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  1. archeryrob

    Pawpaw butter

    No, I missed that as it blew over my head and messed up the last last bit of hair I have. The longer story is written here.
  2. archeryrob

    Pawpaw butter

    I wanted to make this stuff but spent to much time on hunting and other things and forgot about gathering them. Its like sweet and tangy once you add the lemon juice. This is going to be on my list every year now.
  3. archeryrob

    Jerky Recipes

    Yea the problem is I, me, is the only one eating snack sticks except when my son comes home and takes some. I open them and start eating them and to get rid of them sometimes its me and the dog eating them. I make my wife's favorite, Lebanon Bologna, and she hardly eats it. My daughter gets on...
  4. archeryrob

    Jerky Recipes

    Well that is exactly how you might describe mountain deer out here. There is a noticable difference between the mountain and valley deer in table fare. Mountain deer are in woods, fields and yards and it affects their taste. Valley deer live in the farm area and better food and hence better...
  5. archeryrob

    Venison chorizo sausage

    Thank Inda, Pm's are appreciated also. I'll probably change it anyways some and use it as a base. The wife unit, has particular tastes. I can't make most German recipes as she doesn't like Mace, all spice type flavors.
  6. archeryrob

    Jerky Recipes

    I have figured out if I you eat geese you'll eat anything. I have farmer that will not take any geese we shoot. :emoji_laughing: The wife told me "You take them ALL on home. I don't want to even try eating one of them again." Jerky was what I used to do with geese before curing them into easy...
  7. archeryrob

    Jerky Recipes

    It doesn't say where you're from, but mountain deer around here are not as good as valley deer which eat a lot of corn and soybean. Mountian deer eat mountain laurel and black oaks and none of that contributes to "the best" venison. I want to disguise this meat. I will probably cure some also as...
  8. archeryrob

    Jerky Recipes

    Legal to do what? I am in Maryland in Region B and we get 10 does per season (bow, Muzzy and Rifle) and three bucks if you buy the extra stamp). Do I know anyone shooting that many? No, I might even have to give away deer this year to make this lady happy. Down near Baltimore they made does...
  9. archeryrob

    Meat your maker brand grinder

    I have the LEM big bite 3/4hp and the 25# mixer and it works great. I wanted to say you couldn't slow it down but the first butchering time of a deer my daughter tried to run entire leg shanks through untrimmed. :emoji_astonished: I was about ready to administer a beating. I think I yelled...
  10. archeryrob

    Smokehouse / firebox size

    Line all the bricks on the inside with fire brick. I didn't go all the way up and have brick joint heaving when its heats up. The concrete roof is porous also and its always wet in there.
  11. archeryrob

    Jerky Recipes

    I have to kill a bunch of mountain deer on a family friends property. They eat a lot of Mountain laurel and other less tasty stuff and you know the You are what you eat thing. So I am looking for more Jerky recipes to try. I will be cutting up whole deer for them and probably trying making my...
  12. archeryrob

    Need recommendations on a vacuum sealer

    I bought a VacMaser 350 last year from Diane and got it for about $280 shipped. I think the 360 will be more when it comes out. It holds the entire 50' rolls in it. The sealer element work great but you got to let it cool between sealing or your seems pull like string cheese. :emoji_wink: I...
  13. archeryrob

    Venison chorizo sausage

    Anyone have a fresh chorizo recipe? I got a bunch of left over ground venison and this the one thing I have not found a recipe I like yet.
  14. archeryrob

    Fire Bricks

    Go to the commercial stores where they sell bricks and they are $2 a piece for the thin fire bricks.
  15. archeryrob

    Newbie smoker build

    272¯ inside. Don't crank it up more or you may be left with a wood stove and charcoal. Remember any parts gets neat 451 and Poof. Otherwise, it looks very nice.
  16. archeryrob

    Pine Log Smokehouse?

    No it will be fine. Pitch could run out of the wood on the inside if you hot smoke, but it won't bother the meat. Some of my 2x4's did that.
  17. archeryrob

    Shelves for Jerky

    What is this screen material? I only see galvanized and nylon screens. I am looking to find material to make 4 more jerky racks and the screen might only fix the existing 4. Any thoughts on that? I don't see any pre made solutions working for me yet. 4 - $40 trays and I could make 8 new trays...
  18. archeryrob

    Shelves for Jerky

    Ok, I guess I should elaborate some. I wanted something I could make/buy that is rigid enough to support it self. I think I could three to 4 more skinny racks in between these racks for jerky trays. 20" to 21" wide and 24" - 25" deep or shorter. I am not opposed to, and rater prefer to make...
  19. archeryrob

    Shelves for Jerky

    I have expanded metal shelves (racks) in my smokehouse and there is 4 spaced for siting roasts sized meat in them. Pic below of what i have which is normal expanded metal sheets. I need to make more addition racks for making jerky. I got a new place this year to thin deer and plan to make a lot...
  20. archeryrob

    Black Indian Mustard ~ Foamheart

    Why do you leave some seeds whole? Also have you tried crushing more brown alone without the yellow mustard powder or would it be too hot?
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