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.
Search results
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.
LMFAO!!!!!!!!! I cant beleive this. Do not wash an egg for fear of contaminating the inside of the egg? lol. I only wash poultry and thats it. I live in a small town of 900 people and know the butcher personally and he is very clean so thats prolly why I have no fear of putting beef/pork...
I gotta organize my pics on here from the days of old. Here is a pic of a year old moose I got in my driveway early spring so come fall if he dont stray to far away during the rut I'll have some hunting pictures with him in it. The bear to might come in handy as I am getting into the sausage...
ultramag-Hootch is made all over the world. Some places its illegal like up here in Canada but that dont mean its STILL not made. lol.
Peculiarmike- Lynx leg is a very tasty treat for us hillbilly Canadians who live 300 mile from a big 40,000 person city. I just figure smoked like every other...
Yes I do slice across the grain. I have a Grillpro propane smoker. Basically the same one most members use on the forums here. I have not had a problem getting smoke at those temps mind you it takes 30 mins or so till they start smoking. I am new to making jerky and use only 2 small handfuls...
I am really glad that I have found this forum as it has sparked me to jump into smoking which has always appealed to my interests. I live in a place called White River, Ontario and plan on smoking lots of wild game. Mostly moose and deer but some ruffed grouse and rabbit maybe some lynx to. lol...
Lol. Copy to the roll call forums so nobody misses it? Theres already been 3 replys in 5 minutes here. rofl. I will copy it over and thanks for the warm welcome guys and gals.
I am really glad that I have found this forum as it has sparked me to jump into smoking which has always appealed to my interests. I live in a place called White River, Ontario and plan on smoking lots of wild game. Mostly moose and deer but some ruffed grouse and rabbit maybe some lynx to. lol...
Sounds real sweet what ya got goin on here. Being from northwestern ontario I plan on smoking alot of moose, and deer meat. I think this fall I will do some ruffed grouse and snowshoe hare as well. lol. I am addicted to this smoking game and to this forum and I think this post from you Gremlin...
I kept my temp at 145-150 and let it go for 5 hours. The final product is beautiful IMHO as I love my jerky a tad moist but still real chewy and thats how she came out. All I know is its all gone and the neighbour who tried some came over with a 3 pound top sirloin roast that he says he wants...
Well first off I would like to say hello to all the fine folks on this beautiful website. I am new to smoking(2nd smoke makin jerky)
My recipe is as follows:
1-1.69 KG inside round roast
Marinade:
3 tbs pickling salt
2 1/2 cups soy sauce
2 tsp onion powder
1 tsp garlic powder
1 tsp teriyaki...