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Recent content by countrysmoked
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I like angus cross myself if I cant get buffalo. here are a couple of my buffalo hanging around for a few weeks.
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I have 1 1/2 Buffalo heifers for sale in KS
price is $ 1250. For a half $2500 For a whole and includes vacume packaged meat freezer ready. Hide and head are buyers responsibility but I can help for a small fee. call for more info.
I am not that experienced with briskets having only done 10 or so but I foil mine at 130 and pull at 160 to 170. If i have to hold for any length of time i wrap tightly and put in a cooler to keep temps even for up to 5 hours before serving. I like my brisket medium well and sliced. I have...
I butchered two of our turkeys yesterday and it being my first time plucking turkey I messed the time in the scalding water up, apparently not enough time like 20 seconds and the feathers don't all come off very well. So on the next one I doubled the time in the scalding water and the skin...
I make mine with a jerky shooter straight to the trays and into the smoker without casing smoke for about 6 hours at 200 or until the texture feels right, kind of stiff but not brittle. You can use pre made mixes, I like the cabelas sweet hot mix with a couple shots of chipoltle added for a...
Welcome aboard. I'm from KS too, It was miserable out last weekend but the beer was good and the pool felt fine. Where are you from the background in the pics looks familiar?
I keep all my trimmings too. I still have to buy fat sometimes. I agree that you can refreeze meat. To avoid freezer burn I have went the vacuum seal route. Works great.
I made a batch of jerky and some snack sticks over the weekend after installing AC in my butcher shop. Here are some pics. (sorry for the quality I had to take them with my camera phone)
My Jerky gun made from a power caulk gun
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Snack sticks in the smoker
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