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  1. shaneholz

    Possible MI Thumb area gathering

    I would love to go to this, just let me know what you need me to do. I'm excited allready! I will PM you now.
  2. shaneholz

    Venison Pastrami

    That cure amount is right out of the book "great sausage recipes and meat curing" By Rytek kutas and It is actually for only 10 lbs of meat. This book has never failed me and is a awesome aid in my smoking toys. Best of luck. There recipe is called Peppered Beef rounds. You need alot more cure...
  3. shaneholz

    Venison Pastrami

    Sorry this took awhile, I was just so busy with work and the holiday. Here goes, 2.5 gallons cold water 1 cup instacure #1 1 lb kosher salt 2 lbs powdered dextrose 1/2 cup granulated garlic 1/2 cup granulated onion Pump meat with 10% of the weight of meat with the above brine I soak this for...
  4. shaneholz

    Venison Pastrami

    Thank You for pointing me in the right direction to do so! I will post the recipe tomorrow morning. Thanks again
  5. shaneholz

    Venison Pastrami

    I haven't posted in a long time but I'm looking to get back into it. It's deer season here in Michigan again so the smoker is running full force. Here is some venison Pastrami that I did over the weekend. I did a total of 14 lbs. I would have taken more pics if I knew I was going to post them...
  6. shaneholz

    Chef's Choice Knife Sharpeners

    Could you post a site where we could look at and purchase one? Thanks
  7. shaneholz

    Saw dust

    I go thru about 120 lbs of saw dust a year. As long as the wood is untreated it would be fine. I get mine from a buddy that actually has his own sawmill. Just my 2 cents.
  8. shaneholz

    A quick 'hello' from Ontario Canada

    My GOSM, I made thermostatic controlled. It works great holding temp even in the winter. It wasn't cheap but when I can smoke 3 turkeys for 30 hours in 0 degree weather and have no worries, I love it.
  9. shaneholz

    Hello from Texas

    I'm from Michigan so it might be hard to get my smoker there but I would love to take a little vacation in Texas and enjoy some good eats. Let me know if this happens
  10. shaneholz

    Burn Barrel for "True" Wood Smoking!

    Dang Jeff that looks almost as red neck and my cold smoker! It's great to see you back around I almost called you to make sure you were still alive. I'm in the middle of a all nighter right now and you just put some more ideas in my head. Nice to see you back.
  11. shaneholz

    Newbie with a Question

    That is funny, I'm in the middle of a all nighter brisket and I can relate to the drinking part and the can't eat! I work afternoons now so the middle of the night stuff is my domain.
  12. shaneholz

    On-line links for Free Recipes

    I've learned enough from here that I owe you all something. I've put in my 2 cents plenty. I used to be on here back before it was actually "here". Now it's almost overwhelming for me. I still check stuff out daily just before I can post someone else has already jumped on it. Great work guys and...
  13. shaneholz

    To Mustard or not to Mustard...

    I have personally done both and I found that the mustard dosen't leave any taste and it gives something to hold the dry rub. It almost turns into a paste and turns into a great bark. This is just what I've done. Hope it helps.
  14. shaneholz

    Marinading multiple briskets

    Thanks for the recipe. I have honestly never heard of anyone marinating a brisket. I've done lots of them but it's nice to have something on the "to-do" list.
  15. shaneholz

    Marinading multiple briskets

    Could you let us know what your marinade is?
  16. shaneholz

    On-line links for Free Recipes

    I'm from Bad Axe but recently moved to Marysville. It's by Port Huron. Nice to see a fellow Michigander! Been smoking long.................?
  17. shaneholz

    On-line links for Free Recipes

    This is one I use all the time. There is nothing they don't have. Thanks for the other ones. http://www.fooddownunder.com/
  18. shaneholz

    Heaters

    Congrats Norm. They sound good and I'll try them soon. I'm still trying to eat all the leftovers from the beef tenderloin I did this weekend.
  19. shaneholz

    need a little advice

    I don't even know you but sorry for your lose. The boat that is.
  20. shaneholz

    homemade wood smoker

    Very interesting.......................I think I'll try this weekend. I'm afraid you really started something here. Thanks for the great pics and posts.
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