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I usually only take my bacon to 125F which is well below the hump |
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Anyone have any good goose jerky recipes ??
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Thanksgiving Turkey
Question : I plan to brine and smoke a 12lb SKINLESS turkey. Has anyone out there done this. Will the turkey be too dry. Or is this a bad idea, we do not like the skin on our turkeys or chickens. I thank-you in advance. Regards , Steve
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New years Turkey
Thank-you for your reply.. After reviewing all replies I have decided to leave the skin on. Using a mixture of onion , garlic and butter under the turkey skin will also inhance the flavour. As one individual noted we can always remove the skin afterwards, for those who do not want the skin on. Thanks again this is a great forum enjoy it alot. Happy New Year to all
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Smoked some Chex mix with a garlic Aioli and red garlic butter glaze
https://i.imgur.com/lR2sPGl.jpg Made a little bit, disappears super fast. I post on facebook and all the sudden friends start showing up lol https://i.imgur.com/5bLQik4.jpg |
Looks great Troutbug, any chance of getting your jerky recipe?
I tried a couple jerky recipies the other day but its not quite where I want it. Looking for all info, tips and tricks. Cheers.SS |
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For the ground beef jerky recipe it is quite easy. Make sure you use extra lean ground beef if possible. I mix the cure and seasoning packets in. Mix meat really really well. Lay it out on parchment paper and flatten it out. (I like using those wood paint mix sticks as a thickness gauge) as I like it a touch thicker than those. Cut a square out the size of my dehydrator tray and that is about it. Let it dehydrate! http://i.imgur.com/p1WuR7l.jpg http://i.imgur.com/XRMoeDg.jpg https://i.imgur.com/3pxebuL.jpg |
Hickory smoked burgers finished on the BBQ today
https://i.imgur.com/CHRUFRy.jpg https://i.imgur.com/lOVBmd2.jpg |
Apple & Cherry wood smoked pork loin roast
Comes out so juicy and tender that you could cut it with a fork with ease. https://i.imgur.com/xGXn7LX.jpg |
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This is my favorite way to do a pork roast made for slicing. You dont even need a knife to cut it, so juicy to. |
[QUOTE=troutbug;3906106]Not often will a person get a smoke right with an electric smoker. Also smoke rings are purely cosmetic,
Not true at all!!!! Your food looks great but lets not get carried away. I dont know how you did it but I get a smoke ring everytime unless im cooking at 400 degrees |
[QUOTE=Xbolt7mm;3906107]
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The smoke ring is just a chemical reaction. Some people use pink salt to give it that "look". Moisture also plays a part in obtaining that smoke ring. When you burn wood, it creates a gas known as nitrogen dioxide. The gas dissolves on the wet surface of the meat, binding with the myoglobin, and preventing it from becoming that dreaded brown metmyoglobin. The smoke locks in that prized pink color. Some meats like beef have a much higher metmyoglobin so I could probably get it with my bradley which I have before. Its not a big deal unless your in competition. Food tastes the same either way |
Spent the day making ground beef jerky. Teriyaki on right, sweet hardwood on left
https://i.imgur.com/7ySvi1i.jpg |
[QUOTE=troutbug;3906131]
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The real area that requires focus appears to be made quite fuzzy by the expert sites on the internet.
Some careful observation reveals much. Too much talking and not enough listening:sHa_shakeshout: |
Well today I made a whole bunch of ground beef snack sticks (8lbs)
And have 2 bags of normal tyle jerky marinating until tommorow Both have 4lbs of Hickory flavor and 4lbs of Teriyaki Mandarin Then while making jerky I smoked 2 pork loin roasts with my homeade rub and used ginger sesame wood. https://i.imgur.com/A2SGZne.jpg https://i.imgur.com/Mi8BXnk.jpg https://i.imgur.com/NnNdBO4.jpg |
Anyone here smoke a deer heart for the pup?
I’ve got a liver and a heart from the BIL’s kill. I cut the heart into 1/4” strips and just put them on the GMG at 170. I figure 4 hours should be enough to dry them out |
You can do it, but the heart is pretty lean.
I've smoked beef heart before by doing it as a pastrami. Cure for a couple weeks, rub, smoke, and slice thin. Quite good. |
Smoked Chili Con Queso Hot Cheese Dip
Pellet grill recipe.
10" Deep Cast Iron Pan Over low heat melt 1/4 butter and sweat 1 large chopped onion and 4 minced Garlic cloves til translucent. Turn heat off and add one tin of Campbell's Cheddar Cheese Soup. Add 500g of diced Velvetta, 2 diced Jalapenos, One 4oz tin Diced Green Chilis, 1/2 tsp ground coarse pepper and 1/2 cup of medium Hot Salsa. Mix well.Can be pre-assembled 24 hours in advance-covered and refrigerated. Set grill for 225F and let smoke uncovered for one hour, Stir well with wooden spoon and raise heat to 350F for an additional 1/2 hour or until cheese is lightly bubbling happily in the pan. Serve with Pretzel Crisp Thins or Tostitos Scoops |
Next batch of Queso will include my Drambuie Cured Bacon
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Smoked Polish Sausage
Here is a couple pics of the smoked polish sausage I made. Time to put the smoker away for the cold weather ahead. I'm thinking of installing it inside the shop for convenience.
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Antelope Spicy Italian Sausage
I made a 10 lb batch of fresh spicy italian sausage from the Wife's antelope.
Used fresh oregano and basil in the recipe. Turned out awesome. Good inside project when it's this cold. |
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