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  1. heathdyer

    sasuage started

    yes I used 2 T of TQ   will add the pepper thank you guys for the input.  not I haven't made this before.  My uncal use to and I was told what he put just not how much of on the amounts I'm guessing.  the 2 T of TQ was on the side of the bad that's where I got that one
  2. heathdyer

    sasuage started

       I've started my sasuage. grounded up 5 lbs of pork 2 Tsp tender quick about 1 1/2 cups light brown suaga 1 Tsp pepper I have it setting in the frig for 2-3 days   Then I've going to stuff it and cold smoke it with sassafras wood.  about 24 hours. If anyone has any advice let me know
  3. heathdyer

    my uncals sausage

       My uncial use to make his own sausage.  I know he would cold smoke it with sassafras wood.  He did 4 times at 6 hours each.  When he stuffed it I now he used pork brown sugar.  But when My aunt would cook it she added a little bit of water and when it started to boil she turned it down and...
  4. heathdyer

    Mr. T's "Smoked Oysters" from Go to Show

    Cool that's for the post.  I will give it a try.  Oyster season opens in a few days.  I think sister lake opens this or next weekend.  We still need a cold front to get them good and salty. 
  5. heathdyer

    creosote taste

    the taste is all I"m worried about.  I tar stuff don't bother me at all. The beef jerky I"m trying to reproduce was black as black can be and and tasted as smokey or the inside of a smokehouse smells.  But thank you guys for the help.
  6. heathdyer

    creosote taste

    port I mean for hole I cut in the top wall for the smoke to come out.  and thanks guys that's what I"m trying now.  The over powering smoke taste is what I like.  Just not the bitter numbingness
  7. heathdyer

    creosote taste

        I used hickory pellets and chunks in a smokedaddy.  I built my own box.  Yea some times it did get over smoked the first time the bottom of my smoke daddy fell off and I didn't know so the wood burnt up way to fast.  then I started to screw the door shut to make to smoke come out of the port...
  8. heathdyer

    creosote taste

       Just wondering I have a creosote taste in my jerky I made.  I smoke it for a few days and I"m drying it out now.  What would be the best way to get ride of the bitterness.  I heard to let it mellow out.  But how long should I do that for if that's all there is to it.
  9. heathdyer

    deep smoke flavered jerky

    Yes I have about 25 - 28 hours  I still have about 20 more hours to smoke it.  Every morning when I open the box there is quite a bit of juice on the bottom of the box
  10. heathdyer

    deep smoke flavered jerky

    Just wondering.  When I pull my meat out of the smoker house in the morning and put it in the frig.  It's in a tupperwear container with a lid.  There is plenty of moisture on the floor that I wipe up but the meat is not getting any dryer.  should I let it air out for a day or so or just keep...
  11. heathdyer

    deep smoke flavered jerky

    By mellow like cheese you mean sit in the frig for a day or so to get rid of the bitterness?  I couldn't wait and desided to fry a peace up today to so so good.  and that's only about 16 hours in my smoker.  I can't wait for the next 30 or so to go buy.  I"m already thinking about buying a whole...
  12. heathdyer

    help with The Magnum P.I.G. Cold Smoker with Back Draft Design

    I would like to add I also always keep the air pump on the lowest setting I can
  13. heathdyer

    help with The Magnum P.I.G. Cold Smoker with Back Draft Design

       I bought the largest smoker they sold.  It's a smoke daddy and seems to work very well.  But today starts my 2nd time ever using it.  I just seen to have one problem.  The wood does not seem to last as long as they say.  It all burns out kind of fast.  meaning a few hours.  I'm using wood...
  14. heathdyer

    deep smoke flavered jerky

    cool thank you.  I can just set up to smoke when i get home from work and take it out when I go to work.  thank you.  I think the hard part will be waiting for it to finish and not wanting to eat it sooner
  15. heathdyer

    deep smoke flavered jerky

       When I use to live in Pa.  There was a town forest hill they sold this jerky it was called double smoked my by a local farmer.  it was about an 1-1.5" round and 6" long and kind of tough.  But when you pulled one out of the jar you could smell the strong smoke oder and when you put it in your...
  16. heathdyer

    Greetings for Cajun country. South Louisiana

      Uncial Fred inspired.  My uncial use to make this killer sausage.  He did his own butchering and then would smoke it 4x at 6 hours each time.  When My aunt use to cook it.  The think brown paste would come out of it.  It was a combination of the brown sugar and sassafras.  I log on the...
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