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  1. archeryrob

    Wood smoke house finish

    Good luck on that, you plan on cleaning the inside too? You'll never work so hard for something that doesn't matter. You better use a seal around the door, make those board extra tight and get that chimney in and maybe size it. My one post calculated the size of the exhaust hole. I can't...
  2. archeryrob

    Wood smoke house finish

    Discoloration of the meats? That entire smokehouse is one black azz mess. It is literally a chimney for the fire box. I have discoloration around the smoke holes, cracks in the boards and door. The meats are all good though. Then you start rolling smoke it is plump full of smoke it doesn't...
  3. archeryrob

    Wood smoke house finish

    I do not typically smoke over 175 with meats like pastrami, bologna and snack sticks. Cook bologna to 145 IT and that is posted on there too I have holes drilled in the sides in the top under the over hang and hard ware cloth on the inside from snakes and mice climbing in. It is all detailed...
  4. archeryrob

    Wood smoke house finish

    Mine is old barn wood I got and they planed up. I ran the wood top to bottom and deck stained with oil the outside.
  5. archeryrob

    Vacmaster 350

    On liver fluke, basically is just looks bad and won't hurt you. https://www.michigan.gov/dnr/managing-resources/wildlife/wildlife-disease/deer-liver-fluke
  6. archeryrob

    Vacmaster 350

    FYI, don't be like me, a dumb ass, and vac seal something spongy and full of liquid, like a deer liver. Cost me $20, many hours and two weeks to seal that liver.
  7. archeryrob

    Vacmaster 350

    Here’s the bad solenoid and it fixed it. Remove bag tray top with screws on back. Remove clear sealing door. Unscrew two screw on operators stainless panel that are behind sealing door. Remove six screws in bottom hold in plastic vac to tray. Pop out tray and operators panel and flip forward...
  8. archeryrob

    Vacmaster 350

    Or 5, don't be stupid and try vacuum sealing liver. Gallon ziploc and squeeze the air out until I grind it up.
  9. archeryrob

    Safety question

    I'll assume you are trying to build a fire inside, or underneath it? Not using electric or propane. I would suggest a fire outside and piped in somehow. I also agree with fueling Around. That glass will get black with a real fire as the smokehouse is just a chimney with food in it. There is a...
  10. archeryrob

    Deer roast ideas

    I've done the flat rounds as dry cured and smoked and they baked a honey glaze on them. Havn't done it again because as awesome as it was, it was damn messy trying to slice it on the slicer. Pastrami or @Bearcarver 's dried vension is a great option to try. I did these but I had a hard time...
  11. archeryrob

    Gritty texture in venison bologna (others may call it summer sausage)

    I agree with the others on the fat. 10% is low, but I only use 14% and it is fine. I do not use oil or NFDM in bologna. I mix deer 50/50 with 73% beef as the wife complains about the "deer" meat and this cuts it for her. At least, it makes sense in her head. :emoji_laughing: I mix for 15 minutes...
  12. archeryrob

    Vacmaster 350

    I called and tech support said if you get water in the vac tube it goes down and fries a solenoid. So no more vac sealing liver, as it only gets ground anyways and can go in a zip loc until I am ready to make braunschweiger. $8.10 part and $11 shipping. Very good service and help.
  13. archeryrob

    Vacmaster 350

    I got a 350 and it will not seal. Not generating a seal and popping a E02 error code. Took it apart and there is nothing in the tubes. Last thing I sealed was a deer liver and that frothed pretty good and I have to clean it all up. I cleaned the seal both sides, the slot it lays in and the lid...
  14. archeryrob

    Pablano peppers

    Is that Chili powder? and dried and chopped with, or without seeds
  15. archeryrob

    Pablano peppers

    Who is growing them and how are you using them? I was thinking about using them for larger fried or stuffed pepper/poppers. Maybe half shell and stuffed with various and battered and fried. The girl won't eat Jalapeno as its too spicy for them and wanting to try options they will eat also.
  16. archeryrob

    Venison Liverwurst questions

    I have done this several times. I use clear collagen casings. I smoked some and did not notice the difference and couldn't taste the smoke. So baking should be just fine. I always seem to have a slight bit of fat out boiling, but did not seem to smoking it. FYI, This is deer liver, like beef...
  17. archeryrob

    Hot Dogs

    Yes, I did that deer dogs one posted. The first time I did it there was too much water and it cooked out. Made them spongy and tasteless. You could do the same recipe for meat and other stuff and change the spies like a sausage and make more flavored hot dogs. I have not remade them as my wife...
  18. archeryrob

    anybody else spatchcock their bird from the breast ?

    I cut down the back and fillet all the way around the the center breast and remove the entire rib cage. The only bones left are wing and leg bones. Then on the grill in the center on foil and only cook with the two outside burners at 300 for 1.5 hours or so.
  19. archeryrob

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    Really nice work Dave!!!
  20. archeryrob

    Combo pellet and gas grills

    Yeah thanks, I am leaning towards getting a Napoleon Prestige Pro 500. Lifetime warranty and for $25 I can get a smoker box to sit on an outside burner. Then i can easy smoke if I want on the grill and have a really nice grill. I am about sold on the steak sear burner already. I also have a...
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