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New To Jerky
I just tried a "TEST PIECE" of the venison jerky I'm making. It was very good. My process: Sliced venison arm roast just under 1/4". Marinaded for 4 hours in a 3:1 soy/worcesther hot sauce to taste and several shakes of black pepper Once I laid them on the grill racks I sprinkled with...- mohntr
- Post #5
- Forum: Making Jerky
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Beef vs Deer
Thanks for the replies. The batch I've been working on today is almost done. I'll try to post some pics after while. MoHntr- mohntr
- Post #8
- Forum: Making Jerky
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Grinding Sausage Twice
I've never tried refreezing after it has been ground once. I will try that. I have made brats on several occasions with no problems. This was the first time I actually tried to grind it twice. Father-in-law gave me an old manual grinder. I'm going to try it too. Thanks! MoHntr -
Grinding Sausage Twice
I have a small "Rival" (I think) grinder. It only has two disks, coarse and fine. I am having trouble grinding anything the second time. I even tried using the coarse disk for both grinds. I can't get the meat pushed into the grinder. We were filling brat casings and it would get very hard... -
Beef vs Deer
Up in Smoke: I've never heard of juiper berries. Are they a spicy berry? Where can they be bought? I am making jerky right now. I sliced a deer arm roast up and merinaded it for a few hours and after I put it in the smoker I sprinkled it with black pepper. Normally I use cayenne pepper but...- mohntr
- Post #5
- Forum: Making Jerky
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need a brin for chicken
This is the one I use: Got it from this site. I brine overnight or up to 12 hours. 1 gallon of water 1 cup of kosher salt 1 1/2 cups of white sugar 1/3 cup soy sauce 3 tbl black pepper 2 tbl onion powder 2 tbl garlic powder 1 bunch of fresh thyme MoHntr -
1st Clucker in my homemade smoker!!
GoFish - I monitor the temps at both racks. The lower rack averages about 6-7 degrees warmer that the top rack. Seems like it would be the other way around doesn't it? dgross - Thank you. I can't really compare it to anything else... since it's the only one I have ever used. MoHntr -
Venison Summer Sausage
Hey Cheech thanks. That is the very close to what I am going to try. It is good to see a little documentation on the basic process. I know my friend uses no humidity or heat control. They just wait until Jan. to make the sausage so "Mother Nature" provides cold temps. Thanks again... -
Beef vs Deer
Hey Gunslinger I was under the impression that brining only really worked on Poultry. Do you use a commercial brine or your own secret recipe? Is the brine mainly for curing? Thanks for the reply. MoHntr- mohntr
- Post #3
- Forum: Making Jerky
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I am new at this
Welcome csc174 - I'm too new at this to offer much advice on a smoker.... however "Welcome to the Site" MoHntr -
Newbie from ND
Welcome Broken Oar!! I think you will enjoy it here. I've found a wealth of info in this group. I'm bettin' you did smoke the fatties too long or your temps a bit high. I have smoked a couple since finding this place and they turned out great. I kept my heat at 225 f. You could check... -
Beef vs Deer
Do you use the same seasoning for deer as you use for beef? I know deer is much stronger in flavor and was wondering if it would require a stronger seasoning mix or marinade? Thanks. MoHntr- mohntr
- Thread
- Replies: 9
- Forum: Making Jerky
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Venison Summer Sausage
I am going to try a recipe from a friend of mine. The sausge will be 50/50 deer/pork. He said I should trim most of the fat from the pork butt or shoulder. After seasoning is added the meat is ground then stuffed into collogen 2lb casings. Left in fridge overnight then smoked at 150 f for... -
Hello everyone.
Ha ... you nailed that one GoFish. I'm glad we have a 3 day weekend coming up so I can have some SMOKIN' TIME! Up in Smoke: I already took the eCourse. I really did learn alot from it. I keep going back and reading it ... over and over! :) msmith: This is a happening place. It's... -
1st Clucker in my homemade smoker!!
Thanks for the replies. Here are a few pics of the inside. The smoker is 24" square on the outside, and is almost 6' tall in the front, some 3 or 4 inches shorter in the back. The racks we bought on clearance at Wally-World for 7 bucks each. They are heavy duty. I bought 3 racks but only... -
1st Clucker in my homemade smoker!!
Here it is... I'm not very good at photography - Bird was GREAT! Here is a pic of my homemade smoker. I use part of my turkey fryer for heat, and a dutch oven bottom for wood. -
Hello everyone.
Hello smokers, I am fairly new to the smokin' game. An associate from work was telling me how his family gets together around the 1st of the year to make venison sausage. 500-600 pounds normally. I asked what type of smoker they used and he told me "homemade". Well long story short, I built...
