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  1. elkmaster101

    Making Lox a picture guide.

    going to give I a try on my next batch of salmon. THE BATCH ABOVE WAS DONE WITHOUT  Desalinization but it is still yummy... this batch is all but history now...... 
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    SALMON.jpg

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  3. elkmaster101

    Masterbuilt smoker vent position?

    CONGRATS.  yep, its great to know you got it done right.r
  4. elkmaster101

    Masterbuilt smoker vent position?

    WOW!!!!!  Thank the Smoke Gods i'm just a beginner.     my greatest concern is that it gets done- and done properly.  i have made mistakes in my attemps at smoking.  and everyone here has helped me understand my opertunities for righting the problems.  thanks again to all.
  5. elkmaster101

    smokehouse just for links and sausages?

    dry ice and a bucket of water (cold smoke)
  6. elkmaster101

    Today is First Smoke day!

    Looks great, smells good to. Got a good edge color man.  Your going to smoke far in this wold Pilgrim. 
  7. elkmaster101

    Today is First Smoke day!

    I'd check but i think i smell your wind break burning. HHHHHEHEHEHEHEH
  8. elkmaster101

    smokehouse just for links and sausages?

    pops6927 ------ love your hooks where did you get them or did you make them? that really adds oppertunity for volumn. if you don't mind i think i'll see if i can get our shop to make me some just like them.
  9. elkmaster101

    Please Add or Update Your Location

    Ames Iowa. just out side of town.  with deer in the back yard, geese and ducks on the pond. turkeys in the timber. yots to shoot, rabbits to skin and frogs to fry.
  10. elkmaster101

    Chips, Chunks or Pellets?

    by the way hte wood is butternut.
  11. elkmaster101

    Chips, Chunks or Pellets?

    chips and dust catching fire------ try putting in in a good ld heavy aluminum backing pan and setting in just off to the the side of your fire. they will smolder  and actualy coal out but hardly ever catch fire. in my case i build a health fire in my box then smother it with wood chips which i...
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  13. elkmaster101

    smokehouse just for links and sausages?

    Sir. I have used mine to smoke just about every thing in a variety of sizes, largest being just under 23 lbs in one lump mass. and at the same time cooked out a 16 lb prime rib. your goal is to bring it to temp. after smoking. or cold smoke for 4 to 6 hours then crank up the heat slowly until...
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  19. elkmaster101

    venison sausage Final open shot

    aging deer meat, like any meet if it is hung it allows the bacteria loosen up the meat, hang it in the cooler or garage rapped to keep the  critter/bugs out 50 +- deg. days cool nights, hang 4 to 5 days.  I first do a complete wash down with real lemon concentrat, cuts down the negitive...
  20. elkmaster101

    venison sausage Final open shot

    small deer, i pulled off 102 lbs  on my deer last week. i can almost smell in from your pictures , but that could be said from all the pictures we get posted here.  looks yummy.
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