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  #271  
Old 10-15-2015, 11:05 AM
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Gonna try some ground beef jerky in the next week or two. Got the Hi Mountain cracked pepper and Garlic seasoning. Never done the ground beef thing before. Usually do sliced meat and marinate for 24 hrs. Any tips for this seasoning and the ground beef?

How is this seasoning? I like to add dry red pepper flakes to my sliced jerky. Is this seasoning peppery garlicy or what? Should I just use the seasoning as it is or would you add anything?
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  #272  
Old 10-28-2015, 07:30 PM
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Hock off Skin on Pork Picnics were on sale this week at Superstore for $1.48 lb.
Also had an offer on my plus card to collect 200 points for every $ spent on fresh pork.
20,000 points redeem for $20 so long story even longer I bought 150 lbs of pork shoulder for $120 ish.

So first up is 25lb batch to recreate the Oak Smoked Manitoba Style Chunk Ham Garlic Sausage of my yute.

Because of my frugal nature and curious mind- I did not want to waste the skin , so I poached it in a Coriander Garlic Marjoram
broth as a vehicle to do a collagen extraction.
Then I cooled the skin overnight and did a coarse grind and later treated it as a hand addition to the main farce with the hand cut speed cured back bacon brined Ham chunks.
Fresh garlic and a good handful of mustard seeds brought it all together-as well as the addition of the gelatinized poaching broth that will fill any voids from the ham chunks and give a silkiness and shine to the sausage.







Let it sit overnight and I ground, assembled and hand mixed this morning.
Will leave it in the shed for 2 days for the flavors to get properly acquainted then stuff and smoke on Friday
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Last edited by omega50; 10-28-2015 at 07:37 PM.
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  #273  
Old 10-31-2015, 03:57 PM
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Stuffed today-22 coils and a few links in the Bradley.
2 sizes of coil-one for friends and the other for family
Pretty full-Running Cherry dust in my ProQ-about $1 for a 7 hour smoke



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  #274  
Old 10-31-2015, 04:45 PM
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  #275  
Old 10-31-2015, 11:20 PM
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Now a 3 day aging to dry and mellow the smoke.
Next up is a super smokey batch of Hungarian Debreceni
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  #276  
Old 10-31-2015, 11:29 PM
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Quote:
Originally Posted by omega50 View Post


Now a 3 day aging to dry and mellow the smoke.
Next up is a super smokey batch of Hungarian Debreceni
How long are you smoking and at what temp if you don't mind me asking ?
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  #277  
Old 11-01-2015, 12:07 AM
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Originally Posted by bighorn1 View Post
How long are you smoking and at what temp if you don't mind me asking ?
Smoking hotter because the smoker is so overloaded to drive out more moisture-about 170F alternating 150F every 2 hours-

About eight hours smoke at this point-cabinet off and just loaded ProQ for a additional 7 hour cold smoke
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  #278  
Old 11-01-2015, 11:42 AM
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Poached , cooled and blooming-then dry in cool place a few days
Grandson scoped it out and decided it was Sample Time


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  #279  
Old 11-13-2015, 01:05 PM
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Default All-Dressed Sausage

That is all!!
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  #280  
Old 11-13-2015, 07:42 PM
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Quote:
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Poached , cooled and blooming-then dry in cool place a few days
Grandson scoped it out and decided it was Sample Time


Please report this to the MOD'S...pure food porn!! WOW omega50...brilliantly done
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  #281  
Old 11-13-2015, 07:49 PM
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Default Coils

Awesome !!!!!!
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  #282  
Old 11-13-2015, 08:45 PM
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Default Friday Night Hungarian Debresziner




Made some into a meatloaf and sliced it into luncheon meat to tuck into a Mustard sammich

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  #283  
Old 11-15-2015, 10:32 AM
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Default Holy Smokes

Been smoking since Friday with Cherry and Oak

Just poaching the coils now- will air dry the links




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  #284  
Old 11-19-2015, 11:01 AM
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Looks awesome as always Omega.
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  #285  
Old 11-24-2015, 03:58 AM
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Quote:
Originally Posted by omega50 View Post
Been smoking since Friday with Cherry and Oak

Just poaching the coils now- will air dry the links





Wow. It looks very tasty Omega.
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  #286  
Old 11-24-2015, 04:37 PM
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Tasso Time
Last time wwbirds felt it was a little tame.
I have made a heat and flavor adjustment with the additions of Ancho, Chipotle and Habenero and removal of the cumin and cayenne.
Time will tell.

