Just finished a belly for my John Deere technician. I bought a new tractor and had to have $5,000.00 dollars worth of warranty work due to a hairline cracks. Pics and notes attached.

I did a pork belly today. This was my longest smoke on the new smoker. The meat was 6.25 pounds and was smoked from 0800 to 1930 (11.5 hours). I have never had a pork belly take that long ever. Final temp was 190 degrees. The pork belly also expanded in height (never seen that before either). I used 4 oz of hickory. My bark did not get as dark as it does on my Weber using the same recipe. I have done multiple pork bellies on my Weber (third picture attached) and they were very dark. Normally...

Easter 2 racks of lamb total weight 3.5 lbs Trimmed excess fat Started with a sprinkling of granulated garlic followed by Willingham’s Wham seasoning fairly heavy. If you are unfamiliar with this seasoning it is unique. Smells just like Worcestershire sauce. I smoked 2 racks with maple at 225 F for about an hour up to 125 degrees IT, then onto a super hot grill for a couple minutes to add a bit of char. While on the grill I mopped them with a little mix of olive oil/red wine vinegar to...

I made smoked shotgun shells for the Super Bowl. I had some left over. I vac sealed them and stuck them in the freezer. My wife reminded me about them tonight. So I tried them. When I opened the bag, I was immediately hit with hickory smoke (unbelievable). I microwaved them for two and a half minutes. They were very tasty and a little chewier (not as soft when they come off the smoker). The BBQ sauce was not frozen either. I could taste the smokiness. I have 5 left. I will eat them tomorrow.

I just tried this out for Superbowl Sunday. I smoked 2 boxes of manicotti pasta shells (28) filled with 8 oz of cream cheese, 8 oz sharp cheddar cheese, 1 lb. maple sausage, 1lb. 80 /20 ground beef, 2lbs. of thick cut bacon, Kingsford Sweet and Salty rub, and topped of with some Sweet Baby Rays Honey BBQ sauce. I smoked at 300 degrees for about an hour with 2 oz of hickory. They were very smokey and the pasta was soft and not overly chewy. I could not taste the maple in sausage. They were...

I know this is about other meats but I have a new one for me. I was asked to cold smoke some vanilla bean pods. I have them in the smoker now with apple wood. I don't know what the plan is for using them but it should add an unusual flavor. Anyone else get asked to smoke strange things?

Made some deer bacon. Mixed and ground together 5 lb venison and 5 lb pork butt. Mixed in a package of venison bacon seasoning/cure from Walton's Inc.(https://www.waltonsinc.com/imitation-bacon-2-seasoning) Formed the meat mixture into 2 pans (5 # each) with saran wrap under the meat. Meat is about 2 inches thick. Placed in fridge overnight to set. Removed from fridge and pans onto smoker grates in Amerique. The saran wrap makes it easier to remove from the pans. Used hickory in smoker. Set...

So here's the deal . . Want to start making sausage. Got a grinder and mixer attachment. Played around with Chuck . . now ground chuck, Whole turkey, now ground turkey . . So let's let the fun begin. Interested in a "sausage"recipe for summer, breakfast or whatever. Can get cheap pork butts etc. . . Opinions please.

Check out this video on Venison bacon. Looks pretty easy to make. Has anyone ever tried this??? https://youtu.be/4OdDq7ECo_U

[IMG:top] [/IMG] Did a back strap for my son's birthday dinner, turned out great!

I have always used pork trimmings (fat) 5 pounds to 25 pounds Venison. Last time I used pork shoulder 50/50, it stalled and took over 10 hours and was dry. I just pulled another 30 pounds smoked today 1 hour under 120* then ramped to 180* for less than 2 1/2 hrs start to finish, pulled at 157* and into ice bath, perfect results once again. The Salami made with pork 50/50 was not near as good as that made with just a little fat, and good old corn fed venison for the meat source! I won't use...

Hmmm... What to have for dinner on Hump Day???? Found some at a local Mariano's store. PepperJack, bacon, Hatch chile. onion, tomato, mustard & Hatchup Katchup. Good Stuff. Tastes like..... Beef...

Smoke of the day fer this Piece of neck meat will be fer pulled venison sandwiches, tacos, and Burritos,, Season'd with Fast Eddies and Cookshack Brisket rub w/ a light sprinkling of garlic powder on a Mustard bathed Neck. I smoked fer 5 hours on 230* with 3oz. of Hickory and 2oz. of Apple wood. After a 5 hour open smoke, I sliced 1 yellow Pepper, 1Red Pepper, and 3 Yellow onions, along with 4 large cloves of garlic peeled and sliced in half and placed in the throw away foil drip pan the...

Hi. I'm trying to smoke two small venison eye of round steaks. I got the idea from another recipe to smoke them to about 120 degrees internal, then yank them out and quick sear them in a pan with clarified butter at high heat. The question I have is: since eye of round is very lean, similar to backstrap and tenderloin, should I smoke at a lower temp like 180, or higher to get it done faster? Any help is appreciated. Thanks.

I have been grinding Venison neck for years and making hamburger,,,,,,, what a mistake!!! One of my hunting buddies told me I should try a roast, said they are quite tender and tasty,,,, so early season I tried it,,,,very good. But being a fan of smoked meats I got a brilliant idea,,,,, why not smoke it, then try it in Blackeyed peas and great northern beans instead of ham??? I really should have patented this,,,trust me if you have never tried a whole Deer neck in the smoker, your wasting...

Did some deer backstraps (loins) Tri Tip style using Pags' tri tip instructions from another thread located here http://forum.www.0422203715.com/eve...41020264/m/654107804 . Injected the loins (which had no fat whatsoever) with Worcestshire. Rubbed liberally with tri tip rub, which came from Pags' tri tip thread above. Into the cold smoker with a little mesquite and oak at 200 deg until internal temp hit 100. Only took around 20 or 30 minutes to hit 100 IT. From there to a hot (500 deg) gas grill...

I have been fortunate enough to acquire a couple of 4 lb Elk shoulder roasts and was wondering what internal temp is best to pull them from the smoker for optimum tenderness? Anyone have any experience with Elk roasts?

Anyone have a recipe for making some? Going through the freezer and found one package of ground venison I have left. Figure I'll need to add some fat to them. I think they would be pretty dry otherwise. Beef or pork fat? I've used the ground venison for chili & "Bambi Helper" before, both of which are very good BTW. But thought I'd try some burgers this time around.

Love Bison leaner than beef which for smoking may not be a good thing does anyone have any experience smoking it? I am particularly interested in Briskets but please post on any cut. Been Smoken with Cookshack over 10 years never regretted a minute!!

Couple friends had been asking me to make goat, so finally got around to trying out a whole leg. This was HUGE, 9# leg rubbed with some Simply Marvelous Peppered Cow. Barely fit in. Couple of chunks of Pecan, 235, three hours. Then I wrapped in foil and into a 225 oven, had to make room in the smoker for the ribs. See, that's why you want a bigger smoker! After about 7 hours total... Good Stuff! If you like lamb, you'll probably like goat. Neighbor kids tried it and liked it, of course we...