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.
-
What's the difference between white pepper and black pepper?
besides the obvious, of course Is there a flavour difference? I've read a lot of recipes that call for both kinds, but my wife thinks color is the only difference.- shooter57
- Thread
- Replies: 9
- Forum: General Discussion
-
A little disappointed with my snack stix
I did up a batch of duck mixed with pork, and used the LEM Pepper Stix recipe. I added some cayenne pepper to kick it up a notch, and the heat is fine, the pepper is fine too but the overall taste is pretty bland. Just doesn't have much character. I've had snack stix made with duck done... -
Two Stage Turkey Smoke?
Hoping to get some advice on smoking a Thanksgiving turkey. Chickens we've brined and smoked have been awesome. This site has provided me with a ton of information and I'm grateful for the help I've received in the past. Due to logistics, I'm considering starting the smoking process the night... -
Need help - how to check for birdshot?
I make a lot of jerky from the ducks and geese I kill every year. Despite trying very hard to make sure all the steel pellets are removed we're still getting some in the finished product. I guess I could take a bag of jerky to the airport and run them thru the security scanner. Does anyone...- shooter57
- Thread
- Replies: 11
- Forum: Making Jerky
-
Tough Brisket
Is a tough brisket due mainly to the meat itself? We followed what seems to be a standard recipe, cooked a 4 1/2 lb brisket at 200F for 4 hours over smoke, then wrapped in foil and cooked to 140F internal. Pulled out of the box, wrapped in a towel and stick it in a cooler for about 45 mins... -
Rub too salty
Did our first smoked chicken tonight, all the praise about brining was absolutely right. Amazing. Decided to try the homemade Tony Chachere's Cajun Seasoning (we put this together yesterday for our pulled pork) as a rub. First thought was that the brining made the meat a lot saltier than we... -
Checking in...
Pretty new to smoking (meat ) and really appreciate the resources and experience here. Just picked up a Royal Oak double walled electric smoker, was using a borrowed Brinkman electric until now. Looking forward to having the adjustable temperature control with this new unit. I've made only... -
Newbie question - smoking sausage on it's side?
Curious why sausage is sometimes cured while hanging instead of laying on a rack? It's sure a lot easier laying them down, so I figured there must be a reason it's not done that way at times. Anyone have any info ? (note: edited to omit my stupidly generalized observations, after reading...
