What's in your smoker tonight?

[Arcade Hunter]

17 hours ago, mowin said:

Making a batch of Vestrami. Used all 6 roasts from the hinds.  

14 day soak started.

 

Following!

[mowin]

Day 14....  Took the meat out of the brine and rinsed it off.  Color was perfect.  Smelled good too. Cleaned up some more of the silver skin( was in a rush when I threw these in the soak, but I usually clean them before brining). 

Added salt, pepper, onion and garlic powder.  I go easy on the salt as the brine adds enough.  I do go heavy on the pepper though. 

On the pit at 225° until they reach a IT of 110°.  Then steamed until 125° - 130° . 

Let cool and slice.  I'll post pics along the way.  This batch will be mostly given to friends and family as Xmas gifts. 

[mowin]

Smoked, steamed, sliced and packaged.  So juicy I had to use the pulse function on the vac sealer or it would pull the juices into the sealer. 

[johnplav]

Hot pepper + cheddar venison sausage... and wings later.  GO BILLS! 

[johnplav]

[mowin]

Just now, johnplav said:

Looks fantastic. 

[johnplav]

Half tossed in BUFFALO sauce and 3 plain for the munchkin 

[Robhuntandfish]

Smoker is loaded

[crappyice]

Venison cheddar jalapeño smoked sausage


Casing courtesy of Chef


Brand spanking new smoker that I got for a steal yesterday while peaking around home depot





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[Robhuntandfish]

Sausage was a little dry think i went s little too long, but flavor is awesome.   Went well with some horseradish mustard and cheese and crackers.  

Roast is venison pastrami for sandwiches this week. 

Edited January 10, 2021 by Robhuntandfish

[SpacemanSpiff]

Stuffed pork loin. Prosciutto, salami, provolone and parmesan cheeses, spinach, olive oil, garlic, assorted seasonings. Rolled it up then naturally wrapped with bacon. Headed onto the pellet grill...

[mowin]

2 minutes ago, SpacemanSpiff said:

Stuffed pork loin. Prosciutto, salami, provolone and parmesan cheeses, spinach, olive oil, garlic, assorted seasonings. Rolled it up then naturally wrapped with bacon. Headed onto the pellet grill...

Looks fantastic... except for the spinach, lol.

[crappyice]

Getting closer



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[onlybrowning]

14 hours on this bone in pork butt on the smoker with apple and a little cherry. Came out awesome. Put it on at 2:45AM. New to this stuff but it sure is fun. Got chicken on now with pecan.

[SpacemanSpiff]

25 minutes ago, onlybrowning said:

14 hours on this bone in pork butt on the smoker with apple and a little cherry. Came out awesome. Put it on at 2:45AM. New to this stuff but it sure is fun. Got chicken on now with pecan.

Its addicting thats for sure!

[onlybrowning]

I’m going to be making venison summer sausage this weekend using Backwoods LEM mix. What wood would you recommend for smoking it?


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[crappyice]

Regular pork Smoked sausage for “boils”


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[crappyice]

Cabela’s sweet and hot mix with some TurkeyFeather additions....beef with pecan smoke for 3 hours at 170 and then let it finish at 170 with no smoke


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[crappyice]

Cabela’s sweet and hot mix with some TurkeyFeather additions....beef with pecan smoke for 3 hours at 170 and then let it finish at 170 with no smoke


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[mowin]

Damm that looks good.  

[Robhuntandfish]

19 hours ago, crappyice said:

Regular pork Smoked sausage for “boils”


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I have a can cooker for making boils.  Always made them on fishing trips.  Easy to do and everyone ate well. Sausage looks great! 

[doebuck1234]

Charcoal Smoker is rollin while cleaning garage

[mowin]

14 minutes ago, doebuck1234 said:

Charcoal Smoker is rollin while cleaning garage

And whats cooking?

[crappyice]

Charcoal Smoker is rollin while cleaning garage

That’s like hanging out outside a strip joint watching the “ladies” come to work!?!
What’s in there!!!!


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[crappyice]

Just pulled off some sweet and smoky almonds.


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