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  1. decepticron

    Smoke roasted Lamb

    So the lamb leg is cooking up real nice like but I went through the leftover gin a little too quick. Luckily the little lady went to the store and got some more so now we have plenty leftover for dinner. Hope the pics look ok or that they worked at all. more to come. Attachment 9970 Attachment...
  2. decepticron

    Smoke roasted Lamb

    the leg just went in the smoker. Gotta make the mop now and then i can polish off the left over gin!
  3. decepticron

    LB W Qview Blow By Blow

    The cut looks like a bottom flat (outside round). Things are named differently here so i was a little confused. Here a london broil is tenderized flank steak wrapped around sausage meat and sometimes bacon, tied and cut into medallions.
  4. decepticron

    Smoke roasted Lamb

    Just read this thread earlier today and guess what... A buddy of mine gave me a lamb leg last night from one of the many i butchered during the spring kill. Our local lamb is second to none and this particular farmer has some of the best in the valley. She's already rubbed with the paste and i...
  5. decepticron

    First time stuffing a brat question

    I make sausage almost every second day as it is part of my job and to me , the most important variable is the consistancy of the meat. As a rule for fresh sausage such as bratwurst you should need about 1 cup of water for every 5 pounds of meat (including spices and binder). This should make...
  6. decepticron

    bear deer fatty

    So it's been a long couple of days off. With no one else doing private butchering around here the spring lamb kill has been busy but as a nice change a friend asked me to make him some fresh deer sausage as well as some peperoni. This also gave me a chance to use up some of the various trim i...
  7. decepticron

    Venison Summer Sausage Put on Hold..CRAP

    most sausage only need to be ground once but if you need to you can wrap it although ground meat will freezer burn more quickly unless it is wrapped in plastic then paper. Do not add cure before you freeze it seasoning is ok.
  8. decepticron

    Interesting article...hunting & fishing

    Here in B.C. we have great hunting seasons. They are long and there is something to hunt almost all year. Behind my house there is public land that runs for hundreds of miles. A whole mountain range to the ocean. Almost nothing on the land out here. I think that in some places the lack of...
  9. decepticron

    Sharpening grinder knives

    The plate and the blades wear so they have to be matched to grind really well. Replacement is the only option if you want really good results but if " It doesn't hurt" is good enough then sharpen them. I grind a lot of meat in a week. Maybe thousands of pounds and a grinder plate and blade last...
  10. decepticron

    1\4 Cow!!!

    Around here i am the local butcher. No one else cuts here, you'd drive two hours to get to the next guy. The guy i am apprenticing under pretty much gave all his buisness to me so i am a busy guy. I don't do all the prepared meat though like ham and bacon. Cut wrap grind . That costs 50...
  11. decepticron

    Increase time for # of pieces?

    I put a couple of butts in my freezer smoker for a party i'm having tonight, it's been a long night. Weekends are busy here with tourists so we party mid week. Anyway i've never done two butts at the same time and wonder if they're gonna be done in time? Maybe i should have a contingency plan...
  12. decepticron

    Hi form Alberta

    Good to see another canadian here, welcome. Check out the pid unit instead of a thermostat. A little more expensive but does some real good work. It's on a bradley smoker forum but someone here has a link to it . I saw it just the other day. I am working on what seems to be a very similar...
  13. decepticron

    im sure glad today is the start of spring!

    The grounhog saw his shadow so... 6 more months of winter here in Canada. Just kidding, Gonna fire up the fridge smoker i've been working on for a bit of a party. Try to get pictures but i still can't really figure out how to use this site properly.
  14. decepticron

    Free wood????

    smoking with pime will taste bad and can make you sick.
  15. decepticron

    Advice/tips for shoulder clod?

    A shoulder clod is the lower portion of the chuck over the short ribs. It produces the cross rib roast. It's a decent pot roast although not as nice as a blade. The point is... you can make it good for cheap but you'll make something better for a couple of extra bucks. My clods all get ground.
  16. decepticron

    Full Dino Rack & Breasts

    Hey richtee. If you aren't used to seeing beef ribs around then you should find a butcher who ties their own ribeye steaks. These Prime rib bones are harder to find because if they are removed in the packing house they are usually frozen or vac pak. Wherever bone has been cut, meat will...
  17. decepticron

    Help:got a venison tenderloin, now what?

    I marinade the T.L. and then wrap in prociutto then cook her up. Where i live there are mostly blacktails (Small), The big mulies are a little farther out. Prociutto takes less time to get crispy and so my T.L. doesn't get overdone.
  18. decepticron

    Thermostat questions

    Thanks for the detailed explanation of the pid, really cleared things up. I am currently building a fridge smoker and think i will use a pid. On the bradley site they said you need to account for the mass of the meat for the autotune to calibrate properly. One guy did this by placing a large...
  19. decepticron

    Can vacuum sealing speed up curing

    From reading the older post i thought i'd share a bit of experience. In the meat room that i work in we use a vacuum tumbler sometimes to aid with marinades. The meat's pores open under vacuum and allow the marinade to infuse the meat much quicker. It takes less than half an hour to marinade...
  20. decepticron

    smoking fish ?????????????????

    You should be just fine. I have left fish in brine for several days and it turned out fine. I have used a little chief to make a lot of salmon and trout jerky and it takes many hours of smoking, sometimes 16 or more. I cant be sure of the temp but probably around 190. Everything depends on...
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