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Feeling frisky time for some brisky!
Looks like your gonna have a good breakfast,,, -
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Tough snack sticks
Yah I mix mine about 50-50 deer and pork, I think the meat was freezer burned. That's why the sticks were tougher than normal, thanks for the help... -
Tough snack sticks
Made another batch of deer pepperoni stick they came out great this time. When I made my batch that came out tough it was my father in laws deer meat that he had for a few years in the freezer, I wonder if that contributed to the tough snack sticks? -
Tough snack sticks
The casings were 21 mm collagen casing that come with the high mtn kits. They are at least a year old never froze or got wet. Have used other casings that were stored same way, maybe I just got a bad batch?...thanks for the help -
Tough snack sticks
Made a batch of snack sticks yesterday and they are very tough as compared to how they normally come out. I made them the same way I always do. Could I had a batch batch of casings? I have used some of the casings the last time and they were fine, maybe they are getting old? I store them in... -
Too good to be true?
You nailed thanks, it is a different reading at my smoker, than at my receiver by my easy chair, thanks for the help...- wazzuqer
- Post #4
- Forum: General Discussion
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Too good to be true?
Have a batch of pepper stick smoking with two Mavericks et-732 and a et-733 with each probe in a different spot. Million dollar question is it seems odd that both the 1 & 2 probes on each keep matching temperatures, does this seem right, I hope but my Master built 30 isn't that perfect...thanks...- wazzuqer
- Thread
- Replies: 3
- Forum: General Discussion
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Question on Pork Belly. 1st time makin bacon
Nice, I got a 11lb er gonna smoke on Sunday, I quartered it and put 2 chunks in Pops brine and 2 with buckboard bacon cure , gonna rain pepper on all 4 chunks and let the smoke begin, can't wait...- wazzuqer
- Post #5
- Forum: Hot Smoked Bacon
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Question on Pork Belly. 1st time makin bacon
+1, mines been in fridge 11 days and hardly any juice, which is normal for mine, just soak it then do a fry test.- wazzuqer
- Post #3
- Forum: Hot Smoked Bacon
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Mule's Tri Tip score.
That price is crazy good, if I can find it for $5.99 I feel like I'm stealing it,...- wazzuqer
- Post #25
- Forum: General Discussion
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Bacon Part II
Yup, that's what I did, thanks for the heads up . I'll get it changed to a full gallon.... -
Bacon Part II
Looks great, I got mine in Pop's brine now, I only have about a half of a belly 6 lbs. I only used about have of the brine to cover the belly pieces, do you think I screwed up? Do I need to use the whole gallon of brine to get the proper amount of cure into the meat?? -
Here's my bacon
Great lo looking stuff, I got one to do in a couple weeks ... -
Ground venison with bacon as fat?
gonna use 3 lbs bacon to 9 lbs venison -
Ground venison with bacon as fat?
What is beef suet?. We are gonna make venison/bacon burger next weekend might want to add it -
First pork shots and Q-View
Those look good, I like the part about adding the cream cheese, next time I'm gonna make em that way it sounds yummy.... -
It's all about the TriTip!
Music to my mouth, looks great, I never tire of looking at or eating a Tri-Tip. What temp did ya pull her at? -
Tender Quik Brine or not?
Made this the other day, this a great recipe....- wazzuqer
- Post #6
- Forum: Making Jerky
