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  1. klutzyspuds

    Venison snack sticks

    Thanks CB. Thanks to you and a few others posts, the textures were spot on, and the process is where I try to excel as it is what make replication possible. Still a lot to learn, though. Made quite a pile this year, but still seems to be disappearing quickly. Oh well, more practice in my...
  2. klutzyspuds

    Venison snack sticks

    Thanks nepas, turned out great. Just have them WI neighbors stop in and they can bring ya some. Oh, they may nor make it that far, though:laugh1: Mark
  3. klutzyspuds

    Venison snack sticks

    I will agree that 50/50 may be high. 20% may work very well, as long as the fat content is sufficient. I don't want mine to be too dry. As for losing venison flavor, it might, but I live in vegetable country, and the venison here tastes more like beef than some deer from wooded areas. This...
  4. klutzyspuds

    Venison snack sticks

    Yes, I made coils that for the most part were long enough to basically fill each rack individually, but in some cases I either had to add shorter ones or multiple different ones to fill the racks sufficiently. I try not to over stuff the racks and leave a little room between coils to allow even...
  5. klutzyspuds

    Hello all

    K, welcome to the Forums. Thank you so very much for your service. Also, Go, Pack, Go. Got a couple smokers myself, but not grave enough to build my own. Don't know anything about PIDs or how to hook them up, but I'm sure someone can help with that. Not all that difficult though I'm sure...
  6. klutzyspuds

    LEM's Venison Bacon, Ground Formed Bacon QView Included

    TBM, Nice looking bacon. I have made a few batches of this GFB, but not with the LEM kit. I have been somewhat disappointed with pre made kits and the lack of flavor. Curious how it tastes with the LEM. This year I ordered a seasoning kit from Curleys kitchen and was extremely happy with the...
  7. klutzyspuds

    How many links

    Forvols, made some brats with venison and pork about a month ago. It was a 15 pound batch and got about 60 brats out of that batch. Assuming a similar ratio, I would say about 20 in a 5 pound batch. Hope this helps. Good luck Mark
  8. klutzyspuds

    Fatties

    No deer, Welcome to the forums. I see this is your first post. Make sure ya shoot over to the roll call and introduce yourself to the rest of the group. We're glad to have ya. As to your question, I think the guys have ya covered. Just make sure ya post pics so we can all enjoy. Mark.
  9. klutzyspuds

    Fresh Asparagus

    Same here, but not something I even ever look for at the store. Guess living in the heart of vegetable country leaves one spoiled. Now I'm wanting to get me some to make with my next smoke. Mark.
  10. klutzyspuds

    Fresh Asparagus

    As I have been reading through a pile different posts this evening, I've noticed an awful lot of q-view with sides of asparagus. This time of year, to me, is an odd time of year for this veggie. Maybe it's because here in central Wisconsin, primarily the "central sands" of the state, asparagus...
  11. klutzyspuds

    Pecan Prime Rib

    Briggy, That looks fantastic. A great piece of meat with some smashed taters and gravy--hard to beat. Add some asparagus and you got a real meal. Mark
  12. klutzyspuds

    Storing/saving cheese after opening vac seal?

    Not sure what kind of sealer you have, but mine has the marinade/container sealer attachment. The Mrs. buys some zipper bags with a sealer valve in them that can be opened and resealed multiple times. They are foodsaver brand. Perfect for this type of situation. Mark
  13. klutzyspuds

    Ribey and strip steaks for supper

    Nicely done. I'm gonna stop over for dinner at your place. Too bad I was late for tonight's dinner. Thumbs Up Mark
  14. klutzyspuds

    Disco Dogs with a twist (or not)

    Looks great. :sausage: not sure I'm ready to tackle hot dogs, but definitely on my list of to do under someday. Mark
  15. klutzyspuds

    Happy New Year to All My Pals at SMF!

    Happy New Year to you, Red. You say thank you to those that helped you, I say Thank you to you, as you and your posts have helped me become a better smoker. Yes, SMF is a great site, but it's because of guys like you. Here's to another great year around the smoker, and may you and yours have...
  16. klutzyspuds

    What do you guys think!!

    Wow, Joe, nice setup. Hope you've got a whole lot of friends to help you keep that baby full. If not give me a call, I'll bring the beer. Mark
  17. klutzyspuds

    Thanks SMF

    Very nice. You certainly used some good advice with the recipes for each of these. Good looking eats. Enjoy. Mark
  18. klutzyspuds

    New in Milwaukee, WI

    Q, I also want to welcome you to the Forums, also from a WI guy. As for gas vs electric I have both. The gas is a lot more finicky and requires a little more patience and monitoring. The Masterbuilt 30 or 40 (mine) is a nice set it and forget it tool. That being said, I like the MES for...
  19. klutzyspuds

    So here I am....

    Slay, If your deer burger is just venison and porker beef- then yes absolutely. That is pretty common practice for venison burger to give it enough fat to hold it together and add flavor. When I make venison summer sausage I mix 50/50 with pork, others use higher ratios of venison or beef. It...
  20. klutzyspuds

    New smoker girl in Kentucky

    :welcome1: Hope you came up with something tasty for NYE. I agree with others that chicken and pork butts are both usually relatively inexpensive. I would recommend the pork butt as I do them often and know how easy they really are. Good luck with your new smoker, welcome to your new...
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