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  1. rangecop

    Advantages and disadvantages of the different styles of sausage stuffers

    I just got a 5lb vertical LEM and did a 5 lb batch of Polish yesterday. It works great and is much easier than stuffing with my grinder.
  2. rangecop

    11 lb rib roast.. HOW long to slow cook it???

    I did a small PR last week for Christmas on my Traeger Lil Tex, no wind, temps in the 30's.  Over night in the frig with Jefff's Rub, Cooked at 225-250 on the digital, inserted the Maverick probe at about 2 1/2  hrs, then pulled at 130*, tented for 30 minutes and sliced at 134*.  Came out med...
  3. rangecop

    Prime rib cooking time?

    What about the 4 hour limit and the danger zone if were cooking for several hours to 130 or 135?
  4. rangecop

    Greetings from the PNW

    Welcome to tihis forum, I don't reply much the have sure learned a lot here.  I have a Traeger Li'lTex and dream of getting a MAK someday. After using an Oster Kitchen center to grind many lbs of venison and elk, I went with a 1/2 hp Cableas grinder, then bought the mixing bin and a cuber.  We...
  5. rangecop

    How did you come up with your screen name?

    I retired from Fish and Wildlife enforcement in 1999 after 30 years of service.  The local Cattlemen's Assoc, County. Commissioners , 4 private timber companies, and Sheriff's Office begged me to do a private law enforcement contract to patrol for them.  I finally told them I would give them...
  6. rangecop

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    Many thanks to your mom for making you share this.  I love pickled eggs and just put  some cackleberrys on to boil so I can make a batch. 
  7. rangecop

    Fattie Question

    Hey folks, thanks for all the information.  I'll be heading up to the slopes of Mt. Adams to help gather cattle in the timber in two weeks and like to help with cooking at camp.  I'll have my pickup camper with the oven so will start the re-heat at 0400 for some fatties to serve at 6:30.  We...
  8. rangecop

    Fattie Question

    Has anyone had any luck making fatties ahead of time then frezing and reheating them in a oven?
  9. rangecop

    My last hunk of elk

     That looks an awful lot like a piece of what I call "back loin" but never mind that. What a great job, I never thought of a bacon wrap for elk.    Last night I sliced a small piece of elk loin, rubbed the 1" steaks with mustard and Jeff's rub, put in on the Traeger until medium rare and my...
  10. rangecop

    Finally got QView working on my first butt smoke!

         Nice job ,  my only question is--can you taste the Maker's Mark?  Although I have done it, I hate to waste good sippin' whiskey in a brine or to spritz with. 
  11. rangecop

    Mountain Man Breakfast

    I do pretty much the same except that I also use browned bacon chunks, country sausage,chunks of polish sausage.  If I ever have any leftover pulled pork, I might throw that in too. Canned green chilies or chpped jalapinos also add to it.
  12. Buddy & Dave at Camp.jpg

    Buddy & Dave at Camp.jpg

    • rangecop
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  13. rangecop

    Sausage Starter Kit?

    I've had excellent luck with the Hi-Mountain Jerky's sausage kits that you can get at Cabelas or other sporting good stores. Hi-Mountain Jerky is on-line at himtnjerky.com. The kits include the proper casings and are good for a 30 lb batch but everyhing is pre-measured for two 15 lb batches...
  14. rangecop

    Hey All

    Where is Oregon, anywhere near the Gorge?
  15. rangecop

    Go Huskers!

    I'm a newbie here too, but it's a fun site with lots of information from some real pros. Thanks for your service to our great country. I've got a Traeger Li'l Tex but want to upgrade to a USA built MAK. Suggestion, hit the meat sales and stock up so you have plenty on hand to experiment with...
  16. rangecop

    Members, I Need Your Help with a Project

    lemproducts.com has a great variety of grinders,knives casings, spices, etc. makgrills.com has a very nice pellet grill/smoker that is made right here oin the good ol' USA
  17. rangecop

    Smoking Meat Book - I Need Great Recipe Submissions

    Red Onions; 1/4 cup apple cider vinegar 1 TBS chopped fresh tarragon or 1tsp dried tarragon 1/4 tps salt Coarsely gound black pepper to taste 1/2 cup canola oil 1/2 pound red onions, thinly sliced Slaw: 4 cups shredded red cabbage 2 cups grated carrots...
  18. rangecop

    Rangecop

    Now that I've posted a few replies I guess I better do this thing too. My name is Dave and I live in Washington State in the Columbia River Gorge. I hunt, fish, trail ride,do some packing to assist Forest Service trail crews, camp, cook, eat and enjoy an adult beverage from time to time. I'm...
  19. rangecop

    Venison Fattie Questions?

    I bought a kit made by Hi-Mountain Jerky from Cabelas and made elk summer sausage. The kits have the spices and cure pre-measured. I used 12 lbs of very lean ground elk and a 3 lb pork but roast. I followed the directions in the kit and had some left over after stuffing the casings so I just...
  20. rangecop

    Jeff's Naked Rib Rub Recipe and BBQ Sauce Question

    I just purchased Jeff's Rub and Sauce recipies a couple weeks ago and questioned my sanity for spending that much for them. I made up a batch of each and really impressed. Don't tell Jeff but the recipes may be worth a little more after you try them. I have other rubs and sauces but Jeff's...
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