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  1. klutzyspuds

    Brined my duck!

    RW, That's some good looking eats right there. May have to look that brine up next time I'm lucky enough to put some waterfowl in the freezer. Suprised they were a little rare at 155 though. I don't like to overdo duck or goose and above 150 seems high to me. Still looks great though...
  2. klutzyspuds

    Navydoc04065 in VA

    Welcome to the forum. As Mike said, lots of MES owners here, but one thing consistent that any type of smoker owner will tell you is make sure you have a good, accurate thermometer to monitor smoker temps as well as meat temps. Having temp issues is the biggest reason for failure. Accurate...
  3. klutzyspuds

    Wife's first fatty

    Very nice. Kudos to the Mrs. on that weave. For a first one, she sure looks like a pro. Enjoy, and Happy New Year. :points: Mark
  4. klutzyspuds

    MY NEXT DOOR NEIGHBOR BROUGHT ME SOME GOODIES!

    It's comments like these that remind me how much I take access to good cheese for granted. Two cheese factories within a short drive. And the hand rolled butter. Never buy the commercial stuff again when you get used to that. Guess the wife keeps me spoiled. Happy new year everyone. May...
  5. klutzyspuds

    MY NEXT DOOR NEIGHBOR BROUGHT ME SOME GOODIES!

    Nice deal you got there Al. As a Wisconsin boy, I'm spoiled when it comes to cheese. Also, not a big fan of smoked cheese, but those sure look like they turned out fantastic. I'm sure you Neighbors will love it when they come back. Mark
  6. klutzyspuds

    Next project.....JERKY!!

    Thanks Mark, should be fun. You must farm potatoes based on your location and handle, huh? I've always done ground jerky also, but I'm switching and happy to do it.....I like it better. Farmer, yes. Potatoes, not any more. Family farm was a potato farm for some 50+ years, but got out of...
  7. klutzyspuds

    Newbie got a smoker for Christmas

    Welcome, Chris. You've come to the right spot for help. Lots of experts that know a lot about smoking just about anything you can think of. Advice for the loins. Don't over cook them. I don't take any venison above 145. As for pork loin, don't go over 142. Others can correct me if...
  8. klutzyspuds

    Next project.....JERKY!!

    You have my interest, Sean. We do all our jerky as ground with the dehydrator, but I really want to try whole muscle in the smoker. I will be watching this and learning. Mark
  9. klutzyspuds

    Sandwich meat fattie

    Man o man CB,  that's some fantastic lookin eats there.  Next time I get some left overs your invited to come make me some of that.  That is point worthy for sure.  Nice job. Mark
  10. klutzyspuds

    Canadian Bacon

    After them money shots I know I gotta get going on some of this.  After the rush of finishing the venison and the holidays my smoker should be well rested.  Canadian Bacon, Venison Dried beef, and now Cured boston butt ham and buckboard bacon. man I'm all in.(and gonna be busy) Thanks guys. ...
  11. klutzyspuds

    Pork price

    That's what I find them for most of the time. My local grocery store has them on sale this week for $.99 / pound. Gonna clean them out as soon as I get the chance. Mark
  12. klutzyspuds

    Bear Kielbasa

    Mmmm. Bearbasa, looks tasty. I would eat that. Nice job. Mark
  13. klutzyspuds

    First Timer

    Hunter, you've come to the right place.  Glad to have ya. Only suggestion I have is make sure ya post pics so we can all join in on the adventure.  Also, congrats on the new toy.  You will be addicted before ya know it. Mark
  14. klutzyspuds

    Long time smoker n bbqer new to site

    LB,      Welcome to SMF. You have come to the right place for information.  Great people with lots of knowledge and a shared passion for smoking. Mark
  15. klutzyspuds

    Thanks for joining!

    Hey All, Been a member here on SMF for quite some time now, and starting to get more involved trying to help by adding to others posts with my experiences, as well as my own smoke posts.  Been seeing lots of Wisconsin members, so started looking to see if there was a WI group, and viola, here...
  16. klutzyspuds

    Canadian Bacon

    Man, Jay, that's some tasty looking stuff. I did Bears venison dried beef using his step by step a few weeks ago, and that turned out so good that I gotta try this one. Can't wait to see the money shot tomorrow. Mark
  17. klutzyspuds

    Long time lurker, first time poster.

    Hey Blade, welcome to the party. I know I'm a little late, but always good to see someone else tag there location as central WI. Seems more and more Badgers are getting into the addiction that I've suffered from for a few years now. What part of our great state do you call home? Hancock...
  18. klutzyspuds

    Newbie

    Yup, sure does. A little to the west of me, I'm just east of town. Always nice to know other guys in the area share my smoker craziness.
  19. klutzyspuds

    Newbie

    Really, I'm from Hancock, born and raised. Do you hunt with any locals?
  20. klutzyspuds

    Newbie

    Nappy, good lookin stuff ya got there. I'm from central Wisconsin as well. Turn your light on I'll be right over.lol. Started making my own venison sausage last year. Man is that a rewarding product to make yourself. Smoke on. Mark By the way, what part of central WI? Hancock here.
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