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  1. archeryrob

    Venison Rib Roast

    I couldn't tell on this but you are separating the back strap from the spine with a knife and then sawzalling it out. Do I have that correct? Avoiding cutting the spine.
  2. archeryrob

    Sheep casings alternative?

    I've used those for hot dogs and I could not get a twist in them to hold and had to tie them like I saw in one of your pictures. I thought that was a huge PITA. Pre-cooked is nice though, just reheat instead of have to worry about temp.
  3. archeryrob

    Sheep casings alternative?

    What alternative besides collagen casings are there? They are just extra chew on a sausage link. I've done the glove on my let hand squirt over and swipe up and set on pan to par freeze doing skinless. I think they loose some flavor boiled, where a s fat stays in the skin some. I like the...
  4. archeryrob

    What should I ask for?

    This is cheaper thana coolbot. We built this 7 years ago and its still going. This year we called it the deer warmer as it got so damn cold the ground temp inside it was keeping them from freezing. https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/ I got busy this...
  5. archeryrob

    Building a wood shed

    I got a 18 x 30 metal building form Alan's factory outlet. I designed a shed roof the same size and did shingles and metal priced out. The building to build it myself came to the same cost as Alan's to put it up with sides on it and I didn't have to do anything except wait for them to show up...
  6. archeryrob

    Brown bread

    I've gotten really good at slicing the loaves. I was actually told I slice them too thin. :emoji_laughing: Got some citrus tung oil and sanded and reoiled the wood cutting board in the cabinets. The bread was almost raised that high in the loaf pans, sitting on a heat mat before going in the...
  7. archeryrob

    Brown bread

    My daughter makes this and it is hands down my favorite bread. Half bread and half whole wheat flour. I am interested in 100% fresh ground, but my bread maker won't agree on it yet. So I take what I can get. https://archeryrob1.wordpress.com/2025/02/05/brown-bread/
  8. archeryrob

    Venison day!

    Beautiful job! I loved canned venison. Fajita and burritos is my easy, nothing thawed out, for dinner recipes. One inch cubes fall apart line pulled pork. Tender stuff.
  9. archeryrob

    Deer Liver Recipes?

    I soak it for almost a week and change water every other day and blood still pours out. One thing I can say is don't vac seal liver. Put in zip lock bag and squeeze the air out. Ruined a solenoid tryin once. I grinds fine when included with fat and meat. Its a bit sloppy but mixes in the meat...
  10. archeryrob

    Deer Liver Recipes?

    Still working on my recipe for Braunschweiger. Removed hearts from original and just meat. This one was 7# meat and liver and 4# pig fat. I seems more spreadable so I have to see if I like that better or add more meat or reduce liver. Mainly monkeying with meat to liver ratio...
  11. archeryrob

    Vacmaster 350

    I got is connected with a #14 stranded wire. Crimped the heat strip end around the wire and soldered it. Drilled a hole in the brass end and ran the wire through to have strong mechanical connection and solder it. It works, will it hold up a long time. Have to wait and see for the next batch of...
  12. archeryrob

    Vacmaster 350

    Show me. https://www.vevor.com/chamber-vacuum-sealer-c_10467
  13. archeryrob

    Vacmaster 350

    I found it, the sealer tape is clipped into a clamp and just broke off. They have a spring flex on the far side. Obviously knowing expansion and contraction, so there should be a known duty cycle for it. Called Lisa at Vac Sealers Unlimited and they sell the LEM units now. She said they...
  14. archeryrob

    Vacmaster 350

    Took it apart and the sealer bar is wide open on the ohmmeter, so it's fried. Obviously this was a issue and why I stopped using food savers and spent the money on one of these. It's been cheaper burning up food savers than buying this. Took it al apart and the element is literally broken. They...
  15. archeryrob

    Vacmaster 350

    Damn thing quit on me again. Now the sealer bar quit working. Called VacMaster and they discontinued it and don't have any sealer bars left. So this must have been a problem. Gave me a part number of 876362 and google can't find any. $400 on a vac sealer and 4 years its dead. Looks like they...
  16. archeryrob

    Venison bologna fat source?

    Its the same base and even the same pork shoulder for both batches. I am just assuming it was a very wet batch and figuring the liquid gets to the NFDM and prevents it from being able to bind with the fat. Live and learn. The dogs always eat well and even better when I make mistakes...
  17. archeryrob

    Venison bologna fat source?

    Okay riddle me this. I made two batches both 50/50 deer to pork shoulder. First batch was Lebanon bologna and came out perfect. The bite with pork might be stiffer and more firm than with beef. I love it. Second batch made today was Honey BBQ snack sticks and they fatted out on me. Top got up...
  18. archeryrob

    Venison bologna questions (powdered milk and cheese)

    My wife lebabnon bologna which I am making now with pork and NFDM as a binder. Never used a binder with beef mixed in. It was sticky when mixed. Also Old Fat Guy's recipe for Mettwurst. Its pretty good as a milder bologna with more flavor than store bought. I've thought about kicking the...
  19. archeryrob

    Venison bologna fat source?

    Chopsaw, how my NFDM do you use in said batch? I can switch to pork easy enough. Cheaper than beef and have to go to the same Mennonite butcher to get pork fat as get pork butt. zwiller, I got the LEM big bite 12 with the 25# mixer. There is no PID control for the smokehouse, just a wood fire...
  20. archeryrob

    Venison bologna fat source?

    What are you all using for your fat source? I always used 73% beef and mixed 10# beef and 10# venison to get a 13% ratio and that always worked for me. With GB doubling in price in the last couple years I tried adding 20% pig fat to the last batch and had a bunch of the fat render out. It wasn't...
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