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  #391  
Old 04-14-2017, 06:00 PM
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Default Bavarian Style Turkey Smokies

Now some maturing in the cold room to soften the smoke and good to go



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  #392  
Old 04-15-2017, 08:00 AM
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Very nice job, they look great! What size of grinder plate do you use when making turkey sausage?
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  #393  
Old 04-15-2017, 09:54 AM
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Very nice job, they look great! What size of grinder plate do you use when making turkey sausage?
5mm double grind
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  #394  
Old 05-01-2017, 10:38 AM
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My first crack at back bacon.
First brined a whole pork loin from Costco, half in a sage and thyme brine and half in a maple brine.
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Then dried it in in the fridge over night. The sage brined for 72 hours the maple for 5 days
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The sage I smoked with hickory smoke until 145F and the maple was smoked with maple smoke until 140F. Both were let cool and then wrapped in butcher paper. The sage rested in the fridge for 3 days and the maple for 1 1/2 days.
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I sliced it on the slicer and tossed it in a pan just to get it hot. The rest I froze in freezer paper.
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I like the maple more, it's not really sweet but it has a hint of maple, but not much. Both were really moist, next time I'll leave a bit more fat on it just to make a little more grease in the pan.
[IMG][/IMG]
[IMG][/IMG]
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  #395  
Old 05-01-2017, 11:00 AM
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Looks excellent.
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  #396  
Old 05-02-2017, 01:07 PM
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Classic protein pumped loins
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  #397  
Old 05-06-2017, 08:27 AM
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Turkey Andouille is the project of the day.Pics to follow
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  #398  
Old 05-06-2017, 12:26 PM
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Default Turkey Andouille

Boned out a 8kg bird including some skin where it exists over any fat pocket. Threw in a lb of Beef Fat-a lb of Chicken Fat and 2 additional boned Turkey Legs -ended up with 6kg of mix.

Hit it with the salt and placed back in coldest part of fridge until shine indicates time for myosin extraction-approx. 2-3 hours then will coarse grind with Andouille spices and let set up overnight
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  #399  
Old 05-06-2017, 04:32 PM
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Italian sausage smoked with maple smoke at 125F for 1 hour and internal temp of 170F. They made a great [IMG][/IMG]mid day snack.
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  #400  
Old 05-06-2017, 06:49 PM
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And for supper, steel head trout with a brown sugar, salt and garlic rub that sat with the rub on it for 5 hours before rinsing and letting it dry in the fridge for 8 hours then smoked 1 hour at 225F with maple smoke.
The potatoes were tossed in until they started to get black then tossed in the oven at 450 to finish cooking them.
[IMG][/IMG]
[IMG][/IMG]
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  #401  
Old 05-07-2017, 06:50 AM
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Default Andouille Day

Tossed Turkey with salt and let protein extraction settle in



Added spices and re-ground coarse grind


Fried up Sampler to check bind and spice levels plus I was hungry



Drinking some Caribou and eating Mititei and will start stuffing soon
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Last edited by omega50; 05-07-2017 at 07:01 AM.
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  #402  
Old 05-07-2017, 02:57 PM
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Ready for smoking


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  #403  
Old 05-07-2017, 08:29 PM
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Almost to temp then I will utilize Flavour Quenching and a hot Bloom- a value added flavour technique that I use sometimes with Cajun Sausages-

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  #404  
Old 05-07-2017, 09:35 PM
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32 sticks of high flavour meat ready for some Cajun cooking
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Last edited by omega50; 05-07-2017 at 09:41 PM.
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  #405  
Old 05-07-2017, 10:46 PM
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32 sticks of high flavour meat ready for some Cajun cooking
Oh that looks good!
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  #406  
Old 05-09-2017, 09:29 AM
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Sliced pic

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  #407  
Old 05-31-2017, 04:58 AM
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How many lbs of meat do you start with when making ground jerky ? I'm going to give a go this weekend I was thinking about 2-3 lbs of ground moose in my Bradley ? mine has 4 trays
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  #408  
Old 05-31-2017, 09:20 PM
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How many lbs of meat do you start with when making ground jerky ? I'm going to give a go this weekend I was thinking about 2-3 lbs of ground moose in my Bradley ? mine has 4 trays
Generally speaking 1lb of ground jerky per rack so you need 4 lbs for a full load
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  #409  
Old 06-29-2017, 02:49 PM
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Anyone have tips for smoking ribs then taking them to a family reunion later in the week? I normally do the 3-2-1 method and was going to put them in the fridge after the 2 hour part then toss them on the BBQ with some sauce to warm them up before eating.
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  #410  
Old 08-21-2017, 10:19 AM
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Quote:
Originally Posted by lyallpeder View Post
Anyone have tips for smoking ribs then taking them to a family reunion later in the week? I normally do the 3-2-1 method and was going to put them in the fridge after the 2 hour part then toss them on the BBQ with some sauce to warm them up before eating.
I did that for Wife's birthday last week, I put the ribs in the oven for 1 1/2 hours in a covered pan @275 then into the smoker on low for an hour of smoke. After the smoke I put the ribs into the freezer because I did them the week before, let them thaw out finish on a low grill with BBQ sauce they turned out great! 30 people no complaints
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  #411  
Old 08-22-2017, 08:58 PM
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Originally Posted by bat119 View Post
I did that for Wife's birthday last week, I put the ribs in the oven for 1 1/2 hours in a covered pan @275 then into the smoker on low for an hour of smoke. After the smoke I put the ribs into the freezer because I did them the week before, let them thaw out finish on a low grill with BBQ sauce they turned out great! 30 people no complaints
Thanks I ended up doing the 3-2 and then the 1 on the BBQ. They worked good
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  #412  
Old 09-30-2017, 09:21 PM
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Little bit of everything the past 2 days and doing pulled pork tomorrow

The whole family is nuts over the hamburgers in the smoker and finished for 5 minutes on high in the BBQ. It is a huge hit.




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  #413  
Old 10-01-2017, 08:31 AM
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That looks so good!
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  #414  
Old 10-07-2017, 09:59 AM
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Default Pulled Pork



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  #415  
Old 10-07-2017, 10:18 AM
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Drooling.........
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  #416  
Old 10-07-2017, 09:20 PM
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Little bit of everything the past 2 days and doing pulled pork tomorrow

The whole family is nuts over the hamburgers in the smoker and finished for 5 minutes on high in the BBQ. It is a huge hit.




Very nice work!!!
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  #417  
Old 10-09-2017, 01:43 PM
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One of the best things I have smoked. Deviled eggss!!

Hard boiled and peeled eggs. Cold smoked for 1.5 hours under hickory

Oh man, the flavor, its huge hit and none made it to dinner

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  #418  
Old 10-09-2017, 02:46 PM
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They look great!What are you using for a smoker?
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  #419  
Old 10-09-2017, 03:36 PM
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They look great!What are you using for a smoker?
Just a bradley
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  #420  
Old 10-24-2017, 04:40 PM
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Todays Supper, Hickory smoked wings ad burgers. I have about 6lbs of goose jerky to smoke tomorrow

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