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  1. tony111

    Venison Kielbasa

    Lucky enough to have ground venison in the freezer and some leftover pork back fat , I thought with all this time on my hands I might as well make some kielbasa All ground through a 3/16 plate and mixed by hand ready to stuff into 32mm casings Stuffed into premeasured 12 inch casings and...
  2. tony111

    Smoked ham (pic heavy)

    My Uncle and I butchered these hogs about a month ago Froze a deboned ham to cure and smoke. I cured it for a week in Morton's sugar cure brine and injected it . Here it is tied and ready for the smoker at 8 am Had the uds fired up and ready for the ham . Temp in the 50s in Ohio today, good...
  3. tony111

    Hot Italian venison sausage

    Useing up some of last season's venison and pork from the freezer grinding 2 lbs venison, 2lbs pork and 1 lb. Pork back fat through a 1/8 plateused the jerky cannon to stuff 32mm casings since I was only doing 5 lbsafter over night rest in the frig first hour in the smoker at 120. Bumped up to...
  4. tony111

    Venison Trail bologna

    Trying to use up some of last seasons venison and thought I would share my process. Grinding 4lbs. deer and 2 lbs. pork. Using Lems Backwoods seasoning and some jalapeno from the garden and a three pepper cheese the Mrs. picked up jalapeno, habanero and chipolte. I like some extra spice in my...
  5. tony111

    Help identify

    While at Thanksgiving dinner a relative pulled this out of his garage. It is cast iron and about the size of a 5 gal. bucket. Inside it has 2 cast iron grates that sit on 3 half round  bulges cast into the side walls. The part coming out the side and the top both have holes about 1/2in.that go...
  6. tony111

    Venison Bologna Qview

    I found some deer burger in the bottom of the frezer that had a couple years on it and thought I would make a few links of bologna. Used 10 lbs deer and 2 lbs pork sausage and a Lems backwoods mix and added some dried jalapeno pepper. I ran all the burger through the grinder with a 1/8 plate...
  7. tony111

    Pulled squirrel samies Qview

    Had some large squirrels in the freezer I needed to get smoked so I thought I would share here how I do them. I soak in a tender quick brine for a couple of days , rinse and throw on some pepper, onions, crushed corriander and this time added a few jap.peppers and put in my pressure cooker for...
  8. tony111

    Fresh Hams on a UDS with Qview

    Butchered a couple of hogs and deboned 2 hams . I mixed a motons sugar cure brine to soak them in and also Injected them with it . They were both right at 14 lbs each and I soaked for 10 days. I rinsed them off and let them soak in clean water for maybe 40 min. then tied and put on the drum...
  9. tony111

    Fresh Bacon

    Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop...
  10. tony111

    Hog Roast Help

    Doing my first hog roast Sunday and was wondering what is the best way to pull the meat from the bone when it is done. Hope someone has a easy method that they have come up with. The pig is just the 2 front and rear quarters... saved the chops and ribs and bellys for the grill. Thanks for any...
  11. tony111

    Smoked Beef Tongue Q-View

    Nasty weather here in Ohio today so I thought I would try something quick and different. I like beef tongue and thought I would try and add some smoke to one. The wife put it in the pressure cooker for 45 min. to loosen the skin. Then I put in in the smoker at 160 for 2 hrs. with some cherry...
  12. tony111

    cured,smoked...HAM

    Just finished my firt pork ham. It was 18lbs. with the bone in but I deboned it so I could run it through my slicer when it was done. It was injected and soaked in brine with a sweeter than sweet cure from LEM. Soaked for 6 days , washed of and soaked in clean water for about an hour. Just over...
  13. tony111

    First bacon Qview

    My first attempt at bacon from a hog I butchered last weekend. Did the bellies and jowles with Mortons sugar cure for a week . Did a cold smoke for 2 hours with hickory ,apple ,and sassafrass. cooled and put in freezer to stiffen up before trying to slice . Here is how it came out, will try it...
  14. tony111

    Pulled Venison Loin

    I had a pair of venison loins that I had no room for in my brine that I am doing 2 large hams in . I had already injected them with brine so I just hung them in the unheated section of my shop overnight [38 F] The next morning I went out to clean the butcher area and decided to throw then in the...
  15. tony111

    Ohio smoker saying hello

    I have been lurking here for several weeks and thought it was time to say hello and thanks for all the knowledge that is shared here. Sorry to say that I have little knowledge to share. I am in west central Ohio and have just purchased a Masterbuilt Electric Smoker.I have done several venison...
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