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  1. beaverhunter

    Deer Summer Sausage

    Here is a few pics of some venison summer sausage I made this past weekend use 10lbs of venison and 3lbs or pork fat recipe didn't call for it but I threw in some high temp cheddar.Next time I will add half what I did this time.
  2. beaverhunter

    Storm coming in!!!!

    Last night I stuffed 10 pounds of summer sausage which was a mix of deer and pork as well as 10 pounds do polish sausage both have cure #1. My question is it is extremely windy and the power will more than likely go out this evening which is when I was planning to smoke how long can the sausage...
  3. beaverhunter

    Bear meat question?

    Hey guys I shot a bear in mid November I took it to the butcher and asked that they put it in 10lbs bags for sausage. They said they were going to cut it and freeze it for a month. Today I go to pick it up and they can't find it in the freezer. Well it tuns out it was thawing out to make sausage...
  4. beaverhunter

    Pork ribs pink once cut.

    Today I smoked some pork ribs. Last night I poured apple cider over top then sprinkled some rub on. Then this morning heated the smoker upto 230f smoked them for 3 hours, then foiled with apple cider and apple cider vinegar for 1 hour then put back in for back in for another 2.5 hours. Used...
  5. beaverhunter

    Forgot Cure

    Made 5lbs of jerky put it in the marinade last night and realized this morning that I had forgotten the cure. Maybe too many :cheers: So now I have drained of the liquid and added the cure and it will marinade for another 36 hours. Does anyone see any problem with this.
  6. beaverhunter

    Re smoking salmon

    I recently hot smoked some salmon which was good but it just doesn't have a lot of smoke flavour I was gonna put it back in with not heat and use my amazn smoker to add some more smoke flavour has anyone ever tried this?
  7. beaverhunter

    Canadian needs help!

    I have done a lot of searching and cannot figure this out. I think one reason is that some cooking a brisket up here is almost unheard of. Can some one please explan to me the terms brisket, flat and packer some pics may even help. I bought a brisket from the butcher the other day but not really...
  8. beaverhunter

    First time brisket

    Thinking about doin a brisket for the first time tomorrow it's a 6.5 pounder. Just curious doe anyone over do these in an electric smoker or are they better done on a grill. I have also attached some pics as I am not sure which side should go up and which should go down. Also wondering how much...
  9. beaverhunter

    First Back Bacon

    Takin from first try at back bacon just looking to see if you experts thinks this is cured. image.jpg (827k. jpg file) I used this product which said 40 gram per kilogram and left it in the fridge in a ziplock for 9 days. image.jpg (1,098k. jpg file) Just wanna make sure it is cured. Thanks Kyle
  10. beaverhunter

    Amazenjus

    Just wonder if anyone has had any luck with using any thing else in the Amazen smokers other then the Amazen dust. I have tried saw dust with not much success.
  11. beaverhunter

    First time hens

    Used a brine from fellow member "Smoked Alaskan" brined the hens for 4 hours. Then let them sit for an hour and applied a dry rub. Then into the smoker will some apple wood chips till an IT of 160F Very happy with the way they turned out very moist smoked flavour was great.
  12. beaverhunter

    Stuffing ?

    If I wanted to mix a batch of pepperoni or summer sausage on a wed or Thursday and stuff into casings would it be ok to sit in the fridge if I wasn't ready to smoke it till Saturday or Sunday what is the longest you would let it sit in the fridge stuffed this is with using Prague #1?
  13. beaverhunter

    Gonna try some bacon

    Gonna try some bacon and was gonna give this product a try. So will this have everything I need in it to cure the bacon is my first question. second would be when you rub it on do you only do one side. Obviously if the skin is on I guess you would have to. Also what temps do you guys smoke...
  14. beaverhunter

    What do you think?

    Bought this today just happened to see it in the dollar store. It may or may not work but wanted to give it a shot for the price I could have a few preloaded for a smoke just open the door pull one out and put a new one in. I am a little worried about the material if it's galvanized or not and...
  15. beaverhunter

    Smoked Salmon

    A friend of mine asked me to smoke some fish for him do I did some for him and some for myself :biggrin: Brined for 8hrs using alaskanbears recipe. Then rinsed and gonna let it sit over night to form a pellicle. I will post some pics of the finished product tomorrow.
  16. beaverhunter

    Freezing Bacon

    Just wondering how bacon freezes after it has been smoked if vacuum sealed. How long can it be frozen for? Thanks Kyle
  17. beaverhunter

    First Prime Rib

    Took a stab at a prime rib Saturday used some Montreal steak spice and some garlic powder put it in with some hickory chips for about 4hrs till internal temp was 133f turned out good for my first one I was happy with it. Can anyone tell me how to add pics.
  18. beaverhunter

    Venison summer sausage

    Made a 10lbs batch yesterday but in the smoker at 120f for 4hrs as per the book the bumped the temp up to 165f the highest I could get my internal temp was 147 it peaked got up to check at 2 am and turned it off. Is this gonna be ok to eat? I also had pork fat mixed in as well.
  19. beaverhunter

    Help!!!!!!

    I put some version summer sausage in my smoker this morning and my aueburn pid only will display h where the cabinet temp is. anyone every seen this?
  20. beaverhunter

    Vacuum sealed smoked salmon

    I have just hot smoked some salmon it was done in a dry brine of brown sugar and pickling salt overnight then smoked at 120 for an hour or so and finished at 180 degrees. I then vacuum sealed it. how long will this be good for if it kept in the fridge? Second question is how does it freeze...
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