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I'll Have A Blue Christmas?
People from the Minnesota, north dakota and the Montana area's must be thick skinned. Hell, its cold up there in august. I would never survive...lol- boykjo
- Post #46
- Forum: Blowing Smoke Around the Smoker.
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Binders
No. Rarely use a binder. I would like to mention that not chilling your meat before you grind doesnt mean you'll have a poor bind. Keeping meat temperature low is good practice but dont forget equipmet can be a major factor in getting a good bind. A grinder that is dull, slow and generates a lot... -
Safety question
Need a little more information. Remote or local fire pit? What type of fuel will you be using? What temps are you trying to achieve? The glass door would be a nice feature but I guess it would depend on your environment and how well insulated the rest of the smoke house is.- boykjo
- Post #4
- Forum: Smoke Houses
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Mold?
Really cant tell what kind of mold by the pictures. Not a good idea store in a ziploock. It will hold moisture left in the jerky and you'll get mold growth on the surface. jerky is not shelf stable. Like chop said Butcher paper or a paper bag. keeps the jerky dry so mold doesnt grow on the...- boykjo
- Post #8
- Forum: Making Jerky
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Gritty texture in venison bologna (others may call it summer sausage)
Yep, More fat, Lose the oil..... Also be sure your meat is not freezer burnt if your using stored meat. Stored meat should be vacumm sealed and kept fresh. This will also make for a grainy texture. -
Throwdowns??????
What I encountered from my first throwdowns and why I don't do them anymore. My first throwdowns I entered IMO were unfair. The people who had photography skills could take the best picture and have a better chance of winning and usually those people are the ones that won. I seen a lot of food...- boykjo
- Post #20
- Forum: SMF Throwdowns
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Venison hotdogs and bologna
You caught my attention when you said 50 lbs of hot dogs. I said I gotta see this. 50 lbs of hot dogs is a lot of work. Nice job. Sausages look great. Boykjo -
Hobart slicer info needed
doesnt look complete to me- boykjo
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Sammies and Spam Sammies
Looks good John........... Mrs bear continues to prove she's a keeper.... -
CPAP Advice
I had to drop $190 bucks for the deductable/co-pay or what ever they call it on the new machine. Then I have to rent the machine for $32 dollars month for three months then I have to show them that I have been using it then the insurance will pay for the rest of the total. If I dont use it I...- boykjo
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Tubed Sheep casings
For me the best place to buy casings is Butcher and Packer if your looking to buy them by the hank. They dont sell pretubed. Syracuse casings sells them pre tubed if you want to go that route. -
CPAP Advice
I have the resmed 9 but I just recieved the new ResMed AirSense 10 AutoSet Card-to-Cloud with HumidAir. Had it for about a week now. Its supposed to be all automatic. It was @ 4-20 autoset but I'm not a fan of the automatic. I went to youtube and found out how to jail break it and changed my...- boykjo
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?
I was betting a recipe with the black pepper was going to win. I've tested hundreds of recipes with black and white pepper and the black always seems to be better........ You can even add a small amount of citric acid and give it a little tang Thanks for sharing Joe -
Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?
weighing would be the best way but sage can be more pungent with certain brands. Freshness can also be a factor. A while back I bought some rubbed sage in bulk to save a few dollars and it was weak in flavor. I quit using it and I'll probably never use it again.... Stick with a quality brand... -
Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?
Sage is a hard spice to control in a recipe when it comes to breakfast sausasge. It can change coarseness from brand to brand or even to a different lot with the same brand. Some powdered sage are more denser than others and can take away the flavor profiles from the other ingredients. Watching...
