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  1. archeryrob

    horseradish mustard recipe?

    Anyone make a horseradish mustard recipe? I got some at the Amish market and choked on it with a pretzel, but it was off the hook for a homemade braunschweiger sandwich. Looking for small scale recipes to try and alter.
  2. archeryrob

    Storage sheds

    Anyone made any moveable storage sheds? I use cherry for the smokehouse and the sap wood rots pretty good when left in the rain over a year or two. I am looking to make make some that can be pulled to move if I wanted too and stack extra firewood in them for the house also.
  3. archeryrob

    Smoked duck and Vension ribs

    I agree, I am in Maryland and our deer eat a lot of clover, soy and corn. Fat is an understatement. I shot does last year that had almost 3/8" layer of fat on the rump and the flank on the ribs had fat over and under it. I rendered some of that fat and flank was being saved for the dog as...
  4. archeryrob

    Smoker/oven combo idea

    I looked up that heat cast 40 and it looks more expensive than buying fire brick. I have been furloughed 2 out of 5 days a week and the wife can't find a job during this "crisis" so money is too tight this year to invest in something like this right now.
  5. archeryrob

    Smoker/oven combo idea

    No not yet. This year has put all large expenditures of cash to an end and fire brick is expensive. I have yet to find a deal on cheap ones. I plan for it to be two vaulted ovens on top of eachother.
  6. archeryrob

    Roof

    Unless it affects smoke distribution inside some how, no.
  7. archeryrob

    Smokehouse / firebox size

    It should be fine, you don't need a lot of fire and when hot smoking the hot fire brick does half the work after it heats up for a couple hours.
  8. archeryrob

    What have I done wrong?

    Did you use deer and chuck or just beef? What fat percentage? I make sticks at 13.5% Fat content with deer and 73% beef. I really like it for summer sausage but thinking about pushing the far content up to 20% with sticks with a bit of pork fat. They seem to cook tougher and dry easier. The...
  9. archeryrob

    Cedar and cinder block smokehouse build

    I would have lined the fire box with fire bricks. I did mine of the bottom and did a concrete top. The concrete is fine but the bricks heave and crack when it gets hot but only above the fire brick line where I stopped. I plan to rebuild my fire box to be two vaulted ovens. Bottoms for...
  10. archeryrob

    Might As Well Make Sticks

    I like the sticks, and the toys! :emoji_thumbsup:
  11. archeryrob

    Wasn't sure where to put this...smoker room???

    I think you're going to need an electric burner in that room to heat and smoke it. Once you get that thing running you have no way to add fuel (wood) without opening the door and flooding the house with smoke. For hot smoking, Get something like this and run the outlet, thermostat and plug into...
  12. archeryrob

    Spicy pepperoni snack sticks

    I am still learning there. Found a camera and a tripod to use. Next one is building legs on an old laminate Island top with a fold up shelf on the legs on one side. A sink can drop in that and be the garage butchering table. Or get mounted next to the island in the kitchen for crabs or parties...
  13. archeryrob

    Venison Liverwurst

    This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward. Texture was good, but should have been better, but it still...
  14. archeryrob

    Grinding day with new lem big bite #8

    I was surprised. I figured bigger better tools meant better work. Not learning how to use the bigger better tools. Although is fixed the "I think I am going to break the small grinder I have."
  15. archeryrob

    Grinding day with new lem big bite #8

    I got the #12 and the 25# mixer for it this year. Both work great. Lesson learned, you can over freeze your meat with these stronger motors. It literally pushed frozen chunks through the 1/8" plate and didn't grind them all. Had to let it warm and regrind it.
  16. archeryrob

    Spicy pepperoni snack sticks

    Same here and thanks for the recipe!
  17. archeryrob

    Venison Pastrami

    There no peanuts around here and our only eat grass, soy and corn. I've never had one not strong tasting. I do nothing but cure them any more.
  18. archeryrob

    Venison Pastrami

    I like the recipe, Buuut, I'm highly disagreeing with this. Goose is the gamiest meat I as as hunter have ever eaten! I've eaten a lot too! Grass feed beef and goose are two entirely different things to me. I do agree they get tough when cooked sometimes, especially quickly. Slicing across the...
  19. archeryrob

    Venison Pastrami

    What spice blends did you use.
  20. archeryrob

    Spicy pepperoni snack sticks

    Thanks, I always like reading when guys post in the smokehouse section about lining it with aluminum or Stainless so they can "clean" it. I just reply to them like "You know the smokehouse is basically a chimney and you think you're going to keep it spotless. I want to bring beer and watch you...
Great deal on LEM Grinders!
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