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  1. ademily87

    Made Some Teriyaki Snack Sticks

    Went with a 70/30 pork to beef ratio because I had more pork than beef at hand. I normally do 80/20 beef to pork. No added fat. Ground up pork butt and chuck roast. Ran twice through a 3/16" grinding plate. Used a Hi-Mountain Mandarin Teriyaki snack stick seasoning kit with cure and 1 ounce of...
  2. ademily87

    SS Blooming question

    Did some summer sausage today. 5 one pound chubs. 50/50 pork butt and chuck roast. Dried for 1 hour at 120°F, then smoked at 135° for 4 hours. Vacuum sealed them individually and put them in the Sous Vide for 3.5 hours at 140°. Then shocked in ice bath for 30 minutes (not sure if this is...
  3. ademily87

    Seasoning Measurements

    I recently got a bag of A.C. Legg "OP HOT AND SPICY SNACK STICK SEASONING". One whole bag minus the cure does 25lbs of meat. The bag weighs 18.5oz. I am doing a 3lb batch of snack sticks. I have made a 80/20 blend of brisket and pork butt. Because I was doing only three pounds, I did some...
  4. ademily87

    Slaughterhouse Smoked Turkey

    This is not only my first attempt at smokimg a turkey, but my first turkey cook PERIOD! Here's my smoked 14lb turkey for this past Saturdays late thanksgiving. Did a 12 hour brine in kosher salt, brown sugar, garlic powder, onion powder, celery seed, bay leaves, and some Cajun seasoning (very...
  5. ademily87

    Been lurking a while, figured I'd say hello!

    Hello all, my name is Justin. I've been smoking meats and learning since I got my first chargriller Akorn about 3.5 years ago. Just upgraded to my Kamado Joe Big Joe about a month and a half ago, and I love it! Still haven't sold my Akorn. I still have quite the bond with it haha I also have a...
  6. ademily87

    Smoked Lamb Shanks with Q view!

    Did smoked Lamb Shanks for the first time yesterday. Got them in a pack of two at the local publix supermarket for about $6. After some research on here and Google, I went with a red wine reduction with beef stock, worcestershire sauce, garlic, and chopped up onions. I just let the shanks smoke...
  7. ademily87

    New member, seeking guidance!

    Hello all! I've been smoking meats for a while now (a few years), and I'm having an issue today that I was hoping someone could help me with. I've recently acquired a MES, 30 inch. I purchased an approximately 8# brisket flat yesterday morning and rubbed it down and wrapped it and put it in...
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