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07-21-2020, 06:40 PM
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Join Date: Dec 2009
Posts: 8,514
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Extra Hammy Back Bacon
Ready for a Sammich
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You're only as good as your last belly button de-linting
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07-21-2020, 07:51 PM
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Join Date: Jun 2011
Posts: 582
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I just smoked an elk roast yesterday. Stuffed with chirozo sausage, Smoked for 2 hours at 225, then wrapped in tinfoil with a splash of jack daniel's on 350 for an hour. wrapped in a towel and thrown into a cooler for 30 or so minutes. Enough time to get the side dishes ready. Wow was it good.
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"This year will go down in history. For the first time, a civilized nation has full gun registration. Our streets will be safer, our police more efficient, and the world will follow our lead into the future!" 1935-Adolf Hitler
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07-25-2020, 02:18 PM
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Join Date: Dec 2009
Posts: 8,514
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Mozza Stuffed Smoked Meatballs
Bocconcini stuffed Meatballs-70% beef/30%Italian Turkey Sausage.
Can be left open and garnished with fresh Basil, but these I rolled into balls for smoking and then baking in Mushroom Marinara Sauce in the Pellet Grill
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You're only as good as your last belly button de-linting
Last edited by omega50; 07-25-2020 at 02:39 PM.
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07-30-2020, 06:17 AM
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Join Date: Dec 2009
Posts: 8,514
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Was up til 2am making Ciabatta Rolls on the Pit Boss. Trying to keep the heat out of the house.
Turns out a couple of my neighbors are also up at 2 am and love fresh Ciabatta, Butter and Chokecherry Jelly
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You're only as good as your last belly button de-linting
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07-30-2020, 10:28 PM
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Join Date: Mar 2019
Location: Southern Alberta
Posts: 22
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Quote:
Originally Posted by D-Dub
Let see some smokers! Better to build or buy?
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I bought a Master Built and a friend built his own from an old fridge. We both ending up spending the same amount, $200.
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08-01-2020, 09:38 AM
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Join Date: Dec 2009
Posts: 8,514
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Picnic Tasso
Stocked up on BI Picnics a few weeks ago-Generally I Tasso Coppas, but decided to give this a try. Saved the skin for a collagen extraction for Sausage. Bone went in smoker for the hound and the rest I cut into 1" strips and applied the cure and into a ziplock for the fridge.
Will be ready for hot smoking in the morning. About $7 all in for 5 lbs Tasso
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You're only as good as your last belly button de-linting
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08-03-2020, 04:21 PM
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Join Date: Dec 2009
Posts: 8,514
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Tasso hot from smoker
Now I just need to make a Jambalaya to take advantage of the intense flavor
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You're only as good as your last belly button de-linting
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08-31-2020, 04:15 PM
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Join Date: Dec 2009
Posts: 8,514
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One month to go
Ready in Oct
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You're only as good as your last belly button de-linting
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09-16-2020, 02:56 PM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by omega50
Ready in Oct
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Ahead of schedule
Smoked Fermented Honey Garlic brined Pork Chops
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You're only as good as your last belly button de-linting
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09-19-2020, 12:09 PM
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Join Date: Dec 2009
Posts: 8,514
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Batch of 10 lbs each of Manitoba Farmers Sausage and a batch of Hi-Collagen Banana Pepper Cheese Smokies.
Both need a 72 hour ferment before stuffing and smoking.
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You're only as good as your last belly button de-linting
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09-19-2020, 12:53 PM
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Join Date: Sep 2009
Location: calgary
Posts: 1,252
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Care to share the Manitoba Farmer sausage recipe.Thanks
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09-22-2020, 07:15 PM
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Join Date: Dec 2009
Posts: 8,514
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68 cent Pulled Pork
Discount at No-Frills so turned one into Pulled Pork with Bonedust Bark.Worked out to $6.18 for a 4kg Picnic
Rounding 3rd and almost sliding into home in the next 45 minutes
Tikka can barely wait
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You're only as good as your last belly button de-linting
Last edited by omega50; 09-22-2020 at 07:22 PM.
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09-23-2020, 12:40 PM
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Join Date: Dec 2009
Posts: 8,514
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Let sit in the cold smoker overnight to mellow. Time for pulling, portioning, saucing and packaging
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You're only as good as your last belly button de-linting
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09-23-2020, 02:49 PM
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Join Date: Dec 2009
Posts: 8,514
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Ended up with 18 boneless 3 oz portions all in cost including meat, brine, seasonings and pellets for the smoker was $8.10 for a cost per portion of 45 cents per portion. EP yield was 38% of AP. Cook time was 16 hours
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You're only as good as your last belly button de-linting
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10-28-2020, 06:13 PM
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Banned
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Join Date: Oct 2020
Posts: 19
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Smoked meat is the best, so tasty, every single one of those pictures look really good. Especially those ribs up top
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10-29-2020, 10:57 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Just put in a huge brisket, biggest one I have attempted. Had to cut into 2 huge pieces to fit the Bradley.
Was in the rub for 24 hours, counter for 1, now smoking for 4 hours at 220, then another 4, then will double tinfoil wrap and add apple juice for 8 more at 220.
Finished pics later if anyone cares
found my ribs pic- gotta do more of these!
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
Last edited by Ken07AOVette; 10-29-2020 at 11:10 PM.
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10-30-2020, 07:49 AM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Crash and burn.
Woke up to a cold smoker. Power must have bumped again, and UPS did not work.
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
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10-30-2020, 08:12 AM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by Ken07AOVette
Crash and burn.
Woke up to a cold smoker. Power must have bumped again, and UPS did not work.
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Brutal! Going to be a late night tonight!
