Recent content by boomer
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Turkey Help --- What to do...
Breast is currently 160 deg but the thigh is at 150 deg. Should I just go until the thigh area is at 160 and pull. It will be wrapped and in a cooler for ~ 1 hr before we eat? -
Need a PROVEN fresh Venison sausage recipe.
After many failed attempts I'm looking for a proven venison recipe. Tried a couple different ones and just not flavorful. I've tried spicing these up alittle but then the flavor becomes confusing, probably because I don't know what I'm doing. One thing I've noticed, most recipes I'm using are... -
Talk to me about Venison summer sausage.
Looking to do a 25 lb batch of summer sausage. Bought spices from Ps Seasoning. Had really good luck w/ their snack stix spices so decided to give them a shot. I've got @15 lb of venison trimming I plan to cut w/ 10 lb of pork butt, Curious if you thing thats enough fat? Does anyone use beef... -
When to brine a Turkey......
All done..... I did brine it for 36 hrs. Never knew what effect brine would have. Turned the dark meat to ham. Everyone loved it. The white meat was juicy and extremely flavorful.... I cooked it @ 280-300* till it came up to 150* then covered the breast and legs w/ foil and backed the temp... -
When to brine a Turkey......
Being its a larger bird maybe I'll crank up the heat right out of the gate, say 275-285 to get it up to temp quicker, then back down to 230-240. At what temp would you feel safe lowering the temp, maybe 130-140? Whats the "danger zone" temp????? Don't really think the FIL will like me hacking... -
When to brine a Turkey......
I've got a 18 lber from my FIL that he wants smoked. I know its larger than recommended but its what I have to work w/. That being said, the turkey is injected w/ a 9-1/2 percent solution. My question, will the brine still have the same/any effect or is it a waste of time? Seems to me all... -
Smoking a whole Salmon????
My buddy is having fresh Salmon shipped in for the Super Bowl and ask that I smoke it but he wants it done whole and served at room temp kinda like an appitizer. Can not kind any info, seems everyone does filets. Any help would be great.... Boomer -
In need of a proven Venison Summer Sausage/hot stix recipe.
Hey guys, I'm sure the info is here somewhere but can not find it for the life of me. I typically have my sausage made but w/ the new Smoke Hollow, I'm thinking of tackling this myself. Problem I have is a limited venison so I want to get it right the first time. Any help would be great... -
New member... Question for Smoke Hollow users
Just puchased a Smoke Hollow Gasser and love it w/ one exception. I can not get the temp below 250 deg. without turning down the valve on the propane bottle. Verified temp w/ 2 thermometers and was wondering what others were getting????- boomer
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- Replies: 17
- Forum: Propane Smokers
