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  1. jerseyhunter

    Venison snack sticks w/ QVIEW

    Hint ,hint stick to what is proven. The gun is made to use ground which is scrapes. I used mine once and now it sits, brand new with the spice pack. If I have scraps it's turned into burger or sausage. i make my jerky from clean sliced muscle.
  2. jerseyhunter

    Venison Sausage Consult

    Sorry to hear it was gamey. Hopefully it was only 1 piece and not the way it was handled. Or maybe venison is not your forte'. If you have the equipment and ability you can un-case the meat, add the insta cure no.1,mix , and stuff into new casings and smoke as you like. The cure and smoke will...
  3. jerseyhunter

    Venison snack sticks w/ QVIEW

    Mmm. Can't beat smoked game. Maybe try using that non stick foil to ensure against fatalities.
  4. jerseyhunter

    First attempt at sausage!! W/Q-view

    First off looks great. A frined gave me some that he shot and now I want to go. I never add more than 2 lbs of fat to 10 lbs of meat. 1 1/2 - 10 should do. Also soak your casings min 1 hour before stuffing and stuf a little fuller. If you had linked them , then that would have tightened and...
  5. jerseyhunter

    Any one ever use ground mustard in there sausage

    So far I've only used it in making hot dogs and slim jims/ snack sticks..
  6. jerseyhunter

    Enjoying the fruits of my labor (qview)

    Looks inviting. Got to give it a try. I've always ate perogies with it or used the leftovers for red beans and rice.
  7. jerseyhunter

    how many have you bought?

    I made 3 for St. Pats day, I've got 3 in the fridge and 3 in the freezer. I Haven't had pastrami in a while.
  8. jerseyhunter

    What cut is Pork Chops ?

    I would go no more than 160* There is no fat and it[s a very lean pc that if over cooked would be a disaster. I'd rather have it slightly pink (150) than over done.165* If it's to pink for you you could always throw the individual slice on the grill for 30 sec. per side.
  9. jerseyhunter

    Pulled Pork and qview

    Looks like the pudding My T Fine
  10. jerseyhunter

    Need tips on Lil Smokies

    I would smoke for 2hrs at 145-150 then finish off at 158-160 no more than that. Smoking at a lower temp too long will dry them out in my opinion. You could also smoke for a few hours and finish off in a steam bath or vac sealed and simmered in 160-5* water. for 20 min.
  11. jerseyhunter

    First fattie w/Qview part 2

    Sweet. You always make 2, one for todays brunch and one for tomorrows breakfast.
  12. jerseyhunter

    Behold the Chinese Fatty

    Awesome, thanks for the tidbits of info.
  13. jerseyhunter

    Deal Alert!!! 19mm Casings @ Cabelas

    After I open them I keep in the fridge in a sealed plastic baggie. I've had one pack for 2 years as I only use it for snack sticks and make only about 24' per year.
  14. jerseyhunter

    Ribs, chicken quarters, fattie, and ABT's QVIEW

    must be just about done.
  15. jerseyhunter

    Whole ribeye info..

    $2.99 lb here at Shop-rite, picked up a couple.
  16. jerseyhunter

    Lots of corned beef questions...

    You can turn any cut of meat into corned beef I use any Brisket on sale or Venison Brine 5 qts Ice water ¾ cup kosher salt 1/3 cup instacure no 1 ½ cup powdered dextrose ½ cup pickling spice Submerge meat in brine and refrigerate Meat not over 3” thick will cure in about 3...
  17. jerseyhunter

    Sircave caught a Triceratops & cut him up

    Looks good, but is the probe in the center of the meat? Looks like it should go in another inch.
  18. jerseyhunter

    kielbasa help

    Did you soak your casings long enough? I usually soak 1 hour. Also by stuffing them to their fullest helps make the casings less wrinkled and more tender. Also after the initial hour with the damper wide open I close it to 1/4 open for the duration. If your thermometers registered 200 in boiling...
  19. jerseyhunter

    kielbasa links

    You can also just leave a little casing left on each side and tie the 2 ends together with a surgeons knot or 2 square knots to make rings and hang. Also just twist into desired links and hang as stated above.
  20. jerseyhunter

    Fabricating my Superbowl Dinner... ribs of course

    Thank you for sharing your time and knowledge.
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