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  1. biteme7951

    Elk bacon

    I like the layered idea. Does the elk portion dry out at all because it's so lean, or do you put the pork on top so some of the fat renders downward when you smoke it? Barry.
  2. biteme7951

    SV'd Venison Sirloin roast

    I was blessed to get a small buck a few weeks ago. I pulled out a sirloin roast from the freezer for Sunday dinner. Seasoned the frozen chunk with SPOG, and a few pats of butter and into the bath it went...still frozen. let it go for 6 hours at 131 degrees, then dried and a quick sear. That...
  3. biteme7951

    Wet Jerky after smoking and other questions

    Maybe it didn't dry out as well as other batches. Mine will sweat in plastic bags also. Switch to paper grocery bags for the rest period and it will allow the jerky to breath and shed excess moisture. Barry.
  4. biteme7951

    One Smoker Two Turkeys

    I've had good luck with boning out the birds, leaving only wing, leg and thigh bones in them then brining and placing in a mesh bag with only skin showing. then I hung from the top rack with S-hooks. Keeps then VERY moist and carving is a breeze
  5. biteme7951

    Venison Summer Sausage Curing Question

    It will not get hard from the cure, it may firm up but not get hard. Did you stuff the casings tightly? Are you confusing the hardening you are referring to with the case hardening that happens from the outside drying out as in a salami? that is not necessarily a good thing with summer sausage...
  6. biteme7951

    Venison Backstrap Dried Beef. #2

    Nice post Bear! I have used your dried beef post for venison for a few years and it never fails. I too use the backstraps, along with the rump roast and sirloin for dried venison. the trimmings do make great snacks and all i have to do is fire up the slicer and my dog comes a running knowing...
  7. biteme7951

    Cleaning the glass on my Charbroil electric smoker

    I clean my MES40 window while it is warm with some of those Clorox disinfecting kitchen wipes. it does a nice job of cutting thru the gunk. and like Bear says, a razor blade for the tough stuff. Barry.
  8. biteme7951

    smoking whole chickens for family Thanksgiving

    I like to figure a bird per 4 people. you do not want to run short and the leftovers are great! You will not be disappointed by brining them either. Good luck with your test run. Barry.
  9. biteme7951

    Beef heart and tounge

    Pickle them!  Great with crackers or right out of the container. Add some sliced sweet onions for a little crunch. Pickled Heart or Tongue1 beef/pork heart (cut into 4 pieces)or 1 beef tonguewater to cover meat1 tablespoon salt2 cups dark vinegar3/4 cup waterpepper1 teaspoon salt (If you prefer...
  10. Roasting bags

    Roasting bags

  11. biteme7951

    Roasting bags

    Tried the bags over the weekend and they worked great. Try doing this with a 200 degree foil wrapped butt! I did a tray, wrapped in foil, and the bags to test end results and found no difference in taste or texture. No runs, drips or errors with the bags and will be using again in the...
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  15. biteme7951

    Pickled Brussel Sprouts!

    For softer sprouts use the water bath method. Barry.
  16. biteme7951

    Roasting bags

    I have 4 butts going in late tomorrow. Since the bags are good for 400 degrees I think I will try it on one on the top rack and let you know. Barry.
  17. Pickled Brussel Sprouts!

    Pickled Brussel Sprouts!

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    784a51df-2929-4d72-9afc-e99b7872ee81_1.d2254334acc

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  19. biteme7951

    Pickled Brussel Sprouts!

    If you do not have the foodsaver vaccuum canisters, you can buy this attachment to vac seal canning jars and lids....a much cheaper alternative and the lids can be washed and reused. This device and a dozen jars with lids is about the same price as 2 foodsaver vac canisters Barry.
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