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  1. klutzyspuds

    Venison Summer Sausage cold+hot smoked and sous vide pics

    Miss Piggy. Nice looking goodies. Looks tasty. I cannot speak to the sous vide stuff as I have never used one. but am intrigued with them. But as for the smoker ones, when I make sausage, I run the IT 155 but try to avoid letting the smoker temp getting any higher than 180* as that is...
  2. klutzyspuds

    New to smoking

    Mike, I highly recommend calibrating, yes. The normal calibration process for most thermos is to place the probe in an ice water bath until it levels out. It should read approximately 32 degrees. Note what it reads. Then (preferably after allowing it to return to room temp) place the sensor...
  3. klutzyspuds

    Something a little different

    Not sure if it matters, but this post should have gone into the beers and ale section. If admin wants to move it feel free.
  4. klutzyspuds

    Special New Year's Beers?

    Nothing too special here. Had myself a little homemade hooch. A little bit of hard cider a buddy and I made a couple weeks ago. If ya wanna see how and what, go check out my post about it earlier today. It’s titled Something a little different. It’s over in the blowing smoke forum...
  5. klutzyspuds

    Something a little different

    i know most of us on this forum have more hobbies other than making great smoked foods. I personally have a couple others as well. One such, is fairly new to me. Making hard cider. Earlier this fall, a buddy of mine asked me my thoughts and experience making hard cider. My response? I like...
  6. klutzyspuds

    New York Strip Roast (A Very Beary Christmas)

    Fantastic looking meal there, Bear! Happy New Year! Mark
  7. klutzyspuds

    Pork Shots ?

    So, did you get an answer to your question? How long did they take? Mark
  8. klutzyspuds

    Venison snack sticks

    Thanks for the info Chopsaw. Not sure I did anything different other than the meat being colder than normal as it was fresh out of the fridge. I don’t know exactly who makes that model either. Thinking Haaka, but not positive. Regardless, definitely will revisit this and see if I need to...
  9. klutzyspuds

    Pork Shots ?

    Those look awesome! Maybe gonna need to add this to the party list! Mark
  10. klutzyspuds

    Venison snack sticks

    Every year for several now, I have been the go to guy in my family for making all of our families goodies with the trimmings from our yearly venison harvest. Well this year wasn’t too good for me personally, but as a group, we did come away with some meat. The first batch of sausage has been...
  11. klutzyspuds

    Venison Summer Sausage Tips

    jrsdws2, I, by no means am an expert in the sausage world. But, I have been making my own venison sausage for about 3 years now. I have found I like Curley's Roasted garlic summer sausage a lot, so that's what I use for a kit. I add all 6 cups of water to a 25 pound batch, and generally end...
  12. klutzyspuds

    Pulled pork and New York strip

    Sorry for the delay everyone. I edited the post today and added the necessary stuff required for proof that it did in fact happen! Hope everyone enjoys, and thanks for your patience! Mark
  13. klutzyspuds

    Pulled pork and New York strip

    Sorry everyone, my tablet wigged out mid post and now it won’t let me add pics. I’ll continue in a bit after I get this derned contraption figured out.
  14. klutzyspuds

    Pulled pork and New York strip

    Hey all, Been a couple months since I’ve been on here. Kinda liking the new layout. And really missed the forums, but work, and life have gotten in the way over the past several months. Wanted to share this at the time I made it, but finally getting around to it. As I have a son who is a...
  15. klutzyspuds

    Need help with venison jerky please

    Hot wheels, I agree with chopsaw. If it's your first try, start small and follow the directions. If you do a full batch and don't care for it, then your stuck with it. Adding extra seasonings to a pre made kit is not uncommon. Just make sure the proper amount of cure per meat is used...
  16. klutzyspuds

    Foiled Butt

    That is what I do to wrap. I use the disposable foil pans to help with cleanup. I also allow my temps to rise to 165 before foiling to allow for more smoke time, but ultimately you have the right plan. Mark
  17. klutzyspuds

    New to Smoking- Wisconsin

    Central WI. Just south of Stevens Point. One thing I have learned is that the smoker doesn't have to be fancy to make great food. I'm sure as you use it you will learn what works for you. Mark
  18. klutzyspuds

    New at this

    Welcome James. As for the ribs, I prefer using a 3-2-1 or 2-2-1 method. I decide which based on the speed they are cooking. As a first time, go with 3-2-1 and adjust in the future to your taste. Cook at 225-250 three hours with smoke, wrap in foil, two hours no smoke needed cause wrapped...
  19. klutzyspuds

    Howdy to all the fellow lovers of meat! and all its goodness!

    Ooh, yes please. That would make a great addition. My shelf I stole off an old gas grill that was stainless, which is nice, but adding a fold unit would be really nice. Mark
  20. klutzyspuds

    Howdy to all the fellow lovers of meat! and all its goodness!

    Love the upgrades. Especially these little nuggets. I've got a teenager, so whenever I need to move mine, he is my mover, but definitely gonna keep this one in mind. I also added a shelf, but need to adjust it so it's quick on and off to allow for covering. Mark
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