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  1. bombo80

    Brewing an Ale today ...

    Well, I'm not smoking anything today, but I have decided to brew a batch of beer. I have been brewing beer for almost 20 years now. I have graduated to doing all grain batches, and usually kegging them. With my vast collection of brewing books, I use them mostly for guides as to what I can...
  2. bombo80

    Smoked Elk Roast

    I decided to try and do a couple small Elk roasts, and do them like you would do brisket. I started with a mustard rub, followed by my rib rub, and wrapped them in bacon, to keep them from drying out too bad. To help retain the juices, I put them each in their own pan. In the house at 180*...
  3. bombo80

    Summer sausage weekend, and some ???

    I made 50# of venison summer sausage, this weekend. Didn't get any pics, sorry guys. You'll have to just look at the ones I already have in my picture album, in the gallery. I used a basic summer seasoning kit, from Mandeville Co., in Minneapolis, MN. I also added a few extra seasonings, to...
  4. bombo80

    Jumbo Wieners and Smoked Bratwurst

    Here was my weekend project. I ended up with a 25# batch of Smoked Brats, and a 37# batch of Jumbo Wieners. I didn't use nearly as much of the 50/50 trim as I was anticipating. I only added, roughly, 5# fat to 15# venison. Here are pics of my garage/workshop/sausage kitchen. Also, pics from...
  5. bombo80

    Time for some Venison sausage ....

    This weekend I am planning of making two kind of venison sausage. Jumbo wieners and bratwurst. I was planning on making summer sausage too, but my casings are questionable. (bug infestation) I need to get new ones. So, already having hog casings, I am making wieners and brats instead. I...
  6. bombo80

    Smoked Buffalo/Goose Breast/Pork Butt Meatloaf

    Hi People, I had a meatloaf concoction in the freezer for quite a while now. After finding this website I decided to make it, and smoke it. Kind of a really big fatty, if you please. I had ground together, Buffalo, Goose breast, and added in a pork butt, to get some fat into it. I made the...
  7. bombo80

    Smoked Goose ....

    Here is the smoked goose I made, several years ago. I had it vacuum packed, and in the freezer. This is one of two I had. This one I used a fast cure on, as you can see by the pinkish color of the meat. I can't remember how long I smoked it, but it think it took 6 - 8 hours, maybe more. I...
  8. bombo80

    First attempt at a brisket

    I found an overnight, 24 hours, smoke process for brisket. Thanks to okjsmoker, for that, or whomever he got it from. I really like the idea of letting it do it's thing, while I'm sleeping. I stopped by sammy's club and got a whale of a 14 pound brisket. It was the only one they had in the...
  9. bombo80

    Jerky anybody ?????

    I thought I would pass this along to everyone. Last year I decided to clean out my HUGE chest freezer, and make as much of it into jerky. Here is what I had : Buffalo, Elk, Deer, Duck, Goose Quite the selection. I got my slicer setup and got everything sorted, and thawed out. I sliced it...
  10. bombo80

    Just another smoker from MInnesota ....

    Hello all, First, a little background. I am a former meat cutter / sausage maker. I worked at a Red Owl store in Hutchinson, MN.. I was trained by my father, to cut meat. We learned with the help of the seasoning reps, and by trial and error, how to make great sausage, and other smoked...
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