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Came acros this Hog Head at the market yesterday for $10 and coldn't resist. He's in the brine right now and headded for the smoker early AM. I think it's about 10 to 12lbs, any guesses as to how long this might take? I'm thinking at least 12 hrs.
OK guys I keep reading about smoked whole poatoes. I have tried many times many different ways. Foil wraped, with EVO, with butter, and on and on. I usually smoke at about 225* I've left them in for 4 up to 8+ hours and just cant seem to get them to come out like I would think they should. They...
Or does anybody else see what I see her?
Saw these in a article about the USPS. I 'm thinking smoker here.
Does anybody have any idea how to get ahold of one of these? You would think the USPS would be getting rid of a few of these.
Jim
A little drying time before I put the smoke to it. 30 lbs of Kansas Deer. It's been soaking up the flavors and cure for a few days now.
Used the High Mountain Kit with extra garlic, pepper, and a bit of soy sauce. I'll smoke it for a few hours and then dry it out at about 140 or so. It could...
I've been looking for some recipes for Lil Smokies and can't seem to find any. I have the seasonings purchased from Midwest and every thing else I need I think, but was wondering about smoke temps and times etc. I was figuring a pretty cool smoke for 4+ hours to keep them from finishing to quick...
I used Kutas basic recipe with some seasoning adjustments. I dont know what it is but I just cant follow a recipe with out some of my own tweeks.
Ready for the grind:
Stuffing:
Drying:
Cold Smoking:
Done:
I know that most recipes call out to grind your meats and then mix in all the seasonings etc. It seems to me that you would get a better mix if you mixed the seasonings before you grind. Is there something I am missing here as to why grind then mix? Or how about mix/grind/mix? What works best...