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  1. mtnlakeman

    Bacon Cure Links

    I butchered 3 hogs over the weekend and am wondering where do I find bacon cure recipes? More specifically I see Pops and Bearcarvers bacon is a must try. Then when I search for them 14,000 references show up all talking about how good it is and maybe adding a little extra this or that, but I...
  2. mtnlakeman

    Touchdown

    I'm posting this a little early as I have been looking everywhere for a football appetizer using sourdough (SF) and BBQ (KC). There really isn't a lot out there and I thought this is so simple perhaps others are also looking for something easy and tasty while watching the commercials. This...
  3. mtnlakeman

    Late Season Goose

    We still have a couple weeks of waterfowling left so I made it out the other day and had a low flying flock right on top of me. I got a double, and by the looks of it, this one must have had a heart attack because there isn't a BB to be found. I typically don't pluck them, but couldn't stop...
  4. mtnlakeman

    Lake Whitefish Help

    My daughter an I went out this morning and picked up 7 whitefish. I've caught many over the years and smoked the majority, but I'd like to improve the quality. I searched for some recipes and stumbled into single fish selling for $30+ each. I'm hoping someone can get me close to a recipe...
  5. mtnlakeman

    Smoking Blue Cheese

    I just fell into a fortune of some Heart of Blue Cheese rounds and a wheel of Gorgonzola. I am looking for some advice on how to smoke them? I've tried twice before and they were bitter, too smokey, and a big disappointment so am looking for some help? I have a walk-in smokehouse with the...
  6. mtnlakeman

    Best Tool to Pull Pork

    Smoking my first Boston Butt on Sunday, and wondered what the best tool(s) are to pull the pork with? A friend said 2 metal horse combs, and my wife uses 2 forks for chicken breasts which I thought would take too long. I like the pork long and stringy with a couple bigger chunks of bark mixed...
  7. mtnlakeman

    Venison Brisket Poached in Oil

    I've tried a lot of different methods to make venison brisket and all end up in the dog dish as the end up dry, tough and taste like flavored silver skin. Just like most I have given up trying to win the bbq pitmasters competition and have resorted to grinding it into burger. I've been...
  8. mtnlakeman

    Smoked Fish Dip Competition

    I'm curious to know if there was a competition between all the smoked fished dip recipes posted on SMF which one would win? I'm sure the competition should be a categorized similar to Westminster where salmon might be one category, shellfish, freshwater, saltwater, etc, but what I'm looking for...
  9. mtnlakeman

    New Years Bounty Creates Mixed Bag Smoke House

     ​A couple of geese and a couple of turkey legs in brine. I put the ice in a zip lock just so it weights the birds down and doesn't dilute the brine as it melts. It was below freezing so the coolers worked as insulators. ​3 nice whitefish into the brine New Years Eve ended with a bang. 2...
  10. mtnlakeman

    Traditional Non Dairy Smoked Salmon Pickle Dip Recipe Help Needed

    Merry Christmas and Happy New Year. My son returned home from Alaska for the Christmas holiday and he was kind enough to give us a bag full of salmon for our Christmas present. He teaches in a village of 209 people and all food other than sustenance is flown in. Because of the remoteness and...
  11. mtnlakeman

    Fat to Meat % Calculator Formula

    I know this topic has been discussed and solved many times on here, but this is more for me and saving 4 hours of my life next year trying to remember how to calculate the right amount of fat to add to meat to get a final end product. Hopefully it might save others time too. The long of the...
  12. mtnlakeman

    Venison Summer Sausage Suet vs Boston Butt, Temperature and Cure Question

    I have quite a few questions, and have read through lot's of posts, but I can't either find the answers or I'm not quite clear on them. #1 In making a venison summer sausage mixed with pork is there a difference in using pork fat vs a boston butt for texture? Last year I made some with fat and...
  13. mtnlakeman

    Lemons to Lemonade

    I've been stalking these forums for over a year now, and finally am needing some input. About a year ago we had two major wind storms hit our area, and unfortunately our house was a direct hit. My grandparents house was abandoned at the time, and was completely flattened. The second storm piled...
  14. mtnlakeman

    Meat and Potatoes

    Idaho native here, and am looking to learn about dry cured stuff. Been producing smokies and fresh sausages for years, and want to make a landjaeger out of wild game. I have a microbiology degree so am quite versed in fermenting and have had 10 plus years of involvement in producing...
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