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  1. archeryrob

    concrete top on firebox?

    Rebar https://archeryrob.wordpress.com/2015/11/29/the-smokehouse-part-2-firebox-and-base/
  2. archeryrob

    Anyone made scrapple?

    That looks good, I might size it down and experiment with it when deer season is over. Thanks Might try it without red pepper as the "girls" don;t like it spicy. Or maybe both ways
  3. archeryrob

    Anyone made scrapple?

    Bear, that recipe don't help much ;)
  4. archeryrob

    Anyone made scrapple?

    Floating this again. A guy posted on Venison man on FB making venison scrapple. He responded saying it be between country pudding and Rapa taste wise. I might have to make a batch and try it out. The wife is really picky and if it doesn't taste like Rapa, she'll just buy Rapa. So trying to...
  5. archeryrob

    My Smokehouse Build Journey

    Yes, if you boards are squared on the sides. No if they are lapped. Lapped boards encourage run off also. Traditional siding used tongue and groove type slots. The groove on the bottom and tongue on the top. Or top board over lapping the bottom board. Cedar will naturally help with rot problems...
  6. archeryrob

    Cedar smokehouse construction

    I don't know if I am doing this idea this summer or later. But I want to rebuild the fire box to be a double layer vaulted oven. The bottom is for runing the smokehouse. and can exhaust into the top oven and out its chimney. The top will be an oven. The hole to the bottom and have a 1/4"...
  7. archeryrob

    PRESSURE CANNING STUFF... Probably the BEST tutorial I have read on the HOW-TO.....

    The daughter and I are going to experiment with making the wife baked bean recipe from scratch in quart jars. The wife makes hers with lima, and several pork and bean additional and adds stuff and bakes them. Not really looking for her thickness in the can, but like super improved bush beans. I...
  8. archeryrob

    DIY smoker - cookwithmeat plans/construction manual

    Are you talking about this? Looks like a lot of work insulating like it must be using a small electric heat element. Any element should heat a wooden box.
  9. archeryrob

    Pressure Canning Equipment

    I got to agree with Lance, pressure "cookers" are not caners. If you seal with with the instapot, make sure the rings are off so if it gets botulism the top will pop off. Pressure canning is pretty specific to prevent food poisoning. I used to look all the time around here and no one sells...
  10. archeryrob

    Pressure Canning Equipment

    I am running the All American with the 915. I've gotten to the point I am only buying quality tools and stuff any more. 7 quarts per run.
  11. archeryrob

    Using that turkey

    I got a recipe here from TX Smoker and it is good! The wife got a deal after thanksgiving on Turkeys and then was not using them.
  12. archeryrob

    Smoking a deer hind quarter. I have a question.

    Injecting it you are making ham? Or just flavoring it more? I have done them in muscle groups and had trouble with the football in dry curing getting full penetration. Wet cure and injection will help that. Look up Daveomak hams and maybe pops brine and you'll need to rest them in the brine for...
  13. archeryrob

    Paw paw butter.

    I though I had posted this here. Paw paw, Indian banana, Hillbilly mangos or what ever you call them. I have always loved them but find them hard to eat. You can't eat the skin like a mango and they have these huge kidney bean like seeds getting in the way in most of the fruit. I finally found...
  14. archeryrob

    New Smokehouse build

    I think you are going to burn it down! I had my smokehouse up to 240 one time and that was becuase I used plastic anchors in the block to hold the door. The door fell off and I lost control of the fire box draft. Changed to lead anchors and its been good since. The wood dowels under my drip pan...
  15. archeryrob

    Using ground deer for sausage

    I used my sausage fat calc and deer with 10% beef fat and pork shoulder at 30% should give you 20% fat sausages. They could be a bit dry or clumpy. I like a min of 25% and would rather be at 30%, but let us know how it was.
  16. archeryrob

    Venison sticks and summer sausage temps

    I have moved lower and lower with Internal Temps IT and cooking to 145 is my standard and I have quit at 140 from not wanting to push the smokehouse past 175. I find the product is far more moist and and never a chance of fat out or over cooking and no need for an ice bath. I wrote all about it...
  17. archeryrob

    Smokehouse pulled pork?

    Then I may need to smoke and pull in to finish in the oven. Its an all wood smokehouse and i am not sure I want to try making it 250 275 inside. If the bottom lights fire, its over. :emoji_wink: I plan to makes the fire box stacked vaulted ovens, which would work for these temps. The smokehouse...
  18. archeryrob

    Smokehouse pulled pork?

    Before starting
  19. archeryrob

    Smokehouse pulled pork?

    I do not have a steel smoker like most people here probably do. I have a wooden smokehouse that I use for sticks, bologna and pastrami. So, my daughter had friends butchering split hogs and she bought one half and talked me into paying for half and helping while I was drinking. I told her it was...
  20. archeryrob

    DIY Smoker #2...

    Ingenious idea. Now if you could make a sensor to auto turn it on and off. Also, the shallow 1/2" round boxes are also Galvanized coated. The deep box you have is cast aluminium though and safe to use. Maybe get two more of them too.
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