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  1. smokin - k

    Large Holding Cabinet - Converting into Dehydrator / covection oven (help?)

    Hello fellow smoke heads! So I found one of these warming / holding cabinets on CL ($130) and want to convert it into a large dehydrator. It has an electric element in the bottom of the cabinet and will get up to 200*F.. I don't plan on going over 160*F. As the unit I bought is similar to...
  2. smokin - k

    Portland Meat Collective - Classes

    Just thought I would share with all my Oregon friends this link. My wife signed me up for the sausage making class (birthday present). Even though I have made a few sausages with the help of this forum I am super excited to see what I can learn from these guys in a class setting. They also have...
  3. smokin - k

    Rueben Sauage (Pastrami and Kraut) - Help?

    Hello Sausage Lovers,       So the idea came about when I was trimming the huge fat line between the Flat and the Tip of a 15 pound packer (after it had been cured and smoked to make Pastrami).. I totally messed up trimming it properly to begin with. So now I have all this awesome fat with...
  4. smokin - k

    From Hog Leg to Christmas Ham

    I've been planning this smoke / cure for months now... This is following Pops lead so really the credit goes to him... The ham on the other hand... Well... It goes to my belly! Hope you enjoy my meat slide-show... Happy Smokin, Smokin - K I added a little Mapelene (maple concentrate flavoring)...
  5. smokin - k

    Pastrami 1.0 w/ Q-Views

    This was 8 pounds of Brisket purchased from the local meat market... I have to say this is my best tasting project to date and probably the most fun. My wife gave me the green light to do it again so I actually bought 15 more pounds of brisket and have it raring to smoke tomorrow... Enjoy the...
  6. smokin - k

    Oregon Smoke Out?

    I know there are only 3 of us signed up but at some point I would like to visit the idea of getting a Oregon / SW Washington smoke out planned.. I live in Portland and wish I had the land for such an event but think we could reserve a covered area in one of the parks here locally. Let me know if...
  7. smokin - k

    Smokies w/ High temp Cheese - Q-View

    So this is my second attempt at any form of sausage and I think it turned out better than I could have expected. I followed NEPAS' lead and do have to tell you that the tang in these (from the buttermilk) is amazing. Not to mention the overall spice and texture. The only thing I did a little...
  8. smokin - k

    Cranberry Pepper Jelly

    As the season for Turkey is upon us I thought I should share this recipe with you all. I envision a very large large leftover turkey sandwich with some of this pepper jelly on top.. I didn't take pictures of the process but believe you me this is super easy to make. Enjoy! Smokin - K 3 finely...
  9. smokin - k

    High Temp Cheese in a snack stick?

    So I bought some high temp cheese (cheddar and pepper jack) a week or so back from Butcher & Packer and am wondering if I can add this to a snack stick style of sausage or if I would be better off adding it to a different style of sausage? I really want to make snack sticks and have all the...
  10. smokin - k

    Abreviations???

    There are a ton of abreviations on this site and I'm not sure I get all of them. I thought it would be good for me and others if people chimed in with what they think are the most comonly posted abreviations so that I can know what the heck some of you are talking about.... I'll start with a...
  11. smokin - k

    Brined Birds (2 ways) - w/ Many views

    As like almost all of my posts... I did some reading on brined chicken and the rest is what you might say, "History"! I had the extra sugar and salt in the cupbord so I did two different brines just to experiment a little. The first is brine I used was the Slaughterhouse Poultry Brine and the...
  12. smokin - k

    Kean's Kickin' BBQ Sauce

    So I bought 10ea 24oz bottles of Ketchup on sale ($1 each) and decided to do up a batch of Jeff's BBQ sauce x 15 with a few mods. I didn't take a picture of the ingredients nor will I list all the ingredients as you have to buy the recipe. Believe me it's worth it. For those that have the recipe...
  13. smokin - k

    So the wife wants me to make Turkey Sausage (Help?)

    I guess all the pork I've been processing lately is getting to my wife... She wants something that's a little more lean and has asked for Turkey Sausages. I thought the whole idea about sausage was a good fat to meat ratio 70/30... My question is two fold. Would you recomend buying a whole...
  14. smokin - k

    My first batch of Sausage! ***"Brats with Attitude" following ShooterRick's Lead ***

    I would like to start off saying this recipe is awesome! Thanks for sharing your recipe ShooterRick! I ground up a 10 pounds of Pork Shoulder and doubled the spices listed in the below link... The only thing I did a little different was I added 6 diced up jalapeno's to the mix (also suggested by...
  15. smokin - k

    Fatali and Carrot Hot Sauce...

    So after reading Craig (fpnmf) string on fermented hot sauce it got me to revisit something I tried a couple times before and never truly tracked... As most of the ingredients come out of my garden there is very little cost. This is my go to sauce for breakfast or for any kind of burrito or...
  16. smokin - k

    Bacon x 5 (3 pepper / 2 maple) - w/ Final Sliced Pics

    So I ended up giving away and eating the 20 pounds of bacon I did just last month. I am way too much like my dad.. I make something worth shouting about and I end up giving most of it away. So this time I got a lil' smarter... I just bought more... LOL! My wife is a saint.. I found a pretty good...
  17. smokin - k

    Why can't lesbians diet and wear makeup at the same time? PG-13

    Because you can't eat Jenny Craig while Mary Kay is on your face....
  18. smokin - k

    THE Stanley Cup

    So last Wednesday THE Stanley Cup was making three stops in the Portland Metro area... The final stop happened to be at my local watering hole 10 houses from mine. We found a spot in the packed pub an hour early and what do you know the table next to ours was where they ended up placing the cup...
  19. smokin - k

    Ham / Pork Butt - Q-View (1st Ham) - Pic Heavy

    So I had an 12 lb pork butt in the freezer and as I still had pulled pork left overs I thought it should be time to try my luck at an untraditional ham... Here's a step by step... Hope you enjoy I know I did! Happy Smoking, Smokin - K Purchase 1 large hunk of Pork Thaw it out... Make your...
  20. smokin - k

    First Bacon (1 Honey Cured Slab and 1 Maple Cured slab) w/ Family Brine Recipe

    Not sure where my brain was when I started this project. I guess because I realized that I missed taking pictures of the first step or two I gave up documenting till the end... This bacon (both kinds) turned out so well that I figured I should share even though the pictures are lacking. I hope...
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