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Last edited by omega50; 11-24-2015 at 04:48 PM.
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  #287  
Old 12-03-2015, 04:58 PM
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Default Pork Fajita Sauza Ribs

3-2-1
Fajita Rub
3 hours Mesquite-230F
2 hours Sauza Gold Tequila in Foil-260F
1 hour Freebird 240F
Dipping Sauce of Chimichurri

Just started Tequila Foil Phase-Out of Apple Juice
Plus I felt like a Margarita




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  #288  
Old 12-07-2015, 10:33 AM
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Dang you Rumtan
Now I am making some duck bacon.
Couldn't leave well enough alone could you?
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  #289  
Old 12-07-2015, 11:14 PM
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Dang you Rumtan
Now I am making some duck bacon.
Couldn't leave well enough alone could you?
Found a good price on Frozen Ducks this morning.
I was pleased and surprised to see where they are from.

Utility birds, but looked great to me

Decided to do a Maple Molasses and Coffee Brine on the breasts


I stripped the Duck leg meat and saved the duck fat to be combined with some Pheasant Leg meat which will become a loaf style Maple Pheasant Duck Bacon emulsion to be cooked , cooled and Cold Smoked tomorrow
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  #290  
Old 12-08-2015, 07:05 AM
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Default A long trip.

Sounds like that should go over well. I bought pork ribs a while ago that came from Austria.
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  #291  
Old 12-08-2015, 04:49 PM
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Maple Pheasant Duck Bacon just setting up then outside for a 12 hour cold smoke


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  #292  
Old 12-13-2015, 08:25 PM
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Default Smoked Pistachios

Smoked some pistachios up today,always a holiday favourite..Smoked for 2 hours with Mesquite at 220 degrees, then another 2 hours at 220 degrees to dry them up abit more.Here is a link to recipe.
http://www.susanminor.org/forums/sho...ing-Pistachios

Sauced up


Into the smoker



All finished

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  #293  
Old 12-14-2015, 06:20 AM
Rumtan Rumtan is offline
 
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Omega50.......Theres a steep price for being my friend.......you might as well know it now !
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  #294  
Old 12-15-2015, 04:54 PM
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mouth watering reviewing Omega's posts.

got the smoker out and did an elk roast and decided I wanted mesquite of all things, usually use that for birds. long and easy smoke, finished off in oven with a little beef broth and voila.
This elk was soooooooo tender


next day left overs turned into philly cheese steak with carmelized onions/mushrooms


smoker going on in the morning, havent had my fill yet LOL
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  #295  
Old 12-28-2015, 07:54 AM
KDderAngler KDderAngler is offline
 
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Default smoke dust

Hi,
does anyone have experience with a gas smoker? my brother has one and he is looking for some Hickory smoke dust in the Edmonton area.
Hope someone can help me
thank you
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  #296  
Old 01-03-2016, 01:30 AM
madshawn madshawn is offline
 
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I have always wondered about gas smokers.
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  #297  
Old 01-03-2016, 01:31 AM
madshawn madshawn is offline
 
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That elk roast looks amazing!
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  #298  
Old 01-31-2016, 12:46 PM
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moose_hunterette moose_hunterette is offline
 
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Default my German heritage

As a young girl I used to watch my dad smoke quite an assortment of eats. He came from "old" Germany. His family owned a bakery in Berlin. Funny, you would think I had a knack for baking but my cakes come out flat, cooking is my forte. Anyways back to smoking, in those old times preserving food was very important so the old ways were a must for us girls (my sister and I) to learn.

