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  1. scubohuntr

    AMNPS & tent

    I just toss a small sheet of foil on the bottom rack of the smoker. Keeps drips out of the AMNPS and protects meat from flare ups.
  2. scubohuntr

    Smoking other fish

    Smoked whitefish is second to none. My brother is an avid bowfisherman, and smokes a lot of carp, buffalo, suckers and drum. They're not exceptional, but not bad. Catfish may work, I've never tried 'em smoked. I've seen shad, paddlefish, trout, eels, and gar smoked, but never tried them. I...
  3. scubohuntr

    Venison Neck Roast

    Looks good. If neck didn't make such incredible chili, I'd be tempted to try it next time I have a deer to butcher. Point!
  4. scubohuntr

    Canadian Bacon Question

    I have a decent kitchen scale, but I've got a better one on my wish list. The one I have only does whole grams, and I'd like to be able to get it to tenths. I'm contemplating trying a reloading beam scale; just have to convert grains to grams. The beam ought to be much better than a digital...
  5. scubohuntr

    Knives

    I bought a Forschner "sliming knife" years ago from Seattle Marine. Funny looking knife, roundish point, wide blade, bright yellow plastic handle. I butchered a deer with it and called up Seattle Marine for more. It was discontinued, they had three left and I bought 'em all. My processing set is...
  6. scubohuntr

    The Acceptable Chicken Skin Quest - MES Chicken Smoking

    Probably a better option than a straight propane/butane torch- http://www.cookingissues.com/2013/03/17/patent-pending/
  7. scubohuntr

    member needing some advice

    A fan might be a good addition somewhere in the mix. You could pump air into the firebox with an aquarium-type pump (need heatproof fittings, and may tend to flare), put an inline duct fan between the box and the smoker (might be an issue with smoke/creosote buildup on the fan), or put an...
  8. scubohuntr

    Beef stew

    Righteous stew! Only thing missing is about half a rutabaga. Point!
  9. scubohuntr

    Curing salts

    I never use cure of any kind in my jerky. If I was sundrying it, maybe I would. In a smoker or dehydrator it dries out fast enough that it isn't really a concern. Biltong generally doesn't use cure, and it is much thicker pieces than normal jerky. One thing most folks haven't mentioned is that...
  10. scubohuntr

    Sugar Free Curing?

    Sugar is hygroscopic, a bit. A little sugar enhances browning, too. It is just for taste in most things (takes some of the "bite" out of the salt), but it is essential for fermented sausages like salami and even summer sausage. It feeds the bacteria that produce the lactic acid. Without sugar...
  11. scubohuntr

    Just received a Bear Roast

    Mmmmm.... Bear.... I've always said bear is what beef would like to be. I don't think it tastes anything like pork at all. I've never had any issue with grease or gaminess, but then, I am kinda OCD when it comes to fat removal while butchering. I just braise bear roasts in the oven with onions...
  12. Here goes nothing...

    Here goes nothing...

  13. scubohuntr

    Here goes nothing...

    12 days in the cure, flipping daily. A day and a half uncovered in the fridge to form a pellicle, then into the grill with the AMNPS The AMNPS worked flawlessly, once I broke down and used a propane torch to light it as the instructions said. It burned for about 9 hours. Temperatures in...
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  18. scubohuntr

    Nick's Candied Salmon

    Maybe a dumb question, but would this work with fair-sized (18-20") rainbows? I'm not much on eating trout (that's why I never catch any- catch and release without the middleman. Yep.) but I do like candied salmon. I just have to wait for the temps to stay above freezing long enough to cold smoke.
  19. scubohuntr

    First attempt at Pig Candy

    Looks great! One of the recipes that has been on my radar for a while is similar, http://altonbrown.com/roasted-bacon-recipe/. I've got a belly curing, and will probably end up slicing it kinda thick (since I can't afford a slicer just yet), so it might be a perfect chance to try it out.
  20. scubohuntr

    -2° !!!!!!!!!!!!!! Brrrr!!!!

    It was -26 here this morning.
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