Go Back   Alberta Outdoorsmen Forum > Main Category > General Discussion

Reply
 
Thread Tools Display Modes
  #451  
Old 01-14-2018, 06:28 PM
SlowHawk SlowHawk is offline
 
Join Date: Mar 2017
Posts: 8
Default

Mules Balls!!!!:sHa_shak eshout:


That's a slap at prairie oysters in cattle country!

Coglioni di Mulo: The Mule's Balls of Gubbio

Coglioni di Mulo, Mule’s Balls, the testicular joy of Gubbio and surrounding countryside (also popular in the Abruzzo).

https://www.wanderingitaly.com/blog/...glioni-di-mulo

Laughing.
Reply With Quote
  #452  
Old 01-15-2018, 03:34 PM
ganderblaster ganderblaster is offline
 
Join Date: Jan 2010
Location: WMU 226
Posts: 1,684
Default

Quote:
Originally Posted by omega50 View Post


Duck Bacon and Brie snack
Good lawd!! Would you share the recipe?
__________________
"One cannot always be a hero but one can always be a man"
Reply With Quote
  #453  
Old 01-15-2018, 07:49 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Quote:
Originally Posted by ganderblaster View Post
Good lawd!! Would you share the recipe?
Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #454  
Old 01-16-2018, 11:19 AM
ganderblaster ganderblaster is offline
 
Join Date: Jan 2010
Location: WMU 226
Posts: 1,684
Default

Quote:
Originally Posted by omega50 View Post
Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry
Thanks!!
__________________
"One cannot always be a hero but one can always be a man"
Reply With Quote
  #455  
Old 01-21-2018, 07:01 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #456  
Old 01-21-2018, 07:05 PM
RandyBoBandy's Avatar
RandyBoBandy RandyBoBandy is offline
 
Join Date: May 2007
Posts: 4,439
Default

Quote:
Originally Posted by omega50 View Post
8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit
__________________
Only people with souls should be allowed to post on the internet.
Reply With Quote
  #457  
Old 01-27-2018, 06:43 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #458  
Old 01-28-2018, 10:20 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Quote:
Originally Posted by omega50 View Post
Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky
Suicide Tasso Jerky has the most spice weight per kg of any jerky I have ever made as per request of #2 son on his way west tomorrow for Tree Planting season.
About 9% of meat weight. Insanity





In the smoker and doing it's thang
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #459  
Old 01-28-2018, 04:54 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #460  
Old 01-29-2018, 08:26 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

4 lbs finished -Bowl o Jerky- ready for a road trip


__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #461  
Old 01-29-2018, 08:35 AM
gtr gtr is offline
 
Join Date: Nov 2013
Location: Manitoba
Posts: 1,453
Default

Looks great!
__________________
Only accurate people are interesting.
Reply With Quote
  #462  
Old 01-29-2018, 10:56 AM
Jimvinny Jimvinny is offline
 
Join Date: Dec 2017
Location: Crossfield, AB
Posts: 29
Default

How'd the extra spice work out? Was he a fan?
Reply With Quote
  #463  
Old 01-29-2018, 11:17 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Quote:
Originally Posted by Jimvinny View Post
How'd the extra spice work out? Was he a fan?
He said he thought it was supposed to be Hot!!!!!!
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #464  
Old 01-29-2018, 04:58 PM
Hunter 22 Hunter 22 is offline
 
Join Date: Feb 2017
Posts: 4
Default

I have 6 smokers. Each work great for there own thing here's a few pics. Deer prime rib, beef prime rib, ham ribs, brisket, chicken, and smoked ice makes any scotch that much better lol just ask if you want to know how. Great pics guys

Sent from my SM-G930W8 using Tapatalk
Reply With Quote
  #465  
Old 01-29-2018, 05:02 PM
gtr gtr is offline
 
Join Date: Nov 2013
Location: Manitoba
Posts: 1,453
Default

Making me hungry. All looks great. One type of smoker is never enough.
__________________
Only accurate people are interesting.
Reply With Quote
  #466  
Old 01-29-2018, 05:06 PM
jpohlic jpohlic is offline
 
Join Date: Aug 2008
Location: Edmonton
Posts: 956
Default

Quote:
Originally Posted by Hunter 22 View Post
smoked ice makes any scotch that much better lol just ask if you want to know how.
I'm asking for everyone else... recipe please!!!
Reply With Quote
  #467  
Old 01-29-2018, 05:10 PM
Hunter 22 Hunter 22 is offline
 
Join Date: Feb 2017
Posts: 4
Default

Quote:
Originally Posted by jpohlic View Post
I'm asking for everyone else... recipe please!!!
It's actually quite easy all you do is when you were smoking anything else you leave a steel bowl full of water in the back of the smoker. I personally like the boulder smoke flavors like Mesquite and Hickory also black cherry is really good. Then when you are all done cooking there will be a small layer of film peel that off then pour it into ice cube trays. Freeze and enjoy.

