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  1. archeryrob

    Hot Sweet Relish

    Its not stealing, if its shared. I hope you enjoy it!
  2. archeryrob

    Hot Sweet Relish

    I had extra peppers and love that red relish they put on subs. Nothing I find at the grocery store makes me happy. They just add capsaicin to regular relish and call it hot. I made plain Jalapeno relish for cooking, or the real men, half pints. Then also make half Jalapeno and sweet pepper...
  3. archeryrob

    Got back into pressure canning

    I tried one of those meal in a jar a year or so ago. Burrito in a jar. Only made one and the seal failed when I went to open it and was white all over the top. I only made one to try and I just never tried again. I like the ready to eat meals. Stroganoff if good and I double the Worcestershire...
  4. archeryrob

    How much smoke time for venison summer sausage

    I have a smokehouse and I do not think smoke penitrates the fibrous casings. It smells nice coming out of the bag from the freezer later on though. I smoke low at 120 for two hours creeping up and finish under 175 and and IT of 145 for 10 - 15 minutes. No need for an ice bath. Just open the...
  5. archeryrob

    Got back into pressure canning

    Yeah no kidding on the civility. FB canning groups they string you up for violating the FDA rules, Its like "Canning Karen's". But 100 years back or so there was only water bath canning and people used it. It is not the preferred method to can low acidic things. I too pressure can meats and...
  6. archeryrob

    Vacuum sealer bags

    They do make bags in boxes with a cutter on them. Amazon has them, but I don't know abut the brands. I had two food savers and processing wild game I had to upgrade to a VacMaster 350, which is now a 360. I burnt the heater strips controls out of the food savers.
  7. archeryrob

    Got back into pressure canning

    You can water bath can anything, even meats, but the bath time is extended a long time. It's like 3 hours for meats. I can meats like deer, pork and chicken. I can leg quarters. It is useful for easy quick meats. No thawing it out and just warm it in the meal quick and fajitas is one of them. I...
  8. archeryrob

    Elk Sausage Fat Source

    I use pork fat with venison for sausage and liverwurst. The butcher near me sells pork back fat for $.50 a pound.
  9. archeryrob

    Goose pastrami

    Yeah, post the recipe. I make it also, but just call it Easy pastarmi as I sugar sure it with Brown sugar and TQ and then garlic and onion powder it and flower it in Table grind black pepper and forget all the other spices. Smoke it all day and dry it some. Use it for chipped meat in biscuits...
  10. archeryrob

    Butchering gloves

    You need the Nitrile gloves over them, or they just become a caked, soping cold mess of blood and meat. I used to just clean them with hot water and dish soap in the sink and air dry. I've used the dishwasher too, it all works. The main point of this was the combination. Cut gloves prevent...
  11. archeryrob

    Wood smoke house finish

    Good luck on that, you plan on cleaning the inside too? You'll never work so hard for something that doesn't matter. You better use a seal around the door, make those board extra tight and get that chimney in and maybe size it. My one post calculated the size of the exhaust hole. I can't...
  12. archeryrob

    Wood smoke house finish

    Discoloration of the meats? That entire smokehouse is one black azz mess. It is literally a chimney for the fire box. I have discoloration around the smoke holes, cracks in the boards and door. The meats are all good though. Then you start rolling smoke it is plump full of smoke it doesn't...
  13. archeryrob

    Wood smoke house finish

    I do not typically smoke over 175 with meats like pastrami, bologna and snack sticks. Cook bologna to 145 IT and that is posted on there too I have holes drilled in the sides in the top under the over hang and hard ware cloth on the inside from snakes and mice climbing in. It is all detailed...
  14. archeryrob

    Wood smoke house finish

    Mine is old barn wood I got and they planed up. I ran the wood top to bottom and deck stained with oil the outside.
  15. archeryrob

    Vacmaster 350

    On liver fluke, basically is just looks bad and won't hurt you. https://www.michigan.gov/dnr/managing-resources/wildlife/wildlife-disease/deer-liver-fluke
  16. archeryrob

    Vacmaster 350

    FYI, don't be like me, a dumb ass, and vac seal something spongy and full of liquid, like a deer liver. Cost me $20, many hours and two weeks to seal that liver.
  17. archeryrob

    Vacmaster 350

    Here’s the bad solenoid and it fixed it. Remove bag tray top with screws on back. Remove clear sealing door. Unscrew two screw on operators stainless panel that are behind sealing door. Remove six screws in bottom hold in plastic vac to tray. Pop out tray and operators panel and flip forward...
  18. archeryrob

    Vacmaster 350

    Or 5, don't be stupid and try vacuum sealing liver. Gallon ziploc and squeeze the air out until I grind it up.
  19. archeryrob

    Safety question

    I'll assume you are trying to build a fire inside, or underneath it? Not using electric or propane. I would suggest a fire outside and piped in somehow. I also agree with fueling Around. That glass will get black with a real fire as the smokehouse is just a chimney with food in it. There is a...
  20. archeryrob

    Deer roast ideas

    I've done the flat rounds as dry cured and smoked and they baked a honey glaze on them. Havn't done it again because as awesome as it was, it was damn messy trying to slice it on the slicer. Pastrami or @Bearcarver 's dried vension is a great option to try. I did these but I had a hard time...
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