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  1. smokeamotive

    How do I smoke my kielbasa

    Hey ya'll, haven't been on here in quite a while, ( life has it's demands) . Made up 10 lbs of Kielbasa yesterday but not sure how to smoke it. Should I smoke it till fully cooked or should I smoke it for a couple three hours and then finish it by poaching in water?
  2. smokeamotive

    Mullberry for smoking?

    My neighbor just cut down a mullberry tree in his yard. Is this wood any good for smoking as it is a fruitwood? Haven't heard of anyone using it!
  3. smokeamotive

    My Peaches just came in!

    Well, my Peaches finally came in. Everything is running almost a month late this year! Not my biggest by far, but better that the zero I got last year! This is whats left after what the critters and bugs got! Managed to get a few nice ones though. These are all going into Jam. In a...
  4. smokeamotive

    $ .99 lb Pork Butts in KC.

    Price Chopper has Pork Butts on sale for $ .99 lb. Sold in twin pack COV. :yahoo:
  5. smokeamotive

    Can some one tell me whats happening?

    When I post a pic to my post it ends up in the middle of my text even if I enter down multiple lines. This is what happens.
  6. smokeamotive

    Time for some more Bacon!!

    Was about out of bacon so it's time to make some more. This is going to be Maple Brown Sugar. Here's the belly I started with. Cut into slabs and measured out all the ingredients. All rubbed down and vacuum packed and ready for the fridge for the next 10 days or so. Out of the fridge...
  7. smokeamotive

    Why can't I upload Pics

    Why can't I upload pics to posts? I have tried loading from my computer and thru a hosting site. It acts like it's loading but nothing posts. It's not like this is my first time doing this, I just can't figure out whats wrong.
  8. smokeamotive

    Wild Turkey Sausage? Lookin for Ideas

    I'm looking to make some wild turkey sausage as I have a fair amount in the freezer. Thought of some of the Chicken sausage recipies but,.... with as little fat that wild birds have should I use the white meat and add fat to it? Or should I use the dark meat or a combo of both? All suggestions...
  9. smokeamotive

    I'm Back !!! ( I Hope!!)

    Haven't been here for some time!! Just been too frickin Busy.   Need to get back too makin some goodies. I'm all out of almost everything.   Need to make SS, Bacon, and a host of other things! been working for myself for the past 15 months and going back to my old job after the new year (Very...
  10. smokeamotive

    Tried something different today

    While on the jobsite today, one of the guys doing the siding on the house remodel were doing brought us some jerky. One was a Cajun flavor and the other was what I would describe as "plain". The cajun was pretty good and the plain was lacking in seasoning but wasn't too bad. then he told us that...
  11. smokeamotive

    MES 40 as a dehydrator?

    Has anyone modded an MES 40 for use as a dehydrator? I was thinking with the lower temps it can run at a person could mod a fan into the chip loader and do some drying. Thoughts?
  12. smokeamotive

    Wanting to make smoked Salmon.......Help!

     I wanting to make some smoked salmon for the holidays. Or more like Lox. Want a nice firm fish that can be sliced thin for putting on crackers or toasted bread w/cream cheeze. That said, I presume this will be a cold smoked salmon. My question is... Do I dry cure or use a brine? How long do...
  13. smokeamotive

    Test your Knowledge...........What is it?

    Thought I'd throw this one out there and see who knows what it is. And Yes, I do know! This might be interesting....
  14. smokeamotive

    Bourbon Bacon?

    Has anyone ever made bacon with Bourbon? Sounds good but I don'y know if the bourbon would have an adverse effect on the cured meat. Whatca think?
  15. smokeamotive

    Sausage casings

    I've been useing the LEM hog casings and am looking to go to a different brand. Getting tired of the different lengths, some as short as 2 ft. and built in blow outs. Looking for something with more consistent lenghts, casing quality and storage ability. I known theres lots of places to buy from...
  16. smokeamotive

    Premium member setup

    I signed for the premium membership and still have ads all over the page. Is this something a mod has to change or is it in my setup somewhere?
  17. smokeamotive

    This weekends project......Sausage,Sausage and more Sausage Updated

    Have some time on my hands this weekend so I thought I'd catch up on some sausage makin. Tonight it's snack sticks. First 5lbs of regular and then 5lbs of spicy. Tomorrow it'll be Brats and maybe some Itailian. Here's the regular ready to mix up. All mixed up and ready to stuff. All...
  18. smokeamotive

    Another first time (belly) bacon maker Updated- now done

    Well now it's my turn at makin some bacon! Picked up a 14 lb belly from a local processor, cut into slabs and removed the skin! After removing the skin the slabs were @ 3lbs apiece +/- 2 ozs. 2 will be done in a Maple, Brown sugar.(Thanks to TJohnson for the Country Brown cure!) The other...
  19. smokeamotive

    Prayers Needed

    I just got a phone call from my sister to tell me that the 18yr old daughter of a lifelong friend, (more like a brother) had committed suicide and has passed away. I cannot even begin to imagine why! Such a beautiful girl, just graduated high school this spring and heading off to college this...
  20. smokeamotive

    Bacon curing and flavoring questions

    Just picked up a belly and am going to make some bacon and have a couple of questions. 1. Is cure #1 sutible for making bacon with? With respect to TQ. (In thier proper proportions) 2. Was wanting to do some in a maple/brown sugar flavor. I have some 100% pure maple syrup. How do I get the...
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