Recent content by jdr1963

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  1. jdr1963

    Today's Smoked Turkey and Venison Smokies (first try at pictures)

    Scarbelly,    They are in the smoker right now. I tried a major change in the recipe this time as a trial. A reduction of alot of salt after something Bear helped me out on. As soon as I know which variety tastes better I'll post the recipe. I tried all beef ones as well but those will need...
  2. smoked_food 017.jpg

    smoked_food 017.jpg

  3. jdr1963

    Today's Smoked Turkey and Venison Smokies (first try at pictures)

    Hello all,     I tried my hand at a brined and smoked turkey. I started last night with a simple brine. In the smoker about noon and done about 5:00 ish. I was making smokies and the bird hit 172 degrees before I noticed. I still let it rest foiled and toweled for about an hour. I used hickory...
  4. smoked_food 016.jpg

    smoked_food 016.jpg

  5. smoked_food 008.jpg

    smoked_food 008.jpg

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    smoked_food 014.jpg

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    smoked_food 013.jpg

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    smoked_food 010.jpg

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    smoked_food 007.jpg

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    smoked_food 005.jpg

  11. jdr1963

    Venison "Smokies" need help with cures

    guys,   thank you. I reposted this in the "wild game" area a couple days ago and received many excellent replies. Thank you for the addtional help.                        Jdr1963
  12. jdr1963

    Venison smokies cure question

    Bear,    I looked at the recipe you noted. No extra salt. I bet somewhere down the line the recipe I have was converted from pink cure to TQ cure and the extra salt wasn't removed from the recipe. Other than that the recipes are pretty simliar. I have ginger and nutmeg in mine and yours has...
  13. jdr1963

    Venison smokies cure question

     Bear,  Thans for the nice neat package.  The recipe I have been using lately calls for an additional 1 teaspoon of salt per pound in addition to the TQ cure. So I'm going to reduce or eliminate the salt for a little less saltly smokie. If that doesn't give me the taste I'm looking for then I...
  14. jdr1963

    Venison smokies cure question

    Thank you all for the help. Its is what I hoped. I can start with the base cure by weight and then add spices from there and know I have "safe" smokies to eat and share. "No compounding effect from the spices."   I'm sure the variances I see in some internet recipes are just mistakes or...
  15. jdr1963

    Venison smokies cure question

    Hello all,     I tried this on the sausage forum and haven't gotten any replies. I'm new to this and maybe I posted incorrectly?  I figured I would try again.  I have been making venison sauasges and quick cured sausages (smokies) for several years now. I have been using "The Venison Sausage...
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