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.
  1. turkey mama

    Need some timing and temp help please!

    Hello need some info please.  The men are doing two brined 6 lb  chickens in the smoker tomorrow.  Any suggestions on time and at what temp. to do them on.  Thanks.
  2. turkey mama

    Has any body ?

    Wondering has anyone smoked a Turkey and then Deep Fried it or the opposite?
  3. turkey mama

    OFF SUBJECT BUT ?????????

    Hi All have been out of touch for awhile as cancer has reared its ugly head again and am looking ahead to Radiation but its coming Spring in the Northwoods and time to start smoking again, but I having another problem in regards to Deep Fryers.  I have tested several and they say they go to 375...
  4. turkey mama

    Having a Brain Fart!!!!!!

    Hi All, well Venison Summer Sausage is almost done @ 153 degrees.  I suddenly can't remember do I put in cold water and hang to dry.  Can't remember is cold water bath is necessary.  Thanks in advance for help.
  5. turkey mama

    Looking for input on smoker

    Evening everyone.  Looking at putting a smoker at our sons place in NC for when we are there.  Was looking at the Master Forge 50.2 LP smoker sold at Lowes.  Does any of you have this or would appreciate some input on it.  T hanks
  6. turkey mama

    Need a Good Recipe for making Bacon from Pork Belly

    Hi well we finally found some pork belly here in Northern Wisconsin and have bought a piece of frozen pork belly, just froze yesterday according to butcher.  It weighs 4.39 lbs.  Am going to use a brine or dry rub which ever is best and doing on our Brinkman Smoker with the Amazing Pellet...
  7. turkey mama

    Buffalo Hot Sticks ???????????

    Hi everyone, well its time to turn up the smoke again.  Does anyone have a recipe for Buffalo Snack Sticks or Hot Sticks.  Sure would appreciate a come back.
  8. turkey mama

    Super Bowl Pepperoni Pizza in our future! with Q view

    Morning everyone, well we made 6 lbs of Pepperoni this past couple of days and also made a batch of Chicken Sausage for the freezer.  Pepperoni is awesome tasting, the chicken sausage is still up for grabs????  Made them on the grill and hubby doesn't care for the texture.  Smelled and tasted...
  9. turkey mama

    QUICK NEED ADVICE

    I am about to put Pepperoni in the smoker, they are in casings, large like over stuffed polish sausage.  My question is water in the pan or not.  I need some input here.  Thanks in advance
  10. turkey mama

    First Venison Hot Sticks with Q View

    Well sadly I have to say this is the end of the Venison Smoking Projects 12 lbs of Venison Hot Sticks done and in the freezer.  Used Maple wood Meats Venison Hot Stick Seasoning and smoked on our Brinkman Smoker using our A Maze N Smoker with Maple and Apple Pellets. If you are ever down in...
  11. turkey mama

    VENISON SUMMER SAUSAGE WITH Q VIEWS

    Well all in all it was a longggggggggggggg weekend, but very rewarding.  Out of 25 lbs of Venison SS, we ended up with about 19.75 lbs after smoking in 28 chubs.  Thank God for Todds A Maze n smoker.  It works fantastic for smoking at low heats.  This coming weekend is the Venison Hot Sticks...
  12. turkey mama

    Am I on the right track???

    Okay so this morning at 7:30 we put 8 1/2 lbs of Summer Sausage (made 9 rolls) hanging on hooks on dowel rods in the smoker.  Used our AMAZEN SMOKER FOR 4 HRS. Started at 120 degrees with no smoke for 1 hr than started raising temp with smoke.  It is now 5:30 pm (10 hrs) temp is at 178 - 180 and...
  13. turkey mama

    WISH ME LUCK !!!!!

    25 lbs of Venison Summer Sausage mixed and in frig to stuff tomorrow a.m. and smoke. Guessing its going to take three batches in smoker, two tomorrow and one Sunday.  Will take some Q Views when we get going.
  14. turkey mama

    AWESOME BACON WEEKEND WITH Q VIEW

    Finally figured out the new phone to get pics off.  Well this weekend we smoked 14 lbs of Canadian Bacon to be shared with our neighbors.  After 8 days in dry rub cure of TQ, Brown Sugar and Maple Sugar, then rolled in Maple Sugar for a night in frig we smoked it at 225/235 for about 2 1/2 hrs...
  15. turkey mama

    Aweso

    Sorry guys, trying to post from new phone. Screwed up will try again later
  16. turkey mama

    Dried Beef with Q View and a question

    Did a couple of Eye of Rounds Wednesday,  in cure for 7 1/2 days, rolled in cracked pepper, garlic and onion salt and put in frig overnight.  Smoked for 11 hrs  started off at 130 degrees and graduated up to 175 degrees, using Hickory and Apple sawdust.  Finished at IT of 153 degrees.  Attached...
  17. turkey mama

    Summer Sausage End Results Would appreciate some feed back please

    Okay so started at 120 degrees for 1 hr, then to 150-160 for 4 hours, had trouble keeping heat down, then bumped up to 176 for hours, end results bumped up to 200 and finished 10 1l2 hrs later.  About 9 lbs of beef and pork with PS Seasoning.  The temps dropped to 15 degrees.  So long cook...
  18. turkey mama

    QUICK NEED ADVICE

    Smoker has been on 9 1/2 hrs now smoking approx 10# of Summer Sausage.  Started at 120 and has been holding at 176 for the last two hours and the IT is reading at 147 and hasn't moved for the last 1 1/4 hrs.  15 degrees outside but I have attached a picture of the smoker, inclosed under deck and...
  19. turkey mama

    Allegro or MoJo marinade

    Can anyone tell me where I might find these spices.  Have looked in grocery store and can't find them.?????????????  Thanks
  20. turkey mama

    Maple Sugar

    Morin everyone, well I have been a smoking fool this summer and fall, now I am in need of a place to buy good Maple Sugar in like a 1 lb quanity.  Does anyone know a place to order it from at a reasonable price. What little I had I used in Canadian  Bacon  OMG  it is sooooo  good and easy to...
Top Bottom
Back
Clicky