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  1. plj

    Sausage stuffer or Vacuum sealer?

    I would have said vac sealer, but I agree with ShoneyBoys logic - I'd suggest the stuffer first. FYI, I burned out two vac sealers like the one in Martin's post, they both lasted 6 or 8 animals. (elk/moose/caribou/deer...) Now I have a commercial unit that has done about a dozen deer so far...
  2. plj

    My guess is we are gonna see some really stupid happenings in this contest!!!

    Here in PA theyve been doing rattlesnake roundups for years. This sounds like "same thing, different snake" to me.
  3. plj

    how do you smoke more tender cuts?

    I'll often cold smoke them for a while (30-60 minutes), then cook by whatever method I would normally use. Thats my go-to method for venison backstrap. Sometimes I toss a chunk of hickory under the grate on the weber, then grill as usual. To be honest I dont think that gives much flavor, but I...
    • plj
    • Post #4
    • Forum: Beef
  4. plj

    Deer meat

    I need more info, I'm not clear what "he kept them on ice" means. Do you know what temp the meat was kept at in his cooler? Beer coolers or walk-in cooler?  (ie is the meat hanging or sitting in one big pile) Has the meat been kept wet or dry?   What are the air temps in SC this week? Skin...
  5. plj

    What size plate for Kielbasa...

    I just single grind for kielbasa, I use a plate smaller than all 4 that you show - therefore I'd say use the top left.
  6. plj

    barnyard chickens

    I use the crock pot or pressure cooker. In addition to soups & stews, any recipe that uses shredded chicken works pretty good, for example pot pie, buffalo chicken nachos, etc... use your imagination. But no, smoking does not tenderize them.
  7. plj

    A Wife's Love.......

    Hah!
  8. plj

    pickling eggs

    12-16 peeled hard boiled eggs. Two jars of pickled red beets. 1/4 cup sugar. Add enough vinegar & water (roughly equal amounts) to cover the eggs.  Wait 2 days... eat. Yes you can add whatever other stuff you want, sometimes I throw in onion slices, red pepper flakes, or other things. But thats...
  9. plj

    temp to burn wet wood??

    IDK what temp in an MES, one of the many MES owners hereabouts will likely chime in soon. But I have to say it: I dont like the flavor that green wood imparts to the meat, I simply would not use it at any temp.
  10. plj

    turkey brining

    yes but you do need it to be cold -- use a cooler as a substitute fridge: load up the cooler with ice water and submerge the stock pot as far as possible in the ice water. Add more ice if necessary to keep the cooler very cold (definitely below 40). If your cooler isnt big enough to do that...
  11. plj

    What brine have you had the most success with (turkey)

    Theyre all good! But to answer your question, I like the taste of turkey, and I generally prefer to put spice and flavorings on the outside at chow time (you know, like salt/pepper/etc). So my favorite is a buttermilk brine for the moisture & creaminess. 2 Qts buttermilk, 2 qts water, 1/4 to...
  12. plj

    Reheating a smoked turkey the next day ??

    When we make a smoked turkey in advance for a holiday, I smoke it to 140-145  a couple days in advance. Put it in the fridge to cool it quickly.  Thanksgiving morning we put it into our hamilton beach electric roaster oven - low temp for a couple hours, then turn it up to normal roasting temp &...
  13. plj

    Free Car Wash on veterans day!

    I manage a small car wash in PA, I'm proud to offer free washes to veterans and active duty service men/women on veterans day.  For a list of participating car washes in your area look here: http://graceforvets.org/2012/participating.php (I hope it's ok to post this- if not mods please feel...
  14. plj

    Disturbing News Story - Meat Allergies (God Forbid)

    Sounds like vegan propaganda to me - I'm going down to the kitchen to have a steak.
  15. plj

    Anyone try Cellulose casings for sticks?

    I prefer the natural intestine casings, but yeah, we use collagen a lot too including for sticks, dogs, brats, & assorted sausages. Theyre just easier and more convenient.
  16. plj

    Smoked some Salmon nuggets

    I'll be trying this tomorrow... thanks for the idea & details Steve!
    • plj
    • Post #4
    • Forum: Fish
  17. plj

    MES Venison Jerky help needed

    I  make sure all pieces are cut to the same thickness, otherwise it drives me nuts. (I shoot for 1/4"). I find that using a jerky recipe that uses cure makes a big difference. Lots of air flow. Barely any smoke; even TBS can be too much if you run it for more than an hour or so. I lay mine...
  18. plj

    Finals of the Sept Throwdown voting

    Yeah, I mistrust the voting too, no doubt. But I still look forward to the throwdowns anyway, and this one lived up to expectations - it took me 2 days to decide how to vote! And even now I could change my mind, there are 3 or 4 in there that I'll be imitating  :)
  19. plj

    A-MAZE-N Products 3-DAY SPECIAL - FREE SHIPPING Thru 9/30/12

    Well, I've been wanting to order an amnps for quite some time now. A cooler full of fresh salmon and a free shipping special pushed me off the fence - looking forward to trying it out, thanks for the free shipping!
  20. plj

    best way to link collagen casings?

    Help goes a long way... With collagen casings, while stuffing we leave gaps at the appropriate link lengths for whatever we're making, twisted up just a little bit after each casing is done to prevent the meat from filling the "gap". Maybe about an inch. Makes it easier to hang over the dowels...
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