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  1. bhawkins

    Newbie with backstrap

    This post may be a bit late in this thread, I just couldn't get to my computer much this week and a post like this is difficult at best from my phone. Ok here goes, and I am sure even more experienced people will correct my mistakes, however I have never been able to dress a deer without...
  2. bhawkins

    Newbie with backstrap

    First I have to agree with the ones that said no soaking required. I like the flavor of deer meat and if it is handled quickly after the kill it is fine. This is the first time I have heard that cutting the bone creates gamey taste. I can't say that it don't just never heard it before. I always...
  3. bhawkins

    My 100 gallon propane tank smoker build

    Dave, am I correct that you are saying for the fb to CC opening to be the same radius as the CC x height to equal the area needed?? How important is it to be the same radius as the CC?
  4. bhawkins

    Build finally finished!

    Wonderful Job!!! As for the hinges, an old engineering quote "When in doubt....make it STOUT!!" 
  5. bhawkins

    Expanded Steel Question

    If you have any local steel suppliers or fab shops you talk to them. depending on how big of an operation they are you might come out better talking to a floor supervisor or even just an employee. I know where I work at I can get scrap for about .10 the pound. If you can find one that deals in...
  6. bhawkins

    First fatty.......of any kind

    Sorry about that, not going to get an open shot now, bout gone.I kept it basic this time, just eggs and cheese.I did fix the B&G this morning,and it was good! As for blowing the diet, it was deer meat so that helps that part. Although I must admit I am not just crazy about this deer sausage. I...
  7. bhawkins

    First fatty.......of any kind

    Thanks! That is one thing I do like about you guys, always with the positive feedback.Got it sliced and in fridge now, thinking about biscuits and gravy to go with this morning
  8. bhawkins

    First fatty.......of any kind

    Decided to try a fatty today. Didn't have bacon, and only had deer sausage, also ran out of shredded cheese and had to use sliced. Had problems with the meat nit holding together good when I tried to roll it up and had to start over after squeezing the sausage through my fingers to re-bind it...
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  13. bhawkins

    Fermenting Kraut.....part 2 follow-up 7-30-14

    I believe refrigeration stops the fermenting, so it really won't matter how tight. as long as it stays submerged in liquid it should be good for extremely long time......If you stay out of it.
  14. bhawkins

    ABT's sometimes they ain't easy

    Best thing I found for the burn is milk.Was at a cousin's house one time and she was stuffing peppers and complained of the burn.Nothing she did helped until I told her to wash her hands in milk and it stopped.
  15. bhawkins

    Fermenting Kraut.....part 2 follow-up 7-30-14

    Dave, you can leave your kraut in the crock you ferment it in as long as the juices cover the top. You can even store it there.I have a friend who does a lot of things like this and I plan on starting some kraut tomorrow using his method. That is take shredded cabbage and mix with the salt in...
  16. bhawkins

    Need info on Boneing knives

    Have several Mundial knives myself. Hard to beat for the price IMHO. I got some from sausagemaker.com. I have seen them at Sam's club, but not many other places.
  17. bhawkins

    When you wanna smoke, you just gotta smoke!

    If I ever find myself living on the streets    I'll know what to do!!!!!
  18. bhawkins

    Freeze/Thaw/Process/Freeze Pork Debate

    As long as your temps are kept right all the way through the process you should be OK. Even when thawing the previously frozen meats.
  19. bhawkins

    Health concerns

    I have asked this many times, and will probly ask it a bunch more before I get a good answer: If all this is bad, how has humanity survived this long?? I don't know so much about the smoke itself, however I do say that in order to get a clean answer you would have to start with slow grown, no...
  20. bhawkins

    Pizza!!! With Smoked meat & Q-view

    Ok! I will try to remember. I usually only do these for b 'day parties but have one coming up sometime middle to late March. We usually have them a little early to accommodate everyone. Have not set the date yet. I used to make a veggie pepperoni also where I cooked my diced veggies on the...
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