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Yea that seems to be the consensus super low heat and brine/mop the hell out of it. Hopefully I get one this weekend so I can let you know how it turns out :mug:

Any tips/recommendations for the wild swine? I have a hog hunt this Saturday and plan to smoke/sausage most of it. Going to make the ribs first but I do my own butchering so I can leave cuts however I want. Is that a whole ham in your picture? If so was it a smaller hog (70 lbs or so)?

So I started a berry cider on 12/31/13. It consisted of 4.75 gallons AJ, 2.5 lbs table sugar, 3 lbs of mixed berries (raspberry, blueberry, blackberry) and Notty. I mixed the AJ and sugar and came to a SG of 1.062 then pitched a pack of Notty and dumped the berries in. It was fermenting in my...

Ok so I'm bottling some Pappy's Pub Cider tonight and was going to add some fireball to the last 6 or 7 bottles but I was wondering if the sugars in the whiskey would start fermentation again? This is a still cider that I'm putting in wine bottles with corks so pressure is a big no no. Thanks

What kind of cheese is that? Looks delicious.

I grow habs, scotch bonnets, cayenne and jalapenos but this year I'll probably do away with the cayenne. My plants never get very big so the yield isn't very high. Since I have raised beds space is a premium so anything under-producing has to go. Plus I usually just dry them and grind them up...

Yea Habs have the best flavor for hot sauces IMO but I'm starting to like scotch bonnets the more i use them.

Best thing I have found is put them in a sink full of water and baking soda. Let soak for 24-48 hours and most of the labels just fall off. Some are stubborn but that has worked best for me on wine bottles.

Yea my go to is a variation of this, but that habanero honey sounds pretty good. Plus I grow my own habs and make my own hot sauce and have tons of honey from mead brewing so it sounds perfect lol

So I made the tequila lime jerky and I gotta say I'm not very impressed. Even after marinating 24 hours in a vacuum sealed canister and shaking every few hours it still lacked any real flavor. Which is disappointing since I thought the jalapenos would soak in some flavor. It also needs more...

Muchas gracias, gonna whip up a batch this weekend and throw it on the smoker.

Homebrew 3 berry cider. And the rest of the bottle of glenmorangie I opened last night. SWMBO comes back from travel later. Oh well all good things come to an end hahahahaha

No new taxes........

Yo hook a brotha up with the jalapeno lime tequile marinade recipe!!!

Sweet. Mainly canadas? Or did you get some snows and specks too? We're planning a conservation season trip for snows in the next few months. Hopin to come home with 40 or so. Sill got 10 or so canadas in the freezer tho. Plus I just ended bow season with a 5 pt so I should have jerky for...

Jerk canada goose breast. Smoked to an internal temp of 155 then chilled overnight and sliced thin. Greeeeeaaaaaatttt.

Glenmorangie 12 while watching Archer and knocking out some work.

I smoked a few canada goose breasts yesterday. Put them in the fridge then slicing them tonight for sammiches. I'll post some pictures if I remember to take them.

I've shot a decent amount of honkers in the last 7 days so I'm gonna smoke a few breasts this weekend. Got a few different brines/sauces to try out and see what is best.

If you like Old Bay, see if you can find JO near you. I prefer it for seafood and way prefer it when cooking crabs. Trust me, I'm from MD (southern MD on the chesapeake at that). JO Spices