One of my favourite German suppers was Kassler Rippchen (smoked pork chops) They are made from the center loin cut (I have tried this with bear, and yes it is amazing)

Now you can keep the loin whole and slice later or slice into chops first, it is strictly your preference. (I like to slice first).

You begin with a brine and the meat is in this for about 2-3 days (again it will depend on if you have left in whole or chops).....try and remember to turn the meat at least once a day.

BRINE
4 c. water
3 Tbsp. Kosher Salt
2 Tbsp. sugar
1 tsp. curing salt (Morton’s Tender Quick)
1 Tbsp. juniper berries
1 Tbsp. coriander seeds
Small handful of Sage leaves, Marjoram or Thyme
8 bay leaves crushed
1 apple sliced
12 garlic cloves crushed
1 half sliced white onion

In a pot heat water, Bay leaf, Juniper berries and Coriander seeds let it simmer.
Turn off the heat and add the salt, sugar and curing salt, stir until dissolved.
Let it cool.




Once the brine process is completed, get your smoker ready. I like to use apple wood just because it melds nicely with pork.

Time and Temp:
4 options
...1) cold smoke...120 degrees...12 hours (whole loin)
...2) cold smoke...120-185 degrees... 8 hours (chops)
...3) heat smoke..225 degrees...6-8 hours (whole loin)
...4) heat smoke..225 degrees...2-3 hours (chops)



Once the chops are smoked you are ready to add the rest of a wonderful traditional German meal ......Kassler Rippchen mit Sauerkraut.



I do make my own sauerkraut, red cabbage, kale, spaetzle, dumplings...all the sides dishes that pair nicely with this smoked pork chop. My hubby like to have sauerkraut and dumplings.



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  #299  
Old 02-07-2016, 02:38 PM
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Default Culinary Secrets from the Cabin beef sausages

this is the recipe I use to make my beef sausages..... it comes from my very own book called Culinary Secrets from the Cabin... I whipped up a 12 lb batch the last couple days

You can always adjust spices to suite your tastes.... I made 6 lbs spicey and 6 lbs mild by adjust the amount of cayenne and paprika


Culinary Secrets Beef Sausages (based on 2 lbs of meat)

2 lbs regular ground beef or beef chuck (grind your self)

1 tsp meat cure (Salt. Sodium Nitrite, Sodium Bicarbonate)
1 tsp cayenne
½ tsp coriander
1 ½ tsp kosher salt
1 Tbsp marjoram (can substitute sweet basil or oregano)
1 Tbsp hot Hungarian paprika
½ tsp ground clove
2 Tbsp black ground pepper
1 tsp sage
1 tsp cinnamon
1 tsp allspice
1 ½ tsp sugar (can substitute stevia ¾ tsp)
2 tsp garlic granules (substitute 1 tsp garlic powder)
2 oz iced red wine vinegar
Mix theses ingredients together and completely blend into the meat
Meat will start to feel tacky and sticking to your hands, that’s when you know cure is settling in
Let meat rest but keep it cold at all times (I put meat bowl into a bowl of ice)
Prepare your stuffer and casing and begin stuffing
I use hog casing normally (this particular time I did not, I used collagen)
Prepare smoker, get temp to 185-190 degrees… smoke for 90 minutes
Increase temp to 200-225…smoke 1 hour or until sausage temp reaches 160 – 165 degrees internal
When completed smoking, remove sausages and immediately put into ice bath or cold water bath to cool down (this prevents skins from shrinking keeps sausages plump
Ready to eat, package, freeze, share.





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  #300  
Old 02-14-2016, 08:34 AM
xav1er xav1er is offline
 
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Default smokers

i have 2 smokers right now both are charcoal smokers but I noticed that in cool weather they where harder to keep the heat . So i am getting one custom made that is made out of 1/4 steel. I cant wait to get it after looking at all the meat on this thread. It is a horizontal smoker with the fire pot so i can use either charcoal or wood for heat . There is place in Calgary that sell hickory , mesquite ,and apple wood for smoking .
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