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  1. plj

    Brining Venison Roast Question

    Cooking temp... IMO venison needs to be cooked quickly, so smoking at 225-250 isnt ideal. May I suggest that you allow your roast to warm up to room temp, then cold smoke it for 20-30 minutes (without the bacon). Then add the bacon and turn on the heat (ie roast) to about 300-325.  OK to keep a...
  2. plj

    Feburary Throwdown UPDATED WITH PRIZES

    LOL, ok, you got my vote!  (nice qview too!)  
  3. plj

    Smoking Backstraps

    I dont rub or marinate backstraps, we like them just the way they are. Never had a problem with juicyness or flavor, unless its overcooked. Although, a half garlic clove on top of each piece while cooking adds a nice flavor  :)
  4. plj

    PID controller minimum outside air temp

    uh-oh - I've used my homemade pid down at around 10 degrees...   :) I have no idea why the outside temp would be an issue, what reasons did they give??
  5. plj

    Pork sirloin roast for sausage?

    You can make sausage out of anything, so if they're on sale cheap enough, go for it!  I do agree with the advice given above though, if butts are cheper buy them, and if the sirloin is cheaper then simply add some fat or use cooking techniques for ultra-low fat meats.
  6. plj

    To Brine or not to Brine?

    Your friend is uninformed, didnt he learn about osmosis in grammer school?  10 minutes with google should be sufficient to rectify that.
  7. plj

    My pork doesn't get pullable

    I'll re-pete what the experts already said: cook to internal temp of 175-180, wrap in 2 layers of heavy duty foil, and continue cooking until internal temp is 205. Then wrap the butt (still in the foil) in a couple old towels, and put it in a cooler for 1 hour. At that point you wont need to...
    • plj
    • Post #6
    • Forum: Pork
  8. plj

    bear meat

    This recipe is taken from the LL Bean Game & Fish Cookbook by Cameron & Jones. 3-4 lb bear roast, loin or rump.  Trim off most of the fat. Poke holes in the roast with a sharp knife & insert 2 or 3 sliced garlic cloves. S&P the meat well, lay a few slices of fat under it and roast for 20...
  9. plj

    bear meat

    Agreed, keep it cold & clean then cook to well done temps ... then enjoy! Yes I've cooked & eaten a fair amount of bear, it is quite good.  I've heard people complain that it is greasy, but that has not been my experience. I have a recipe from an LL Bean cookbook for a bear roast that is my...
  10. plj

    Let it smoke...let it smoke... let it smoke (My 1st attempt at documenting a Brisket smoke)

    syncronicity - I'll be smoking a brisket for Christmas eve also, putting it on in about 3 hours (midnight here in PA). Brisket is best with hickory IMO, you really ought to get yourself some hickory chunks  :) (I just sent you a pm)
    • plj
    • Post #2
    • Forum: Beef
  11. plj

    Made in America

    Speaking for myself, I definitely prefer to buy American, but a) they can be hard to find, hard to identify b) price is usually higher, sometimes a lot higher c) lets admit it, sometimes quality is lower. OK. So... exactly which smoking products are USA made?  How about a links to them...
  12. plj

    The Butte Pasty

    Too bad - I enjoyed it, thanks!
  13. plj

    Anyone else have trouble here with site?

    Yes, me too. Only this site, I noticed it this afternoon. Sorry, I dont know why
  14. plj

    MES 30 vs. MES 40?

    Well, OK, I stand corrected, sort of. Perhaps what I should have said was that I would regret a smaller model.  I tend to do larger quantities - 25 lbs of cased deer meat at a time, two turkeys, 4 to 6 butts... and add in the chip pan, baffle, water pans.  I hate cramming stuff in.  And when I...
  15. plj

    MES 30 vs. MES 40?

    you will never regret having too much space in the smoker, but you will absolutely regret not having enough space. Get the bigger one!!!
  16. plj

    Best higher end vac sealer for home use?

    That looks very very similar to the one I got at cabelas (bargain cave and had a coupon, woo-hooo!) fwiw, I vac seal several deer with it every year, I've been very happy with it. If they are basically the same machine (same internals?) then I'd say its pretty good...
  17. plj

    First Venison Roast!!

    Looks great, you can invite me over for dinner any time! I prefer venison more on the rare side, much better flavor imo. I'd only have gone to internal temp of 140-150. But if you were happy with your result then ignore all of us and do it again!
  18. plj

    December Throwdown!!!! Updated with Prizes.

    Thats a nice looking knife, and I have a amznps on my wish list... Speaking for the winners (which sadly wont be me), thanks for the most excellent prize donations!
  19. plj

    After the hunt, lets make some sausage! w qview...

    85 lbs = not alot...   LOL!   I put up 50 lbs of venison snack stix & kielbasa so far this year, and that was alot, so your 85 lbs certainly is! Looks great!
  20. plj

    First Post (Kind of) - Cabela's Pro 100 issue/problem

    btw, the reason I got a PID is explained in this post: http://www.smokingmeatforums.com/t/76336/temp-control-is-worthless
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