Recent content by hangmanli

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  1. hangmanli

    Bradley 4 shelf digital heating element question?

    I think I found the problem. I have had another magnetic door seal in reserve since last year. The original door seal isn’t holding itight like it used to. I cleaned up the surfaces for now. This batch of summer sausage got up to 135 degrees and then went into the hot water bath to get to...
  2. hangmanli

    Bradley 4 shelf digital heating element question?

    actually the weather has been cold lately but in the past few days came up into the mid 40’s. I have the smoker in a screened in porch. In the past I have used it in colder weather without any issues. I cleaned that “button” sensor on the back wall of the Bradley smoker (just to rule that...
  3. hangmanli

    Bradley 4 shelf digital heating element question?

    I’ve been doing a couple batches of summer sausage in 2 1/2 inch fibrous casings. Normally I start them off at 120° and I use the amazing smoke tube (I no longer use the Bradley pucks). Then I bump up the smoker temperature about 10° every hour. what I try to do is get the internal...
  4. hangmanli

    Bradley 4 shelf digital heating element question?

    Hey guys, I have a Bradley 4 shelf digital smoker which I’ve had for @ 4 or 5 years. I think the heating element is dying. Is it best to replace it with a Bradley heating element or are there better options available? thanks for any helpful advice!
  5. hangmanli

    Newbie question about venison steaks

    Yes I learned that very quickly. Typically we like it medium rare. However on the last attempt the pan wasn’t quite hot enough so it turned out medium I think the next time I’m going to cook them in the sous vide to 120° Then pan sear them at high heat thanks again for all the advice!
  6. hangmanli

    Newbie question about venison steaks

    Thanks!
  7. hangmanli

    Newbie question about venison steaks

    Hey folks, I have successfully done a couple of venison roast at 131° for 24 hours. now I’ve got a few venison steaks which were marinating overnight and I vacuum sealed them. They are about 3/4 of an inch thick. Can you guys give me a general idea of how long I need to put these in the...
  8. hangmanli

    Newbie Sous vide questions

    Oh this was so good! Thanks for all the help!
  9. hangmanli

    Newbie Sous vide questions

  10. hangmanli

    Newbie Sous vide questions

    We just set the temperature to 131 and the timer for 24 hours. Thanks for all the helpful information! I will post some photos of the finished result tomorrow around dinner time.
  11. hangmanli

    Newbie Sous vide questions

    thanks for the info! Medium rare is how we like all venison. We seasoned the roast last night and vacuum sealed it in a bag. We are going to start it around 5 PM later today for Monday nights dinner. I know that I have to sear it in a cast iron pan afterwards (oil and butter) . That...
  12. hangmanli

    Newbie Sous vide questions

    how long for the cook time?
  13. hangmanli

    Newbie Sous vide questions

    Hey folks, I got an InkBird wifi Sous vide for Christmas. I bought an Anonova Sous vide container and it arrived a few days ago. I’ve watched a bunch of videos on YouTube (Sous vide everything) I have a lot of different cuts of venison to try doing in SV. Is there are rule of thumb of...
  14. hangmanli

    Venison summer sausage -starts in the smoker and ends in sous vide

    What type/brand of meat lug did you use? I just got a Sous Vide for Christmas and now I’m trying to learn a bit here. I live in an area where we have a chronic dear problem and I take at least 10 deer during a four month long bow hunting season. So I’m looking for different recipes to sous...
  15. hangmanli

    Auber Circulating Fan for Bradley?

    Hello again, I haven’t posted in a while. My first and only smoker is a 4 shelf Bradley digital smoker. I was planning on buying an Auber PID controller because of the heat regulating deficiencies of the Bradley smoker. I found on their website that they also make a circulating fan which...
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