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First Post (Kind of) - Cabela's Pro 100 issue/problem
I have a cabelas electric, but without the electronic display (Mine's a dial) - which I replaced with a PID. So I dont really have the same model as you, but here are my thoughts anyway: - is it possible that the electronic controller is cycling the element on/off ? - If not, or if it takes... -
Battle of the Stones
Oldschool Stan, I feel your pain - My first stone hurt so bad I halucinated and they put me on morphine. 4mm, I passed it in a week. Second stone was the size of a golf ball - after the lithotripsy I passed dozens of stones, one of them 8mm (4 or 5 grains of rice stuck together). 2 weeks of...- plj
- Post #16
- Forum: General Discussion
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Need some advice on venison sausage
Hopefully I'm not to late to help with an opinion... If its for me & the boys, I add a little pork fat, maybe 5-10%. Otherwise depending on what I have and which sausage I'm making, I add up to 40 or 50% pork butt. Pepperoni around 15-20%, snack sticks are more like 25%, kielbasa 30-40%. 50%...- plj
- Post #7
- Forum: Sausage Makers
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The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?
I'd also like to add that aging isnt the only step that effects flavor and tenderness - Diet - behavior - manner of dying - cooling & cleaning - storage - cooking What did the animal eat, corn or sagebrush? What was the animal doing the day it was taken? Was it a rutting buck that got chased... -
The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?
I've been a field-to-freezer-to-table guy for decades (ouch!), I do all my own processing. Three in the freezer so far this year. Regarding aging, I follow a few simple guidelines that IMO are common sense. 1) The older generation hunters (late 1800s thru ww2) I've known all age their... -
Potential Conflict Smoking a Turkey
spatchcock & crank up the temp, the folks here know what theyre talkin about! -
Cleaning MES Window Without Any Chemicals At All
Yes, pellet ashes should work - Hardwood ash mixed with water forms lye, which is a basic solution like ammonia. Strength (pH) depends on how much ash & how much water. Good idea to use it to clean the smoker... Doh! Why didnt I think of that! Main use for centuries was to make lye soap...- plj
- Post #6
- Forum: Electric Smokers
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hickory, cherry, red oak chunks
I have chunks of hickory, cherry, red oak - waaay too much for me to use, so I might as well trade some. So I'll put some in whatever size USPS pre-paid box you want, and trade for.... What do I need? Whatever. I'm not looking to make out on the deal, if I didnt have to pay postage I'd give...- plj
- Thread
- Replies: 3
- Forum: Classified Ads
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Chef's choice Meat slicer - Model 645
If you cant sell locally and end up willing to ship, please PM me, I'm interested - as my sig line says, I want a slicer! (I dont want a cheapo, not willing to buy an expensive one... but this sounds like a good compromise.) Why are you selling it?- plj
- Post #2
- Forum: Classified Ads
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will be smoking my 42 pound homegrown turkey need some pointers maybe ideas
Here's the pic: These were "cheapo" beer-can racks my wife picked up somewhere, came in a set, one for chickens one for turkey. You just shove the rack up the birds.. ummm... cavity, and it then sit it on the grill/smoker with a can of beer if desired. The rack + the weight of the bird just... -
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will be smoking my 42 pound homegrown turkey need some pointers maybe ideas
50 lbs live weight, holy $#!*! I smoke 24-25 pounders every year, no problems. I do sort of a modified spatchcock - I split the breast in half but without breaking the skin, so that that huge chunk of breast is now 2 smaller pieces... but I still have what appears to be a whole bird at serving... -
#12 Ginder for stuffing sticks
I have a regular electric grinder. No, it doesnt emulsify the meat, it is pretty much the same consistency that it was when I put it in. Do you leave in the grinding plate when you stuff? (I dont.) Uh-oh... I'm not supposed to wet them?? I see this on the askthemeatman website: "Your 19... -
Rôti Sans Pareil – Roast Without Equal or how to bone out a Turkey
seriously though, I enjoyed following thru your pics, thanks for posting it -
Rôti Sans Pareil – Roast Without Equal or how to bone out a Turkey
There's an easier way... -
literally just shot a deer with my bow, any suggestions?
sorry, I didnt exactly answer your question. Our favorite is definitely kielbasa. -
literally just shot a deer with my bow, any suggestions?
Congrats! What I do: keep the backstraps whole, a dozen steaks, and the rest of the first 2 or 3 deer become chili, jerky, kielbasa, hot dogs, ital sausage, & assorted snack sticks. I also mix in 25-33% pork butt. Sometimes we make old fashioned bologna, lebanon bologna, polish sausage... the... -
50 LBS of Boston Butt - How long/How many smokers
I have an electric, it takes about 10 hours for a pair of 8 lb butts. It takes me about 12 hours for four butts. I agree with what TomC & forluvofsmoke said - focus on the size of the biggest butt, then add 10-20% more time. However, the key to answering your question is that more meat... -
Naked Dixee Chicks at Corn Cob City!
Pops, that just sounds so good... The corn will be coming down in another week or so, I'm going to salvage a box full of cobs and try this exactly the way you describe! -
Green or dry
I'm not one of the experts you were hoping would respond, but since they didnt: in my experience green wood gives more of a creosotey flavor, I only used seasoned wood.- plj
- Post #2
- Forum: Woods for Smoking
