A very good kettle smoker. Some swear by those tiered baskets. Never had one personally but hear good things.
Enjoy and share the results!!
:tu
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A very good kettle smoker. Some swear by those tiered baskets. Never had one personally but hear good things.
Enjoy and share the results!!
:tu
My son brought over some venison to grind. 12 - 1 gallon freezer bags 1/2 frozen or so. The first grind 1 min 4 sec for the bag and the second grind is a bit slower because it being ground doesn't want to go down the throught and the auger doesn't grab it as easy was 2 min 41 sec. That thing will grind as fast as you can feed it!
No new pictures today but there is some back in this thread. LOL
I try to stay up on the latest USDA Recommendation on Internal Temps. I have some older books that have recommend lower internal temps than what are now recommended today.
Here's a link that might be helpful for all:tu
https://www.fsis.usda.gov/food-safet...nd-food-safety
I tend to agree but it's just that years ago when someone got ground beef it 'usually' came from a cow or two. Now it can come from 1000 different animals. I find it better safe than sorry. I'd hate to give some smoked salami to someone only to have them come down sick.
I have some experimental salami in the smoker as I write, it's 159.2 degs and it need to get to 160 degs. I'll check with my TermoWorks to make sure.
If you butcher your own animals or know when and where you deer are harvested you have much control over them.
Once they enter a packing plant or meat locker you loose that control and I tend to over cook them to cover my rear.
Not sausage nor smoke, but not doing any traditional stuff for Thanksgiving.
Gonna try doing some 'shotgun shells' on the grill for snackies. Looks good!
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Tamales!.........
Oh....Bacon wrapped Haggis rolls sounds good too!
Biltong R us.
Sorry for the lousy photo with all the reflections off the box.
First taste test tells me I used too much salt but edible nonetheless.
I'll learn as I go.
Attachment 350230
Fancy looking Biltong box, but inspires one to make some more.
:tu
Well the day of giving thanks is about over. Two out of three kids were here, we'll all get together at their sisters house for Christmas.
I cured and smoked a whole bird, I haven't done that in years. The reason being is that now all you can get at the store is pre-pumped birds, I tried using one and injecting it but the meat came out 'Mushy' so I gave up.
However I decided to give Duncan's 5 day brine soak a go. It came out pretty well, it diffidently didn't need and salt, but it wasn't unpleasant.
There's no pics of the meal but here's one out of the smoker and another one brought up to temp.
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The meat was very moist and tender :confused::tu
Hope you and all my states side friends have a great thanksgiving Roy!
That looks good!
I see tc selling his traeger on Facebook. Seems to be doing a fall purge down there..
Bet thats seen a few turkeys in it’s time.
Thanks for the well wishes.
Yea Tc has been cleaning out his collection. He tells me that typically he BBQ outside 4-5 times a week so he's invested in a very nice unit. He's having it custom built to have some options that the base doesn't have so it'll be about 6-8 weeks till they get it built/packaged and delivered to TN.
Here's the base model: https://lonestargrillz.com/products/...-pellet-smoker
Dishes are damn near done (Thank GOD for a dishwasher) so I'd better get with the program.
That's All Folks!
https://www.youtube.com/watch?v=3MCMrY6cWdU
That is a great looking bbqer
Agreeed, that lone start smoker looks like a serious upgrade. 3/16 thick cooking chamber steel, damn!
Glad he’s doin well.
:tu
I've been a busy boy. I needed bacon and I used Duncan Henry's recipe and I really like it. I let it sit in the marinade for a week then rinsed it off and dried it really well, then out in the smoker at 130 degs to dry until it got tacky.
Here it is ready to go get smoked.
Attachment 350348
I recently picked up a shorter smoke tube, this one will keep a good smoke going for around 2 hours.
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I let it burn for about 5 minutes than into the smoker it went.
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I waited until no smoke could be seen coming out of the smoker so I raised the temp to 180 and waited till the probes hit 135 degs internal temp and pulled them out.
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I sliced it up and gave it a go and boy was it good! Not very salty but very tasty.
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Looking good!
I have an expandable smoke tube that at the short lenght burns about 3 hour. If I wanted 2 I would just fill it 2/3. :shrug:
I see you burned yours vertical. Is there any reason for that? I have only done mine horizontal.
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Every time I use this thing it’s a cold, wet day. I’m always trying to keep it dry and keep the smoke out of the garage.
First BBQ of the season. Family will be over around 4:30 and this will be in the cooler about 4 resting.
Just past the stall and into the butcher wrap for a few more hours.
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My coworker has one of those fancy smokers that you can control and operate from your phone.
He put a pork butt in the smoker in the morning and came to work. His wife works at home. He got a smoker alert and called her. And she checked it out. During all this he found out that they had a power bump and then there was a Swan in the back yard that was wounded. He shut off the smoker with his phone and restarted it. Everything worked fine. His wife called the bird rescue place and they came out to get it.
The butt turned out fine but slightly slower. I haven't heard an update about the bird.
Who would think that a swan would possibly shut down your smoker?
He is our Master Electrician and we have many issues at work with people calling us about power bumps. How am I to know the exact cause? Next time I may tell them it was not the proverbial squirrel but a swan that flew into the wires.....
:rofl2:
Just cooked a brisket today and rendered the fat from the trimmings. A good source that many might not think about in their everday life.
Save enough, Tim. Make some bar soap the old fashion way. Cold cure.:beer1:
I render it me use it for deep fry
My wife is looking into making some sort of skin balm.
McDonald’s!! “ Originally, McDonald’s cooked their fries in rich and savory beef tallow because they couldn’t afford vegetable oil at the time. ”. https://www.foodbeast.com/news/mcdon...g-others-dont/
20yrs ago before i came to Canada which incidentally i might leave for little fields and real beer i used to buy hedgehog flavoured crisps
This thread has taken an interesting and unexpected redirection.
Beef tallow based shaving soap is very popular for non-vegans. Adding the aroma of a well seasoned brisket would only enhance the appeal.
Mmmmmm... Brisket......
i smoke so maybe i could help.
Only started to smoke in the last month but I'm getting good at it, even cough in the mornings sometimes
Out of a few staples so had to clean out the Biltong box for a fresh load.
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After upping the marinade step an extra day, now it’s just hang them till they hit target weight.
Also got a belly in the cure and will be making some bacon next weekend on the traeger again.
Prices have gone stupid since last years batch. But you can’t beat home cured..
Cheers gents.