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I’m likely going to smoke 3-4 more turkey breasts before Christmas. I found some at Walmart on sale for 50 cents a pound. Will give away two or three of them. Pics to come....

Forgot to post this, the two turkey breasts I smoked for Thanksgiving

Dinner tonight.... Bison burgers 🍔 👍👍

The ham we get may have curing salt added before it’s smoked, not sure. The turkey, only had regular salt and “herbs” according to the packaging. Most deli meats are loaded with nitrates, so yeah, other than saving money, it’s likely better for you. Going to get a small pork roast this...

New toy: As trying to slice uniform pieces of the ham and the turkey breast was difficult with either a blade or electric knife, I decided to pick up one of these. I also realized that sliced turkey breast from the food stores deli was $8.75 a pound, and the whole turkey breasts I smoked...

The smoked ham with bacon grease and brown sugar glaze. Smoked turkey breasts: Turkey was the big hit. Ham was OK however. Not seen... the obligatory green bean casserole,the wife’s whipped mashed potatoes with cream cheese, stuffing, cranberry sauce (not the jelly kind) dinner rolls, rice...

For full sized whole turkeys (12 to 25 pounds) I am a big fan of cooking bags. They do keep more moisture in the meat, and usually decrease cooking times. They keep telling us to cook the breast to 165 degrees, but I always cook to about 8 degrees below that (157F) . Because it’s a matter of...

So, have a 7.5 pound smoked boneless ham 🐷 which I’ll bake in the oven and two- 3 pound boneless turkey 🦃 breasts that I’ll be smoking for thanksgiving. What you folks doing?

I never got to meet Ray. He had me make a couple of knives for his daughter, and from our correspondence he seemed like a great guy. Pouring a few drams tonight in his honor. 🥃

No longer have my FJR. However, I do still have a boat, so can I post that? 😳

Got it, should be in the mail tomorrow... 😉

Tom you can use the same recipe for any pepper. (This recipe was originally for jalapeños) For jalapeños just cut off the top, slice the peppers lengthwise and blanch in boiling water as done above. 👍 If you don’t want it as hot, remove the seeds and any white ribs from the pepper. Harper...

As I can’t post on fjriders again, will start a cooking thread here. 1-1/2 pounds of hot peppers from the garden to become hot sauce: It’s green, and it’s mean. Used mostly the Serrano’s and the larger Dragon Cayennes for the sauce, the bulk of the cayenne went into the freezer for later...

Actually that’s exactly what I usually do, buy 6 racks to smoke and freeze the rest.  And looking at the map, it’s really a 71 mile drive there. 😳 https://www.wenneman.com    They are tucked away in a tiny little town, but many folks around where I live use them to process their deer. They...

I’ve had some luck in the past with Smithfield baby backs. Then, they kind of disappeared and were replaced with Tyson ribs (I thought they just did chicken)    This led me to try some locally sourced ribs....as there are several pork (and beef) farms in a 60 mile radius from us. The ones I got...

I too always use a salt less rub. (A slight variation on the Memphis Dust) just easier to control the salt today way, especially if you’re doing a dry (or wet) brine.    Saturday I made up a dozen of my pepper stuffed bacon wrapped boneless skinless chicken thighs for our annual Oktoberfest...

I’ve used a similar one for sliced meat. The one I posted is for ground meat.... you can’t use that much liquid for ground meat as it will turn to goo.    I like mine spicy, so I usually use several pepper types, cayenne, crushed red pepper, chipotle, Serrano, etc....and if want it HOT, also...

And so I am. What the extruded meat looks like on my dehydrator trays:   looks like I put in a bit too much liquid, so may take over 4 hrs @ 160 F.  Basic marinade recipe for 2 pounds lean (96/4) ground beef: 2tbsp Soy sauce  3 tsp liquid smoke (hickory) 1 tbsp Worcester sauce 3 tbsp...

Yeah, the “jerky gun” is pretty much a large calking gun, (with various tips) that has a ratcheting arm to drive the plunger.   Using ground meat has a few advantages, you can infuse the meat better with your marinade/spices, you can control the fat content better, you can add other stuff to...

A rotary meat slicer would be one way to go. My son has a cutting board that has adjustable guides for slicing meat for jerky, like this one...