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  1. bobjr21w

    Curing Ham first time without injecting

    Thanks cid. I'm excited about my first ham. Did you do any specific with temps? I'm no used to large chunks of meat.
  2. bobjr21w

    Curing Ham first time without injecting

    Goodness that looks awesome. I'm planning on doing my first ham smoke for Xmas. How did it taste? Would you adjust anything? What cut did you get for the ham?
  3. bobjr21w

    Jalapeño&Cheese Summer Sausage Qview

    Since you thought it was to salty would you reduce the TQ to 4T? I will be making my first SS this year and I'd like to add this recipe to the selection.
  4. bobjr21w

    Planning for my Deer processing Sausage, Venison sticks, SS, Brats, Hotdogs and Smoke... and Beer

    Planning for my Deer processing Sausage, Venison sticks, SS, Brats, Hotdogs and Smoke... and Beer
  5. bobjr21w

    First Whole Wild Turkey and Whold Breast

    ​Thanks this makes more sense now.  It never crossed my mind to smoke at that Temp.  Then again I've never done poultry.  
  6. bobjr21w

    First Whole Wild Turkey and Whold Breast

    Thanks I figured the brine would be the same as most anything else.  I am concerned about the skin on the whole bird. I had that problem with some pheasant legs I did last fall.  Is it the dryness or is the smoke temp that causes it to leather like that? 
  7. bobjr21w

    First Whole Wild Turkey and Whold Breast

    I plan on Smoking a full Wild Turkey and a few full breasts and legs in a few weeks.  I expect to use it for lunch meat and just snacking on hunting and fishing adventures. If anyone has and Brines, Cures or Recipes they would like to share I would appreciate it.  Also any tips or tricks would...
  8. bobjr21w

    new guy from oregon

    I started doing ribs and fish.  Now I want to try things just to try them. I'll have my first bacon finished this weekend.  Just ask and you will receive.
  9. bobjr21w

    First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

    Awesome.  Thank you.
  10. bobjr21w

    PERFECT RIBS EVERY TIME! This really works!

    Thanks SmokinAl. They trurned out great. The did over cook the beef a little but lets face it were in it for the pork anyhow.  All ready for the smoker Pulled out after 3 hrs about 175 degrees They went so fast I barely had time to take a picure. 
  11. ribs 1.JPG

    ribs 1.JPG

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    • Album: PERFECT RIBS EVERY TIME! This really works!
  12. ribs 2.JPG

    ribs 2.JPG

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    • Album: PERFECT RIBS EVERY TIME! This really works!
  13. ribs 3.JPG

    ribs 3.JPG

    • bobjr21w
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    • Album: PERFECT RIBS EVERY TIME! This really works!
  14. bobjr21w

    First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

    I know this isn't the same as what was posted in the recipe. I want to make sure it will work.  Your expertise is appreciated. want to make sure it will work
  15. First Bacon - Pops Brine Method

    First Bacon - Pops Brine Method

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  16. cure.JPG

    cure.JPG

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    • Album: First Bacon - Pops Brine Method
  17. bobjr21w

    PERFECT RIBS EVERY TIME! This really works!

    Nice so am I. Two racks of pork and some beef headed t
  18. PERFECT RIBS EVERY TIME! This really works!

    PERFECT RIBS EVERY TIME! This really works!

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  19. image.jpg

    image.jpg

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    • Album: PERFECT RIBS EVERY TIME! This really works!
  20. bobjr21w

    VACUUM SEALERS

    I just purchased a Weston Pro 1100. It is a sweat machine. We sealed about 75' this last weekend with not issues. mostly all sausage, sticks, and brawts. 
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