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  1. jerseyhunter

    baby backs with qview

    Doesn't get much tastier looking than that.
  2. jerseyhunter

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    I don't know if it was the same show, but I watched one last night and he did put butter on that he had in an unmarked squeeze bottle.
  3. jerseyhunter

    How long will venison keep frozen??

    If it is freezer burned which some parts probably are. I take a sharp knife or potatoe peeler and while still partialy frozen slice off a thin layer. This also helps removing any freezer odor itmay have picked up.  Heck I found a package recently from 2 seasons before, and it was still good.  Enjoy.
  4. jerseyhunter

    Venison Questions

    never smoked on yet but all the ones I've had were on the med rare side. With that in mind I'd opt for the lower temps.
  5. jerseyhunter

    Exercise

    That surely  would relieve a lot of stress.
  6. jerseyhunter

    Brinkman charcoal Smoke n Grill

    A great starter. It was my first smoker about 15 years ago.  I still have it and use it for fish.  Never had a problem with it.  If your having problems adding  through the door, take a small length of aluminum leader/drain pipe, squeeze together to pop the seam and use it as a chute to add more...
  7. jerseyhunter

    Wise Grandfather

    WISE  GRANDFATHER Why  Fathers and Grandfathers pass their handguns down through the family? An old Italian man is dying. He calls his grandson to his bedside, Guido, I wan' you lissina me. I wan' you to take-a my chrome plated .38 revolver so you will always remember me." "But grandpa, I...
  8. jerseyhunter

    playoff PIZZA Jumbo Fattie

    I gained a few pounds and also added to my cholesterol. Never thought about adding a crust. Thanks for sharing.
  9. jerseyhunter

    Venison Back Straps

    I'm thinking the wrapping in foil made them mushy, Unless you were eating them warm. I brine like trout + cure, smoke, cool and slice.
  10. jerseyhunter

    Sausage final cooking method----- Question

    I do mine like ringo but never go over175
  11. jerseyhunter

    My first shot at snack sticks!!!!

    Looks My-T-Fine
  12. jerseyhunter

    "FOOD SAFE" JERKY RACKS?????

    My thoughts are that the salt in your brine was reacting with the aluminum, sort of like electrolysis.
  13. jerseyhunter

    Breakfast Sausage Links

    Another hint is to get a real small funnel and insert that into the casing and then rinse it out. Doing this and leaving the casing in a big mixing bowl helps.
  14. jerseyhunter

    Breakfast Sausage Links

    as said rinse with water, cut the ends with a scissors and also a little corn oil on the tube helps from sticking.
  15. jerseyhunter

    Smoked Venison Dried Beef

    Thanks for the advice
  16. jerseyhunter

    Smoked Venison Dried Beef

    I've got a ?  When useing the A-maze-n Smoker, do you dampen the dust as you wood in other smokers?
  17. jerseyhunter

    Pure Venison

    The sausagemaker makes a product called fat replacer. I believe it's made of powdered oats. You add it to the meat plus water.  I use it once in a while.
  18. jerseyhunter

    New to this site...and love to smoke venison summer sausage

    155 would be enough.
  19. jerseyhunter

    First time sausage making (venison sticks)

    Nice looking sticks. I'd grind twice then add spices and water and mix good.  I'm thinking to much water and change kit manufacturers or mix your own spices.
  20. jerseyhunter

    another steak-umm fatties

    I'm surprised you let any of it leave the cutting board.Ps what cheese?
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