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  1. smokealilsmoke

    Venison breakfast sausage temp stall in MES 40.

    Afternoon Dave, Thanks for the info. I did use Cure #1 in the mix and they turned out pretty darn good. That phenomenon with the temp stall is still very interesting and definitely something to be aware of. The upper 1/4 of my hanging links in my smoker turned out more like a sausage stick...
  2. smokealilsmoke

    Venison breakfast sausage temp stall in MES 40.

    Hey everyone, Yesterday I ground up about 25 lbs of venison and 10lbs of pork. I took 10lbs of the mix and stuffed some 21mm collagen casings with the breakfast sausage mix, let it hang for 2hrs then threw it in the smoker at 160 around midnight. I slept on the couch to keep an eye on my...
  3. smokealilsmoke

    Sirloin tip on the WSM - Qview

    WOWWWWW!!! I'm going to give er a shot here in the next few days!!!!!
  4. smokealilsmoke

    First Venison Roast!!

    That sounds delicious bakerman!! I am definitely gonna put that on my to smoke list!! Like PLJ said i think I left it in for a little to long and next time I am definitely gonna take it out a little sooner next time!! Thanks for all the great tips fellas!!
  5. smokealilsmoke

    First Venison Roast!!

    I'm def gonna try that beef broth marinade on my next roast!! Thanx Raptor!!
  6. smokealilsmoke

    St. Louis style fatty

    WOW!!:sausage:
  7. smokealilsmoke

    Venison Summer Sausage

    I just finished stuffing 10lbs of SS and chopped up 1/2lb of fresh jalepeneos which probably yielded somewhere around 1 1/2 cups ground up. We will see if it is enough. I like my SS on the nice and spicy side as well.
  8. smokealilsmoke

    Venison Summer Sausage

    Can you use fresh jalepenos in your sausage or do they need to be of a special kind?
  9. smokealilsmoke

    First Venison Roast!!

    What would be a good brine for a roast and how long would you keep it in there? I've never done one before?
  10. smokealilsmoke

    I'm addicted!!

    Hey there just got done smokin for the 3rd straight day and I'm lovin it!! Here is a venison meatloaf that we had for supper this evening. It took about 5 hours to get to 165 internal. I was curious because about 30min out I opened the smoker to put a lil catsup on the outside and after I shut...
  11. smokealilsmoke

    First Venison Roast!!

    Sounds good Bakerman!! Take some pics!!
  12. smokealilsmoke

    First Venison Roast!!

    Good call on the 4-5 days. I normally do it in salt water in the fridge for a day or two then just dump the red water out and into the marinade. I'm gonna try your method next time.
  13. smokealilsmoke

    First Venison Roast!!

    Hey there just got done eating my first smoked venison roast and thought it went all right by my standards, which are pretty low considering I've never had smoked roast before.  I first trimmed the majority of the fat off the roast and then put it in a water, apple cider vinegar, sugar, and...
  14. smokealilsmoke

    Hey from VA!!

    Well I'm as far from an expert as they come but here is what I did and it turned out pretty good. I pulled the membrane off and trimmed it up to just meat. I didn't want to marinate it for a day because i was excited to use the new smoker so I injected it with worchestier  sauce and wrapped it...
  15. smokealilsmoke

    Hey from VA!!

    Hi everyone, I'm Devon and I recently purchased a Masterbuilt 30" electric this past weekend. I was born and raised in NE ND and grew up hunting and fishing. The only smoking I have attempted prior to this was back home in an old revamped fridge I converted to a smoker which I used primarily for...
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