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Can I improve my mailbox mod?
So decided to work on my mod and take some suggestions from here.....thanks all, your experience is so helpful. I'm shortening up my run and going to make sure it inclines the whole way, so I pulled the flex pipe tight to where the box is, and cut it off at that point. Once I clamp the pipe on... -
Next project.....JERKY!!
So after about 70 hours in the fridge, with a little flipping, squishing, etc....in that time, I pulled it out and stuck toothpicks in the pieces. Then throwing them on the smoker with heat only for an hour or so to dry a little. In that time, I will modify my new mailbox attachment to shorten...- bladeguy
- Post #11
- Forum: Making Jerky
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So here I am....
You can regrind, but I have made snack sticks using a once ground pork sausage through a 3/8" plate and it was great. Make sure, though, when mixing by hand, that you mix until the meat is very pasty and sticky. Your hands will be cold and tired, but you want it mixed well. The smaller the... -
There is good smoke in Cali. Land!
I do where applicable. I'm new here, but have some time in the smokehouse. Not as much as most, but I have become the go to guy in my circle for anything smoked. -
There is good smoke in Cali. Land!
Welcome! I'm pretty new here, but am learning a ton! Enjoy! -
Carl from Brooklyn
Welcome! I started with pork butt. Great piece of meat to learn on as it is so forgiving. -
New Smoker in Boston
Welcome! Pork butt is nice and easy.....very forgiving if you have any trouble controlling temps. Enjoy! -
New Smoker Checking in
Welcome to the forum.....eons of experience in here, don't be afraid to use it. -
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Propane smoker under $250
I really like my Smoke Vault, had it for about 9 months or so. Great smoker, and I think the 18" is definitely less than 250, the 24" may be as well. I bought mine on Amazon with free shipping. With the 24", I can do a whole packer brisket and full racks of ribs no problem.- bladeguy
- Post #2
- Forum: Propane Smokers
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First full shoulder for pulling
Looks great. Can't argue with positive responses from thise eating it, am I right? -
Andrew down in Corpus Christi
Welcome! The only difference in my opinion doing venison vs. other meats, is venison is much leaner, and you usually don't want to use the fat from venison, so you add some pork fat, or just add pork butt if you can't get just fat. Otherwise, the recipes are pretty much the same. Have fun! -
Newbee to list
Welcome, and I think Mike is right.....better not to ruin a cut of meat like that with some paint fumes. -
New to forum
My Smoke Vault required seasoning, just get it good and hot once. I put some hickory wood in it too, just to get it smoky in there! Have a lot of fun with it! Almost forgot.....WELCOME! -
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So here I am....
Welcome to the forum! You certainly can use that burger for sausage. If it ground the way you like it, no need to grind again. I would take a look and see if it looks like there is enough fat.....probably would like at least 15% fat for sticks. If not, just grind some pork fat and mix it in with... -
Newbie using my smoker for the first time- Brisket!
If wrapped tight, the foiling should help redistribute the juice throughout the meat. I've never added juice to a brisket, and the only dryness I have experienced is on thin portions, or where I didn't let it rest very long. I will rest it for 4-6 hours if I can in the cooler, and it seems to... -
Newbie using my smoker for the first time- Brisket!
My question to you is does your rub have the salt in it? If so, I prefer to rub up to 48 hours in advance, I make my own rub with no salt, and salt separately. So I will salt the meat with Kosher salt ahead of time..,,,hopefully 12 hours or more. Sometimes I will add the rub then too, or I will...
