Recent content by sjb3
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venison bacon question
I smoked some venison bacon today and I am happy with almost everything... it tastes more like ham than bacon. I used Curleys seasonings and a 60/40 deer pork mixture... Any ideas.- sjb3
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
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Pepper Jerky & Hot Pepper Jerky Seasoning Recipes
so when you do muscle meat you make like a brine and then cure it in this solution over nite?- sjb3
- Post #10
- Forum: Making Jerky
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Pork loin question
I have done about 6-7 loins in my short time smoking and they all have turned out great. I just didn't want them to dry out during the day. Kinda eat when ya want type of deal. Thanks for the info. -
Pork loin question
I plan on smoking 2 8-10 lb pork loins for 4th of July horseshoe party. Will smoke them a day ahead but not sure on how to reheat them. They will be sliced for sammies and probably placed in a roaster and was wondering what kinda sauce to put on them so they don't dry out. Any ideas? Not a real... -
How to keep boneless/skinless thighs moist?
I do alot of boneless-skinless thighs on the smoker and have never used a brine, just put on your favorite rub or what ever you like. I just smoked some last night @ 325-350, they were even moist when I microed them at work today. Let us know how they turn out. -
Easy smoked meatballs......
I took a couple pics but not smart enough to post them yet. -
Easy smoked meatballs......
Made some meat balls the other night and thought they were pretty good so I'm doing some for a little campfire party tonight. Guys at work really liked them also, but nothing goes to waste at work.Heres all I did; 2 lbs ground chuck or what ever burger you have 2 packets of lipton onion soup... -
Venison sausage question......
Thanks for the info, now I have a better understanding of what is needed. -
Venison sausage question......
When it says to add pork what kind of pork do you use to add to lean meat? I know you want to add fat but could a guy use JD breakfast sausage in a pinch? I know nothing about cuts of meat or anything about making sausage. -
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Snack Stix Question............
Does anyone have a recipe for snack stix that you don't have to stuff into casings? Is it even possible? Thanks sjb3 -
Need some help with ribs...
Well first I should have ask more questions about the ribs, so I take the blame for that. I put Jeffs rub on them and put them in the GOSM for about 2 hrs around 200*. Then wrapped in foil and put them in a cooler covered with towels. Next I put on 1 Italian sausage fatty 2 lb JD sausage... -
Need some help with ribs...
Sorry no camera. Yea I thought i would try to get some smoke to them and then foil and AJ check the temp then take them out of the foil, put them back on the rack for a while. Thanks.. -
Need some help with ribs...
A good friend works for a catering business and said she could get me a good price on ribs. So I ordered some and picked them up today, they were precooked and frozen. I don't really know much about these ribs. I planned on the 3-2-1 style ribs with Jeffs rub, which I am still going to use, so... -
wild turkey breasts...
Thanks, I think it turned out great. My friends really liked it also. The edges were alittle dry but the middle was moist and delish.. next time I think I will cut the breast in fingers and get them about the same size, thought about it halfway thru the smoke. Oh well lesson learned.
