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  #571  
Old 08-24-2019, 02:30 PM
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Default Smoked Paprika Kransky

On the Bradley now with some Hunters Blend pucks.
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  #572  
Old 09-06-2019, 06:03 PM
tallieho tallieho is offline
 
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Omega That looks great..Now do you use a elec.deli slicer.Or a sharp knife.
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  #573  
Old 09-06-2019, 09:31 PM
CDNOutdoorsman CDNOutdoorsman is offline
 
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Making a Chile Con Queso with chorizo sausage meat tomorrow for a community BBQ/Potluck. will add some Jalepenos and chili peppers for some heat also.
Might do some cheese stuffed meatballs too.
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  #574  
Old 09-07-2019, 03:00 PM
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Quote:
Originally Posted by tallieho View Post
Omega That looks great..Now do you use a elec.deli slicer.Or a sharp knife.
Sold my deli slicers a few years ago. Just use knives now.
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  #575  
Old 09-28-2019, 07:08 PM
smokedstew smokedstew is offline
 
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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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  #576  
Old 09-30-2019, 09:34 AM
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any chance of getting that recipe for the cheesecake? Looks and sounds fantastic.
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  #577  
Old 10-01-2019, 08:16 AM
smokedstew smokedstew is offline
 
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any chance of getting that recipe for the cheesecake? Looks and sounds fantastic.
I'll have to get it from my brother in law but shouldn't be an issue
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  #578  
Old 10-07-2019, 11:06 AM
AndrewM AndrewM is online now
 
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Was lucky enough to get a fridge smoker from an awesome guy on this forum. Now I would like to modify it to equalize and set the temperature. For the temperature, I wired up an Inkbird PID controller which now keeps the temperature within 1F of the set point. For the PID, I wired it up with 3 switches, two plugins, and mounted in a Pelican container. Really slick setup so I can bring it inside when not smoking. The three switches are one to turn on the PID, one to turn on the burner plug in and one to turn on the fan plug in.

Now I am trying to equalize the temperature throughout the smoker. I picked up two fan blades from Acklands and two motors from AMRE. Wondering what everyone's thoughts are for the location of the fans. Thinking 6-12" above the burner (burner is on the bottom) yet at least 24" below the meat so it doesn't dry it too much. Anyone have thoughts to the fan location?
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  #579  
Old 10-14-2019, 01:09 PM
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Made 4 canadian bacons. One is a coffee flavor, Apple Honey, Regular and pepper

Also smoking cheese today



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  #580  
Old 10-15-2019, 08:08 PM
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Smoked a huge variety of cheeses the past 2 days.



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  #581  
Old 10-15-2019, 11:10 PM
Dolly’s Mom Dolly’s Mom is offline
 
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Quote:
Originally Posted by troutbug View Post
Made 4 canadian bacons. One is a coffee flavor, Apple Honey, Regular and pepper

Also smoking cheese today

]
Any chance you could share your recipes for Canadian bacon? It looks delicious!
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  #582  
Old 10-16-2019, 08:24 AM
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troutbug troutbug is offline
 
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Quote:
Originally Posted by Dolly’s Mom View Post
Any chance you could share your recipes for Canadian bacon? It looks delicious!
Sent you a PM
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  #583  
Old 10-16-2019, 08:41 AM
AndrewM AndrewM is online now
 
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Troutbug,
I have only smoked cheese once. Is there a reason why you cut them up after rather than before?
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  #584  
Old 10-16-2019, 09:39 AM
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Quote:
Originally Posted by AndrewM View Post
Troutbug,
I have only smoked cheese once. Is there a reason why you cut them up after rather than before?
I have cut them before and after in the past. Never noticed a huge difference. Might get a little more smoke absorbed by cutting before.

There was no specific reason this time, was in a rush and had alot on the go so just chucked them in and dealt with them after lol
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  #585  
Old 11-06-2019, 07:42 PM
Gilly87 Gilly87 is offline
 
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All these recipes look outstanding, cant wait to try some out.
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  #586  
Old 11-07-2019, 04:13 PM
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Save-on has skin-on bellies for $3.99 lb

So I started a batch of Dry Cure Jerky Bacon today
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  #587  
Old 11-08-2019, 09:15 AM
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Ventreche for cassoulet
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  #588  
Old 11-09-2019, 09:22 AM
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Jerky Bacon in for a 18 hour smoke
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File Type: jpg jb.jpg (22.1 KB, 11 views)
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  #589  
Old 11-09-2019, 09:35 AM
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Default Manitoba Style Chunk Ham Garlic Sausage

Time to use up some pork legs I got on sale some time back.
Step 1-Skin and do a Garlic Marjoram Collagen Extraction
Step 2-Bone and cure ham chunks
Step 3- Grind meat and make Sausage Farce
Step 4-Grind Chilled Collagen Extracted Skin
Step 5- Combine-Farce, ham chunks and ground skin.
Step 6 -Ferment 3 days
Step 7-Stuff and 48 hour Oak Cold Smoke.
Step 8-Poach , Refresh and Bloom
Attached Images
File Type: jpg pl1.jpg (26.6 KB, 9 views)
File Type: jpg pl.jpg (31.2 KB, 7 views)
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  #590  
Old 11-09-2019, 10:47 PM
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Getting Smoky
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  #591  
Old 11-09-2019, 11:52 PM
PartTimeHunter PartTimeHunter is offline
 
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Quote:
Originally Posted by MountainTi View Post
Wet brine is about the easiest way to do back bacon, and less problems with too salty of a product. Super easy.
Standard meat tub, about 1.5 costco size pork loins are about the right amount to fill it. Cut to desired sizes (good example in pic above).
Brine is 1 gallon of water, cup of salt, cup of white sugar, cup of brown sugar, and a tablespoon of prague #1 (cure). Pour brine over loin pieces, cover, and throw in fridge for a couple weeks.
Rinse, cover in pepper, and let dry overnight. Smoke the next day. I usually smoke at about 150f.

Another use for the loins is jerky, some of the best I've ever had
I generally use a rub and find it more convenient over a brine. Put the rub on, stick it in a large freezer bag and pop it in the fridge (turning daily). Hams I brine in a 5 gallon crock. If the bacon, or ham, is coming out too salty just soak it in water for an hour or so before smoking. We do that with ham and bacon
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  #592  
Old 11-09-2019, 11:55 PM
PartTimeHunter PartTimeHunter is offline
 
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Quote:
Originally Posted by omega50 View Post
Time to use up some pork legs I got on sale some time back.
Step 1-Skin and do a Garlic Marjoram Collagen Extraction
Step 2-Bone and cure ham chunks
Step 3- Grind meat and make Sausage Farce
Step 4-Grind Chilled Collagen Extracted Skin
Step 5- Combine-Farce, ham chunks and ground skin.
Step 6 -Ferment 3 days
Step 7-Stuff and 48 hour Oak Cold Smoke.
Step 8-Poach , Refresh and Bloom
I've been wanting to make some garlic sausage lately and have been looking for a recipe. I'll have to look up those terms you use - farce, collagen extraction, refresh
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  #593  
Old 11-11-2019, 01:45 PM
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Tormenting the wife's pup with Banana Pepper Smokies on their way to the smoker.
Leave it. Tikka Leave It!!!!
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  #594  
Old 11-11-2019, 01:58 PM
AndrewM AndrewM is online now
 
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Quote:
Originally Posted by omega50 View Post
Tormenting the wife's pup with Banana Pepper Smokies on their way to the smoker.
Leave it. Tikka Leave It!!!!
Wife's pet with the name of Tikka?!?!? Sounds suspicious! haha
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