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Emergency Pulled Poker Help
I have finished them in the oven like that and it worked just fine. The first thing I would do is check the accuracy of your thermometer in boiling water. I can see them not wanting to pull at 197 though, especially if they reached that temp very quickly. Taking them to 205 or even 210 and then... -
Venison..yum!
It depends on how it is packaged. I vacuum pack mine and have had some 2 years old that was just fine. If it is just wrapped in butcher paper it might be freezer burned in less than a year. By the way, it works well for a fattie when mixed with ground pork. -
WEBER KETTLE vs SIDE FIRE BOX
Don't get me wrong, I am building a UDS because it will work better for smoking. I am just saying that the Weber kettle will work if you practice a little. No way can I cook on it for 10 hours nearly unattended like guys are doing on the UDS. From what I have read a properly tuned offset would...- trapper
- Post #11
- Forum: Charcoal Smokers
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Encapsulated Citric Acid
I used fermento and dextrose and was not impressed. I tried it with 2 different recipes and never got what I was looking for. This year I got some of the starter culture from Butcher-packer and it is what I have been looking for. I still have to tweak the recipe (a little too salty and needs... -
What kind of beef to use?
I started with a similar recipe but after a few tries at tweaking it I decided I wanted to go a completely new direction, away from the soy/worcester../teriyaki based marinade that so many people use. It was decent but I wanted something else. I don't have the recipe here but I started with...- trapper
- Post #16
- Forum: Making Jerky
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WEBER KETTLE vs SIDE FIRE BOX
If you mean a Weber kettle, I have smoked a few. The main thing is fire/temp. control. There are probably other ways but this is what works for me. I made a charcoal basket out of expanded metal, the thin stuff from lowes. It is "D" shaped with the curved portion of the "D" being the same...- trapper
- Post #6
- Forum: Charcoal Smokers
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newbie question
That is how I like mine also. I start with a good lean piece of meat. I usually use top or bottom round from the deer we kill. If you are buying beef I prefer the eye of round for jerky but top or bottom round will work also. Avoid chuck or other fatty cuts. I slice it approximately 3/16" thick...- trapper
- Post #5
- Forum: Making Jerky
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Reheating fatty
I make breakfast fatties with scrambled eggs, fried potatoes, and cheese. I always make extra and slice off a chunk and microwave it the next day or two. I usually sprinkle a little extra cheese on top. They are just fine. Maybe not as good as fresh but better than anything else I can think of. -
looking for help with green beans
The first question is do you want a big crop to ripen around the same time for canning or a few each day for a continuous harvest? Bush beans generally have a big crop ready about the same time and like Rivet said, just pull the plant and pick them in the air conditioning. Pole beans keep...- trapper
- Post #3
- Forum: Common Vegetables
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Beef ribs, how to pick em?
It is not as much the breed that make them meaty as it is how much meat the butcher leaves on them when they trim the "beef bacon" off of them. -
Another casings question.
I haven't used that brand but it really depends on the diameter of the casing. If it is the brat size a rough guess is 1lb will need about 2'-2 1/2' of casing. Here is a link, if you click on the different items it gives you some detail: http://www.sausagemaker.com/index.as...S&Category=116 -
smoke a ham
I cut the spuds into wedges first, then hit them with a little olive oil and salt and pepper then smoke them. If you are in a hurry you can microwave first then follow the above steps. -
unraveling casings?
The ones I get have a plastic ring they are tied to towards one end. If you have the room to strech the whole thing out before you untie it helps a lot. A big dining room table or long kitchen counter helps. After they are stretched out I un-tie them and untangle one at a time. I put the casing... -
Fattie Question
I agree with 1.5lbs in a gallon bag. I usually make 2 fatties so 3 of the 1lb chubs works out perfect. -
Accidental UDS test burn
Isn't alcohol great? If we did something like this without it we would just have to admit we are stupid! I blame most everything on beer.- trapper
- Post #6
- Forum: Charcoal Smokers
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Plate size question, newbe
I do not stuff with my grinder but I don't think you can do it that way. The stuffing plates that I have seen just have 2 big openings in them to let as much meat as possible pass through. Here is what I am talking about, although this is not the right size for your grinder... -
A little disappointed with my snack stix
I have been trying to find a good snack stick recipe for venison and pork. I haven't been real happy but this year was by far the best so far. I used the recipe for "Slimmy Jimmy", found here: http://lpoli.50webs.com/Sausage%20recipes.htm#DRY Scroll down to near the bottom. For starter culture I... -
Hanging tomato planters
Sorry but I didn't take any pics. I think cow panels run about $22 each new so it won't be cheap for you but they will last forever. I have slightly raised beds in my garden, each is 4' X 16'. In the ones I grow vining crops in I drive 4 t posts down the center spaced evenly (about 5' apart.) I... -
Hanging tomato planters
I use a cow panel. I just poke the vines through one of the holes every few days so the vine is woven back and forth as it grows. I use 3 t posts to support the panel which is 16 ft. long. I usually grow 6-9 plants on one panel, depending on variety. Of course this only works with the... -
Oak or Maple?
If it won't split I am calling it elm. That stuff sux!- trapper
- Post #14
- Forum: Woods for Smoking
