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  1. cdn offroader

    Hot Water Bath Poll

    I usually do a few hours of smoke, then finish in the hot water. They finish way faster in water than they do in the smoker.
  2. cdn offroader

    TSPX with tap water: Big Mistake??

    I always use tap water. Haven't had any problems yet.
  3. cdn offroader

    Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin

    I've been having good results pitching my mold similar to what you do with yeast. Room temp water and a spoon of sugar, let it sit while I am getting things ready, then spray on liberally. You can see from the link what I get after less than 24 hours...
  4. cdn offroader

    Best Vacuum Sealer?

    Finally have something bad to say about my vacmaster pro 140. After years of good service, one of the plastic tabs that holds the lid shut has broken off. I now need to hold the lid down with my hand to get it to seal properly. I contacted vacmaster to see if they have parts for it, but got a...
  5. cdn offroader

    venison/pok ratio

    I get a 50/50 pork trim from the local butcher, then add it at a 75 deer/25 pork ratio.
  6. cdn offroader

    Salami cacciatore

    yeah that is my favorite salami I think, gonna make up a batch with this years' bambi.
  7. cdn offroader

    Fresh Kills

    Got this one the first afternoon of muzzleloader at about 20 yds. Followed 2 does onto a scrape I was watching frommy tree stand. both does were standing under my stand when I made the shot. Was terrified they were gonna spook before I took the shot.
  8. cdn offroader

    Power fist sausage stuffer?

    I got the Kitchener 5lb stuffer from PA, I've had it for about 5 years, do about 100lbs/year. It has plastic gears, but if you aren't a savage with your equipment, it works fine. In retrospect I would probably get one with metal gears, but honestly, unless you are doing a lot of sausage or are...
  9. cdn offroader

    Good luck fellow deer hunters...

    Good luck all, got mine after about 5 hours in a tree stand first day of muzzle loader. Followed 2 does right up to my tree stand. You have almost as many deer hunters as this province has people.
  10. cdn offroader

    Mennonite Farmers Sausage

    I haven't seen any good reports on people using poplar as a smoking wood, I would stick with a hard wood like oak or hickory, or a fruit wood like apple.
  11. cdn offroader

    Need advice with kielbasa

    Dried spice should worked fine in a recipe, just cut the quantity to 1/3 from fresh to dry.
  12. cdn offroader

    Dry cure German salami

    Honestly, I don't remember the exact steps, for incubating, I usually keep it in the oven with one of the lights on, and it keeps the temp up about right. I don't use bactoferm, so I can't comment on that. I think for the smoking I just cold smoked it for 3x3. For the rest of the recipe, I...
  13. cdn offroader

    Dry cure German salami

    I stuffed it the same day, as Dave mentioned, much easier.
  14. cdn offroader

    Charcuterie overload

    That's a good looking stash.
  15. cdn offroader

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    The recipe for Kranjska Klobasa on Meats and Sausages has it as a regular hot smoked sausage, they are usually pretty reliable. Wikipedia also shows it as a hot smoked sausage. I think it was just over cooked.
  16. cdn offroader

    Spanish Elk Chorizo

    Looks great! Love some chorizo for sure.
  17. cdn offroader

    What's a good name for a dog?

    'Que Short for BBQ 
  18. cdn offroader

    going to be doing first batch, wanting to make sure im covered, please help

    Not sure if this is the same product, but this is the Sure Cure from Waltons "Pink Sure Cure Compares to other "basic" pink cures For use with jerky, summer sausage, snack sticks, and other smoked products. Similar to Cure #1. Ingredients: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and...
  19. cdn offroader

    Bavarian smoky attempt

    Following up on my old thread, recipe for Bavarian Smokie is what Brican posted here. http://www.smokingmeatforums.com/t/119879/smokies#post_1656794
  20. cdn offroader

    Smokies

    Following up on an old thread, finally had a chance to try out Brican's recipe. This is a proper "Bavarian Smokie" as you would find here in Canada. Didn't use any Adamant, not sure exactly what it is/does, but didn't seem to be lacking anything without it. Sorry No Q-view  
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