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  1. IMG_0108.JPG

    IMG_0108.JPG

    • klutzyspuds
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    • Album: Dried venison
  2. IMG_0107.JPG

    IMG_0107.JPG

    • klutzyspuds
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    • Album: Dried venison
  3. IMG_0111.JPG

    IMG_0111.JPG

    • klutzyspuds
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    • Album: Dried venison
  4. klutzyspuds

    Pork Shoulder Roast

    AJ, I am assuming you want to do pulled pork, taking it to 195. When I do pp, I prefer to leave the fat cap on. I rub it the night before, and put it on the smoker with the cap up. This is a personal preference, but I also foil at 165 IT, which makes the bark softer. The nice thing about...
  5. klutzyspuds

    Leggs #114 Beef/Elk

    Smik1, Congrats on the successful sausage. You definitely started the right way with ACs recipe. As for this recipe with elk I Am making the assumption that this is a four pound batch as with the link you added to your post. If this is the case, adding 1 tsp garlic will add the right amount...
  6. klutzyspuds

    Do you need multiple probes????

    Looks like your getting pretty solid advice from Dave and JJ. Meat probes and instant read thermos are a necessity to do many different types of smokes, but breaking the bank is not. Work with what you have. Probing full time is nice for larger meat muscles, but an instant read can be just...
  7. klutzyspuds

    Hello from Wisconsin!

    Welcome, AleJail, from another Badger. Great to have ya with us. You will be as addicted as I am in no time. Mark
  8. klutzyspuds

    In response to cranky's porkapolypse

    Nice looking stuff AS. Point worthy for sure, unfortunately the site won't let me give you any. Will try again later. Nicely done, though. Mark
  9. Dried venison

    Dried venison

  10. klutzyspuds

    Dried venison

    With the family all being relatively successful during this past falls deer hunting season, I was given the task of making some of the goodies that we have been having made by local processors. Using Bearcarver's step-by-step process, I started a batch of venison roasts to make dried venison...
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    IMG_0103.JPG

    • klutzyspuds
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    • Album: Dried venison
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    IMG_0101.JPG

    • klutzyspuds
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    • Album: Dried venison
  13. IMG_0098.JPG

    IMG_0098.JPG

    • klutzyspuds
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    • Album: Dried venison
  14. klutzyspuds

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    Thanks guys. I was being a little sarcastic with my last post, and I know it's all in fun. Not sure I can come up with my three tho. My philosophy is if it ain't meat it ain't worth cooking. :laugh1: Wonder if tater chips can be smoked?:yahoo:
  15. klutzyspuds

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    Man Case, you have my gears a turning for this. But not sure 129300 if I'm comfortable or at a high enough level to be competing against the guys who say they're in on this. Some guys I really look up to on this site is a little intimidating. Love this idea, but being the first time...
  16. klutzyspuds

    Hi from a Newbie

    Sandra, :welcome1: Great to have ya here at SMF. From your description of yourself, this is the site for you. A great place to learn, share and enjoy. Mark
  17. klutzyspuds

    New member looking for some advice.

    Welcome to the forum Ron. Always good to see another Badger joining in on the fun. As for the ribs, I smoke mine at 225-240 degrees using a 3-2-1 or 2-2-1 process depending on how big they are. That's 3 hours with smoke, 2 hours foiled without smoke, and 1 hour unfoiled to finish, usually...
  18. klutzyspuds

    Join 2day

    :welcome1: Welcome to the forums. You have definitely come to the right place to learn. Many great cooks sharing their knowledge with everyone, and some great people to share ideas with. Mark
  19. klutzyspuds

    Brined venison roast

    Sorry guys. Didn't mean to keep ya hanging, but you know how it is with that four letter word. Work pulled me away, but here is the money shot you've been waiting for. Excellent with a little mustard and a little onion on a Sammy, or even better with by itself on a roasted garlic flavored...
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    IMG_0096.JPG

    • klutzyspuds
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    • Album: Brined venison roast
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