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Post by OLKoot on May 3, 2010 9:18:06 GMT 12.75
WOW, and amazing, there's no one cooking and talking about it....WAZZZUUUPPPP WIT DAT folk's??? Today, I just smoked a stuffed whole turkey breast wrapped with bacon..... ;D
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Post by Two Tales on May 4, 2010 9:38:54 GMT 12.75
couldn't post earlier some kinda snafu...I did a 4# prime rib roast on the grill yesterday...aint had time to crank up the smoker much this year (YET)...have some things i want to try soon...
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Post by OLKoot on May 4, 2010 10:22:56 GMT 12.75
I've done a prime rib too, but I put it on the grill and smoked it some with my offset firebox..... Last weekend, I did bacon wrapped shrimp, bacon wrapped sausage, and an eye round.... This weekend, I smoked a stuffed turkey breast....Sure as hell brings the electric bill down!! Left overs are great
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Post by Two Tales on May 4, 2010 13:46:57 GMT 12.75
Left overs ?? ?? what the heck are left overs?? I want to do another duck in the smoker soon, and of course some venison..I am working on a brine/smoke recipe for venison bacon, last batch I did was great but not quite up to what I wanted so back to the drawing board...
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Post by OLKoot on May 4, 2010 14:14:16 GMT 12.75
You don't understand, leftovers are about a burp and a half after the first plate goes down!!!!LOL ...... I want too do some bacon also, but first I have an urge for smoked white fish.....The only problem is , I may not find it in my area...What I'll probably find is packages of all ready smoked.....When are you coming west again...... When I finished typing , I thought of going to some search engine and finding a recipe for the prep and smoking of venison bacon....Then I thought venison doesn't have the fat content, so I looked further and came up with this.....Take a look at the following... How to Make Venison Bacon ds_Cyndia15807 Contributor By Willow Sidhe, eHow Contributing Writer Venison bacon is a mixture of deer meat, pork meat and pork fat. It can substitute for bacon in any recipe, or it can be fried and eaten plain. It is made by allowing the meat mixture to cure and then smoke for several hours. This recipe yields 25 lb. of venison bacon and takes about 3 days to complete. Difficulty: Moderately Easy Instructions Things You'll Need: * 12 1/2 lb. venison * 12 1/2 lb. pork trimmings * Meat grinder * Mixing bowl * Venison bacon seasoning and cure * Tinfoil loaf pans * Cooking spray * Wax paper * Smoker * Meat thermometer 1. Step 1 Grind venison and pork trimmings using the medium blade on the meat grinder. The pork trimmings should be 50 percent meat and 50 percent fat. 2. Step 2 Mix the two meats together and grind again using the fine blade on the grinder. Move the meat mixture into the mixing bowl, and add the venison bacon seasoning and cure. Stir in 4 cups water and mix thoroughly. 3. Step 3 Spray the tinfoil loaf pans with cooking spray and pack the meat into them. Continue until there are about 2 inches of meat in each pan. Cover the pans tightly with wax paper and store in the refrigerator overnight. 4. Step 4 Spray the smoker rack with cooking spray to prevent sticking. Gently remove the meat from the pans and place on the rack. Smoke the meat for 130 degrees F for 1 hour, followed by 160 degrees F for an additional 2 hours. 5. Step 5 Remove the meat from the rack and place in the oven at 180 degrees F for 4 hours, or until the internal temperature of the meat reaches 155 degrees F. Use a meat thermometer to check the internal temperature. 6. Step 6 Remove the bacon from heat and allow it to sit out until it reaches room temperature. Refrigerate the bacon overnight, and then remove and slice into strips. The venison bacon can be cooked immediately or frozen.
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Post by Two Tales on May 4, 2010 15:44:07 GMT 12.75
I have had it that way...not to fond of it..while it does taste like bacon it doesn't necessarally taste like venison...to much pork and fat...I inject semi liquifide lard into the meat (venison) and cure and smoke it as I would any other bacon..(using applewood chips gives it a leg up on every thing else)...as the temps increase the lard leaches into the meat and allows it to stay nice and moist,,,I only use cold smoke for bacon and finish cooking when I use it..vacuum packed it should keep up to 1 to 2 years in the freezer without lose of quality...it's more like canadian bacon than slab...
Your smoked white fish should be fairly easy, pollak works well for this as does shad and striper (just don't use any of the dark meat and remove the skin) fish has to be very very fresh.
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Post by Snake Eyes on May 5, 2010 1:02:59 GMT 12.75
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Post by OLKoot on May 5, 2010 3:46:53 GMT 12.75
Good luck with that snake.....It should ge a good day....Just sit down with some snacks and a few beers if you indulge because it will be some what of a long day....I'm doing several butts for my family on the 4th....Can't wait.... ;D ;D ;D Thanks Ralph, for the info on the other fish to smoke......I love white fish and also sturgeon, but the sturgeon is very hard to find and very expensive.....
