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Front Leg of Venison Whole
Idk. I was going to do the same thing, and still have a front shoulder in the freezer. When I read about others doin it here I decided not to. Hopefully someone who knows will post. -
Front Leg of Venison Whole
Looks great, and I'm glad it turned out well. I've thought about doing that but read that bone in doesn't do well? -
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225 lbs of Christmas Gifts
Looks great! I'm sure it tastes awesome. I love some jalapeno and cheese in there! -
Country Smoked Sausage
Thats 5lb worth? Looks bigger than sheep casings. Sliced photo looks good, and I'm sure it is! -
SMOKE HOUSE PLANS & MATERIAL'S plus 1st Q-Views
Man that looks great! Definitely a must have IMO. I wouldn't know what to do without mine. Looks like a great setup, a great job building it.- gersus
- Post #47
- Forum: Smoke Houses
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It's a Peperoni weekend with lots of Q-View
Looks great! I like the short links. I just bought some pepperoni mix from Sausage Maker. Let's see some sliced pics! -
RE: Bearcarver's health
Wow, thanks for letting everyone know. I definitely miss reading his great, informative posts. Certainly hope he recovers to 110%. Prayers to you, John! Hang in there!- gersus
- Post #39
- Forum: For New Members
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sausage stuffers revisited, opinions please
I love my 15lb Northern Tool stuffer! -
I love the bags from Vacum Sealers Unlimited!!! Pics included!!
Thanks Dave, I'm not a big fan of rolls. Takes too much extra time to measure, cut, and seal. I'll keep using the quart bags most likely but wanted to put my two cents out there. Who knows, hopefully others feel the same as I do.- gersus
- Post #128
- Forum: Slicers, Grinders, Tools, Equipment
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I love the bags from Vacum Sealers Unlimited!!! Pics included!!
I'd like to be able to purchase bags that were sized for bacon. I currently use quarts bags but I usually have to cut a little off the end of the meat and then still barely have enough plastic left to seal. Using a bigger bag, like a gallon bag, is a lot of waste. 6" x 14" I think would be a...- gersus
- Post #126
- Forum: Slicers, Grinders, Tools, Equipment
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5 lbs of Boykjo's Jalapeno and Cheddar Kielbasa
Jalapeno...cheddar...kielbasa... a recipe for awesomeness! -
Question for all you smart phone users. . .
Thanks jwbtulsa! I've had a lot of trouble trying to use Tapatalk with SMF. Hopefully this will remedy my issues.- gersus
- Post #9
- Forum: General Discussion
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Bourbon Slim Jims
Is it the sausage maker brand mix? I tried their bourbon snack stick mix and didn't care for the taste. -
Bacon Shortage?
12! That's a freezer full! I figured pork, and most likely beef too, will go up due to the drought. I don't look forward to it at all. The cheapest I've found pork butts around here was $1.59.... :(- gersus
- Post #27
- Forum: General Discussion
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Review of chamber vacuum sealer, Vacmaster vp112
Very cool! Having one of these machines would be great! I didn't realize bags were that much cheaper... thanks, now I really want one! haha- gersus
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Having troubles with my first Boston Butt smoke
Pulled pork takes around 1 1/2 to 2 hours per pound typically. Your butts should've been done by the time you checked it at 7. The only thing I can think of is your smoker temp is off. I hope they turn out well for ya. -
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Cold smoked BBB with a bourbon cure
Meat was placed in the freezer for about an hour to make slicing manageable. Smell that??? You can definitely taste the bourbon. The fennel and coriander gives it a funky taste, IMO. the wife liked it at first till the fennel/coriander kicked in. May try omitting it in the future. Will... -
First pork butt, in progress, with q-view.....update: it's done
Glad you made it! You did well and learned a lot. I agree with the others I would've definitely pulled it at 197!
