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  #661  
Old 07-21-2020, 06:40 PM
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Default Extra Hammy Back Bacon

Ready for a Sammich
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  #662  
Old 07-21-2020, 07:51 PM
Maxwell78 Maxwell78 is offline
 
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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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  #663  
Old 07-25-2020, 02:18 PM
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Default 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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Last edited by omega50; 07-25-2020 at 02:39 PM.
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  #664  
Old 07-30-2020, 06:17 AM
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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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  #665  
Old 07-30-2020, 10:28 PM
grizzly403 grizzly403 is offline
 
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Quote:
Originally Posted by D-Dub View Post
Let see some smokers! Better to build or buy?
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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  #666  
Old 08-01-2020, 09:38 AM
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Default 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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  #667  
Old 08-03-2020, 04:21 PM
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Default Tasso hot from smoker

Now I just need to make a Jambalaya to take advantage of the intense flavor
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  #668  
Old 08-31-2020, 04:15 PM
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Default One month to go

Ready in Oct
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  #669  
Old 09-16-2020, 02:56 PM
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Ready in Oct
Ahead of schedule
Smoked Fermented Honey Garlic brined Pork Chops
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  #670  
Old 09-19-2020, 12:09 PM
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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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  #671  
Old 09-19-2020, 12:53 PM
tallieho tallieho is offline
 
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Care to share the Manitoba Farmer sausage recipe.Thanks
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  #672  
Old 09-22-2020, 07:15 PM
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Default 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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Last edited by omega50; 09-22-2020 at 07:22 PM.
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  #673  
Old 09-23-2020, 12:40 PM
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Let sit in the cold smoker overnight to mellow. Time for pulling, portioning, saucing and packaging
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  #674  
Old 09-23-2020, 02:49 PM
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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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  #675  
Old 10-28-2020, 06:13 PM
Danmartin_9 Danmartin_9 is offline
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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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  #676  
Old 10-29-2020, 10:57 PM
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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!
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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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  #677  
Old 10-30-2020, 07:49 AM
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Crash and burn.
Woke up to a cold smoker. Power must have bumped again, and UPS did not work.
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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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  #678  
Old 10-30-2020, 08:12 AM
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Quote:
Originally Posted by Ken07AOVette View Post
Crash and burn.
Woke up to a cold smoker. Power must have bumped again, and UPS did not work.
Brutal! Going to be a late night tonight!
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  #679  
Old 10-30-2020, 09:58 AM
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Quote:
Originally Posted by AndrewM View Post
Brutal! Going to be a late night tonight!
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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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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  #680  
Old 10-31-2020, 11:33 AM
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Quote:
Originally Posted by Ken07AOVette View Post
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.
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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  #681  
Old 12-07-2020, 08:49 AM
Slurpee Slurpee is offline
 
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Quote:
Originally Posted by smokedstew View Post
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

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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  #682  
Old 12-07-2020, 08:51 AM
Slurpee Slurpee is offline
 
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Quote:
Originally Posted by omega50 View Post
Ready for a Sammich

Dang!
That looks pro.

Could you share your method?
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  #683  
Old 12-16-2020, 10:00 AM
Peasant Peasant is offline
 
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These are all making my mouth water
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  #684  
Old 01-03-2021, 12:16 AM
Rock Doctor Rock Doctor is offline
 
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Default 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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  #685  
Old 01-17-2021, 05:55 PM
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15hrs of smoky goodness



Sent from my iPhone using Tapatalk
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  #686  
Old 01-21-2021, 12:26 PM
leadpillproductions leadpillproductions is offline
 
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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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  #687  
Old 01-21-2021, 01:56 PM
Jim Blake Jim Blake is offline
 
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Quote:
Originally Posted by leadpillproductions View Post
Anyone have a a taste summer sausage or similar
sausage recipe for the smoker moose meat is what ill be using.
.
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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  #688  
Old 02-05-2021, 03:07 PM
Jim Blake Jim Blake is offline
 
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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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  #689  
Old 02-06-2021, 04:43 PM
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Default 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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  #690  
Old 03-17-2021, 12:37 PM
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Looks awesome!
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