Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by jdr1963
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.
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...
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...
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
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...
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...
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...
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...