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  1. archeryrob

    Combo pellet and gas grills

    The gas grill is dying. had a nice charbroil gas grill for a while and it is rusting out inside, replaced all the burners and stuff twice and its about time after 12 years or more. I am thinking about getting of the two sides models one with pellets and one with gas for quick easy burgers and...
  2. archeryrob

    Venison bacon and sticking together question.

    It was mixed a lot. Maybe more water?
  3. archeryrob

    Venison bacon and sticking together question.

    Mine had NFDM in it also. It was only on the top part that is on the bottom in the smoker. I just wonder if I need to press and twist the seems together when pressing in the pan. I did the same with plastic wrap.
  4. archeryrob

    Venison bacon and sticking together question.

    I made venison bacon and I love it. It is all posted on my blog here, if anyone want to read, or copy it. I found the recipe from a guy on Facebook and forgot who he is to credit him. I made 14 pounds and mixed it in the 25# mixer. Then pressed it into pans to set over night and smoked it the...
  5. archeryrob

    Recipes for ground jerky?

    I am looking for scratch recipes for ground jerky. All my recipes are for whole sliced meats. I don't want to buy packaged spices. My daughter took a buck to the butcher to be caped for mounting and seems they ground way more of it than I/we were expecting. I will do some in the dehydrator and...
  6. archeryrob

    Ground Beef Jerky Failure

    Did you update this recipe? My daughter sent a buck to the butcher to get it caped and came back with 30# of ground from one deer. Way too much with the other deer I have to kill for bologna and snack sticks this year.
  7. archeryrob

    Venison Sausage & Snack Sticks

    sounds almost like we need a shooting sub-forum for wild game. :emoji_laughing: Before we take this thread over hill and dale with different subjects.
  8. archeryrob

    Venison Sausage & Snack Sticks

    This year I took the neck sides off the buck I shot and save each side cut in half as 2 neck roasts per side. I would stab them with a fork and marinade in Oil and apple cider vinegar with brown sugar and soy sauce. Man that Vinegar does wonder tenderizing that. Then butcher twine it into roast...
  9. archeryrob

    Using ECA or Encapsulated Citric Acid.. (2 guys and a cooler)

    Man I slipped some of that in my Lebanon Bologna recipe the wife came up and as I "Thought" it would make it like true aged stuff. The wife and daughter quicly informed me how wrong I was! The ECA kind of counter acted the sugar sweetness they liked so much.
  10. archeryrob

    Venison Sausage & Snack Sticks

    I find home processing to be a acquired skill and set of tools gathered over time. I have done it with next to nothing and something things I have now I wouldn't do without. Meat lugs and a basement fridge - I can fit an entire deer boned out into two of these meat lugs. A nice buck is a...
  11. archeryrob

    Venison Summer Sausage Method

    At 20% fat content and going to 200° could easily fat out a bologna roll. I've done it. I never exceed 180° ever in my smokehouse unless I am using whole meats and then I do not need too. Low and slow is best, IMO. Mine takes time to heat up but I would stay at 165° on that smoker and stay...
  12. archeryrob

    Meal recipes for canned meats

    It is harder building the room than configuring the air conditioner. Good luck pushing him :emoji_wink:
  13. archeryrob

    Meal recipes for canned meats

    I already did the venison Stroganoff. I followed the ball recipe, but it has 2 tbsp of Worcestershire and needs 4, IMO. https://archeryrob.wordpress.com/2020/12/08/venison-stroganoff/ I did some chicken in sagetti sauce and it was good, but the wife was like "It's not ground beef" I guess she...
  14. archeryrob

    Meal recipes for canned meats

    Deer is freaking awesone canned. I trim fat religously as our eastern deer are fatty as hell. I still get a little fat ring at the top and this removes all the wild flavor. You can drain the jar and shake the cubes on a plate and smash them with the back of a fork and it splits out like pulled pork.
  15. archeryrob

    Meal recipes for canned meats

    What meals are you making with your canned meats? I have some canned chicken left, a punch of pork and about to can a lot more venison.
  16. archeryrob

    Venison Pastrami Smoke Day...

    Nice looking stuff there. Did you dry cure or wet cure and the spice recipe you used, please. I might make some later this year from one.
  17. archeryrob

    Deer tenderloin

    I process all our own and I leave the fish whole and back straps I cut into thirds and cook them like that. Butterflied is the butchers cheap, dirty ,way of doing back straps that is easy for them. They cut twice as wide through it and leave the sliver skin on and then slice down the middle to...
  18. archeryrob

    Big bite juicer screen clogging

    I found this also. There are more screens for the juicer and the one that comes with it is the berry once that is very fine. https://pleasanthillgrain.com/lem-juicer-screen-set?fbclid=IwAR0n_ax8mZJf0BrRKSncJKiJu6cIzTy8FRtNz1kK9pWpbNLy5iL2hrn4v3w berry screen holes measure 1/16" high yield screen...
  19. archeryrob

    Big bite juicer screen clogging

    Removing the skins would be back to the previous way and take a lot more time than just stopping to clean the screens
  20. archeryrob

    Big bite juicer screen clogging

    Anyone use one of these for making juice and sauces? We had to clean the screen 3 times when processing 40# of tomatoes to fill a stock pot to reduce for canning tomato sauce. It is still way faster than the old way, but just looking if there is some trick to prvent the pulp from clogging the...
Great deal on LEM Grinders!
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