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  1. cdndeerhunter

    VENISON CHEESE SMOKIES

    Looks Delicious! Did you smoke the smokies as well? If so, for how long and at what temp with the smoke on and what type of wood did you use?? Thanks! 
  2. cdndeerhunter

    Recipe needed for jerky using Morton Tender Quick in mariande form

    Thanks a lot for all of your recipes and guidance gents. I will post Q- view when I get down to buisness!
  3. cdndeerhunter

    Recipe needed for jerky using Morton Tender Quick in mariande form

    Well, I'm going to try and build my own marinade with Morton Tender quick. Does anyone have a recipe they are willing to share? 
  4. cdndeerhunter

    rinse or not rinse the meat?

    Hello all, I need some advice. I have been building jerky for awhile now in the smoker using hi mountain seasoning with good results. However, I have been finding that its almost too salty and granular for my liking. My wife suggested that I rinse the meat after the 24hr curing process which I...
  5. cdndeerhunter

    Bratwursts, need help..

    The deer season so far has been a success! I am wanting to try a few things this year with the meat such as bratwursts. I bought the Hi Mountain bratwurst kit. Is Bratwurst a "fresh sausage" ? or does it need to be cured and smoked? Which leads me to my third question, what flavour of smoke...
  6. cdndeerhunter

    A friendly Alberta hello to all

    Hello, I'm just starting out in the smoking realm. I am an avid deer hunter and want to start building my own sausages, corned venison, etc. I built my self a nice little smoke house with some 3/4 ply wood along with a two element hot plate and a bradley smoke generator. I have already done a...
  7. cdndeerhunter

    How long to let the mixture sit/ cure for?

    10-4, thanks a lot!
  8. cdndeerhunter

    How long to let the mixture sit/ cure for?

    Is 24 hours too long to let ground hamburger mixed with cure and spices sit before making jerky? Need help!!
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