What's on the smoker today?

[Nick87]

Day 1 of processing for the year, 10lbs of whitetail ground jerky and 10lbs of goose pastrami.

 

[JShane]

Day 1 of processing for the year, 10lbs of whitetail ground jerky and 10lbs of goose pastrami.View attachment 211488View attachment 211489

day 1.... you have my attention

 

[hank4elk]

Just put some pork slabs in brine yesterday.
Looks like I have a week to get the new smoker assembled.

 

[Nick87]

day 1.... you have my attention

Probably 3 or 4 more to go.

 

[Dave N]

Just put some pork slabs in brine yesterday.
Looks like I have a week to get the new smoker assembled.

Hank's makin' bacon!

 

[hank4elk]

Hank's makin' bacon!

Yep. Basic & maple. Hickory. I forgot the chile powder to add to the maple,as experiment.
These were some meaty bellies I cut up yesterday.
Make for meaty elk burger, I'll cut the "fat" to 10%. It will make some killer sausage and I happen to have a brand new grinder.

 

[WildWill]

Made 25lbs of summer sausage 10 of it jalapeno/cheddar should've done it all that way. Did a pastrami yesterday.

 

[Nick87]

View attachment 211925View attachment 211926
Made 25lbs of summer sausage 10 of it jalapeno/cheddar should've done it all that way. Did a pastrami yesterday.View attachment 211927

Getting ready to do some jalapeño sausage shortly myself. Looks good.

 

[Sask hunter]

Have a 20 pound domestic pig leg in that sat in some ham brine for the last ten days

 

[WildWill]

Getting ready to do some jalapeño sausage shortly myself. Looks good.

Did 8 jalapenos per 10lbs think I should have added a few more.

 

[Nick87]

Did 8 jalapenos per 10lbs think I should have added a few more.

Just looked at my notes, quarter cup of each (jalapeño and cheese ) per pound of meat. Note says a little light on the 1/4 cup is better than heavier

 

[Nick87]

All depends on the peppers seems there's no rhyme or reason for me one time you can barely cut em up and my eyes are watering next time you'd swear they were bell peppers.

 

[JV842]

Made some kielbasas yesterday. Did 1/3 each of pork, beef, venison. Experimented with half n added heavy cream
Turned out damn good.

 

[JShane]

View attachment 211949View attachment 211950View attachment 211951
Made some kielbasas yesterday. Did 1/3 each of pork, beef, venison. Experimented with half n added heavy cream
Turned out damn good.

pics of the smoker please.

 

[JV842]

pics of the smoker please.

Got a few in my older posts but will take some later today

 

[hank4elk]

I'm assembling my smoker today. Fire it up if I can. Bacon in Sun.

 

[hank4elk]

About 3 hrs into my 1st smoke on the Pit Boss. Good color on the slabs so far.
Have burger thawing for hickory bacon burgers later. Gotta try the reverse sear.

 

[hank4elk]

6 hrs a bit too much temp wise. But damn,it's good bacon.
Burgers, beans & bacon. Rio approved.

 

[Dave N]

Take any pics?

 

[BackofBeyond]

Smoked up 30 lbs of pork shoulder yesterday. One made it to our friends for SB, the other 3 are pulled and ready to be frozen for easy dinners.

Came out well, but my bark is pretty hard. I think I put them on the smoke too cold (in the middle) so it took longer to get to 170 and wrap.

Lessened learned.