Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 11-04-2012, 05:24 PM   #821
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20lbs of butt on the top shelf of the WSM.

Will pull and freeze most of it.


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Old 11-04-2012, 05:34 PM   #822
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Made a bunch of smoked hot wings. I normally use apple or cherry with yardbird but since these were coated in Texas Pete wing sawce at the end I wanted a bolder smoke flavor. Went with hickory instead. Used some slap yo daddy Cajun rub before they went on the kettle.


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Old 11-04-2012, 07:18 PM   #823
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Turned out great. Sliced smoked pork last night, early morning Pork hash, and a toasted PLT with garlicky aioli for lunch.
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Old 11-04-2012, 08:39 PM   #824
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Hers the smoked pork loin! Came out amazing! Used a pork rub combined with a smokes maple rub!
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Old 11-04-2012, 09:27 PM   #825
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Just pulled a couple pounds of venison jerkey out an hour ago.... got too busy yesterday so it marinated a full 48 hrs and tastes amazing
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Old 11-12-2012, 01:48 AM   #826
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Did a chicken last night - my first time using hickory, and it turned out great! SWMBO boiled the carcass down to make a really good smokey chicken soup for Sunday night.
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Old 11-12-2012, 02:05 AM   #827
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Half a dozen summer sausages made from deer and pork mixed...... just came out an hour ago and it is delicious.
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Old 11-16-2012, 09:57 PM   #828
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Share that deer sausage recipe. Still looking for a good one
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Old 11-16-2012, 10:08 PM   #829
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Not ready to smoke yet, but these ladies are coming along nicely.


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Sorghum, garlic, and black pepper bacon.
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Old 11-16-2012, 10:14 PM   #830
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4# venison
2# pork
4 tbsp sea salt
3 tsp coarse black pepper
1/2 tsp ground mustard
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp sugar
1 1/2 tsp salt cure

Course grind meats
Mix in all and let cure overnight
Stuff casings and smoke
About ten hours at 180

I've also done this with Cheddar diced small and mixed in and recently tried one with cheese and hot peppers diced into the meat...... works great


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