Recent content by danglin’angler

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  1. danglin’angler

    A couple first’s

    I probably shouldn’t be peeking but first time using the amazen tube had me wondering ! It seems to be exceeding my expectations…
  2. danglin’angler

    A couple first’s

    Well here we go after consulting with a couple guys here @Bearcarver and @indaswamp my meat is finally on the smoker ! A few primals from a Michigan whitetail doe , salted with tq resting for 11 days then rinsed and soaked with fresh water for a couple hours then layer out to dry overnight...
  3. danglin’angler

    New Guy

    Im getting small amounts of liquid in the bags should that be drained off or just keep massaging and flipping the bags daily?
  4. danglin’angler

    Venison tri-tip

    Ive got two vennie tri tips salted with tq right now, actually i broke down an entire whitetail and salted ! planning on a cold smoke session , hoping for good results trying something new.
  5. danglin’angler

    New Guy

    Thank you for the amazingly quick response I’m weighing my cuts and salt out today to start the cure !
  6. danglin’angler

    New Guy

    @Bearcarver when salting cuts with tq after salting can the pieces be stacked in one container or you should they rest separated
  7. danglin’angler

    Any new Michigan Members?

    checking in from the thornapple river valley
  8. danglin’angler

    new grinder recommendations

    Kinda late but I have the #8 big bite and it works great to grind meat can’t hardly bog it down unless cramming large frozen pieces, using it to stuff casings for snack sticks and summer sausage is alright but is kinda slow
  9. danglin’angler

    Cold smoking crash course?

    is Lem cure the same as cure #1 ?
  10. danglin’angler

    Cold smoked venison backstrap..

    Meat candy , did you follow bearcarvers recipe to cure and smoke to temp or did you cold smoke after the tq cure ? This is similar to what I’m trying to accomplish but am torn between a tq brine or #1 brine and tq rub
  11. danglin’angler

    Cold smoking crash course?

    Alright thank you! I process all my own game usually 4-5 deer a year so I know my way around the primals . Do you have a suggestion on the amount of salt and sugar per lb to add to the #1?
  12. danglin’angler

    Cold smoking crash course?

    inda, here was my plan. to cure the venison in the best manor , i can seperate all the muscle into seperate pieces if thats ideal. The idea of a 5 day slow smoke was just for flavor and leaving the cuts raw for further processing later on. such as cuttting up for stews, canning , grilling ...
  13. danglin’angler

    Cold smoking crash course?

  14. danglin’angler

    Cold smoking crash course?

    It would be the hind quarter and back strap , approximately 4 inches would be the thickest section
  15. danglin’angler

    Cold smoking crash course?

    Would a dry cure cure using tq be sufficient for a cold smoke session on wild game
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