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  1. grabber

    Filtering fine particles

    Problem is, that this is thicker than water but will try.  Thanks.
  2. grabber

    Filtering fine particles

    I make my own homemade Krupnik and have a problem getting out the fine particles- ground cinnamon, nutmeg, etc.  They settle to the bottom but I don't want to loose any of it, when bottling.  Anyone out there have a solution.  Thanks.
  3. grabber

    Got the Mead Started

    Anybody out there can help me, it'd be much appreciated.  I make homemade Krupnik which is similar to Mead.  My problem is trying to fine something fine enough to hold the ground cinnamon and nutmeg out.  Best I can do is a cheese cloth ham stockenette but still some comes through.
  4. grabber

    smoked carp, anyone?

    Up here in the Niagara Region of WNY, they have a tourist/guiding business for Europeans to come down and fish for huge carp that they'd never get in their native country.  During the spring spawn run, they catch huge carp that no one around here would ever think of using.  They don't understand...
  5. grabber

    What part to use

    Yeah, I got great reviews when I made it and passed some around for hunting camps.  Plus, wasn't near as salty as store bought crap.  Thanks for all your advice, much appreciated.  
  6. grabber

    What part to use

    I just get the whole belly.  It's not bad but not like in supermarket.  Was thinking about BB Bacon.  
  7. grabber

    What part to use

    Hi Guys.  I've been making bacon for awhile but I always seem to get the portion with the fatty end.  Is there any way to order a specific section to get a lot of meat from the belly.  Mine doesn't have anywhere near the amount of meat that the store bought stuff has.  Thanks in advance.
  8. grabber

    Shipping jerky???? To Afghanistan

    I've shipped jerky to fellow employees and friends serving in Iraq and Afghanistan numerous times.  Wasn't vacuum sealed, just in a ziplock bag with as much air out as possible, no refrigeration.  Everyone made it fine, no one got sick and was much appreciated.  As long as it has a cure in it...
  9. grabber

    Ground Turkey Jerky

    Only thing I found with ground turkey that it needs more seasoning, as it tastes bland.
  10. grabber

    What do I do with this deer meat ???

    Check out this site for lot of good info. Freevenisonrecipes.com  
  11. grabber

    Deer Ribs

    Bearcarver, you nailed the way I feel.  It's like I ate a candle.  Wonder if it has to do with where the deer was taken.  Northern deer need to store more fat to make it through the harsh winters, where southern deer don't need as much.
  12. grabber

    pulled venison

    I like cutting out the middle man, so I just bought the book.  You have a basis for recipes, than just fine tune them to your needs and tastes.
  13. grabber

    Collagen casings for Smoking

    By fresh I think of salted pork intestines.  Collagen is made from beef hide, which makes it tougher and stronger, but also adds a different texture to your sausage. 
  14. grabber

    Jerky Newb

    I use 1 tsp. per 5 lbs. of meat.  Also, agree with the others that 225 is way too high, as than your cooking not dehydrating.  225 will get the final product's oil to come out and leave it greasy. 
  15. grabber

    Collagen casings for Smoking

    A lot of guys don't like the collagen, as the sausage casing is much tougher than the fresh.  I prefer the fresh personally.
  16. grabber

    pulled venison

    Have to agree with Dave.  Too lean for slow cook, as in pulled pork.  
  17. grabber

    Panchetta advice needed

    If you're looking for individual fresh pork bellies, check any oriental markets in your area.  They use it a lot in their dishes.
  18. grabber

    Deer Sausage and sticks / Q-view

    D, does that have anyplace for the smoke to vent out of it.  Thanks for sharing.
  19. grabber

    smoking a whole goose and a squirrel and need to know how to do it

    I do Canada Geese, skinless smoked with cherry wood.  Season outside and cavity with whatever you like.  Stuff cavity with apples and onions.  Wrap in bacon to add some fat.  Put in a cheese clothe socket and smoke it.  Comes out very good.
  20. grabber

    Steelhead trout...brined, dried and smoked!

    I got steelhead at Sam's, much cheaper than salmon.  Used it for lox.  Very good at 1/2 the price.
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