Page 7 of 7 FirstFirst ... 567
Results 151 to 155 of 155
  1. #151

    Default

    We'll be putting 25 lbs of mule deer summer sausage on the smoker tomorrow, making and stuffing it today.

  2. #152

    Default

    .....
    Last edited by FAIR CHASE; 01-12-2019 at 10:42 AM.

  3. #153

    Default

    Quote Originally Posted by wytex View Post
    I have never heard of smoked eggs. I have a good friend with chickens and a new smoker that will hear about this. He does have a cold smoke box but this time of the year any smoker is a cold smoker around here.
    How long on the eggs?
    I've only done it once but will be doing again. They were slightly "rubbery" (but great tasting) when eating plain but really shine when using in any recipe that calls for HBE such as egg salad sandwich.

    Lightly salted prior to smoking.
    Smoked (pecan pellets) for 3 hrs but but would decrease that to 90-120 min or so to lessen the outer rubbery texture.
    I use a tube smoker stuffed with whatever pellet flavor I am using and I use the tube for hot and cold smoking.



    https://www.amazenproducts.com/Produ...ductCode=AMNTS

    Apparently it is possible to place whole raw eggs into a smoker and hot smoke them to get a hard boiled like egg. Only attempted this once and it was a fail but would like to try again changing a couple things.

  4. Default

    Smoked a back-strap from last weekends doe, yesterday. Back-strap stuffed with cream cheese and wrapped in bacon. Was amazing.
    Name:  image.jpeg
Views: 36
Size:  75.7 KB

  5. #155
    Join Date
    Aug 2016
    Location
    Southwest Florida
    Posts
    142

    Default

    That backstrap looks great

Page 7 of 7 FirstFirst ... 567

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •