This is an easy and must try recipe

Break off stems.
FD5C4CAC-2AA5-4595-BA3C-330FD24480E6.jpeg Mix melted butter, olive oil, back pepper and garlic.
AFC1BAB8-4B53-41E9-89AA-A9E67F3B518B.jpeg Brush mix liberally all over mushrooms. Veins will fill with mix.
99D3CDD8-9041-440A-A845-A953E3D7F013.jpeg Grab your favorite steak seasoning. You can see I chose one of the best.
9F1C5E5B-5C69-4217-AC79-31780F70947D.jpeg Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
083BA93F-6A15-4525-B961-1D70CCE0961F.jpeg Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
0CB564F0-A887-4882-BD33-20513CA83BF9.jpeg Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
F607DF8B-D3D5-4FC7-BD48-06026E5177CE.jpeg Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
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I take no credit for this recipe but I can confirm it is a good one and has served me well. The only change I made was to omit the pickling spices, as I tried it, and preferred it without them.

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Looking for a Recipe for venison hamburger patties on the grill

Well actually for din din tomorrow.

Not sure if it was here on a thread that I picked up on the “Lobel’s of New York” brisket with dry rub and mopping sauce, maybe yes?

Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.

I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the tallow that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.

It’s 11:30 and the lids are already heavy!

Wish Me Luck!

17 - 6oz Prime grade from Sams Club, trimmed off at most maybe 5 pounds of fat. Trimmed rather tight.

Brisket went into the GOSM gasser running at a constant 225 to 231 degrees all rubbed up @ 9:00 pm last night. didn’t vary much at all. I love the needle valve mod I did! Black cherry and hickory was smelling really good! I mopped it about every 45 minutes or so. Geeze my lids were heavy early but I persevered for as long as I could. About 3:00 am I had been rendering the fat down to its purest liquid form of tallow. Just fat in the pan to simmer with nothing else to aid it. @ about 4:00 am temp was a low 140s and I used the tallow to mop once.

4:30 I had to lay back in the recliner, set the alarm for 6 am.
Up at 6 :oo am and dragged my [censored] out to see where it was at and I saw a 157 IT. Great, rolled out the butcher paper 3-1/2 x’s its length and smeared some tallow over half of it. Laid the brisket on the paper and lightly added tallow over it and wrapped it up laid it in a full steamer pan, put it in a 230 degree oven. As I’ve heard somewhere before and especially when I use foil, “Btu’s is btu’s is btu’s.” Once again I set my alarm, this time for noon.

Just after noon, Got up still dragging some but looked at the temp was 192 after 15 hours. 1 oc pm, Thought I’d see how it felt so I got the Thermapen MK4. I was afraid ti poke the paper too hard cause I didn’t want to pierce through the bottom. The small point of the probe just slid right through, the fatter section of the probe was the toughest part. When the probe was all through the paper there was no resistance and I mean zero! Almost like someone stole my meat! Turned the oven off at 1 pm and cracked the door open probe was 192.8 maybe? Left the probe and it hit a high temp of 193.4 with carry over.

After a bit, I pulled it out of the oven and set on the top till dinner. Opened the paper and sliced it up after separating the 2 halves for dinner for She and me.

Point was excellent and the flat was just a tad dry. Should have shut it down sooner. It’s been a long time since I have done a whole packer, most every time I get these I split it for corned beef and pastrami.

Thanks for looking Chefs!
I appre-c-ates it!
Denny O

Pics to follow from the flat cordless phone that looks like a TV. 😜

Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy

3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugar

mix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the same

For the olive salad:

1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained

I mix everything and then do a light chop in a food processor, just pulsing a couple of times. Transfer to gallon jar and top with olive oil. Will keep in the refrigerator for a good 6 months.

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STARTER DOUGH
2 cups all-purpose flour
1 cup water
1/2 teaspoon yeast
DOUGH
All Starter dough
7 cups bread flour
2 cups water
3 teaspoons salt
1/2 teaspoon yeast
TOPPING
1 each egg
1/4 cup water
sesame seeds

Mix all three starter ingredients together and leave overnight at room temperature.

Add the starter and dough ingredients to a stand mixer and kneed to cohesive dough. The dough will be rough, which is what is wanted.

Cover with plastic wrap and let rise for 3 hours total. After the first hour, deflate and turn over. Repeat at the 2 hour mark.

At the end of three hours, turn out the dough, divide in two and shape into two 10 inch rough disk.

Transfer dough on to parchment lined baking sheet and let rise overnight in the refrigerator.

Remove dough from refrigerator and let sit at room temperature for 30 minutes.

Preheat oven to 425°F

Mix the egg with 1/4 cup of water and whisk until frothy. Brush egg mixture over the top of the bread and sprinkle with sesame seeds.

Bake for 20 to 25 minutes until top is golden brown. Internal temperature should be about 190°F

I am in an urgent need of recipes. I can’t eat deer, beef, rabbit or pork for 5 years! I am already tired of fish and fowl. I would love to have some new ideas on how to cook something different with these. My deer snack sticks and jerky are useless now, so looking for something for chicken, duck, or turkey? I don’t know, can you make fish jerky? It is going to be a long 5 years!!!

Anyone ever use the apple sausage seasoning and mixed it with another kind? I was thinking Cajun apple sounds good but afraid of commitment. And I just messed up 10 lbs of elk pepperoni so I’m looking for a win.

Bacon question.
I tried my hand at bacon last year and it’s was extremely salty. Someone told me it was because it was rindless. Do I need to adjust the amount of cure or time spent in the cure

I saw this recipe on You-Tube and just had to try it in the PK100 to see how it is.
I must say it is the best meatloaf I have tried. Really good, and the PK100 imparted awesome smoke flavor.

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My ingredients
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Sauce and Rub
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Cut Bacon and fry it up
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Saute onions in bacon fat
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Mix in wet ingredients
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Mix in meat, eggs, brown sugar and bread crumbs.
Line tins with saran wrap and stuff
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Freeze the loafs overnight. Take out of freezer 2 hrs ahead of smoking time
Remove wrap, lather them with yellow mustard and cover well with rub.
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Put in smoker and set to 250 degrees
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When internal reaches 165 degrees take them out of heat and glaze with bbq sauce
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Slice and enjoy
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Soooo Good.

I was wondering what do you do or use to keep the meat moist. I made sticks and the meat came out dry. Does the cure help to retain water in the meat? How much water do you add per pound?

Denny O’s. Brisket into Pastrami
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Denny O’s. Curing Brine for Corned Beef

1 gallon of pure clean quality water
1 cup non-iodized kosher or canning salt
1 cup white sugar
1 cup brown sugar (or 2 cups brown and omit the white sugar)
1/2 cup corned beef spices
2 tablespoons crushed juniper berries
1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton’s Quick Cure or Insta Cure)
Dissolve all and mix in food-safe container, stir until clear, then chill.

Denny O’s. Corned Beef Spice Mix

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Neatly trim a brisket flat removing the fats down leaving at most to 1/8" to at most 1/4" of fat from a 10 pound brisket. Submerge it in the above brine. Place a 1/2 filled gallon Ziploc bag on the top to keep the brisket submerged. Add meat. Do not add different species of meats, but you can add pieces of the same species in the same brine bucket.

Refrigerate 1 to 21 days, depending on thickness of meat. I usually do a 21 day brine.

When the meat is 1 to 2 inches thick, figure it will take a brine of 1-10 days in the brine bucket.
When it is 2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.
When it is 4 inches and larger, 15 - 21 days and should require injecting.

Injecting - use a 4 oz manual injection pump with the broadcast needle or equivalent.
Brine can become frothy (ropy). It has both salt and sugar in it. It also is inputting curing ingredients into the meat and oozing out blood and plasma. Just dump the brine and make up fresh and continue curing should that happen. Make sure you keep it reasonably between 37° - 40° F.

Weigh down the meat into curing the brine with half-filled Ziploc bags of water on top.
Flip once every day, end for end and inside to outside to achieve a uniform penetration into the meat.

No further mixing or stirring of the brine is required let it cure until it is done. Meats will come out of the brine with a distinct normal grayish look.

Note: Cure #1 (Prague powder, DQ curing salt, Insta Cure#1 or other, not Morton’s Tender Quick)
Side note: It needs to have the sodium nitrite level at a maximum of 6.25%.

I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.

That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.

My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat.

You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.

At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6day minimum cure time

When the curing time is completed Take out the beautifully cured “corned beef” (because that’s what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub.

Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-10 pound ish brisket flats.
You will loose approxmately 40% of the weight during the smoking process depending on the cut of meat

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Denny O’s. Pastrami Rub

1/3 cup Butchers Course Ground Black Pepper
1/3 cup Juniper Berries (crushed)
1/4 cup Coriander Seed Course Ground
1/4 cup Mustard Seed (brown or yellow I use a combo) Course Ground

Coat the rub heavily all over the corned beef brisket at about 4 to 5 tablespoons per square foot in a large deep nonreactive pan and cover with plastic wrap. The rub may want to stick to the plastic wrap that is why I use it in a deep pan.

Smoking Corned Beef into Pastrami

Pull it out of the refrigerator on the day of the smoke an hour or more before putting it in the smoker.
When you have the smoker running a constant temp of 225 degrees F (I prefer cherry wood), lay the corned beef on the rack. Figure about 1.5 hours per pound of meat. This is no longer a brisket because it has been corned, so easy on the smoke but go to your liking. Spritz the corned beef every 45 minutes or so never allowing it to dry out on the surface. Insert the temperature probe in a couple of spots and smoke till reaching “the dreaded stall phase” @ about 150 to 155 degrees F.

This is when the steaming process begins. Remove it add an 1/8 to a 1/4 cup of surgery moisture like apple juice or your liking into a double wrap of foil and return it to the smoker or an oven. (The oven is fine to use at this time as there is no more smoke that will be adsorbed and the moisture is in the double foil wrap. Smoker/oven temp is still 225. Reinsert the temp probes and continue the low and slow temp of 225 and let the meat go to 203 degrees internal or it feels like cool peanut butter through most of it. Don’t Over Cook It!!

When in the ballpark of 203 degrees +/- you are done, remove it out of the smoker/oven leaving it foiled. Set it in a dry cooler wrapped in heavy bath towels and close the lid for 2 to 10 hours. After that time set in a pan, still in foil and refrigerate until it is well chilled. After it has chilled remove from foil and slice.

Slicing, Slicing is crucial to maximize the tenderness of your final product. Look at the meat and see which way the grain is running. Cut it into thin slices of a 1/16th" up to a 3/16" crossed grain and at an angle from the top to bottom of the slicing stroke if you can. Do not slice length wise!
Steam to reheat until just warmed. Layer the pastrami on grilled rye bread with Dijon mustard (if you need pronounced flavors) add provolone or Swiss cheese and homemade kraut if it will please you. Yum!!

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Best of Luck!
Denny O.

Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.

This recipe was thrown together by Colton who works at the Walton’s store. I use it every time I make wings. They can be cut before being thrown in to the Franks but I usually just leave them whole. Sorry I don’t have a picture from after they were tossed. I was too excited. I usually make potato wedges to go with these and I throw a nice blend of seasonings on them that goes great with these wings.

Place wings in ziplocked bag with Franks Red Hot. Make sure to squeeze out all of the air. Franks can be diluted for a more mild wing. Let sit for 24HOURS
PXL_20201114_211529335.jpg Set smoker to 250 Degrees Take Wings out of bag and cover generously with “Mississippi Grind” seasoning
PXL_20201114_212658902.jpg Place wings on shelf in Smoker leave for 1 hour Flip the wings over and leave for another hour Take wings out of smoker and toss in “Captain Rodney’s Peach”
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I purchased this seasoning and was reading for small batches it wants 3 Tbls and 1 teaspoon per pound of meat. Does that sound accurate? It seems high to me but I have never done it.

I’m a new guy to this community and glad to see a lot of good information here. I am trying to figure out if dehydrated lactose/milk is being used in polish sausage. I just ordered a polish blend from waltons and I want it to be a better experience than last time. Any help would be great.

Cheers,
Matt N
Loveland, CO

All,
I am working all Beef Links and would like to know the best casing other than Hog casings. I used Collagen casing but not a good bite. Any suggestions?

Has anyone used dove for snack sticks? A friend gave me some goose sticks that were awesome. I was thinking about wet marinating the breasts, then grinding them with some pork. Any ideas? Thanks