How is smoking yourself more economical than purchasing in a store?

[jokensmoken]

Bitter sounds like to much smoke
A problem I haven't encountered since I started using a smoke tube or the amazn box...
Somebody will chime in with a possible solution because properly done there won't be any "bitterness".
As far as the turkey legs go...
I'm not familiar with the style you're talking about but there's some great recipes and technique suggestions on just about everything. Go to forums and check the poultry thread and the rubs and brines section for ideas...or you can start a new thread in "general discussion" or the poultry section and simply ask there...somebody will know and offer some advice.

Walt.

 

[tempnexus]

For the Turkey Leg's yeah I found the "Walt Disney Method" and I will try it next week. 

 

[zerowin]

I smoke meat because it is healthier than purchased smoked meat, simple as that.  I don't care about price; if I can't afford it, I just don't make it.  But.  I know what goes into my products, not into commercial manufactured products.  It is healthier, leaner, far less cure, less chemicals or preservatives.  I make small, easy-to-manage batches that get frozen 30 days or less without modifiers.   Start reading ingredient labels.  Closely.  Question what's in your food.  If it's more than 10 letters long, it's probably not good for you.  Want to live longer?  Healthier?  Better?  Make your own, don't rely on the food industry to protect you, because they won't, and don't.  I've spent a lifetime in the food business,  I've survived 5 strokes (caused by poor, fast-food eating habits and tons of stress).  I want to live as long as possible.

Well spoken Pops!

Well...afraid cost and healthy food don't matter a whole bunch to me. I eat what I want if I can afford it. If not, I eat something else. I smoke meat because I love to do it. Simple as that.

I truly enjoy the planning, the prep, and the sitting in the shade sipping a cold one next to my smoker. Totally relaxed. Not a single thing to worry about except my cook chamber and meat internal temp.

But best of all is the pleasure on the faces of those I'm cooking for when they take that first bite.

Gary

The smiles are the best, especially when family visit and squabble over who gets what [emoji]9786[/emoji].

I fully agree with quality and the fruits of your own labor and the satisfaction of putting more time and love into what you make for yourself and your family than what most restaurant employees or owners will impart. I have mostly chain restaurants around me and I make better food than all of them serve with very few exceptions to the few that really still use fresh ingredients. I also worked in a meat department at a grocery store for six months and with their pay scales don't expect quality or even much more than a general attempt at following food safety guidelines. Obviously I can't speak generally about all of them but I'd seen enough. Lastly when I share some jerky, pulled pork, ribs, brisket or chicken with fellas I work with I end up with people throwing meat at me and telling me to keep half of it for myself. Thats saving them and me money and I still get the smiling faces.

 

[daveomak]

 

 

[zerowin]

I found my start on turkey legs here and they were absolutely awesome. As good as one we purchased at a local bbq competition that cost 7 bucks per leg.

http://www.smokingmeatforums.com/t/264534/cured-smoked-turkey-drumstricks-like-qview

You be the judge for ren fair quality.

 

[Bearcarver]

I agree with Dave----

The main reasons for bitter smoke would be wet meat in the smoker when you start the smoke.

And Too Heavy (Thick) smoke.

Many hours of light smoke is Great.

But even a short time of heavy Smoke can be BAD !!

Bear

 

[bdskelly]

I smoke meat because it is healthier than purchased smoked meat, simple as that.  I don't care about price; if I can't afford it, I just don't make it.  But.  I know what goes into my products, not into commercial manufactured products.  It is healthier, leaner, far less cure, less chemicals or preservatives.  I make small, easy-to-manage batches that get frozen 30 days or less without modifiers.   Start reading ingredient labels.  Closely.  Question what's in your food.  If it's more than 10 letters long, it's probably not good for you.  Want to live longer?  Healthier?  Better?  Make your own, don't rely on the food industry to protect you, because they won't, and don't.  I've spent a lifetime in the food business,  I've survived 5 strokes (caused by poor, fast-food eating habits and tons of stress).  I want to live as long as possible.

Genius.... And I'm not just saying that because Pop is a local pal of mine.
From a standpoint of smoking meat as a hobby or even a love.... who cares how much smoked turkey legs from China cost? My most humble opinion. B

 

[uncle eddie]

 
So "tempnexus", do you like Filet Mignon??

Below is one I just posted yesterday.

It was about a 7 pound Beef Tenderloin.

I smoked it to a finished Internal Temp of 139°.

It was perfect, and my Wife & I each enjoyed a few slices for our Supper with sides.

I sliced the leftover Roast & divided it up, and Vacuum Sealed the leftovers in 5 Bags.

I froze 4 of them & we ate the other one two nights later.

I will reheat them all to 138° IT in my Sous Vide Machine, and they will be exactly like those first slices were when I removed them from the Smoker the first night.

So Mrs Bear & I each end up with 6 Filet Mignon, Medium Rare for a total of about $54 plus Veggies.

That's 12 Filet Mignon Meals for $54, or About $4.50 per meal.

What would 12 Filet Mignon meals cost you in your favorite Restaurant???---$300---$400---More???

Here's where it all started:

http://www.smokingmeatforums.com/t/267738/smoked-beef-tenderloin-on-sale

Bear

Bear - I wish I was you neighbor haha - Ed

 

[gary s]

Hello again I previously Posted http://www.smokingmeatforums.com/t/...al-than-purchasing-in-a-store/20#post_1748397 

But I had more thoughts. You can probably save money if you raise your own Cattle, Hogs, Chickens etc. 

I think the main reason everyone I know Smokes is for the fun of it and being able to control all aspects of the smoke and finished product.

You know exactly what you have and went on and in your meat. You can adjust the seasoning to suit your taste.

Like I said before I never got into smoking just to save a buck, but for the enjoyment, pleasure and great food for me and others.

Gary

 

[lovethemeats]

If it wasn't fun. Then alot less people would be doing it. I think the numbers are growing of people smoking stuff. It brings you in slowly wanting more and more. Everyone bombs out and fails at the start. Thats expected. Going forward and learning to avoid the mistakes is key. Learn to ask people here is a must. Great answers and great info can be gotten here. Get past buying that stuff from the store. So what if it is a easy way out. When I smoke something. I feel proud of what I've made. Good or bad. Lot less proud when its bad but still proud. I am the one controlling the ingredients. Not some company finding the cheapest ingredients and doing it as cheap as possible to make a buck. Thats all the companies are out to do is make a buck off of poeple. Like the pink slime some stores add to hamburger meat. Ever read how its made? Sickening process.