noharleyyet
Well-known member
Fresh!
What's on the smoker today?
- Thread starter wytex
- Start date
CRJR45
Well-known member
This guy is so tasty ! The guide let it hang two days then we processed it together . He had the whole set-up .
The peice of mind knowing I'm eating 100% elk that I shot ? Priceless .
WildWill
Well-known member
I use these a lot and like them. The kinders kit comes with a large heavy duty plastic bag to brine in that easily fits a 20lb bird or a few chickens. Definitely makes clean up easier.
CRJR45
Well-known member
Trying something new , I've never made summer sausage . Elk and pork at 4-1 , with some cheddar cheese in the mix .
Wish me luck ,
Wish me luck ,
WildWill
Well-known member
Nick87
Well-known member
What flavor jerky Will?
WildWill
Well-known member
This is the mesquite Hi mountain.
Nick87
Well-known member
I sure wish the jerky went further.
WildWill
Well-known member
Amen the kids destroy it. Oh well better for them then potato chips.
Nick87
Well-known member
You share with the kids!!?? Haha
WildWill
Well-known member
Just wish they'd return the favor.
CRJR45
Well-known member
OK , this was a yes , very tasty ! Basic , but good . Now I have to try some different flavours ???
Put some sea salt back on to top it off with a little more smoke and I'm doing a bag of Guajillo chiles for smoked chile powder.
Later today I'll throw some pecan wood on and do a trial batch of smoked cream cheese I want to take to a party next week.
BBQ rub and everything bagel, half side of each.
Later today I'll throw some pecan wood on and do a trial batch of smoked cream cheese I want to take to a party next week.
BBQ rub and everything bagel, half side of each.
WildWill
Well-known member
Over 7 years sense you started this thread crazy!
Bigjay73
Well-known member
Food and humor have outlived many a thread. I mean, they're kind of necessities in life
Wildabeest
Well-known member
And dogs!
JohnCushman
Well-known member
And midget strippers and blow
Picked up some chunk cheese to smoke when it gets cold again. Looking like midweek will be single digits for lows. Sharp Cheddar, Swiss and Jalepeno Jack will be the first attempt.
WestKyHunt
Well-known member
I have had a whole half pork belly in the deep freezer for no less than 2 years.
Last week I finally thawed and cured it. Tonight I put it on the smoker.
Tomorrow we'll slice it up and see how I did.
I did fry up a taster slice and she's a bit salty, probably close to country ham too-salty, but the smoke may help temper that some.
Last week I finally thawed and cured it. Tonight I put it on the smoker.
Tomorrow we'll slice it up and see how I did.
I did fry up a taster slice and she's a bit salty, probably close to country ham too-salty, but the smoke may help temper that some.
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