Sent from my SM-G930W8 using Tapatalk
Reply With Quote
  #468  
Old 01-29-2018, 05:10 PM
Hunter 22 Hunter 22 is offline
 
Join Date: Feb 2017
Posts: 4
Default

Quote:
Originally Posted by gtr View Post
Making me hungry. All looks great. One type of smoker is never enough.
I have to agree each one serves a purpose

Sent from my SM-G930W8 using Tapatalk
Reply With Quote
  #469  
Old 02-08-2018, 12:33 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Quote:
Originally Posted by omega50 View Post
Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.

Dry Cured Juniper Loin in the style of Speck

Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave
Home stretch

Speck-ish




Lomo Embuchado- Spanish Smoked Paprika Loin

__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control

Last edited by omega50; 02-08-2018 at 12:52 PM.
Reply With Quote
  #470  
Old 02-13-2018, 08:21 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Jerky prep for a batch of Galangal Teryaki

__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #471  
Old 02-14-2018, 03:47 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default



Ready for smoker
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #472  
Old 03-04-2018, 07:14 PM
sportsmandan sportsmandan is offline
 
Join Date: Sep 2013
Posts: 2
Default

Quote:
Originally Posted by 1Heavyhitr View Post
I really want to get a smoker... I think I'm going to get the master built extra wide propane smoker. Anybody use this smoker? If so how is it?
Depends on what kind of smoking your wanting to do. I have a masterbuilt electric and a traeger. from my experience if your trying to smoke fish jerky or smokies/peperoni, propane smokers run a bit hot and very difficult to maintain the lower temperatures needed for drying the meat. A propane smoker shines when your doing ribs or brisket, chicken, turkey. when you need the 180 and up temps. they are awesome. also if your going the propane route i would recommend one with 2 doors so you can add chips without letting all the heat/smoke out. Traeger's are fancy wood fired grills, they are just like a BBQ, but they use expensive pieces of wood instead of fossil fuels. but holy F does it taste great. i haven't had poor results yet. My wife won't order a steak when we go out anymore, after a Traeger steak. but some of the other brands of wood fired grills have awesome features like sear stations and other features you might like.
Reply With Quote
  #473  
Old 03-04-2018, 07:42 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Location: Calgary SW
Posts: 6,741
Default

Not too familiar with this smoker, but I will say that I would avoid any smoker that increases burn rate of the wood chips when cabinet temperature increases.

My propane smoker is easily adjusted to lower temps by cycling the control knob between High and Off visually setting flame height
__________________
I like my coffee the way I like my women: detrimental to hippocampal neurogenesis, but conducive to short term memory and attentional control
Reply With Quote
  #474  
Old 03-30-2018, 11:29 AM
Bassett's Avatar
Bassett Bassett is offline
 
Join Date: Oct 2008
Location: Edmonton
Posts: 2,747
Default



Brisket action on the masterbuilt
Reply With Quote
  #475  
Old 03-31-2018, 04:30 PM
Bassett's Avatar
Bassett Bassett is offline
 
Join Date: Oct 2008
Location: Edmonton
Posts: 2,747
Default

Reply With Quote
  #476  
Old 03-31-2018, 05:07 PM
gtr gtr is offline
 
Join Date: Nov 2013
Location: Manitoba
Posts: 1,453
Default

Great looking brisket.
__________________
Only accurate people are interesting.
Reply With Quote
  #477  
Old 04-03-2018, 10:20 AM
akloot1 akloot1 is offline
 
Join Date: Nov 2015
Posts: 22
Default

Great smoke ring on the brisket.
Reply With Quote
  #478  
Old 04-30-2018, 07:22 AM
MountainTi's Avatar
MountainTi MountainTi is offline
 
Join Date: Mar 2008
Location: Caroline
Posts: 3,555
Default

Curious if anybody has made pork jerky. With the availability and price of pork loins lately, might be worth a shot.
__________________
Keep your city outta my country

Go east young man.....and take a few of yer buddies with ya!
Reply With Quote
  #479  
Old 05-13-2018, 04:31 PM
Bassett's Avatar
Bassett Bassett is offline
 
Join Date: Oct 2008
Location: Edmonton
Posts: 2,747
Default


Reply With Quote
  #480  
Old 05-20-2018, 09:41 AM
Bassett's Avatar
Bassett Bassett is offline
 
Join Date: Oct 2008
Location: Edmonton
Posts: 2,747
Default

Long weekend brisket.

Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 06:31 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.