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Venison Bacon With A Twist.....
HEY ALL! It's been awhile since I posted but I pulled the last of my venison out on Friday and decided to make some bacon and give it a little twist. I only have pictures of the product after smoking(sorry) but here are some pictures. I followed Curly's recipe and added some hi-temp cheese to it... -
Taco Sausage
Has anyone ever made a Taco Sausage? I am wondering if a person just uses taco seasonings, cure and some meat binder if it would turn out desirable. Any recipes out there?? Thanks guys! -
Sausage Weekend! Venison Bacon, Salami Q-views
Well, I cleaned some venison out of the freezer this weekend and did some smoking. I made 25# of Venison Bacon, 12.5# of Venison Salami with Cheddar, and 25 # of Jalepeno and Cheddar Country Style Sausage. Everything turned out great, considering I had never smoked my own Summer Sausage (Salami)... -
Lead Found in Venison
I was looking at a thread involving whether or not to boil leftover Pork in foodsaver bags and some of the hazards involved with microwaving the bags or using saran wrap in the microwave, etc... Well this is what just got started here in North Dakota...All deer hunters take note! It may be a...- mj-air23
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- Replies: 26
- Forum: General Discussion
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Summer Sausage Questions
I am planning on making some venison salami this weekend. A couple questions I have are: Do I fill and use my water pan when smoking the salami and after I bring salami up to temp, how long do you dunk it in the water bath for? Are there any set times and temps in the smoking proceedure? Thanks... -
Corned Beef Brisket (Pastrami) and Goose Breasts
I put a 4 lb. corned beef brisket on the smoker this morning for some Pastrami and some goose breasts for jerky. I soaked the brisket in water overnight changing water every 2 hours. I used a rub that I got off the SMF and rubbed both brisket and goose breasts with the same ingredients. Put them... -
Pork Loin, Fatties, and ABT's Q-View
Put a load of grub into the smoker today. I injected and rubbed a pork loin and put strips of bacon over it. Will be eating this with Dutch's mahogany sauce. Also made a couple fatties, one with hard boiled eggs, cheese, and peppers and onions, the other with just cheese, peppers and green... -
Venison Bacon with Q-view
Well, I finally made my first 25 lb. batch of venison bacon, and I can tell you folks, it won't be my last...It was very easy to make, it took minimal time, and the flavor is excellent! I am glad I ordered enough seasoning for a 50 lb. batch because I will be making more. It tastes wonderful... -
Dripping GOSM...
I have a 3405 BGW Gosm smoker. Today I had it loaded up with turkey thighs and my water pan wasn't able to catch all the drippings, hence, grease was dripping down front legs of smoker and onto the cement. This model does not have the grease pan, as the big block does, though I don't understand...- mj-air23
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- Replies: 4
- Forum: Propane Smokers
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Turkey with Q-Views
Well, I stumbled out of bed this morning at 6:30 am to get my 25 lbs. of turkey thighs smoking. I pulled them out of the brine, patted them dry, laid them out on my racks, put a light rub on them, and put them in the smoker. I also am doing a small chicken as well. The weather outside is less... -
Smoking Turkey Thighs...???????
Hey Everyone! I am planning on smoking a batch of turkey thighs this weekend and am looking for tips and tricks to making this smoke a successful one. Any suggestions on brine and brining times, smoking temps and smoking times would be greatly appreciated. Thanks!! -
Saturday's Pulled Pork w/Q-Views
Okay guys and gals here it is...I smoked a 8# Pork Butt using Hickory and Apple wood. Cooked it till 145 degrees then foiled it and finished it off in oven until internal temp was around 200 degrees. It came out of the oven at around 1:00 AM and at 2:00 AM this morning I pulled it. Bone came out... -
Question on Pulled Pork??
Can a Pork Butt be pulled the day after it was smoked or is it best to pull it while it is still warm and not been cooled down?? It is going to be late tonite after it rests and I am not sure if I want to pull it tonite anymore. Thanks. -
Doing up a Pork Butt, Fatty's, and ABT"s Today!
Hi All! I put a 7 lb. Pork Butt on the smoker this morning for pulled pork. Lathered it up with French's mustard and covered it in Jeff's Rub last nite. Sorry, no pictures..:( Threw on a couple of venison fatty's with cheese and whipped up some ABT's with fresh Jalepenos out of the garden. Got... -
Pork Loin Recipes
Does anyone have a link to Dutch's two pork loin recipes?? I would like to give them a try. Thanks! -
Smoking fattys
Hey All! I have seen all the different ways(I Think) most of you make fattys and I know the internal temp needs to be 160 degrees, but what is the smoking temp supposed to be and approx. how long do they take? Also, JD seems to be the sausage of choice, but a substitute like John Morrell would... -
Smoking Butt and Ribs First Time
Well All, Upon taking and listening to everyones advice, I have got my first pork butt and ribs smoking as I write. The smell is just looming over the neighborhood....It's great!! So far as I can tell everything looks good. Been spraying with apple juice every half hour or so, and things are... -
Newbie in ND
Hi All! I just purchased my first smoker, a GOSM propane smoker. I have been reading alot of your posts about smoking various kinds of meat, and I am very excited about getting started. I plan on starting with pork ribs and a 6 lb. pork butt. Any tips or special techniques you veterans have for...
