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Detecting Steel Shot in Waterfowl
Here is the problem; steel pellet in a bird with no shot track. Probably hit a couple years ago and the wound channel healed. Does this look like a $1,400 crown in the making; oh yea! All that has worked for me without fail is to cut up the birds in small enough pieces so that a shot is... -
Got it done this weekend
Great story of exceptional effort to put yourself in a remote place where such a trophy is possible. That kind of insight of a master hunter and the dedication to make it happen makes the trophy a lot bigger than it’s already amazing rack. A super bowl class accomplishment!! -
Smoke schedule for snack sticks...Issues!
I never run my temp that high. I start timing my sticks when they hit 145 degrees and then pull them after 4 minutes, which is a minute longer than the time/temp tables require. Sometimes I’ll go to 148 degrees and then time for a couple minutes. When I have gone to 152 degrees, which... -
What size Masterbuilt Smoker?
I have a 30 and can do a batch of 6.5 pound snack sticks with some room left. There are 4 racks, and I can get 3 mallards on a rack. I think with bigger chubs, like summer sausage, you could do 10 pounds no problem. I have used mine for several years now and am satisfied with it. Most of my... -
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Flc for tspx?
Well shoot, started a batch of the Poli ginger salami, which calls for 48 hours of fermentation with tspx. Went to add some and I’m out, but have some fresh flc. Any downside to substituting it? Will be using UMAI casings. Thanks much!! -
More Deerburgers (Multiple Ways)
It all looks super but I agree those tomatoes are the nicest I’ve seen all year! -
Another Pork Butt Sale...$0.69/#
Man I’d lay tracks to the place and show up with some of these to fill! -
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SS IT Falling?
I smoke in my MES until I have the right amount of smoke to my liking, around 6 hours for sticks, then into the convection oven at 170 degrees they go to finish. That takes a half an hour or so. No more fooling around forever with the smoker. Plus oven heat is more even. I put a temp probe in... -
Polish sausage fail
If it is anything like the dry crumbly batch I somehow screwed up, the garbage can was the only solution. I still can’t figure out what the heck I did! -
Hot Italian venison sausage
Those look great! How hot are they? Would most folks say they are spicy but fine? Or would u have to like a pretty hot sausage to like them? That big stainless work table of yours looks mighty useful! -
Jambalaya (Zatarain’s One-Pot)
I know what you mean; the boxed Louisiana mixes can be pretty darn good. I’ve done a couple gumbo mixes and wasn’t disappointed even though I’d normally steer away from a box mix. -
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Thai Sia Oua sausage
No but I’m interested. Made some Tai pheasant sausage that was a real hit so wondering how this will turn out. Kaffir lime leaves; where the heck would one find those? -
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Question regarding sausage temp
What Omak says is a little of what I have done but not to the extent he has used the pasteurization tables. Going with a lower temp for a longer time as he describes is what I’ll be trying. My last batch of semi-dried polish just didn’t turn out that well; too dry and a little mealy. Only ran... -
Cheese in Venison Sticks
I add one pound to every 5 pounds. Here’s a summer sausage view of that mix. -
Question regarding sausage temp
I always smoke sausage to the time I want to apply smoke; say 5 hours of smoke with my MES. At a temp of 165 at the highest. The internal temp is usually in the 120’s. No problem. Sausage then goes into the oven to finish, set on convection. That way I get exactly how much smoke I want and...
