Recent content by golson
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Sure Cure time past 24 hours OK?
I have a big batch of snack sticks to smoke and I will not bea ble to smoke all of it in one day. Can I still smoke it tomorrow while it is still curing in the fridge? -
Pitmaker Safe Temps
All, I have a Pitmaker Safe and had it for a few years but have a question on smoking venison sausage. Is there a way to get the smoker temps at 125F to 145F without buying a cold smoker? I don't want to buy another smoker. I have a Big Green Egg and a Recteq, but none will do any cold...- golson
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- Forum: Wood Smokers
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Help Me Decide Please......
Hey all, I been smoking meat for a while but I am so done with my MES40 that I need a new smoker. My goal is to smoke Jerky, Summer Sausage and all kinds of pork.....So I was just thinking on building a backwoods clone or a fridge smoker. What are your thoughts and how big smoking chamber I...- golson
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- Forum: Reverse Flow
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Need Quick Look Please
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Need Quick Look Please
Hey Folks, I am going to build my first fridge smoker and I found this fridge. Is this a good fridge to build? Do I need one with a lower compartment? Here are some pics of the fridge. Thanks for any help...greg- golson
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- Replies: 5
- Forum: Fridge/Freezer Builds
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- Album: Need Quick Look Please
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Help With Summer Sausage Temps
Thanks guys for comments. I will just have to go back to 80/20 next time around which I know worked for me.... -
Help With Summer Sausage Temps
Hey all, I have done a couple batches of summer sausage in the past with great results but this time I am very disturbed of what happened. I used a PS seasoning mix with maple cure to do a batch of venison and pork butt. So I changed my ratio just a little bit from 80/20 to 60/40. That might... -
Beef Jerky: Ten Pounds, Two Types (with Pics)
Kevin, I tried your recipe this wekend and my jerky did not even look like this. I had to smoke for about 12 hours at 150 to get them dried out. Maybe I am doing somethin wrong. After 5 hours my jerky was still moist. This was my first try at a wet marinade so maybe too much moisture in the meat?- golson
- Post #47
- Forum: Making Jerky
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Deer Backstrap for Summer Sausage
Hello everyone. Has anyone used the backstraps or tenderloins of a deer to make summer sausage? I am about to make some and have about 10 pounds of backstraps........Please let me know... -
Good Spicy Venison Recipe
Hey folks, I smoked a lot of vension but really could not get that kick in my sausage that I was looking for. I usually do the jalepeno and cheese mix but want a more kick. Does anyone know of a really good spicy or hot venison summer sausage recipe or mix to buy online so I can make sticks...
