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  1. homebrew

    Weekend pork picnic

    Finally some nice weather here in Michigan. What better way to enjoy it than with a couple of picnics and smoked beans. The rub - salt, brown sugar, onion and garlic powder, chili powder, black pepper, and cayenne. Prepping for the beans - molasses and maple syrup Making use of leftover...
  2. homebrew

    Breasola

    First shot at making Breasola - recipe is very simple, process takes a couple of weeks to cure. Patiently waiting in the cure chamber to see how this turns out. Eye of Round Salt, pepper, sugar, cue #2, juniper berries, rosemary, thyme Recruited my eldest to assist - he loves to help cook...
  3. homebrew

    Pepperoni - Updated 5/18

    First sausage for the new fermentation chamber. Looking forward to the final results
  4. homebrew

    First attempt at Canadian Bacon - Finish product is fantastic!!

    Thanks to all the posts on this website, my first shot at Canadian Bacon turned out so GREAT!!!! A few photos below from the process - 2 weeks in the brine, smoked and ready for packing.
  5. homebrew

    Curing Chamber - completed, ready for meat (w/pics)

    After reading so many posts on curing sausages and other meats, I decided to jump head first. I had a spare fridge in the garage that I used for lagering homebrew. Moved the fridge to the basement and started the conversion. Should be enough room to start... Hole cut for fan Fan...
  6. homebrew

    Ribs and Chicken - with new "mailbox" modification (UPDATED-FINAL)

    St. Louis style ribs and whole chicken to demo the new mods to the MES. Many thanks for all the great info from this website!More photos to come. Modification for AMAZIN tray:  Added adjustable air vent Relocated control panel due to increased height from cart Simple Rub...
  7. homebrew

    Habanero and carrot hot sauce

    Thanks to Smokin - K for the recipe - I think it turn out fantastic. Definately plenty of heat.
  8. homebrew

    Baby backs

    Tonights dinner - Baby backs Brown sugar, garlic powder, paprika, onion powder, black pepper, and chili powder Rubbed and ready for the smoker. Did a modified 3-2-1 and 210-225 Ready for foil. Used a little apple juice Not bad for a Monday night!
  9. homebrew

    First Pastrami

    Did my first pastrami over the weekend. Overnight soak, changed water a couple of times. Mustarrd, course black pepper and coriander rub Test run for my new Maverick 225 for 11 hours smoked with pecan Pulled from smoker, time for a rest in the fridge. Sliced and ready for...
  10. homebrew

    Fresh and Smoked Kielbasa and Snack Sticks (Heavy Qview)

    Busy weekend at the Homebrew residence. Time to put some kielbasa in the freezer to pair with my mom's canned kraut. I also decided that since I had all the equipment out to do snack sticks. I have to admit I may have put a little to much on my plate for two days, next time I need to spread it...
  11. homebrew

    Snack Stick Help

    I made up a batch of beef snack sticks yesterday and got pressed for time last night and did not get the color I was hoping for. Anything I can do to improve such as putting them in the oven? or just live with them and improve next time? Thanks much!
  12. homebrew

    Trio of Hot Sauces

    Pepper plants in full harvest. Decided to make (3) hot sauces - Habanero Pineapple, Roasted Serrano and tomato, and Japapeno. All tasted very good, great with chips or as a condiment.
  13. homebrew

    Beef ribs, ABTs, and Dino Eggs

    The before pics - will post afters when complete. Beef ribs with simple rub, ABT - cream cheese, fresh pineapple and bacon (jalapenos and cheery bombs), Dino eggs - hard boiled egg wrapped with hot sausage and bacon.
  14. homebrew

    Pickled Veggies / Tomatoes

    Garden is out of control = time to pack some away for the winter.
  15. homebrew

    Trio of cheese

    Swiss, extra sharp cheddar, and swiss. AMNS in my MES - 4 hours temp held great in the 70's with 2 ice packs.
  16. homebrew

    Big Red - the old girl is back and running

    So happy I had to share. I thought the old girl  finally kicked the bucket. Completely disassembled, cleaned and realigned the motor shaft. Sounds great and seems to be working fine, need to make some sausage for a test run.
  17. homebrew

    More smoked bass

    My fishing neighbor dropped off a few more bass for the smoker. I had them in a brine - salt, sugar and a mox of spices for 24 hours. Smoked at 200 for 3-4 hours using cherry wood.
  18. homebrew

    Pickled Eggs / Califlower

    Hot pickled eggs, beet pickled eggs, roma tomoatoes and hot and spicy califlower. Enjoy!
  19. homebrew

    Smoked Bass

    Went muskey fishing over the weekend and caught a few nice bass. Decided to keep them and try them in the smoker. I brined overnight with a High Mountain salmon(maple) blend. Turned out pretty good.
  20. homebrew

    First time cheese

    I was so excited to try out my new a-maze-n smoke tray on cheese. Although the temperature was in the upper 80's, using frozen juice bottles keep the inteneral temp down nicely. I did stuggle a bit trying to keep it lit. Any suggestions on keeping it burning in a MES?
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