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Post by Snake Eyes on May 6, 2010 1:08:34 GMT 12.75
Koot, Now you know full well my background does not permit those brown bottle brews. We drink our libations from fifth bourbon cartons,with missing Irishmen on the sides.They have found me several times. That out of the way: Any tips on smoking a pork shoulder. I'm guessing a weight of 7# + or -.. Thanks
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Post by OLKoot on May 6, 2010 4:09:12 GMT 12.75
Snake, the best thing or tip I can give you is to cook it low and slow...My last shoulder (Butt) cook, took about 14 hours naturally using indirect heat, until the internal temperature reached 190 degree's...My grill averaged about 215 degrees for the entire cook.....I took the butt and scored the fat cap to accept the goody's that were too come then I rubbed the butt with some regular yellow mustard all around, to create a good base ( You'll never taste the mustard once the butt's cooked).....The rub was a standard Kansas City Rub, and that was rubbed all around on top of the mustard....About an hour or two before the cook finished we made a mix of 50% apple juice and 50% apple cider vinegar, and sprayed the butt every 20 minutes... My indirect grill has an offset fire box, so approximately half way through the cook, I had to turn the butt.... When done , we let it rest for about a 1/2 hour, then started to pull it.....When done with that, we added about a cup of the apple juice/apple cider vinegar mix, along with a good handful of the rub, then mixed it all to completion... My next butt will be done in my smoker where I can set and maintain my desired temperature.....One thing I forgot was that that we used moistened apple chunks or chips for the smoke...I hope yours works out as great as ours.....It was for the 4th and everyone invited enjoyed it .... For a serving idea, put a portion of the butt on a hard roll ( Kaiser Roll) top with coleslaw or pickle chips or both and add a good BBQ sauce over the top of the meat....We used Sweet Baby Rays, and now we added Rufus Teagues "Touch of Heat", or "Honey Sweet", to our list of sauces....
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Post by Paws on May 6, 2010 5:46:44 GMT 12.75
I put her in a low roasting pan and stick her on the grill over coals that are pretty well burned out. I add a little wood at one end every so often. Put a pan of water on one end (over the heat) to keep her low and moist. Twelve hours is usually about right. I don't use any spices or rubs on it at all.
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Post by OLKoot on May 6, 2010 11:30:04 GMT 12.75
All my hard work for naught!!! LOL......I like the long and sometimes tedious method, it gives me some thing to do all day.....I could do it even easier.....Rub it first, then put it on a grill, close the top and throw some wood chunks using indirect heat for two hours, cover it with tin foil then throw it into the oven at 350 degrees for two to three hours..........
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Post by Snake Eyes on May 7, 2010 1:09:06 GMT 12.75
Koot, Wow,that sounds like it would work great! I don't have a smoker, just a square top grill with a cover.It is very hard, at least for me to control the temp.But,two hours smoking over indirect heat,then in the oven sounds great to me.I might lower the oven temp to 250/275 and bake for an extra hour or more. Have you ever used one of those meat injectors??I was thinking of getting one......any thoughts?
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Post by Two Tales on May 7, 2010 4:25:13 GMT 12.75
Another good rub for pork but is a mix of dark brown sugar and Old Bay...I make up enough to a couple of butts and maybe a loin or two...to 1 cup of old bay add 1/4 cup of the brown sugar and blend it very well rub on the pork and smoke away...you can mix the old bay with honey or maple syrup and a 1/2 tsp of artificial liquid smoke to make a basting glaze for the butts if you are gona roast them...don't forget to add a pan of liquid if grilling or roasting...beer, ginger soda or apple cider will add a spot on special flavor to what ever pork you roast...
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Post by OLKoot on May 7, 2010 4:43:40 GMT 12.75
Snake, it maybe a good idea to lower the cook time in the oven, but you still should try to reach 190 degrees internal temperature....Injecting any meat is a good idea , especially for a long cook, it helps to maintain the moisture you would lose....Two Tales just posted in this thread, a list of liquids that would be good to inject.....It's now all about the flavors you would want...... Now I don't know how large that square grill you have is, but if you have room, you just keep your coals on one side and set the butt on the other side and just turn it midway during the cooking time.....
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Post by OLKoot on May 10, 2010 7:34:23 GMT 12.75
Ribs are in the smoker, sauce is on the stove , coleslaw in the fridge, muffins on the table,and preparing some macaroni salad, it's going to be a glorious day so Happy Mothers Day to all the great Moms if I didn't say it already!.... ;D ;D ;D
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Post by OLKoot on May 10, 2010 11:54:55 GMT 12.75
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Post by OLKoot on May 15, 2010 12:43:04 GMT 12.75
Snake, how did the smoke go??? Speaking of smoke, I'm going to smoke some cheese this weekend....The technique really is quite different than any smoke I ever did.....Its done with cold smoking.....The temperatures should be between 80-90 degrees and not more then 120 along with a bucket of ice placed low in the smoker.....I'm also going to try to hot smoke it in a muffin tin, and put some chives in some and chopped pimento in the rest.....
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Post by OLKoot on May 16, 2010 17:20:38 GMT 12.75
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Post by Snake Eyes on May 17, 2010 1:08:08 GMT 12.75
Koot, The pork shoulder turned out absolutely great.I did it all on my kettle type grill.Although I still have trouble controlling the temp,but after 6 hours the pork was at 170 degrees,so I took it out.I had injected it with a food injector with a mixture of orange/lemon juice,garlic and some chopped rosemary and added some EV olive oil.It turned out great.Shared with a few neighbors and a couple said it was the best piece of meat they had ever eaten. That is a bit of a stretch,but it was good.It passed my most critical of critics,Mrs snake-eyes.Now if I can talk her into buying an upgrade on my smoker. ;D Got my eye on a nice one for $200
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