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  1. klutzyspuds

    Newbie

    Hey Rob, welcome to the forums. You have come to the right place, and can gain lots of info from some real experts. Smoke on. By the way, what part of Wisconsin. I'm from just south of Stevens point. Mark
  2. klutzyspuds

    Smoking My First Pork Butt

    Pull it at 195-200. Rest in the cooler for at least an hour. Looking forward to seeing finished pics. Mark
  3. klutzyspuds

    Smoking My First Pork Butt

    Nate, Leave the little one on until it is 195-200. Then if it is foiled put it in a cooler wrapped in towels for an hour or more. Let the big one go till same spot, then into the cooler as well. Wrapped tightly in the cooler they will stay hot for several hours. Mark
  4. klutzyspuds

    Pre-Christmas Prime Rib

    Looks fantastic. Done perfectly, with magnificent color to the bark.:points:
  5. klutzyspuds

    How do I make it????

    Gigi, I agree with Mike on this one. Ask 100 people here on SMF and you'll most likely get 95 different ideas as to how to make a pork loin, but only one answer as to temp. Do not over cook it. Personally, I would rub it leaving the fat cap on, with a good rib rub or pork rub of your...
  6. klutzyspuds

    Black forest Canadian bacon

    Adam, This one I'm going to be watching closely. 128064 Mark
  7. klutzyspuds

    New guy

    Cubs fan, That's a nice looking pork loin. Welcome to the forum. You are definitely starting out the right way. Mark
  8. klutzyspuds

    Need some advice on "when" to smoke some pulled pork for Friday

    Fly, Your on the right track here. Smoke when you can, put it in the fridge, and drop in a nesco or crock to warm that morning. I have done this a couple times, and yes you do lose a little over fresh and hot, but add a little apple juice and stir often and it will help keep it moist. Good...
  9. klutzyspuds

    Pulled pork.

    Looks good, Kelton. Asking a question like how guys do pork butts is sure to get numerous different answers, but all will probably be worth trying. I rub mine the night before using a home made rub that isn't that dissimilar to Jeffs rub, put them on early in the morning fat cap up. Once they...
  10. klutzyspuds

    Peanut Butter Meltaways (Bear's Favorite Candy)

    Bear, I found this post the other day while reading through some of your step by steps, and instantly decided that I had to try these. The wife wasn't as enthusiastic as I was, but she bought the stuff to get them made. After getting them made and in the fridge for a while I had to try em...
  11. klutzyspuds

    Snack Sticks, Summer Sausage, and Pepperoni

    Looking good.  I have 20 pounds of sticks just about done myself. Nice looking setup, too. Mark
  12. klutzyspuds

    Masterbuilt

    Welcome UC, from a fellow Badger.   You have come to the right place to learn.  I did the same thing last year, and am not disappointed.  As I type this, my last batch of snack sticks is in the smoker, with over 200 total processed pounds done.  The fact that you jumped in with both...
  13. klutzyspuds

    Bacon Jerky

    Man, Nepas. I love me some venison bacon, but bacon jerkey? I might gotta try that. That looks fantastic. Points.
  14. klutzyspuds

    Venison snack sticks

    Thanks, Adam. Haven't added any beef to sticks, but have with venison summer sausage, and would agree, it does change the sausage vs just pork. May have to try that next time.
  15. Venison snack sticks

    Venison snack sticks

  16. klutzyspuds

    Venison snack sticks

    Success during hunting season for the family has afforded the opportunity to let me play with the smoker. This time around was a batch of venison snack sticks. Started by grinding and mixing 50/50 with high fat pork. Reground the mix using the course plate for both grinds, and added...
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    • klutzyspuds
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    • Album: Venison snack sticks
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    • klutzyspuds
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    • Album: Venison snack sticks
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    IMG_0071.JPG

    • klutzyspuds
    • Media item
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    • Album: Venison snack sticks
  20. klutzyspuds

    Venison summer sausage

    Ok guys, got the money shots today as I was packing these up. As I said in the first post, I used The Roasted garlic kit from Curleys. Tastes like it could use a little time to mature, but really good flavor and texture. This is going to be a good winter with a freezer full of this stuff...
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