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  1. archeryrob

    What is seasoned wood?

    As a lot have stated it just means dry. I used to make my own Indian bows and I could drop my staves on the conrete floor and wet one thud and dry ones almost ring. You can hear the same tones with fire wood, but it is just not as loud and clear as it is shorter pieces of wood. shown better here
  2. archeryrob

    Goose Pastrami

    I run them through the slicer and use them for scrambled eggs or just finger jerky. The slicer pops out every BB
  3. archeryrob

    Goose Pastrami

    Goose is the most fundamentally changed meat I have ever cured. It can be strong and gamey before and absolutely delicious once cured. I have had farmers that won't eat a goose if I gave it to them, but love the goose pastrami.
  4. archeryrob

    Walk in Cooler

    Yes, the one I made that is shown where dave linked it above. You need two temperature sensors, one to start and one to cut out the compressor. #1 - I did an open contact with a temp sensor in the room to close when it needs to cool the room. #2 - I use a Johnson controls bulb sensor and stuck...
  5. archeryrob

    Canned Stroganoff

    Thanks Chef Jimmyj, I'll have to see how much time I have when making it next time. I got a 4# pack, cut and cubed already, set aside in the freezer for experiments and could try it out. Is the meat the largest contributor to the flavor, or mushrooms and onion too? Or are they minor for...
  6. archeryrob

    Canned Stroganoff

    Yeah, I wish I had the 921, but the 915 is all the wife would sign off on. She doesn't eat most of it and me and the girl are the main ones using it. The wife would rather have a sammich than eat deer stroganoff. She has that cute deer thing stuck in her head. Like my buddy has to sell his...
  7. archeryrob

    Canned Stroganoff

    I guess I could cook the mushrooms and onions to caramelize them, but you having not canned don't know the process. The normal setup, cut chop and portion 7 quarts with 1# meat and various veggies, mushrooms, onions and so on. This take a bit of time. Then fill the pot heat for 20 minutes and...
  8. archeryrob

    Canned Stroganoff

    Lordy Jesus, this was just a "hey try this if you like" thread. Not a physiological discussion on the physics of canning. Some ya'll need a beer and an easy chair. :emoji_wink: Like the recipe, don't like it, give me some ideas to change it. It is the first time I made it, so it can probably be...
  9. archeryrob

    Canned Roma Tomatoes?

    We have not done it before and I for the LEM juicer attachment for my #12. I have 48 Amish paste plants in two rows in the neighbors 1 acre garden. Some for them and a bunch for us. Didn't know how many to plant and what we'd use, so I went high. Worst case the chickens and killing roosters will...
  10. archeryrob

    Canned Stroganoff

    So I wanted "easy" meals and we started canning venison to have more on shelf and after canning rooster, damn, canned meat is good. I copied the Ball recipe, but I am adding 4 Tbsps of Worchestershire now and maybe adjust some other stuff more. I canned Venison Veggie soup too, but that is...
  11. archeryrob

    Raccoon problem

    Raccoons will go into the live traps, Duke's raccon traps are best when you need to target them. https://www.cabelas.com/shop/en/duke-traps-dogproof-raccoon-trap I like raccoons, but they are too smart for their own good and thank God they are not the size of bears!!! One killed all my...
  12. archeryrob

    Walk in Cooler

    Been running three years or more straight and now my buddy is hanging his curing country hams in it until they can hang in the basement.
  13. archeryrob

    Vac Sealer table.

    I bought an island top on FB market place for $20 and put legs and a sink on it. Its our butchering table so you don;t have to lean over. It is the same height as our kitchen island for when I want more people in the kitchen. Like a bushel of crabs...
  14. archeryrob

    1/16" or 2mm grinder plate

    I'll give that a shot
  15. archeryrob

    1/16" or 2mm grinder plate

    I have a 4.5mm which is 3/16" and am trying to get 2mm maybe I'll try 3mm. LEM big bite #12
  16. archeryrob

    1/16" or 2mm grinder plate

    I am looking for a smaller plate for ultra find grind for making hot dogs. I can find as small as 3/16 but I can't find 2mm or 1/16" for an affordable price. The only ones I can find are $50 Seneca river has this one, but I can't find any info on what size grind plate it is. I also do see how...
  17. archeryrob

    Smokehouse jerky ideas?

    I have jeweler pliers, if I found stiff enough wire in stainless I could make my own. Might have to look into SS welding wire to cut and bend into S's When i do this I plan to make a lot. Save some nice pieces out of a doe and slice the rest into jerky. I'll have to experience next year as I...
  18. archeryrob

    Smokehouse jerky ideas?

    I have expanded metal racks in my smokehouse and I was looking to make jerky in it without a lot of additional work. I can lay the meat on the shelves but think they will stick a lot. I was hoping to hang them, but tooth picks and dropping it though wont work. I am not seeing any small hooks I...
  19. archeryrob

    Amish Style Sweet Bologna

    Looks like the recipe we use. Minus the hot sauce I only make it 20# batches. I tried a batch with ECA to try and match the dry cure tang and the citrus is at war with the sugar for the tongues attention IMO.
  20. archeryrob

    New Member researching Smoke House build

    Do not use any pressure treated wood for the smokehouse. Other woods are find expect plywood as they use a lot of glue in it of unknown type. Look up flame out sensors for propane burners so it doesn't become a bomb if the flame goes out. I know it is here in the smokehouse section you just...
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