Recent content by pikestabber

I grow jalapenos and cayenne peppers, mix at rate of maybe 3 jals to 1 cayenne, dehyrdate completely, and grind into a fine powder. This is my go to for adding heat to any sausage. I'd say we use 1/2 tsp per pound of meat for stuff we share and 1tsp per pound for stuff we eat in house as my...

It will get to 145 no problem, but I might suggest keeping it on the smoker to 145 so you know it's at a safe IT. Then freeze. Once thawed, just fry it until heated through. It won't be dry by any means and then you have no questions about if it's at a safe IT. That gives you flexibility to use...

Looks great to me. What did you personally think of the flavor?

I have to respectfully disagree. I always cold smoke cheese for two hours, vac seal, then try after about 2 weeks and it seems to be perfect; but straight out of the smoker it is far too pungent and acrid to eat. The 2 week mellowing phase is the key. That's not to say that your method isn't a...

Thanks, guys. We're on day two of eating this and no end in sight ;)

Side note: smoked with about 3 parts hickory chips to 1 part maple chips in a CSSV 18 to internal of 152. Ice bath (aka, snow bank), then bloomed for a couple hours. Then in the fridge. Our normal overnight lows of -20 in January have been high teens with daytime temps in the 30s to low 40s...

Made 25 pounds of Venison Ring Bologna this weekend using Curly's seasoning. The only modification was adding a tablespoon of Serrano pepper powder and 5 cups of NFDM (not sure if that's in the acronym line-up, but that's Nonfat Dry Milk--acts as a binder and helps retain moisture--goes in all...

Yes, the fennel. I actually wanted to use anise seed, but after three tries at local grocers, I still couldn't find it. Fennel was a workable substitute, though, and tastes pretty similar.

I researched a few recipes for venison pepperoni before trying my hand, and after finding a few that sounded good, I did some mixing and matching of ingredients and some tweaking to my own tastes. What I came up with follows, and I do have some pics--although I didn't get any pics in the smoker...

I echo this 110%... Your most important moisture enhancement is a good meat thermometer! I find this to be especially true with poultry. That said, I do like to brine, and I do think brushing with some oil is always a good idea.

I can't weigh in definitively on this, but I have frozen whole hind quarters and parted them out later. I try not to do that, but it worked fine the time I did. I agree with the sentiment of getting all the fat/tallow off first as it can go rancid when frozen over a longer period of time. To...

I have the CSSV 24" and while I wouldn't say the thermometer is "to the degree," I think it does fairly well for gauging ambient temp. What I would think is more important is a good meat thermometer. I have this: I would rather have this: http://www.thermoworks.com/Thermapen-Mk4?color=7 The...

I did actually reply to a topic yesterday, but it looks like I should have started here for my first post. I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault 18 (propane) and use a AMPS tray...

I guess this can serve as my "roll call" as this is my first post. I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault, 24" and use a AMPS tray for cold smoking. I am an avid fisherman/hunter...