smoker to...
  2. whiskeypapa

    VENISON CHEESE SMOKIES

    Wanted to use up some of the venison from last year.  Took five pounds of venison and five pounds of pork, ground them together in a medium plate. Using my LEM 22 grinder My seasonings mixed ( my own recipe ), then I added whole milk, eggs and high temp cheese. All mixed up and going to...
  3. whiskeypapa

    Can't insert images for a Q-view

    Can anyone give me some advice.  I have made some Q-view but now I can't insert the images.  It will let me do one ( which takes 6 minutes to do ), but when I try to enter the second one it runs for around 20 minutes and won't download it.  This is what I feel like doing .  Any help would be...
  4. whiskeypapa

    THANKSGIVING FATTIE with a BREAKFAST FATTIE

    THANKSGIVING FATTIE - ( only second fattie ever made ) I KNOW it is not Thanksgiving BUT I am thankful for my wife.  So I decided to make her something special for breakfast and lunch today as we both had to work on Mother's Day.   First I wove some turkey bacon, then sprinkled some of Jeff's...
  5. whiskeypapa

    First try at homemade pastrami

    This recipe took me three weeks to do.  First, you put the 5-8 lb brisket ( trimmed ) into a brine made from 2 T whole peppercorn 1 1/2 T dry thyme 3 T crumbled bay leaves 2 t whole cloves 1/4 cup minced garlic 16 cups water 3/4 cup demerara sugar 3/4 cup kosher salt bring water, sugar...
  6. whiskeypapa

    My first Fattie and first try at a Q-view

    This is my first try at a Fattie.  I did it the same time that I smoked some pastami that I made from scratch.  I am going to try a thread under beef for that one. This is after I did "THE WEAVE" then put on Jeff's Dry Rub. This is in my smoker with the pastrami This is the finished...
  7. whiskeypapa

    Newbie from north of the 49th

    Hi all, from north of the 49th parallel !   Been looking at this fantastic site for quite a few days now and getting ideas.  I am trying some pastrami for the first time.  It comes out of the brine on Wed and into the smoker on Thurs.  I have recycled an old fridge into my smokehouse and it...
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