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  1. jerseyhunter

    Winter Smokin'??

    Bring it in the shed or garage and vent it to the outside.
  2. jerseyhunter

    Cold Snowy Sticks

    That and the ends are more well done,dry  and eaten first by who else, the chef.
  3. jerseyhunter

    first try at snacksticks..with qview

    Looks great. The only thing to do now is buy more accessories, spices, kits,casings , meat and make more. Buy,Buy, Buy. LOL. Good luck in your future endeavors, I'm sure you'll do well.
  4. jerseyhunter

    I understand the 4 hour rule, but......

    This is all good info . But I want to cast a stone if I may.  Here are my hang times for deer, I have cut the time down a little to be on the safe side .  My thoughts are you cannot have meat go bad without a contaminant which would only be on the outside . so 40 in the center is mute unless you...
  5. jerseyhunter

    Smoked Dried Beef with lots of Qview

    No , I use        1 Tbls ground corriander                         1 Tbls Paprika                          1-2 tsp CBP double   as needed.
  6. jerseyhunter

    Ribeye or Rib Roast?

    I'm thinking the only difference in those pictures is that one is boneless hence the higher price.
  7. jerseyhunter

    Smoked Dried Beef with lots of Qview

    Just found this. Looks great and I'm ordering one tomorrow.  Ps, Looking  forward to hear the answers to ShortEnd's questions.
  8. jerseyhunter

    RARRRRRRRRRRRRRRRRR!!!!!!!!!!!

    Damn and NC. is where II wanna be within  3 years.  Hot, Rainy, I can get that here, I'm looking 4 Utopia.   But compared to here it is.   Hope you made out OK. and look into that roofy thing.  I can give you a good price if you could wait 3 years. Guess I shouldn't  have started mixing hops...
  9. jerseyhunter

    Reheating Meatloaf

    I'm with you  Venture Somehow I just don't like nuking meat unless It's absolutely necessary and I'm in a hurry, but somehow I always have time to eat.
  10. jerseyhunter

    Ground venison with bacon fat added

    I like the second version but have used both Tzatziki Sauce: 1 medium cucumber, peeled, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon oregano 1 teaspoon minced garlic    Chopped Onion or1/2...
  11. jerseyhunter

    Non-smoked leg of lamb, with some pics

    Reminds me of a song from KC  That's the Way, Uhuh ,Uhuh , I Like It. 
  12. jerseyhunter

    Ground venison with bacon fat added

    Straight Deer Meat would be to dry. This what I have down 2lbs each, ground  Pork ,Lamb and Beef (I replace the beef with Venison Burger/fat) 2 tsp salt 2tsp marjoram 1tsp each, rosemary, garlic powder, onion powder, oregano, coriander, black pepper ½ tsp savory, thyme 1 egg ¼ cup soy...
  13. jerseyhunter

    Reheating Meatloaf

    You could always foil whole, add any(a little) liquid and toss in PRE HEATED 325* oven till warm about 30-45 min if you took out the loaf an hour or 2 prior to reheating ,If frozen go to an hour.  OR Slice and place on top stove in a covered skillet with all the juices /gravy and simmer 5-10...
  14. jerseyhunter

    Brisket fat up or down?

    I remember reading the left vs right hand briskett thread. any one know where to find it? I believe it gives info on telling them apart.
  15. jerseyhunter

    Vacuum Sealers

    I have a Sears Sral and Save.  It looked and had the same qualities as the food saver when I bought it but was around $40 cheaper. It's about 8-10 years old and still works fine.
  16. jerseyhunter

    My last hunk of elk

    That's the second prettiest  moist pink meat I've ever seen.  I love Elk, just to bad I have to rely on friends for it. But I will make it a point someday soon to get my own. Just have to see where we'll be living next as this state,  well you know. Good luck this coming season. and to all who...
  17. jerseyhunter

    Venison Meatloaf!

    Looks awesome. That's a lot of meat.  Gonna give it try, but scaling down the poundage as it's only my wife and I.
  18. jerseyhunter

    High Heat Gyros on the WSM w/pics

    my recipe is about the same but I leave out the lemon juice.  I bought some netting from the sausagemaker and I partially freeze the roll and insert into the netting, I let it defrost some and put on my rotisserie . Once it reaches 160ish I turn off the heat and let it keep spinning for about...
  19. jerseyhunter

    The flavor of Lamb?

    I loved lamb as a kid, and after I got married the only place I could eat it was at a local pub as my 1st wife couldn't stand the smell of it even cooking. Glad I dumped her ass. My current wife and I both enjoy it now. You should get a couple lamb chops from the market , in the morning rub in...
  20. jerseyhunter

    Suggestions on 1st leg of lamb

    My wife and I love lamb and always do it on the grill , on the rotisserie . I use the same prep work but will now be putting it in the smoker. As soon as this heat wave passes. Don't know how you guys do it out west, I hate the heat and I'm a roofer. Maybe that's why.LOL.
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