Recent content by WildmanWilson

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  1. W

    Venison Ground Jerky

    I can't get past the texture of ground jerky. Its like eating a rubber floor mat. Most people that try it just don't like it. I did some last month with whole muscle and I will end up throwing the ground away. Its just weird to me.
  2. W

    About to buy a smoker...which one?

    I made a smoker from a 1950s refrigerator for this purpose and its the best you can get. I have an electric element in it and can set it at 100 up to 250 with ease. Works perfect. I can add smoke with the a-maze-n smoke tube if I want.
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    Temperature question - more of a poll really

    Cure is a no brainer for me. It’s cheap insurance against botulism . It’s a safe product so why not?
  4. W

    Temperature question - more of a poll really

    I believe the texture is superior
  5. W

    Snack sticks without casings

    I do it all the time. I use my sausage stuffer with the small tube. I just press out a good length then cut it off and place on my rack to smoke. It holds together well as long as you handle it with a little care. It’s not going to be perfectly round like in a casing but so what. It takes smoke...
  6. W

    Venison Ribs

    The best thing to do is throw them in a ditch. Even the animals won’t hardly mess with them. Other than bugs.
  7. W

    Temperature question - more of a poll really

    Yes. You don’t have to stay at 160 the entire time.
  8. W

    Temperature question - more of a poll really

    I’ve read articles that say the USDA uses this because it’s very simple for the public to follow. The science proves it’s not only temperature but time as well. Lower temps at longer periods will kill the bacteria just the same. A dehydrator is not dry heat until most of the moisture has...
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    Temperature question - more of a poll really

    Here’s a good read on the USDA temps. Seems they use the 160 to keep it simple for the public. It does cover how time and temperature work together in making food safe. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures
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    Temperature question - more of a poll really

    The USDA is on the cautious side. I’m betting they use 160 because they know that kills bacteria in a minute or less. It doesn’t mean you can’t kill it at lower temps over a longer period. In fact we are 100% certain it does because it will in the SV cooking. There is no difference in a sealed...
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    Temperature question - more of a poll really

    I’ve been rethinking the 160 temp for safe jerky. While researching Sous Vide cooking I noticed people cook safely at lower temperature and it kills bacteria and pasteurizing it at lower temps for longer times. While hitting 160 for a minute or so kills it, 140 for 12 minutes will as well. Since...
  12. W

    I won an Egg !

    Well to my surprise I won an XL Egg instead of a large. So maybe I have a use for two now. It was just delivered and boy it’s heavy.
  13. W

    Caught on fire

    So was using my pellet tube in my old converted refrigerator smoker and had it set at 250. I let the pellets burn outside about 3 minutes after lighting and blew it out and put it in. I check it an hour later and the temperature is up the 300 and a good size flame on the end of the tube. Why...
  14. W

    I won an Egg !

    I suppose you aren’t aware that winning a prize over 500 is considered income and taxes must be paid. Since the prize in close to a thousand dollars then it’s probably going to be 350 or more owed in taxes. So you pay the taxes and I’ll give my old one away.
  15. W

    I won an Egg !

    I guess I should give my old truck to someone since I bought a new one too. Lol. I give my time and money to my causes but I see nothing wrong with selling something I own.
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