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  1. archeryrob

    Gritty texture in venison bologna (others may call it summer sausage)

    I agree with the others on the fat. 10% is low, but I only use 14% and it is fine. I do not use oil or NFDM in bologna. I mix deer 50/50 with 73% beef as the wife complains about the "deer" meat and this cuts it for her. At least, it makes sense in her head. :emoji_laughing: I mix for 15 minutes...
  2. archeryrob

    Vacmaster 350

    I called and tech support said if you get water in the vac tube it goes down and fries a solenoid. So no more vac sealing liver, as it only gets ground anyways and can go in a zip loc until I am ready to make braunschweiger. $8.10 part and $11 shipping. Very good service and help.
  3. archeryrob

    Vacmaster 350

    I got a 350 and it will not seal. Not generating a seal and popping a E02 error code. Took it apart and there is nothing in the tubes. Last thing I sealed was a deer liver and that frothed pretty good and I have to clean it all up. I cleaned the seal both sides, the slot it lays in and the lid...
  4. archeryrob

    Pablano peppers

    Is that Chili powder? and dried and chopped with, or without seeds
  5. archeryrob

    Pablano peppers

    Who is growing them and how are you using them? I was thinking about using them for larger fried or stuffed pepper/poppers. Maybe half shell and stuffed with various and battered and fried. The girl won't eat Jalapeno as its too spicy for them and wanting to try options they will eat also.
  6. archeryrob

    Venison Liverwurst questions

    I have done this several times. I use clear collagen casings. I smoked some and did not notice the difference and couldn't taste the smoke. So baking should be just fine. I always seem to have a slight bit of fat out boiling, but did not seem to smoking it. FYI, This is deer liver, like beef...
  7. archeryrob

    Hot Dogs

    Yes, I did that deer dogs one posted. The first time I did it there was too much water and it cooked out. Made them spongy and tasteless. You could do the same recipe for meat and other stuff and change the spies like a sausage and make more flavored hot dogs. I have not remade them as my wife...
  8. archeryrob

    anybody else spatchcock their bird from the breast ?

    I cut down the back and fillet all the way around the the center breast and remove the entire rib cage. The only bones left are wing and leg bones. Then on the grill in the center on foil and only cook with the two outside burners at 300 for 1.5 hours or so.
  9. archeryrob

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    Really nice work Dave!!!
  10. archeryrob

    Combo pellet and gas grills

    Yeah thanks, I am leaning towards getting a Napoleon Prestige Pro 500. Lifetime warranty and for $25 I can get a smoker box to sit on an outside burner. Then i can easy smoke if I want on the grill and have a really nice grill. I am about sold on the steak sear burner already. I also have a...
  11. archeryrob

    Combo pellet and gas grills

    The gas grill is dying. had a nice charbroil gas grill for a while and it is rusting out inside, replaced all the burners and stuff twice and its about time after 12 years or more. I am thinking about getting of the two sides models one with pellets and one with gas for quick easy burgers and...
  12. archeryrob

    Venison bacon and sticking together question.

    It was mixed a lot. Maybe more water?
  13. archeryrob

    Venison bacon and sticking together question.

    Mine had NFDM in it also. It was only on the top part that is on the bottom in the smoker. I just wonder if I need to press and twist the seems together when pressing in the pan. I did the same with plastic wrap.
  14. archeryrob

    Venison bacon and sticking together question.

    I made venison bacon and I love it. It is all posted on my blog here, if anyone want to read, or copy it. I found the recipe from a guy on Facebook and forgot who he is to credit him. I made 14 pounds and mixed it in the 25# mixer. Then pressed it into pans to set over night and smoked it the...
  15. archeryrob

    Recipes for ground jerky?

    I am looking for scratch recipes for ground jerky. All my recipes are for whole sliced meats. I don't want to buy packaged spices. My daughter took a buck to the butcher to be caped for mounting and seems they ground way more of it than I/we were expecting. I will do some in the dehydrator and...
  16. archeryrob

    Ground Beef Jerky Failure

    Did you update this recipe? My daughter sent a buck to the butcher to get it caped and came back with 30# of ground from one deer. Way too much with the other deer I have to kill for bologna and snack sticks this year.
  17. archeryrob

    Venison Sausage & Snack Sticks

    sounds almost like we need a shooting sub-forum for wild game. :emoji_laughing: Before we take this thread over hill and dale with different subjects.
  18. archeryrob

    Venison Sausage & Snack Sticks

    This year I took the neck sides off the buck I shot and save each side cut in half as 2 neck roasts per side. I would stab them with a fork and marinade in Oil and apple cider vinegar with brown sugar and soy sauce. Man that Vinegar does wonder tenderizing that. Then butcher twine it into roast...
  19. archeryrob

    Using ECA or Encapsulated Citric Acid.. (2 guys and a cooler)

    Man I slipped some of that in my Lebanon Bologna recipe the wife came up and as I "Thought" it would make it like true aged stuff. The wife and daughter quicly informed me how wrong I was! The ECA kind of counter acted the sugar sweetness they liked so much.
  20. archeryrob

    Venison Sausage & Snack Sticks

    I find home processing to be a acquired skill and set of tools gathered over time. I have done it with next to nothing and something things I have now I wouldn't do without. Meat lugs and a basement fridge - I can fit an entire deer boned out into two of these meat lugs. A nice buck is a...
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