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10-30-2020, 09:58 AM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Quote:
Originally Posted by AndrewM
Brutal! Going to be a late night tonight!
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Hoping not- reheated, waiting for 160 internal then will wrap and continue until 180. May be ok, the meat was not real cold, about 45
time will tell.
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
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10-31-2020, 11:33 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Quote:
Originally Posted by Ken07AOVette
Hoping not- reheated, waiting for 160 internal then will wrap and continue until 180. May be ok, the meat was not real cold, about 45
time will tell.
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a suggestion:
After you wrap put it in the oven @ 225* when it hits 200* put in back in the smoker till 205*
It will knock a couple hours off cooking time
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12-07-2020, 08:49 AM
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Join Date: Dec 2015
Posts: 27
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Quote:
Originally Posted by smokedstew
Smoked my first bear tonight, was a young 5' Male that co's had me shoot on my place. Cooked a full back leg, just a simple salt, coarse pepper, onion and garlic powder rub. Cooked around 250 until a bark started, about 45mins then started mopping it every 20-30mins with vinegar, ketchup, Worcestershire sauce, butter, onion, salt and pepper simmered on the stove. Turned out excellent nice and tender, very similar in taste to beef but with the texture of pork. Wife and Inlaws all thought it was great for their first experience with bear. And smoked maple bacon cheesecake for dessert!!
Sent from my SM-G965W using Tapatalk
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Looks awesome!
Bear has turned out to be one of our families favourite wild meats!
Thanks for a great looking way to prepare it!
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12-07-2020, 08:51 AM
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Join Date: Dec 2015
Posts: 27
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Quote:
Originally Posted by omega50
Ready for a Sammich
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Dang!
That looks pro.
Could you share your method?
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12-16-2020, 10:00 AM
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Join Date: Oct 2018
Posts: 21
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These are all making my mouth water
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01-03-2021, 12:16 AM
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Join Date: Nov 2010
Posts: 735
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Smoked Tri-tip roast (Moose)
This worked out very well:
Spiced over night (garlic, season salt, cayan, etc)
Smoked at 230degF for 3hrs
Pull from smoker and seared in hot oil for a min to caramelize the outside.
Let rest for 10-12 min
I thought it was a touch over done, but my wife and SIL loved it.
RD
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01-17-2021, 05:55 PM
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Join Date: Sep 2008
Location: Stony Plain.
Posts: 2,495
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15hrs of smoky goodness
Sent from my iPhone using Tapatalk
__________________
"I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain."
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01-21-2021, 12:26 PM
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Join Date: Jan 2009
Posts: 237
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Anyone have a a taste summer sausage or similar
sausage recipe for the smoker moose meat is what ill be using.
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01-21-2021, 01:56 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,119
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Quote:
Originally Posted by leadpillproductions
Anyone have a a taste summer sausage or similar
sausage recipe for the smoker moose meat is what ill be using.
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I just made a batch of moose summer sausage. I didn't use any Fermento because we like the taste of the sausage without.
10 lb. batch
7 lbs. moose meat
3 lb. pork belly
2 tsp. Instacure #1
3 Tblsp. non iodized salt (we don't like out sausage salty)
23 g sugar
15g coarse pepper
3.5g ground ginger
3.5g ground corriander seed
4 Tblsp. whole mustard seed
4 big cloves of garlic
2 cups non fat skim milk powder
3 cups ice water
Basic instructions:
I ground the meat. All spices except the mustard seed were "whizzed" together in the ice water. Then added the spices and the mustard seed to the meat. Mixed thoroughly and then stuffed into 3 inch fibrous casing.
I left the chubs in the fridge for three days then out to the smoker. Set the smoker at 120 degrees for an hour until the casings were dry. Then heavy smoke and increased the temp by 10 degrees every half hour until reaching a set temp of 170F. It took 9 hours to reach an internal temp of 155F. Also what I do is turn the chubs and hang them from the opposite end after five hours in the smoker. Out of the smoker and into an ice water bath until the internal temp is down to 120F. Hang at room temp for 2 hours to bloom. Into the fridge for two days, cut into chunks and vac packed.
Last edited by Jim Blake; 06-07-2021 at 01:46 PM.
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02-05-2021, 03:07 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,119
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I made another 10 pound batch of moose summer sausage. Good fried as well.
The way we go through it I will make a 20 lb. batch next time.
When the weather warms up I want to try and make some skinless weiners.
Last edited by Jim Blake; 06-07-2021 at 01:46 PM.
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02-06-2021, 04:43 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Homemade corned beef
I use the EQ method for corned beef/pastrami I have precise control of the salt and cure, the product is never salty because the brine has been custom made for the amount of brisket.
In this batch
1.978 KG. piece of brisket
Cure at 150 PPM = 9.5 grams
2 liters water
2.25% salt=92 Gms. Kosher Salt
2 TBS. spice mix
For spice I use this mix
8 T. coriander
8 tsp. peppercorns
4 T. mustard seeds
4 tsp. anise seeds
16 large bay leaves
4 tsp. crushed red pepper flakes
2 T allspice,
2 T dill seed
Heat the spices gently to toast then crush with a rolling pin your kitchen will smell great
This makes a large batch enough for 4-5 cures
I brined the beef for 14 days there is no limit the meat will never be to salty or overcured when using the EQ method.
Remove the beef, rinse, let it come to room temperature, (a couple hours) use a roasting pan with a wire rack and ¾” water with 2 TBS. spice mix cover with foil roast in a 325* oven about 3 hours until the internal temperature reach’s 203* let the brisket rest covered in towels.
Slice and enjoy a Rueben sauerkraut, swiss cheese with /Russian dressing
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03-17-2021, 12:37 PM
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Join Date: Apr 2014
Posts: 21
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Looks awesome!
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