Recent content by KJNDIVER

Thanks. Like I said, first try. The taste is really good, just think I over cooked it a bit. What Ive been doing is this... since I over cooked it, and there could be a finishing step that I missed with the steaming.... Ive been taking a few slices...placing them on a plate with some wet paper...

Also, I guess those instructions are for beef and dont exactly translate well over to venison. Now that Im looking around on the net I see other recipes that call for a finishing temp of 145-150*F. It wasnt bad when warm. But now that set up in fridge I can tell that I over cooked the snot out...

Yea, I noticed the bullseye gray center. Obviously wasnt brined long enough. I used the directions on the box the kit came in. It was my first time for either venison or beef pastrami , will definitely soak it longer next time.

Got my new Auber controller in this week, did the wiring yesterday, and put it to work today. Gotta do new things occasionally.....put some venison roasts in a brine for 3 days using the pastrami kit from Sausage Maker and then smoked for 7 hours today to make some venison pastrami. Took longer...

I love that series. Im in Lake Charles and grew up around all kinds of hunting camps since my dad was a guide. Ive hopped around and hunted all over the state and love the aspect that this series portrays, everybodys camps is different, but the food is always amazing. I bet that specklebelly...

Ok, its my turn. I read thru this whole thread. I had read about these controllers before but wasnt proactive. My last few smokes had horrible temp controls. Over shoot temps, undershoot temps, just temps all over the map and takes long time to correct. I was having temps swings of 30 degrees...

I was hesitant to transition, even after hearing everyone talk about the inadequacies of the MES factory controller. Well, last few cooks I did it seemed the temp swings were worse, especially with overshooting desired temps. I finally broke down and bought an Auber PID. It arrived 2 days ago. I...

Being from south Louisiana im a bit of a gumbo snob. Imagine the Texas folks arguing about beans in the chili... haha. Couple comments.... Nice shrimp... I just got some fresh off the boat myself within past 2 weeks. Man, 15 min on the roux? My mammie would slap me on the hands with her...

Well after several hours in the fridge i decided to cut some up. Results were as expected. Of the 11 links i had 4 that were wet. Definitely had air in them. Overall, not the best ive had, but not bad. Taste is good, texture is off. Will serve its purpose of slicing up for "snackables" at work...

yea, kinda figured on the water. the recipes i found mentioned internal temps between 155-160. also mentioned the ramping of temps due to larger casing size of summer sausage and more even cook. I should have mentioned that normally when making sausage use smaller casings , my uncles smoke house...

Ok, Im not a rookie at making sausage in general, just this is my first time making summer sausage. Ive got plenty of ground venison put up, got to do something with it right? I search the web came across many different recipes, used a lil bit of each to tune to how i would like. After finished...

Wild pigs, yes. Delicious. I kill a few every year and keep for chops, ribs, roasts, loins , sausage, etc, all good. Wild boar? Nope. Not gonna do it. We drop em and leave em for the buzzards and coyotes, and sometimes even they wont eat it. You wont do it but one time Maybe with a small one...

Nice find. Ive been looking for one to fix up around here. What was your method of cleaning the inside? Some sort of cleaner? Or just some elbow grease?

A friend from Texas gave me this "Texas Deer Chili" simple recipe that Ive been doing for a few years now that I get good reviews on from everyone. I live in La but work in Tx, and these folks all eat 2 bowls of it.... I cooked this just today for lunch at my parents house. oil...

No, thats not what I was intending to say. The unit was set to 275*F as I stated that i wanted to burn out some funk inside the box. I mention the 180*F only so much as that was the sticking point that I was reaching with the previous (incorrect) switch. Thats all. The unit works as...