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  1. desertloper

    Smoked Red Salsa and Salsa Verde Que-view

    It was all hot smoked 225sh. Super easy
  2. Smoked Red Salsa and Salsa Verde Que-view

    Smoked Red Salsa and Salsa Verde Que-view

  3. desertloper

    Smoked Red Salsa and Salsa Verde Que-view

    1st attempt here; onestly pretty damn good just winging it. Salsa Verde 8 tomatillos 1 onion 1 jalapeño 4 garlic cloves 1/2 lime juice 1/2 bunch cilantro Salt and Pepper Red Salsa 8 Roma tomatoes 1 onion 4 jalapeños 6 garlic cloves 1/2 lime 1/2 cilantro Small can tomato paste Smoked all but...
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  8. desertloper

    Is this bad? Flopped Summer Sausage

    Yes, the goose had been previously frozen. But my other batch I ran simeltaneously had the same meat mix.
  9. desertloper

    Is this bad? Flopped Summer Sausage

    Not brace enough to taste. 1/3 of the smoker was made exact same way and smoked under the same conditions..just different seasoning blend. I did cut to inspect, uniform color throughout casing did not peel the sausage apart when I removed it. I ate some of that and it's fine. Not brace enough...
  10. Is this bad? Flopped Summer Sausage

    Is this bad? Flopped Summer Sausage

  11. desertloper

    Is this bad? Flopped Summer Sausage

    Goose/pork fat 80/20 Tenderquick cure Worked smoker to max temp 170-175 Pulled 153F 12.5hrs in smoker Ice bath, bloom... WTF?!?
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    IMG_5227.JPG

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  15. desertloper

    FoodProcessor Suggestions? Emulsified Meat

    Al, what plate size is your smallest? I kind of was doubting if there was any food processor up to snuff to handle 10lb batches
  16. desertloper

    FoodProcessor Suggestions? Emulsified Meat

    I broke my Black&Decker 500 amp food processor, today emulsifying meat for Weisswurst. Obviously the old wedding gift was t up to snuff for meat processing. What are you guys successfully using?
  17. desertloper

    Dry Snack Sticks...Why?

    Thanks guys, I'll bump up the fat content next time. Yeah it's an old International Harvester Fridge..actually still running when I bought it.
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  19. Dry Snack Sticks...Why?

    Dry Snack Sticks...Why?

  20. desertloper

    Dry Snack Sticks...Why?

    10lb batch 80%antelope 20% pork butt Started smoker temp 120 progressed to 175F Took 8 hrs to IT 150-152 Did not ice bath. Cooled smoker and let bloom and chill in the smoker (Overnight low 27) Sticks look good, but are dry. Not enough fat? Too long of smoke (8hrs) should I have gotten to a...
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