North-N-South SS

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

BGKYSmoker

Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Dec 25, 2010
15,067
14,556
Rineyville, KY
So y'all know who Sam3 is and my self.

Sam lives north and we have never met in person (Yet) Avid hunter, sausage maker, smoker like myself. Sam recently sent me a chub of his pronghorn (antelope) SS.....yumm yumm

Anyways

We recently both done some SS and i would like to show y'all how much they look alike.

Here is Sams. (no cheese)


Mine


Both really close.
 
Very nice guys!  YUMMMMMY!  Just got done making another batch of those brats and they are spot on.  I think this time I am going to cold smoke them a bit before vacuum sealing them.  Summer sausage is the next thing on the agenda after the new years eve pork loin smoke.  I typically do Prime Rib for new years but this year I felt like something different so I am going to inject and brine the 14 pound loin (cut in half) tonight and give it some rub then wrap it in a bacon weave and smoke the livin crap out of em till they hit 145 and give em a bit of time to chill and get to know each other before they are devoured.  Next time your up this way let me know and I will buy you that beer I have been promising you!  Maybe i can hook you up with a few bulk bags of venison too.

Jim
 
Very nice guys!  YUMMMMMY!  Just got done making another batch of those brats and they are spot on.  I think this time I am going to cold smoke them a bit before vacuum sealing them.  Summer sausage is the next thing on the agenda after the new years eve pork loin smoke.  I typically do Prime Rib for new years but this year I felt like something different so I am going to inject and brine the 14 pound loin (cut in half) tonight and give it some rub then wrap it in a bacon weave and smoke the livin crap out of em till they hit 145 and give em a bit of time to chill and get to know each other before they are devoured.  Next time your up this way let me know and I will buy you that beer I have been promising you!  Maybe i can hook you up with a few bulk bags of venison too.

Jim
Jim

I was just up there 2 weeks ago.

You can drop off some venison at my house up there (my daughter lives in it)  LOL
 
Thanks for the kind words Rick! You're a great mentor.
icon14.gif


I'm sure we'll bump into each other soon.

And thank you for posting the pic for me, I'm having problems with Tapatalk and SMF.
th_crybaby2.gif


Gotta start taking pic's again with the camera.

Cheese is in the forecast for my next batch.
biggrin.gif
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky