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Recent content by archeryrob

  1. archeryrob

    Venison Liverwurst

    This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward. Texture was good, but should have been better, but it still...
  2. archeryrob

    Grinding day with new lem big bite #8

    I was surprised. I figured bigger better tools meant better work. Not learning how to use the bigger better tools. Although is fixed the "I think I am going to break the small grinder I have."
  3. archeryrob

    Grinding day with new lem big bite #8

    I got the #12 and the 25# mixer for it this year. Both work great. Lesson learned, you can over freeze your meat with these stronger motors. It literally pushed frozen chunks through the 1/8" plate and didn't grind them all. Had to let it warm and regrind it.
  4. archeryrob

    Spicy pepperoni snack sticks

    Same here and thanks for the recipe!
  5. archeryrob

    Venison Pastrami

    There no peanuts around here and our only eat grass, soy and corn. I've never had one not strong tasting. I do nothing but cure them any more.
  6. archeryrob

    Venison Pastrami

    I like the recipe, Buuut, I'm highly disagreeing with this. Goose is the gamiest meat I as as hunter have ever eaten! I've eaten a lot too! Grass feed beef and goose are two entirely different things to me. I do agree they get tough when cooked sometimes, especially quickly. Slicing across the...
  7. archeryrob

    Venison Pastrami

    What spice blends did you use.
  8. archeryrob

    Spicy pepperoni snack sticks

    Thanks, I always like reading when guys post in the smokehouse section about lining it with aluminum or Stainless so they can "clean" it. I just reply to them like "You know the smokehouse is basically a chimney and you think you're going to keep it spotless. I want to bring beer and watch you...
  9. archeryrob

    Spicy pepperoni snack sticks

    Yea, I found out that grinder can get me into trouble. Story coming on the liverwurst. I froze that stuff for 1 1/2 hours and it was too much. Fat literally pushed through the 1/8" plate and left me with chunks and had to regrind it. That was fun pushing that sticky paste through the grinder...
  10. archeryrob

    Spicy pepperoni snack sticks

    I found this recipe here from @R Blum and the Hot recipe is his original and the spicy is my clone that I tamed down. I can't take credit for the original recipe, but I am calling the spicy one mine. If you saw my previous post about pepperoni I made just 2 1/2 pounds of each style. I found...
  11. archeryrob

    Venison Liverwurst

    I am making this again this year. Now with the big bite grinder I would let the pork fat get frozen which was a fairly big mistake. It just needs to be cold and the head cold too. It pushed large chunks though the 1/8" plate which would have been good for sausage, but something emulfied like...
  12. archeryrob

    Fire box

    Damn, his fire box looks like an exact copy of mine. If yours is like that yes, it will heat it hot, once the fire box is hot.
  13. archeryrob

    Cedar smokehouse construction

    Yes, this is more of a hot smoker. its will easy to get to 200° with the fire box door cracked. This is also not my build, I was just showing one person how to bolt down the house.
  14. archeryrob

    Cedar smokehouse construction

    I filled them with rocks, brick and anything hard and left over mortar and cement on top. Set the bolts down in and wiggle them up and down and let set to harden in. Just make sure the bolt is not wear or close to where a stud will sit, or you'll fit with it later on. 5" in the the ends and 2"...
  15. archeryrob

    Heat distribution and smoke movement in cedar smoke house.

    I still have hot cold zones. It is always warmer at the bottom than the top. The higher you raise it the more it can be. I have seen 190 at the bottom and 170 at the top before. So I don't cook full 24" summer sausages anymore. I have been trying to figure it out more, but not exactly sure and...
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