Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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...
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...
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...
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...
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...
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...
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...