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  1. rod g15

    Deer sticks question

    Thank you.  Guess I'll try 25%. Never did it like this before. Good place to use up the pork fat.
  2. rod g15

    Deer sticks question

    Ground 15# of deer meat to make into snack sticks. Forgot to thaw out some pork. DUH!! I usually mix it half and half. I have some pork fat that I saved from a hog I butchered last fall. It would thaw pretty quickly. How much should I add to my 15# of deer meat so the finished product isn't too...
  3. rod g15

    Jerky with Jeff's rub

    Has anyone used Jeff's Rub as an addition to a jerky seasoning mix? I wonder if that would give some good flavor.
  4. rod g15

    Soy Protein or Dry Milk?

    I'm no expert, but from what I've learned you add soy protein conc. or non-fat dried milk to the mixture to bind the water in the mix so you dont loose it in the smoking process thus getting a dried out product. This is only for ground meat you are curing then smoking. I'm using 1 cup of dried...
  5. rod g15

    Andouille and jerky question

    Thanks for the help guys. Cant find pecan around here. I'll have to get some shipped to me.
  6. rod g15

    Safety question

    Someone told me they take a 3 or 4 pound deer roast, brine it for 24 hrs in what sounded alot like Pops brine then in the smoker with a pellet tube smoker and no other heat for 5 hrs. After that get the IT up to 145 in the kitchen oven. Would'nt that be breaking the 140 in 4 hours rule? He said...
  7. rod g15

    Andouille and jerky question

    What are your suggestions on kind of wood for smoking Andouille? And, has anyone made jerky out of ground pork instead of deer or beef?
  8. rod g15

    Little Sizzlers

    Hi all, Just joined and enjoy reading and learning from you all! My family and I really like the Hormel Little sizzler breakfast sausage.  Does anyone have a recipe that replicates the flavor of those little sausages? I would like to make some. Thanks, RodG15
  9. rod g15

    Little Sizzlers

    Does anyone know where I might find a recipe to make little sizzlers, like the Hormel brand. You know, those 2 to 3 inch skinless breakfast sausages.  Thanks
  10. rod g15

    ET-705

    Looking for a remote thermometer. I know from reading this forum that the ET-732 is the way to go. I have an auber PID temp controller on my electric smoker so I don't need a dual probe because the PID keeps track of the smoker temp. Currently I use a regular meat thermometer which requires me...
  11. rod g15

    Applying the rub

    Thanks for the help guys, sounds like some good ideas.
  12. rod g15

    Applying the rub

    Do you put the rub on the bone side also?
  13. rod g15

    Applying the rub

    Thanks! That car is as fun now as it was 30 years ago. The weather is finally getting nicer so I'm gonna get the Nova out and smoke some tires instead of smoking meat!
  14. rod g15

    Applying the rub

    When applying Jeff's rib rub to the ribs, I gave em a coating of mustard , then do I sprinkle the rub on till they are covered or actually rub it in? Seems like an elementary question, but I gotta know how the experts do it! Thanks
  15. rod g15

    AMNPS question

    OK, Thanks.
  16. rod g15

    AMNPS question

    I have a LEM electric smoker. The unit is sealed except where the burner is mounted in the bottom and the smoke stack in the top. I want to use an AMNPS but after reading some posts here I wonder if there will be enough air flow thru my smoker to keep the AMNPS going. Any advice from you who...
  17. rod g15

    smoke at low temp?

    Ya, that makes sense. I use a digital smoker controller on my electric smoker and I noticed the end of the temp probe was discolored like maybe it has some creosote build-up on it. So maybe I was getting a false reading. Will clean it and try again.  Thanks
  18. rod g15

    smoke at low temp?

    Ya, the meatballs and chicken were raw. I checked the internal temp at 4 hrs. Had 200*, got hotter than I thought. Turned out pretty good, but I learned something. I have a LEM, aka sausage maker, 700 watt electric smoker. She was asking for full power the whole 4 hrs. Guess I figured with it...
  19. rod g15

    smoke at low temp?

    So I forgot to let the appetizers, bacon wrapped meatballs, chicken, and little smokies get to room temp before I put them in the smoker so now it's struggling to get back to 225 degrees. I put the wood chips in anyway. Will putting the smoke to them when the smoker temp is in the low 100's hurt...
  20. rod g15

    Resting ribs

    When the ribs are done after using the 3-2-1 method, do I take them out and rest them for a while? Wrap them in foil? For how long? Thanks alot for the info, my first try on smoking ribs!
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