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  1. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    A friend has a great landjager recipe that we would like to switch over to using #1 cure. The big question would be, how much more salt would we need to add to replace the salt content of T-Q ? Its almost one of those things where " if its not broke dont fix it". Then again isnt that how we...
  2. badsmkinhabbit

    Venison Sausage time in Michigan

    Good Sunday morning to all, 40 lbs of sausage hitting the stuffer. We ground seasoned, cured and mixed it for two days now. 34 degrees with freezing rain here in northern mi. Pics to follow.
  3. badsmkinhabbit

    2-2-1 first try

    Pretty simple and will do again with a few changes. First I will not use hard maple again, not near enough smoke flavor. Next time I am thinking hickory. Second will have to do some research and find out why and what that different colored strip of meat is running across the ribs and learn how...
  4. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    Tried this last week and turned out to be the best yet. 5 lb batch of venison cut across the grain into 1/4 inch strips and merinated for 24hrs. 1 cup of honey 1 cup of low sodium soy sauce 1/4 cup of worcestershire sauce 1 tablepoon of cayenne pepper 1 tablespoon of lawrys season salt 1...
  5. badsmkinhabbit

    Lonely turkey in the smoker

    It seems silly for me to have the smoker going for six to seven hours with only the bird in there. I plane on running at 225 to 230 at the turkey. The top rack will be around 200, so just looking for things in that range. I do want to do some eggs then devil them but need to research more on...
  6. badsmkinhabbit

    New from Michigan

    Thanks for the greetings, I am one of those guys that for a very long time have just sat on the side lines and when ever needed search your site and find the answer I was looking for. I finally decided after all that you guys and gals have helped me with that I should try and return something...
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