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  1. dodgeramsst2003

    Much conflicting info

    I know this post is a little late, but I live and hunt in MI. My thoughts are you have to take into consideration where the deer was taken at. I hunt the mid-lower peninsula and the deer down here have a very good life, eating corn and beans and such, they have little if any "wild" taste to...
  2. dodgeramsst2003

    Hello from Michigan

    Welcome from downriver michigan. I just found this site myself, but there is a wealth of knowledge here, and the people are great!
  3. dodgeramsst2003

    Stupid ABT question

    I smoke ABT's for about 2-3 hours at 250 or so. I have gone longer with them with no problems. Others may disagree, but the longer you cook them, the less "heat" they have. I probably overcook them, just because the people I served them to don't like hot stuff. You will still get the random...
  4. dodgeramsst2003

    Needing A Little Help

    I've made jerky for a number of years now. The only thing I can say is if you don't use a cure then take it to just over 140, keep it in the frigde, and eat it quickly. I personally use a cure, usually a store bought one that I doctor with other spices, usually sugar, cayanne pepper, and...
  5. dodgeramsst2003

    Hello From S.E. MI

    Thanks for all the welcomes!! I'm from Flat Rock, about half way between detroit and toledo OH. Looking forward to learning a lot and sharing what I know. I have 4lbs of venison jerky in the smoker now, waiting for it to finish. Chris
  6. dodgeramsst2003

    Hello From S.E. MI

    Hello everyone, name is chris. Been smoking on and off for about 8-10 years, had some success and some failure, live and learn. I have a GOSM big model, and hopefully in the near future I will build a cold smokehouse, and a nice size stick burner. Chris
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