Old SS recipe I found

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

crankybuzzard

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 4, 2014
5,611
2,932
Montague County, TX
A week or so ago I was going through a box of books that used to be my fathers and I found one of the old ledgers from our family farm.

Inside the book was an old recipe for SS that said to “let the beer sour meat for 3 days”. The recipe looked pretty good, so I made a 5 pound batch.

It’s smoking now in my scrap wood smoker I’m using until I finish the main build I’m working on.

I’ll get some sliced shots later and if the recipe is solid, I’ll post it.
 

Attachments

  • IMG_4838.jpeg
    IMG_4838.jpeg
    294 KB · Views: 38
  • IMG_4840.jpeg
    IMG_4840.jpeg
    123.3 KB · Views: 34
  • IMG_4845.jpeg
    IMG_4845.jpeg
    281 KB · Views: 34
  • IMG_4852.jpeg
    IMG_4852.jpeg
    348.9 KB · Views: 46
  • IMG_4865.jpeg
    IMG_4865.jpeg
    251.5 KB · Views: 47
  • IMG_4868.jpeg
    IMG_4868.jpeg
    177.1 KB · Views: 46
Last edited:
Sounds like it might be a hit. I too am interested in a recipe. Never can have too many lol?
This one was FUN to decipher... Coffee cup of salt, corcander seeds, 100 pounds trim, etc... I tried to get it right, but I may have just invented a new one figuring it all out and then scaling down to a 5# batch. We shall see I guess...

WTH is a corcander seed? I went with coriander, I guess that was available in the 40s? No clue.
 
Looks like it’s gonna be good. Pretty sweet scrap wood smoker too
Thanks. The scrap wood smoker was made on a whim when I realized that I was about to need to smoke some sticks about 6 months ago.

I have an electric element in the bottom of it and control it with an Auber PID. It's been working great, but no way I could use it for anything more than jerky or sausages. I have a larger smoker in work, but need to decide the layout of the outdoor cooking area before I can finish it. This little critter has turned out some killer jerky, salmon, and sausages so far! I plan to "upgrade" it a bit and keep it in the lineup as I go along.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky