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  1. archeryrob

    Jerky Recipes

    I have to kill a bunch of mountain deer on a family friends property. They eat a lot of Mountain laurel and other less tasty stuff and you know the You are what you eat thing. So I am looking for more Jerky recipes to try. I will be cutting up whole deer for them and probably trying making my...
  2. archeryrob

    Need recommendations on a vacuum sealer

    I bought a VacMaser 350 last year from Diane and got it for about $280 shipped. I think the 360 will be more when it comes out. It holds the entire 50' rolls in it. The sealer element work great but you got to let it cool between sealing or your seems pull like string cheese. :emoji_wink: I...
  3. archeryrob

    Venison chorizo sausage

    Anyone have a fresh chorizo recipe? I got a bunch of left over ground venison and this the one thing I have not found a recipe I like yet.
  4. archeryrob

    Fire Bricks

    Go to the commercial stores where they sell bricks and they are $2 a piece for the thin fire bricks.
  5. archeryrob

    Newbie smoker build

    272¯ inside. Don't crank it up more or you may be left with a wood stove and charcoal. Remember any parts gets neat 451 and Poof. Otherwise, it looks very nice.
  6. archeryrob

    Pine Log Smokehouse?

    No it will be fine. Pitch could run out of the wood on the inside if you hot smoke, but it won't bother the meat. Some of my 2x4's did that.
  7. archeryrob

    Shelves for Jerky

    What is this screen material? I only see galvanized and nylon screens. I am looking to find material to make 4 more jerky racks and the screen might only fix the existing 4. Any thoughts on that? I don't see any pre made solutions working for me yet. 4 - $40 trays and I could make 8 new trays...
  8. archeryrob

    Shelves for Jerky

    Ok, I guess I should elaborate some. I wanted something I could make/buy that is rigid enough to support it self. I think I could three to 4 more skinny racks in between these racks for jerky trays. 20" to 21" wide and 24" - 25" deep or shorter. I am not opposed to, and rater prefer to make...
  9. archeryrob

    Shelves for Jerky

    I have expanded metal shelves (racks) in my smokehouse and there is 4 spaced for siting roasts sized meat in them. Pic below of what i have which is normal expanded metal sheets. I need to make more addition racks for making jerky. I got a new place this year to thin deer and plan to make a lot...
  10. archeryrob

    Black Indian Mustard ~ Foamheart

    Why do you leave some seeds whole? Also have you tried crushing more brown alone without the yellow mustard powder or would it be too hot?
  11. archeryrob

    horseradish mustard recipe?

    Anyone make a horseradish mustard recipe? I got some at the Amish market and choked on it with a pretzel, but it was off the hook for a homemade braunschweiger sandwich. Looking for small scale recipes to try and alter.
  12. archeryrob

    Storage sheds

    Anyone made any moveable storage sheds? I use cherry for the smokehouse and the sap wood rots pretty good when left in the rain over a year or two. I am looking to make make some that can be pulled to move if I wanted too and stack extra firewood in them for the house also.
  13. archeryrob

    Smoked duck and Vension ribs

    I agree, I am in Maryland and our deer eat a lot of clover, soy and corn. Fat is an understatement. I shot does last year that had almost 3/8" layer of fat on the rump and the flank on the ribs had fat over and under it. I rendered some of that fat and flank was being saved for the dog as...
  14. archeryrob

    Smoker/oven combo idea

    I looked up that heat cast 40 and it looks more expensive than buying fire brick. I have been furloughed 2 out of 5 days a week and the wife can't find a job during this "crisis" so money is too tight this year to invest in something like this right now.
  15. archeryrob

    Smoker/oven combo idea

    No not yet. This year has put all large expenditures of cash to an end and fire brick is expensive. I have yet to find a deal on cheap ones. I plan for it to be two vaulted ovens on top of eachother.
  16. archeryrob

    Roof

    Unless it affects smoke distribution inside some how, no.
  17. archeryrob

    Smokehouse / firebox size

    It should be fine, you don't need a lot of fire and when hot smoking the hot fire brick does half the work after it heats up for a couple hours.
  18. archeryrob

    What have I done wrong?

    Did you use deer and chuck or just beef? What fat percentage? I make sticks at 13.5% Fat content with deer and 73% beef. I really like it for summer sausage but thinking about pushing the far content up to 20% with sticks with a bit of pork fat. They seem to cook tougher and dry easier. The...
  19. archeryrob

    Cedar and cinder block smokehouse build

    I would have lined the fire box with fire bricks. I did mine of the bottom and did a concrete top. The concrete is fine but the bricks heave and crack when it gets hot but only above the fire brick line where I stopped. I plan to rebuild my fire box to be two vaulted ovens. Bottoms for...
  20. archeryrob

    Might As Well Make Sticks

    I like the sticks, and the toys! :emoji_thumbsup:
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