Holiday cheer

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Kit's picture
Kit
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Joined: 2014-05-24 06:33
Holiday cheer

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

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Wartface
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Joined: 2015-02-11 20:41

Hi Kit...

I like to smoke lots of things too. Mostly Briskets, Pork Butts, Ribs, Turkey and Chickens. Turkeys and Chickens I do spatchcock style usually. 

What kind of smoker do you use? 

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Kit
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Joined: 2014-05-24 06:33

Wartface

Use a electric smoker made by Cookshack. It is about 15 years old now and though it does and has served me good, there has been a lot of others that are offered by different vendors that from what i hear are really good. Overall these type of smokers have come a long way since i bought mine. Use it to smoke Turkeys, fish,briskkets or what ever i want heat the inside of the box some.

For cold smoking i use a old wooden gun cabinet that originally I used a homemade fire box outside of which generated more smoke thn heat, and used a aquarium ait pump to create a ventury draft that blew the smoke into the cabinet. Since then i have bought a commercially made one (smoke daddy) that does work a whole lot better than the one i had made.This puts no heat at all in the cabinet. I smoke most of my bacon in it. Since i live in a temperate climate area i have to keep a eye on what the outside air temp is or going to be so that i can pull bacon before it becomes to warm. I personally don't like temp above 65 degrees. So most of the time i am smoking over night and pulling it out in the morning when i get up. No don't have to keep feeding the fire all night. Fill the generator once and for me that is usually enough.

KIt

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Wartface
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Joined: 2015-02-11 20:41

“Things have pretty much quit here.”

Chef Jacob has taken on a major new project that doesn’t allow him to spend much/any time on StellaCulinary.com. 

He’s left the website and all of his content active for all of us to use... free gratis! So... it’s up to us, as a community, to keep the website active. 

Contribute what you can when anyone asks a question or makes a comment. 

This website has extremely valuable content and deserves to stay alive and active. It’s up to us the members to keep it going!

You in? I’m in! 

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Kit
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Joined: 2014-05-24 06:33

Trying. I do check it frequently and reply or comment when things are posted. Not in to tec that much, but like you said this a great site for info sharing.

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Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

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I use it for my brines and making bacon cure.

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