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I did it! 20 pounds of venison German Bologna in 5.5 inch fibrous casing, smoked then SV!!! Pics 1st then the write up!
Saturday I mixed and stuffed these big fattys!
80% pure venison and 20% beef fat ( well 1 pound of 80/20 beef since I was a pound short and needed to get to 20...
Thanks @HushyQ for giving me the motivation and posting about your TX style Jalapeno and Cheese sausage (here: https://www.smokingmeatforums.com/threads/2nd-attempt-at-jalape%C3%B1o-cheddar-sausage.325176/)
It was a very close to a perfect 1st attempt and I might just nail it on attempt 2...
So I just bit the bullet and ordered the 7 pound Hakka stuffer.
I'm upgrading from the Lem 5 pounder.
The Lem has been ok for what it is but it does not hold an actual 5 pounds (more like 4 pounds) and is slooooooooooooooooow with it's cranking up/down.
I'm hoping to do some sausage stuffing...
Well I have these big giant 5.7 inch diameter fibrous casings.
Why so big? I want sandwich bread sized sandwich meat.
I did a little light searching and was not finding anything useful, so I'm here to pick the brains of the most knowledgeable folks around.
What would be acceptable ways to...
If you've ever been overseas to London or big cities in Australia (or other places) you might have eaten at a Nando's.
It's Portuguese style Peri Peri chicken and other dishes (which seems to have African roots if I undrestand it properly).
In short it's a grilled chicken with Peri Peri sauce...
Hey moderators and @TulsaJeff , how's the traffic on the Thanksgiving Central posts? (https://www.smokingmeatforums.com/forums/thanksgiving-central.3199/)
Hopefully getting lots of views.
Haven't yet seen many questions though on those threads this year but I imagine that will be coming in...
For any of you Vitamix owners (or hardcore blender owners), have you ever just obliterated whole lemons or limes to create your lemon or lime marinades?
I love the flavor of zesting and juicing limes to marinate and make fajita lime chicken BUT I despise the act of zesting, it takes more time...
No plate shot though, and yeah. The bone tips got a little toasty when they were hanging through the grill rack bars while I was getting hot flame on the membrane to burn it away :D
So a couple of weeks ago I posted about my big yearly meat hunt here...
So 2 days ago I prepped two 10 pound pork butts to cure in liquid for turning into Thanksgiving hams.
When I went to inject the liquid cure my plastic injection syringe broke on me. It was a cheap one from a Tony Cachere's injectable marinade bottle from many many years ago and greatly...
Just noticed Turkeys going on sale today. Kroger here has $0.99/lb Butterballs with $25 purchase other items. $0.75/lb if it's a Kroger brand turkey.
Tom Thumb/Alberstons/Safeway/Randalls in my area has a free turkey if you spend $75.
Another place has a similar deal.
I see come cured and...
My 2023 yearly hunting trip is in the books!
I scored 3 doe, 1 cull buck (3pt) and 1 feral hog.
My brother scored 1 cull buck (4pt) and 1 feral hog.
We got lucky that the weather held up Friday evening for us to get our major hunting in Friday. Sat morning was completely rained out but had a...
This weekend I had an amazing and fun charcuterie board experience.
I created and supplied all of the meat for this board!!!
I did not arrange the board, though I did buy the board myself hahaha.
Full disclosure, none of this meat was cure#2 dry cured but we still ran with the whole idea and...
So my new Vitamix blender gets here tomorrow and Hatch Chilis are on sale with free roasting and scraping at a nice grocery store near me.
I'm now looking for AMAZING (not ok, not somewhat good but amazing) Hatch or Green chili recipes for (any canning info you can provide for the sauce is...
I'm leaning heavily to buying a Vitamix E320 (64oz one 2.2hp motor) and can get one for like $243 brand new.
Anyone care to give me any insight or feedback on them?
It's my understanding they are basically the cream of the crop and amazing quality.
After having to strain an enchilada sauce I...
I've NEVER seen this for sale. A giant beef shank, intact, and on the bone!!!
This is on sale at Tom Thumb stores here.
I'll have to try this out as it goes on sale tomorrow :D
I'm thinking a braised dish in the oven. Not going to smoke one of these... maybe. If I did, I would go to like...
I just found out about this. Imgur .com is a site that allows you to upload images online and share them. They seemed to be the last/best hassle free and quick option for being able to quickly upload an image and then link to it to show it off much like I do here on SMF.
Well now the Imgur...
I haven't posted a cook in a while so figured I would post my brisket smoke from last night/today.
Qview then the write up!
(mmmm the Point slices below are always the best!)
(Almost forgot to take a shot while on the plate. Was well into it when I remembered. Yep that is a little bit...
The MES safety rollout limit switch is a common point of failure so I am making this post to have pictures of it that I can easily find instead of digging up new ones everytime we help someone with this issue. Also adding tags so it's easy to search in SMF and hopefully via Google as well...
Market Street grocery stores in TX have $1.99/lb select briskets and with digital coupon $1.49/lb limit 2.
@BrianGSDTexoma you know the store.
They usually carry a bunch and you can easily find select briskets that look just like choice grade.
I'll be getting 2 and likely eating brisket for...
This has come up numerous times so I figured I would try and write a simple "how to" for doing Auber PID time, temp, and P-I-D settings.
Auber makes a great PID, however their documentation and instructions are technical and also likely written by someone that isn't very strong with organized...