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  1. bigdaddyviking67

    Deer Snack Sticks

    well this time I used the snack stick kit from askthemeatman.com here is the link http://www.askthemeatman.com/snack_stick_kits.htm I always add a little of my own things in too, like mustard seed, garlic powder, a bit of fresh ground black peppercorns and some really fine ground ceyanne...
  2. bigdaddyviking67

    Deer Snack Sticks

    Hopefully the Seahawks can win, time for some teams that have never won it to get in the books. I plan to have some of them with me for the game, 10 lbs of meat made 117 sticks, not to bad. I might have to poach a damn deer, I'm runnin low on venison.
  3. bigdaddyviking67

    Deer Snack Sticks

    Just smoked up some venison snack sticks, they turned out great.....now all we need is beer, oh ya I got plenty of that in the kegerator--A nice dark winter bach 10% alcohol.
  4. bigdaddyviking67

    Electric Smoker Thermostats

    Will do, I plan on smoking some cheese this week and also some venison snack sticks. Will post some pics and results when finished..
  5. bigdaddyviking67

    Electric Smoker Thermostats

    I got the Bradley Smoke Generator the other day and got everything all hooked up. I fired it up and set the thermostat for 90 degrees and put one Bradley Maple Bisquette on the smoke generators heat plate and it worked great. I will be making a batch of deer snack sticks and some smoked cheese...
  6. bigdaddyviking67

    Electric Smoker Thermostats

    Sounds good, I am waiting for santa's second gift, which is a smoke generator. Soon as I get that bad boy, I will be smoking some venison snack sticks. I will let you know how they turn out and post some pics.
  7. bigdaddyviking67

    Electric Smoker Thermostats

    Yes Cheech, Santa brought me the one salmonclubber recommended. I put my electricians hat on and wired it up the other day after returning from ice fishing. It works great.
  8. bigdaddyviking67

    Bear Smoke

    I think most of it ended up in the drip pan, the roasts were removed after 2 hours of rendering and injected and rubbed with yellow mustard and then a dry rub. The garlic taste was not evident on the roast, but the injection and dry rub worked great. They crusted up really well and stayed very...
  9. bigdaddyviking67

    Opinion on "smoking"

    I have used my barrel type grill many of times to slow smoke turkeys or chicken, even slow smoked the bear loins on it last week. I just place the coals as far to the left as I can and the meat as far to the right. The trick is to not place to many coals into the grill. Using lump charcoal and...
  10. bigdaddyviking67

    Bear Smoke

    srmonty, sorry I didn't answer your question on the woods, I just now seen it. We used Apple, Hickory and Cherry. The combo was excellent. I also misted the roasts every hour with a mix of apple juice and dark beer.
  11. bigdaddyviking67

    Woods for smoking

    Here is a good guide for what types of wood to use with what.
  12. bigdaddyviking67

    Woods for smoking

    Hey Dac, just look at the link in my post above, it explains the use of exotic woods such as peach, there are no adverse affects from using it, all it says is that woods like peach tend to lose their flavor quickly after being cut.
  13. bigdaddyviking67

    Bear Smoke

    Thanks, if you ever get the chance to get some bear meat, take it. The meat was so tender, the whole thing was like eating tender loin.
  14. bigdaddyviking67

    Turkey Smoke coming up!

    I have done several whole turkeys also, I have yet to brine them, I usually inject them with a good injection from Gander Mountain then rub down with mustard and a good dry rub. Then stuff a potato in the hole wher the neck was and use a turkey beer can stand with 1/2 can of good dark beer...
  15. bigdaddyviking67

    Bear Smoke

    Thanks, I was amazed myself at how good the meat turned out, with the proper brining, marinating and smoking it tasted great. We expect to do it again next year.
  16. bigdaddyviking67

    Bear Smoke

    The bear smoke went well, we started by making a big batch of bear stew in the 18qt cooker and drinking a margarita. Then we put the roasts on for two hours without anything on them but a mild rub of garlic powder to let some of the fat render out, after 2 hours we took them off and injected the...
  17. bigdaddyviking67

    smoking sausage

    Here is a good link that explains the process for smoking sausage, I will be trying it this winter, after I kill me a few deer. Like Ted Nugent says, "You can't grill it, untill you kill it......" here is the link http://www.askthemeatman.com/how_to_...dated_9300.htm
  18. bigdaddyviking67

    Woods for smoking

    Here is a good link that will tell you what woods to use and what type of flavor they produce. As for me I love to use a combination of hickory and apple, but I also use cherry and mesquite too. Go to this link to learn more. http://www.askthemeatman.com/woods_t...dated_9300.htm
  19. bigdaddyviking67

    Smokin Bear Meat

    Ok, I will post the results next Monday....
  20. bigdaddyviking67

    Smokin Bear Meat

    I have never hunted bear, so as to the difference in the taste from spring bear and fall bear, I do not know. I believe this bear was taken in the spring, when we were cutting up the meat, I kept smelling it to see if it had a distinct smell, but I really didn't smell anything. It appeared to be...
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