Who's smoking meat this weekend?

[HoppyDaze]

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 the coming year.

I brought home all specks and mallards. We shot mostly specks and snows

 

[johngottshall]

Smoked chicken wings hand dipped in carribean jerk seasonings smoked with hickory. Taste is fantastic.

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[bad67z]

Those look great John I have ribs and wings on as well. Pictures to follow.

 

[jafo28]

First time using my home built smoker. Just doing a butt.

 

[NTXBrauer]

I picked up a couple racks of baby backs that will be marinating over night and smoked with some hickory tomorrow

 

[blizzard]

First time using my home built smoker. Just doing a butt.

That is a thing of beauty.

 

[two_hearted]

I've got some bacon on the cure. One maple brown sugar and one maple blueberry. I'll probably smoke one or both of them. I've also got some duck prosciutto in salt right now. I'll hang it tomorrow. First time for that.

 

[NTXBrauer]

Dinner time!

 

[PJoyce85]

Got my first sausage fatty ready to go! Pretty excited to start back up again.


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[FATC1TY]

I need to make a fatty.. Dunno what kind..

Maybe a spicy italian sausage, lasagna noodles, sauce, and some cheeses inside of it..

Sounds like a good dinner experiment.

 

[The542]

I've also got some duck prosciutto in salt right now. I'll hang it tomorrow. First time for that.

First time I had that was at the Tired Hands brewery, that is sooo good. I'm going to have to get over there for more this week.

 

[PJoyce85]

Not too bad for my first attempt!!


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[PJoyce85]

And the real reason for smoking today. A fresh wild boar ham.


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[Homercidal]

Friends coming over this weekend. I'm making pulled pork, but how i make it will depend on the weather. If it's nice and warm (almost 40) this week, I might fire up the electric smoker. Otherwise I'll probably just crock pot it. Not as good, but still not bad.

Then again, as long as the wind isn't too bad, I could provide some smoke on the smoker and then bring it in and finish in the oven...

 

[FATC1TY]

I've got a whole chicken split open smoking along side some split chicken breast for dinner.

Whole chicken tonight, and using the split breast to do a smoked BBQ chicken pizza on the grill tomorrow night.

 

[kstone803]

View attachment 180059

And the real reason for smoking today. A fresh wild boar ham.


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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)?

 

[Melana]

Go find paulthenurse. He is the whole swine master.

 

[PJoyce85]

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)?

I believe it was whole without the bone. Someone gave it to my wife after a hunt. They hunt differently here in Germany so it wouldn't be surprising if it was a smaller one.

As you probably know, it's extremely lean meat so smoke very low. I smoked at 200 but I've read that some people smoke around 170. I have absolutely no desire to smoke for 14 hours though. At 200, mine took 7 hours. I injected it the night before, put on some rub and that was it. It turned out pretty good. Ever so slightly dry but that's ok. I also didn't want to brine for 7 days. Made a great sandwich last night with some horseradish.


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[kstone803]

I believe it was whole without the bone. Someone gave it to my wife after a hunt. They hunt differently here in Germany so it wouldn't be surprising if it was a smaller one.

As you probably know, it's extremely lean meat so smoke very low. I smoked at 200 but I've read that some people smoke around 170. I have absolutely no desire to smoke for 14 hours though. At 200, mine took 7 hours. I injected it the night before, put on some rub and that was it. It turned out pretty good. Ever so slightly dry but that's ok. I also didn't want to brine for 7 days. Made a great sandwich last night with some horseradish.


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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

 

[corkybstewart]

I did a couple of pork butts Wednesday, used chunks of the leftovers is New Mexican comfort food last night: posole. With 3 NM Barker chiles it was a little hot for comfort food but it was very delicious.

 

[FATC1TY]

I'm gonna be brewing tomorrow, and going to fire up the smoker for a buddy and me to eat while we brew.

Probably gonna do something easy.. wings.

 

[BadDeacon]

Beer can chicken:


Pork loin:


Beef sirloin roast:


Also pulled the trigger on a new 15 gal brew kettle. Man, I'm tired.

 

[brewbama]

Smoked some wings and ABT(s), grilled sliders, served with fried pickles and onion rings, and assorted chips and dips for the Daytona 500.


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[moscoeb]

Chicken legs at the firehouse. Marinated in sesame ginger, smoked at 300 for little over 2hrs. Turned put pretty good.


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[FATC1TY]

I might toss a brisket flat on this weekend and watch the BGE do it's thang..

Been keeping it simple.. Wings, or half chickens.. Half chickens smoke so fast and easy, I can do one for dinner at night for us.

 

[GrogNerd]

my first BubbaQ of the year, smokin' some baby backs

at the same time, first brew this year, finally getting around to my latest DB 8 Point clone, postponed for 3 weeks because of all the global warming.

 

[johngottshall]

Started some babybacks at 7:00 hand rubbed the seasonings last night. Will throw a few wings on in a bit slow smoke with hickory

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[kstone803]

Made a batch of beef jerky on the smoker last night but no time to take pics since we were getting ready for SNOWPOCALYPSE!!!!

 

[arturo7]

I have a few large chunks of frozen albacore and yellowtail. I've never tried smoking fish before. Any tips on prep, times, and target temps?

 

[Genuine]

Gonna be doing a pork butt in the smoker this weekend while I finally do some spring time brewing. Can't wait!


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