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  1. 699.JPG

    699.JPG

    • elkmaster101
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  2. elkmaster101

    snapper

    picture of the rest all done at the same smoke 
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    694.JPG

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  4. elkmaster101

    snapper

    thought I'd show a couple pictures right, prime rib -left pork ribs 
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    697.JPG

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    697.JPG

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  7. elkmaster101

    Venison Backstrap w/Q-view

    looks delicious, try this some time , 1 large onion bleanded 8 table spoones ground garlic. 1 table spoon time. dash of salt 4t tbl sp. fresh ground peper, 3 tbl sp. mustard add all ingrediance and blend take a back hip roast out of your deer. (we call them football roast) this is...
  8. elkmaster101

    snapper

    wow, the turtle turned out perfect, I'll try to load up some pictures. got to try butter nut wood guys, it has a rich but mild flavor of hickory, with a touch of butter  flavor. the fruit nut is the same style but a little smaller in size. the tree is smooth barked all the different meats...
  9. elkmaster101

    snapper

    I have a borrow pit behind my place it is adjecent to a creek, there is always a bunch of turtles making their way up and down the creek with a few that stop in and look around the borrow pit. i place them in a tank of fresh water changed daily. this cleans out their system in a week or so...
  10. elkmaster101

    snapper

    pressure cook the meat makes soft and tender, you can cut it with a fork. just woundered if any one has tried to flavor it with smoke afterwords, or should i first smoke it then pressure cook it? going to throw on butterwood. love the smoke flavor you get off it. we will be doing 5 whole...
  11. elkmaster101

    snapper

    you have got to be kidding, turtle is so good to eat, kind of tastes like,,,,,   hum, I know!  aligator tail.  any one out there ever smoked alligator tail?
  12. elkmaster101

    snapper

    not one soul here has ever smoked turtle before? 000 come on it can't be tough.
  13. elkmaster101

    snapper

    has anyone ever tried smoking turtle? I have a nice 25 lb snapping critter flushing out in a tub. he'll take a knife in about 3 or 4 days then its into the pressure cooker. to loosen him up. then next thing I want try is smoking him on rackes in my smoker. any help would be great. lets here...
  14. elkmaster101

    what! they even picked the bones.

    not kidding,  would i rub it down? soak it in a brine? pre-slice it and stick it in a net then brine it/smoke it? what would you use, do you have any ideas on seasonings? should let her cold smoke for couple hours, then crank up the heat. and still stick the smoke to her and cover her with...
  15. elkmaster101

    what! they even picked the bones.

    Well guys and galls my turkeys in the smoker turned out to be a complete (success) when you end up with(2)18 lb birds picked down to the bone, and they still wanted more it gives you a warm fuzzy feeling inside. yep, My aunt went away with the carcasses. thinking about smoking some beaver...
  16. elkmaster101

    No skin, it dried out

    absolutely, Bird in hand is sweeter if you can eat it.
  17. elkmaster101

    No skin, it dried out

    Well I have to tell you the pheasant turned out supper. Grabed one out of the freezer, thawed it overnight in refrigerator, then pulled it.. added the meat finely shaved then chopped to a cup of mayonnaise, cream cheese ,dill, finely chopped onions and left out the accent. already had enough...
  18. elkmaster101

    Cant get meat to come out of stuffer

    I can contest to all the above it took 3 of us 8 hours to stuff 125 lbs of meat. the toughest was the sticks. we have a new 15 lb stuffer on the way. Should cut our time down to around an hour, hour and a half at the most.  Grinder does one thing extremely well (grind).
  19. elkmaster101

    No skin, it dried out

    Alright i just keep on confessing to you guys.  I'm new at smoking, i just ruined 38 lbs of summer sausage, Bologna and deer sticks as noted in another post. now I have to tell I also over smoked or dried out (4) pheasants at the same smoking. they were naked - no skin. how do i rekindle the...
  20. elkmaster101

    what if i use to much cure,

    Thanks to all of you, it still hurts to throw good meat away. especially when you put so much time into it. starts with setting up you plan of attack / ambushing the deer. I'm a long time bow hunter. have been cutting my own meat to going on 45 years. just never smoked it on my own...
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