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  1. tim51

    Turkey breasts for cold cuts..

    I'm going to have some fresh wild turkey breasts. Thinking about making turkey jerky. Any recommendations on a seasoning for marinate? Anyone?
  2. tim51

    Fish brine

    Thank you, JJ
  3. tim51

    Fish brine

    I'm planning on smoking some northern pike. My question is: should I brine the fillets over night? A couple hours?
    • tim51
    • Thread
    • Replies: 3
    • Forum: Fish
  4. tim51

    Man i love this forum

    I don't write much. Just not my style. But I love the forum also. Just by reading I can find the answer to my question. Thank you to everyone!!
  5. tim51

    Smoked onion

    c farmer, you're the greatest. I'm a rookie, tell me what type of smoker are you using?
  6. tim51

    jeffs rub

    So tell me, just how good is Jeff's rub?
  7. tim51

    Smoking crappie, sunfish, cats and northern

    Thanks for all the info, much appreciated. Unfortunately the end of the ice fishing season was not very productive. Can`t wait to get the boat out in May!!
  8. tim51

    Wild Boar Belly

    The difference, to me is I've never bought a slab of wild boar.
  9. tim51

    Wild Boar Belly

    I did buy it at a store.
  10. tim51

    Wild Boar Belly

  11. tim51

    Wild Boar Belly

    I just bought a slab of wild boar belly. Felt like trying something different, but I`m not sure of what to do with it. Any help?
  12. tim51

    beer can chicken question

    That is what I thought you would say in regard to the crappie and pike, but I had to ask. The white bass interests me. I have a big time fisherman friend who has been telling me about the white bass right here in the St Croix River. We`ll give`m a try, gotta catch`m first, I`ll let you know how...
  13. tim51

    beer can chicken question

    By the way, smokinadam, I too am from Wisconsin. Opposite side of the state, I live just outside of Hudson. I`m wondering if you have smoked some of the local fish? I`m thinking crappie, sunnies, and even though most people do not like`em northern pike. Prepared properlly I love pike.
  14. tim51

    beer can chicken question

    I want to thank all who have replied. My plan is to as Mdboatbum says, try it, just do it. My Dad would tell me the same thing "never know `til you try" and "thats how you learn". The next problem is finding the time. Between job, volunteer work, wife and kids it leaves a small window of time...
  15. tim51

    beer can chicken question

    Call me ignorant if necessary, but what is a maverick?
  16. tim51

    beer can chicken question

    My first smoker is my current MES 30 inch. In my 4 months of smoking everything has been relatively flat on the racks. I`ve done fish, ribs, many pounds of beef jerky, stuffed chicken breasts etc all on the racks. I have noticed that the lower rack, nearest the heat element, cooks the jerky for...
  17. tim51

    Smoking crappie, sunfish, cats and northern

    kesmc27,  I`m from Hudson WI. Been catching white bass in the St Croix river. Could you give me a few tips? The brine, wood chip type, smoking temp & time. Do you put the filets on a pan, the grates, parchment paper? Much appreciated!
  18. tim51

    6 pound ham question

    Thank you Chef JimmyJ,  Seems like very sound advice!!
  19. tim51

    6 pound ham question

    I go by temp also. But my wife wants it done at 1pm, so I`m trying to figure out when to start.
  20. tim51

    6 pound ham question

    Yes I`m a newbie. Bought a Masterbuilt electric 30" about two months ago. Made plenty of jerky, smoked salmon, trout, ribs, and turkey drumsticks that my my tore apart for split pea soup, and a wild rice soup. I`m lovin` the smoking as a hobby that provides great tasting food!
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