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  1. archeryrob

    Venison Summer Sausage Method

    At 20% fat content and going to 200° could easily fat out a bologna roll. I've done it. I never exceed 180° ever in my smokehouse unless I am using whole meats and then I do not need too. Low and slow is best, IMO. Mine takes time to heat up but I would stay at 165° on that smoker and stay...
  2. archeryrob

    Meal recipes for canned meats

    It is harder building the room than configuring the air conditioner. Good luck pushing him :emoji_wink:
  3. archeryrob

    Meal recipes for canned meats

    I already did the venison Stroganoff. I followed the ball recipe, but it has 2 tbsp of Worcestershire and needs 4, IMO. https://archeryrob.wordpress.com/2020/12/08/venison-stroganoff/ I did some chicken in sagetti sauce and it was good, but the wife was like "It's not ground beef" I guess she...
  4. archeryrob

    Meal recipes for canned meats

    Deer is freaking awesone canned. I trim fat religously as our eastern deer are fatty as hell. I still get a little fat ring at the top and this removes all the wild flavor. You can drain the jar and shake the cubes on a plate and smash them with the back of a fork and it splits out like pulled pork.
  5. archeryrob

    Meal recipes for canned meats

    What meals are you making with your canned meats? I have some canned chicken left, a punch of pork and about to can a lot more venison.
  6. archeryrob

    Venison Pastrami Smoke Day...

    Nice looking stuff there. Did you dry cure or wet cure and the spice recipe you used, please. I might make some later this year from one.
  7. archeryrob

    Deer tenderloin

    I process all our own and I leave the fish whole and back straps I cut into thirds and cook them like that. Butterflied is the butchers cheap, dirty ,way of doing back straps that is easy for them. They cut twice as wide through it and leave the sliver skin on and then slice down the middle to...
  8. archeryrob

    Big bite juicer screen clogging

    I found this also. There are more screens for the juicer and the one that comes with it is the berry once that is very fine. https://pleasanthillgrain.com/lem-juicer-screen-set?fbclid=IwAR0n_ax8mZJf0BrRKSncJKiJu6cIzTy8FRtNz1kK9pWpbNLy5iL2hrn4v3w berry screen holes measure 1/16" high yield screen...
  9. archeryrob

    Big bite juicer screen clogging

    Removing the skins would be back to the previous way and take a lot more time than just stopping to clean the screens
  10. archeryrob

    Big bite juicer screen clogging

    Anyone use one of these for making juice and sauces? We had to clean the screen 3 times when processing 40# of tomatoes to fill a stock pot to reduce for canning tomato sauce. It is still way faster than the old way, but just looking if there is some trick to prvent the pulp from clogging the...
  11. archeryrob

    Stuffed peppers on half shells

    Thanks, if you read the comments some people have use two inkbirds instead of buying the more expensive Johnson Controls freeze sensor. I need to update more. I've about had it with my smokehouse shelves as the metal grate never stays blackened like it would on a grill. One cooking/smoking of...
  12. archeryrob

    Stuffed peppers on half shells

    I agree, that is why I asked as looking for new time/temp settings before doing it again.
  13. archeryrob

    Stuffed peppers on half shells

    I think it was obviously too long and looking to see what other have done the same way. I'd prefer to not cover. The mix was wet in and dry out. SO I am thinking heat in pan, stuff shells 15 to 20 at most, add cheese and melt/brown. But was looking for what others have done that same way. EDIT...
  14. archeryrob

    Stuffed peppers on half shells

    Okay, my wife used to make stuffed peppers even though she doesn’t like the pepper part. Now she’s dieting and me and the daughter used one of my 1.7# ground deer packs, 3 cups of rice 60 oz of tomato sauce and six peppers half shelled. The wife normally made them whole. Cooked 45 minutes and...
  15. archeryrob

    Storage sheds

    Thanks, but its not that hard, just a lot of work to make. I might buy aluminum expanded metal and replace the grates on the shelves, the steel just rusts and will not stay seasoned becuase it is not hot enough like a grill. Also tear down the fire box and replace with two vaulted ovens...
  16. archeryrob

    Storage sheds

    You got to watch some woods, like we have chokecherry. The white sap wood on the chokecherry starts rotting bad in a year if left out uncovered. The hackberry, hickory, oak, locust and other just slip bark if out two years.
  17. archeryrob

    Storage sheds

    I'd try it and worst case its fire pit wood. https://www.smokingmeatforums.com/threads/aspen-wood-neighbor-uses-it.120039/
  18. archeryrob

    Storage sheds

    I guess I should tell you I have a 8 x 22 deck that I dug 3/4 out flat as its in the second/back level and enclosed and store 3+ cord of wood in there for every year burning. :emoji_grin: I had six stacks of 2 pallets stacked as one 80" wide, 8' long and about 5' tall. It only took two of the 6...
  19. archeryrob

    Storage sheds

    Toss up some pics of what you use for storage sheds. Once lumber prices come down low enough I am building a small one for cherry behind my smokehouse and a large one at the back of the properly to hold a lot of cords of fire wood for years. Considered a skid building for the back in case the...
  20. archeryrob

    What is seasoned wood?

    Some woods dry faster than others. Many people swear you can't burn oak for two years and like three better. But cherry, hack berry and similar are ready in a year Also, some wood supplier store wood in logs and it takes forever to dry. They tell you it is seasoned as its a year old, but its...
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