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  1. archeryrob

    Using that turkey

    I got a recipe here from TX Smoker and it is good! The wife got a deal after thanksgiving on Turkeys and then was not using them.
  2. archeryrob

    Smoking a deer hind quarter. I have a question.

    Injecting it you are making ham? Or just flavoring it more? I have done them in muscle groups and had trouble with the football in dry curing getting full penetration. Wet cure and injection will help that. Look up Daveomak hams and maybe pops brine and you'll need to rest them in the brine for...
  3. archeryrob

    Paw paw butter.

    I though I had posted this here. Paw paw, Indian banana, Hillbilly mangos or what ever you call them. I have always loved them but find them hard to eat. You can't eat the skin like a mango and they have these huge kidney bean like seeds getting in the way in most of the fruit. I finally found...
  4. archeryrob

    New Smokehouse build

    I think you are going to burn it down! I had my smokehouse up to 240 one time and that was becuase I used plastic anchors in the block to hold the door. The door fell off and I lost control of the fire box draft. Changed to lead anchors and its been good since. The wood dowels under my drip pan...
  5. archeryrob

    Using ground deer for sausage

    I used my sausage fat calc and deer with 10% beef fat and pork shoulder at 30% should give you 20% fat sausages. They could be a bit dry or clumpy. I like a min of 25% and would rather be at 30%, but let us know how it was.
  6. archeryrob

    Venison sticks and summer sausage temps

    I have moved lower and lower with Internal Temps IT and cooking to 145 is my standard and I have quit at 140 from not wanting to push the smokehouse past 175. I find the product is far more moist and and never a chance of fat out or over cooking and no need for an ice bath. I wrote all about it...
  7. archeryrob

    Smokehouse pulled pork?

    Then I may need to smoke and pull in to finish in the oven. Its an all wood smokehouse and i am not sure I want to try making it 250 275 inside. If the bottom lights fire, its over. :emoji_wink: I plan to makes the fire box stacked vaulted ovens, which would work for these temps. The smokehouse...
  8. archeryrob

    Smokehouse pulled pork?

    Before starting
  9. archeryrob

    Smokehouse pulled pork?

    I do not have a steel smoker like most people here probably do. I have a wooden smokehouse that I use for sticks, bologna and pastrami. So, my daughter had friends butchering split hogs and she bought one half and talked me into paying for half and helping while I was drinking. I told her it was...
  10. archeryrob

    DIY Smoker #2...

    Ingenious idea. Now if you could make a sensor to auto turn it on and off. Also, the shallow 1/2" round boxes are also Galvanized coated. The deep box you have is cast aluminium though and safe to use. Maybe get two more of them too.
  11. archeryrob

    New build

    I don't have any low vents on mine. If you want it to "breath" why are you trying to seal it? Sealing it and having lower vents sound contradictory of each other in application. Mine is quite a bit smaller than yours, but it works fine. I used old reclaimed barn wood that is pine and ran the...
  12. archeryrob

    Venison Ribs

    Ditto for Maryland. I just shot an 8 point last week and he had a fat cap on his rump 1 1/2" thick. His flanks were awful too. It was extremely difficult trimming that just to grind. Some I gave up on and said "The coons and foxes got to eat too." They love it too. This buck had a fat ball...
  13. archeryrob

    Red chili powder

    I think I just learned the term "red" chili powder is a rather ambiguous term. Its more what each separate spice mixer thinks, rather than a set type recipe. I am still working on the Chorizo idea and lots of Ancho power was damn plain. I am thinking along this line and the recipe has...
  14. archeryrob

    Red chili powder

    The wife made me a recipe and just has Red chili powder. The more I read it is varying from Mild to hot and with out picking a brand they are all different.
  15. archeryrob

    Red chili powder

    Ok so Red chili powder, chili powder, ancho chili powder and cayenne are all different
  16. archeryrob

    Red chili powder

    Is this the same as Cayenne, or something else? I got a recipe I am working on and it said "red chili powder" and I used Ancho chili powder and it was bland. Online reading is confusing me more.
  17. archeryrob

    My Smokehouse Build Journey

    Looks like you are off to a good start. Not negative, but a design consideration. I have one suggestion for people building wood sided structures. If you look at traditional wood siding. Horizontal siding over laps to help with run off. Stacked boards let water get between them. Cedar will hold...
  18. archeryrob

    Venison chorizo sausage

    I tried one out of various recipes and chili powder is not enough to make it. I didn't know there was a difference between chili powder and red chili powder. Got to try over again with just pound. Now I got 4# in the freezer that might need cayenne added.
  19. archeryrob

    Pawpaw butter

    Sorry for ya'lls luck not having any around. You also wouldn't probably notice these if you didn't hike through them or where not a hunter. They only grow in the under story of the woods I have seen. I can't smell very good and pawpaws over ripened falling to the ground are one of the most...
  20. archeryrob

    Pawpaw butter

    Got it, starting at 1:10 WJizAYb7OAk Ok the code doesn't work on this message board. How to imbed here?
Great deal on LEM Grinders!
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