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How Embarrassing! Qview
Thanks for sharing the qview, and better luck next time! -
First time sausage making (venison sticks)
It's not the water that turns your meat to mush on the second grind, it's the friction from the first grind warming your meat up. The 2 cups cold water your recipe called for serves actually three purposes. It dissolves some of your seasonings so they can move through the meat evenly, it... -
a litle help from the members is requested ( football kicker)
I watched the video too, and Pat can kick the crap out of the ball, to say nothing for his reaching out to save a bad snap. I'll be watching for him on ESPN in the coming years. The video only has 130 views so far.- que-ball
- Post #12
- Forum: General Discussion
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Comments on my first go-around appreciated
You could leave them in the bucket in the fridge overnight. The cure would work just fine, but they wouldn't dry off on the outside. Hanging them in the garage just above freezing is a much better option, and there will be less to do in getting them into the smoker the next day. -
Venison Jerky cuts?
If those three are your choices, I would use the ham steaks. The backstraps and tenderloins are just too good as is to use for jerky. Assuming your ham steaks are already cut to unifom thickness against the grain, you can slice them again with the grain to make strips or grind them to press...- que-ball
- Post #2
- Forum: Making Jerky
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TQ is REALLY hard to find in PDX!
It's all over up here, so feel free to PM me if you get desperate. The going rate here is about $5 for a 2# bag, and two of those bags should fit in a small Priority Mail Flat Rate box, so shipping would be another $5.- que-ball
- Post #4
- Forum: General Discussion
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Finally Finally Finally I get to make a Prime Rib
I agree with a pound per person. No doubt the inlaws will want some leftovers too. -
Is ground jerky "chewy"?
That depends on how long you dry it for. If you want it chewy, don't dry it as much. If using a dehydrator, begin taking out sample pieces to try at about the five hour mark, keeping in mind that it will dry a little more as it cools. By about the eight hour mark, the jerky should either be...- que-ball
- Post #3
- Forum: Making Jerky
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My UDS great story.
Good story. I can't wait to build my UDS. I think I finally found a good barrel, but with no garage, optimistic high temps of 20*F, and already 10" snow on the ground, it may have to wait until spring.- que-ball
- Post #2
- Forum: Charcoal Smokers
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Need help with sausage casing lengths
Like Dan said, nothing wrong with keeping a topic open. This is only reply #21 but the topic has had 140 views, so others are reading and learning, which is what this is all about. As far as the dowels to hang the sausages from, you should have no issues with aluminum, steel, etc for this... -
About to tackle 1st venison sausage, many newb questions.
The coarse grinding plate will work in your grinder for stuffing, or a stuffing star or stuffing plate. You need something to keep the screw centered, and the bigger the holes for the meat to get by, the better. If you must use the coarse grinding plate the meat will tend to back up behind it... -
Need help with sausage casing lengths
Shoneyboy's advice is good, but applies to natural hog or sheep casings used for breakfast links, brats, polish sausage, etc. This is why it's important to be as specific as possible when you ask a question. No offense intended for anybody, so please don't take any. Golson's question (I... -
Need help with sausage casing lengths
You'll need string at one end to make a loop to hang them by in the smoker, unless you plan to lay them down on the racks. Clips or hog rings are fine for the other end, and are easier than keeping the filled casing twisted with one hand while tying a knot in the string with two hands. Unless... -
Need help with sausage casing lengths
GOLSON, welcome to the forum and the world of sausage making. From your question it sounds like you are talking about the fibrous casings you would use for summer sausage and such. You can cut them to a shorter length that will fit into your smoker, but you will waste alot of casing unless you... -
October TD Honorable Mention - disqualified (but definitely worth mentioning)
Rules is rules, and the DQ was justified. Still a GREAT effort!- que-ball
- Post #56
- Forum: SMF Throwdowns
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Rytek Rutas and Instacure
You're right, Piney, I stand corrected. I've never done them myself, but I do remember reading that corned beef and pastrami are cured. -
Rytek Rutas and Instacure
Those cures are used for sausages that are going to be cold smoked, because that sausage sits within the 40-140* "danger zone" where bacteria can form for too long. Turkey, brisket, ribs, pork butts, etc are brined in the fridge then hot smoked at 225* or so grate temp, so they come out of the... -
Ground deer questions, I want to make some jerky or snack sticks or both....
First, congratulations on the job situation and the first deer! I would recommend against using this meat for jerky, because the fat will likely render out and make a mess of your dehydrator. I found that out the hard way myself, when I experimented with some summer sausage meat left at the... -
Hello. am I still invited???????????????????????????????????????????;}-
Welcome back! Now go find that camera and show us your qview! -
