Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Venison Snack Sticks - Pork or Beef Added?
Thank you. What do you use for your beef fat? Pure beef fat trimmings? What ratio do you use? -
Venison Snack Sticks - Pork or Beef Added?
Also, I just remembered that I do have some pork belly that could be used, as well. What ratio would that need to be? Or, instead of pork butt, could one use CSRs, since CSRs are just sliced butt? Thank you. Do you use just pure beef fat, or something else? What type of ratio to the venison... -
Venison Snack Sticks - Pork or Beef Added?
Hello I have some venison that I would like to grind and turn into smoked snack sticks. Should I mix in any pork or beef? If so, what cuts and what ratios do you suggest? I don’t have easy access to straight up beef or pork fat. I would easily have access to pork butt and 70/30 or 80/20... -
Sous-vide and smoked chuck roast
Looks great! Thanks for sharing. So is the time on the smoker simply to bring it back up to temp and get some smoke on it? Since it was fully cooked/pasteurized from the SV, correct? thanks!- illini40
- Post #21
- Forum: Sous Vide Cooking
-
Paracord
Good morning I am looking for some help with paracord, and given the audience, I’m hopeful you all may be able to help. First off, in the spirit of preparedness, I am constantly seeing/hearing that 550 paracord is very useful to keep on hand. Additionally, my young sons are very interested in...- illini40
- Thread
- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
-
Mix Venison with Beef?
Thank you. Besides taste/flavor, are there any safety or quality issues with freezer burnt?- illini40
- Post #3
- Forum: Making Jerky
-
Mix Venison with Beef?
Good morning I found a few pounds of ground venison buried in the freezer. It’s a couple of years old. Would there be any concerns or issues of me mixing the ground venison with some ground beef (likely 90/10) for making some ground meat jerky sticks/strips? Ive done ground venison and ground...- illini40
- Thread
- Replies: 9
- Forum: Making Jerky
-
Corn Starch Chicken Wings - Rub Won’t Stick
Appreciate all of the feedback and help, eveyeone Thank you. After applying the corn starch or baking powder, I would have assumed that adding oil or some other liquid would work against you? So it doesn’t defeat the purpose of trying to dry the skin? Do you apply the baking powder, then... -
Corn Starch Chicken Wings - Rub Won’t Stick
Hello In an attempt to get a crispier skin on chicken wings, I tried adding some corn starch to help dry them out. Unfortunately, after putting some corn starch on them, the rub would not really stick. How do you go about this? What am I doing wrong? Process I followed: 1) dry the wings with... -
Crossbows
Appreciate everyone’s responses. I just went to the local Dunham’s, and they have some deals going on Killer Instinct and Barnett crossbows. Look like decent options to get me started. Any experience comparing KI to Barnett? KI seems to be the “newer” and faster models.- illini40
- Post #22
- Forum: Blowing Smoke Around the Smoker.
-
Crossbows
Thanks for sharing this. This does look like a good price point for a Ten Point. However, I was surprised to only see 350 FPS. Seems like a lot of other crossbows are shooting much faster now. How big of a deal is that?- illini40
- Post #17
- Forum: Blowing Smoke Around the Smoker.
-
Crossbows
Thank you, very much, for all of the replies. I appreciate it. A couple of questions that come to mind: - I think that I prefer rope cocking, rather than a crank system. I do not have any concerns of drawing it. Are there any other points I should consider, regard rope vs. crank, if I am...- illini40
- Post #16
- Forum: Blowing Smoke Around the Smoker.
-
Crossbows
Good evening For those of you who crossbow hunt, what advice can you provide me in regards to shopping for a first crossbow? I have only hunted deer with a shotgun, but I would like to try to hunt during archery season with a crossbow. I’m not sure where to even really start. Are there any...- illini40
- Thread
- Replies: 23
- Forum: Blowing Smoke Around the Smoker.
-
Baby Back Ribs: Q-View
Alright, the ribs were very tasty, and the ice cream was my favorite batch that we’ve made so far. Total cook time for ribs was right at about five and half hours. Traeger was set at 250* the entire time. They were very tender and bit off clean. They were not fall apart, but essentially FOTB... -
Baby Back Ribs: Q-View
After about an hour and fifteen minutes wrapped, the racks are looking good. Seeing some good pull back and feeling tender. Hit them with a light glaze of sauce and back on, unwrapped. Oh, and we pulled the ice cream. Looks excellent. It’s into the freezer to firm up just a little, for dessert. -
Baby Back Ribs: Q-View
I like BBS best, as well! Thanks! Thanks! Tough to beat homemade ice cream. Thanks! -
Baby Back Ribs: Q-View
After 2.5 hours in the smoke, at 250*, time to get wrapped. Into foil with some butter, brown sugar, a light spritz, and some BBQ rub. They are looking good, but temping a little ahead of the time table I was thinking. I’m thinking about an hour in foil, and then unwrapped back on with some... -
Baby Back Ribs: Q-View
A look at about 1.5 hours in, after a quick spritz with some black cherry sparkling water (what I had handy). Next up is wrapping here in a bit. In the meantime, got a batch of vanilla ice cream going. -
Baby Back Ribs: Q-View
Good afternoon It has been some time since I smoked ribs, and we are doing our best to clean our freezers. So, a three pack of Costco baby backs are up today. All three racks got a light dusting of Killer Hogs AP rub, followed up by Killer Hogs The BBQ Rub. Traeger is set at 250*, running... -
Refresher Please - Baby Backs
Good morning I’ve got a few racks of baby backs thawing out to smoke tomorrow. I’ll run the Traeger at 250*. I know there are many variables, but could I roughly estimate 5 ish hours of total cook time? I do plan to wrap in foil and land more on the FOTB end of the spectrum. It has been...
