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  1. grabber

    Catfish

    Guy once told me if you want to catch catfish, punch holes in cat food cans, throw them in the water around where you'll be fishing.  As they rot and smell, the catfish hang in the area and go nuts, looking for meal and will bite on anything.  Better check with your local laws, as in some areas...
  2. grabber

    smoked carp, anyone?

    Here in WNY, we have a tourist industry of European sportsmen coming to our area creeks to fish for spring spawning carp.  They can't believe that we consider them garbage fish.  Carp is king in Europe and a lot of the rest of the world.  Growing up, the old timers had a rule that they would eat...
  3. grabber

    Need some Snack Stick help

    IMHO, I use liquid smoke.  Ratio 1 tsp to 5 lbs meat.  Gives it a hint of smoky taste.  Also,are you drying out the casings before applying the smoke.  Run it at around 140 to dry the casings out before hitting it with smoke.  Smoke won't adhere to a damp or wet surface. 
  4. grabber

    Help with turkey drummies

    If the legs get done too early, wrap them in Aluminum foil, than in towels and place in a cooler.  Coolers will retain heat as well as cold.  They will keep warm for at least 2 hrs.  Also, doing it this way, I find they don't dry out as much.  Good luck.
  5. grabber

    Boudain

    I love this stuff but was wondering how it would hold up if I froze it.  Also, anyone ever smoke it.  Thanks in advance for all your help.
  6. grabber

    Sausage tips?

    Sorry on last post.  It should be soy protein concentrate or non fat dry milk in sausage, not powdered dextrose.
  7. grabber

    Sausage tips?

    I live near the Sausage Maker factory.  Owner told me that it's the powdered dextrose in the sausage that gives it the creamy consistency that I believe your looking for.  Good luck.
  8. grabber

    need assistance please

    Yes, the meat needs to dry out before the smoke will adhere.  Run it for a few hours at 140 to dry the meat, than apply the smoke for a few hours.  Good luck.
  9. grabber

    Buffeting a ham (or many)

    Sorry Pops.  Remember good deeds come back to you 10X.  They are lucky to have you for them.
  10. grabber

    Smoking a deer ham

    Also, I'd butterfly it, take out the bone and cure it just to be on the safe side.  Tough to get the cure deep into the meat and with bone in, it could cause problems.  With bone in, that causes bacterial contamination.  Good luck.
  11. grabber

    Smoked the sausage, but where is the smoke

    Have to agree with Gray.   People don't realize, temp over 165 is cooking, not smoking.  Over 170, the meat starts to cook, fats breakdown, harden up and leave a less edible, dry product.  IMHO, the sausage looks like it was cooked at a higher temp. than necessary. Again, checkout ...
  12. grabber

    Venison summer sausage?

    Sausage making book I have says, after smoking, do a cold water bath to get internal temp. to 110%, than put in fridge for 24 hrs to let it bloom.  Hope this helps.
  13. grabber

    Boykjo's Summer Sausage

    Here's a product that the sausagemaker.com sells to give salamis, etc, the tangy taste I believe you're looking for.  The product description follows. Fermento is a starter culture that produces a tangy flavor immediately in semi-dry cured sausage. No need to wait, you can stuff and smoke...
  14. grabber

    Recommendation on sausage stuffer

    Check out sausagemaker.com.  They have 1st quality stuffers.  Not cheap but you get what you pay for.  As a comment on their quality, I saw their stuffer being used at a respected, professional sausage making school in Poland.  They've been in business forever and are always expanding.  Good luck.
  15. grabber

    NEED YOUR ADVICE on purchasing smoker or dehydrator for jerky/meat stick making

    Check out sausagemaker.com.  All his product get great reviews and are used from Alaska to Texas.  Can't hurt.
  16. grabber

    Question about the Cabela's dehydrator

    Have to agree with Hogfan, as Excalibur is top notch.  Reviews were 5 stars.  I probably made $1,000's of $$ of jerky with mine, over the years.  Only thing I recommend is to move the trays, every  hour and 1/2.  Take lower tray, turn front to back and move them up one level.  Seems to get a...
  17. grabber

    From South Africa

    Welcome aboard.  Here's some sites I enjoy- wedlinydomowe.pl-It's from Poland but they have a US versions.  Lot of good info on smoking sausage, hams, loins, proper processing of large cuts of meat, etc.  You can post questions and get great info from replies.  Greeneggers.com-it's a cooker that...
  18. grabber

    maple-cured ground venison bacon

    If your looking for those wood chips, check out sausagemaker.com.  He's got all kinds of wood chips, as shown in your post.  Guys got a lot of things from amateur to professional equipment, various mixes, casings, etc.  Good luck.
  19. grabber

    jerky thickness

    I do something that may not be agreeable with the purist but I use ground meat.  90/10 beef or ground venison/ game.  I use something called a Jerky gun.  It's like a caulking gun.  Ever wonder how all the bought jerky is uniformed and nice strips.  You simply put the ground meat in the gun, run...
  20. grabber

    snack sticks

    Get a probe thermometer and put it in one sausage.  160% should do it.  Anything over 165% is cooking, not smoking.  The meat starts to dry out and not as good.  Also, if you care to cheat, I use liquid smoke to get the smoky flavor without doing the smoking.  Works fine.  1tsp per 5 lbs of...
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