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  1. DSCF1025.JPG

    DSCF1025.JPG

    • archernut
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    • Album: Venison Ham rubbed with rendered lard.
  2. Venison Ham rubbed with rendered lard.

    Venison Ham rubbed with rendered lard.

  3. archernut

    Venison Ham rubbed with rendered lard.

    I brined it using POPS brine recipe and 1/2 cup of molasses for 16 days. Weight was 14 lbs. Here it is after I dried it with paper towels and trimmed a little skin off of it. Smothered in fresh pork lard. I was out of bacon. :+( One of my favorite premade seasonings that I sprinkled...
  4. DSCF1022.JPG

    DSCF1022.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  5. DSCF1020.JPG

    DSCF1020.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  6. DSCF1019.JPG

    DSCF1019.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  7. DSCF1018.JPG

    DSCF1018.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  8. DSCF1016.JPG

    DSCF1016.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  9. DSCF1015.JPG

    DSCF1015.JPG

    • archernut
    • Media item
    • Comments: 0
    • Album: Venison Ham rubbed with rendered lard.
  10. archernut

    Stove rope

    Yes, use the high temp silicone with the rope. It will last a long time. My unit is outside and it has held up just fine.
  11. archernut

    Basic Pulled Pork Smoke

    I cooked 45 lbs in two batches the last two days. I am so glad I came here to learn the basics. I did not use the h2o. I wrapped them at 160 degrees. Total cooking time was near 12 hours for it to reach 205. This turned out excellent as the meat literally fell apart. I also did the sprinkle...
  12. archernut

    Basic Pulled Pork Smoke

    I might of missed this question, however, I am going to ask anyway. Should I have a water pan in the smoker when cooking pork butts? This will be my first attempt on PP. I volunteered to cook 6, 5lb butts and pull them for a friend at work. They will be rubbed this evening and cooked tomorrow...
  13. archernut

    Question about my fridge smoker

    Yep, it serves two roles for me most of the time. I primarily use it for venison salami, so the water is a must. I don't normally worry about boiling, as my temps stay below 200 and normally for salami I keep it below 180. However, for the occasional ribs, butts, etc.... It does go up to the...
  14. archernut

    how long to smoke sausage?

    I use an outside thermometer with the wire and prong. Stick it in the top of them and leave it. You don't have to open the door and loose the heat this way. I actually use two of them to compare temps. Also start out with lower temps, say in the 130 to 140 range and gradually raise them...
  15. archernut

    Question about my fridge smoker

    Nope, I have plenty of height. I did a trial run on a whole chicken yesterday. I didn't have time to brine it, so I just basted with mustard and olive oil, then rubbed it with a brown sugar based rub. It was only a trial, but boy was it a hit. My girls ate it all. The water pan is app 12" from...
  16. archernut

    Question about my fridge smoker

    It provides the humidity, so the meats do not dry out. I primarily (sp) cook venision salami/sausage in my cooker. The humidity is a must or it will be dry and untasty. I was just curious how close the water should be to the heat. It doesn't need to boil, but does need to provide humidity...
  17. archernut

    Question about my fridge smoker

    I recently converted from gas to electric for my fridge smoker. I had the rack for the water pan app 8" from the gas burner. Should I leave it alone or lower it closer to the heat? What is the normal height from the heat for the water pan? Thanks Archernut Oh yea, I'm currently using 2...
  18. archernut

    deer stick problem

    I am not familiar with the Backwoods brand. I've never used it. I make my own using tender quick or the LEM pink cure. I add brown sugar, garlic and onion powder, mustard seed or powder, ground black or red pepper, and accent. Sometimes I will add the highmelt cheese and jalapeno. Since I...
  19. archernut

    Deal on Weston 7lb and 11lb vertical stuffers

    Cabelas has some great bargains going on right now. I wanted a horizontal stuffer instead of the vertical, so I searched Cabelas and found them at a great price. I bought the 7lbs stuffer (all stainless) for $132 delivered. The 11lbs was also on sale for $149. I used it last night making...
  20. archernut

    Propane grill burner is way to hot

    I wanted propane due to portability. It will go with me on camping trips and my father already has requested it. I guess a small electric 110v burner would do the trick if I could regulate the temp easy enough. The northern tool burner is  35,000 btu rated. Also, my control knobs are mounted...
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