Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Grinding deer meat, die size?
I clean my deer meat really nice -very little connective tissue and run it once through 3/16 and then it’s good for chili, etc. A buddy of mine gave me some ground elk and it had 10% beef tallow in it and it was wonderful. I may try to do that for some of my own ground deer.- Timber II
- Post #2
- Forum: General Discussion
-
Ok more summer sausage Q’s…..
First batch got a little too dark but it’s still edible- Timber II
- Post #11
- Forum: Blowing Smoke Around the Smoker.
-
-
Ok more summer sausage Q’s…..
And the test patty is good even tho I burned it a bit- Timber II
- Post #8
- Forum: Blowing Smoke Around the Smoker.
-
Ok more summer sausage Q’s…..
Got everything stuffed. And then plans change as they normally do …..so the first batch is in the smoker at 140 for starters.- Timber II
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
Ok more summer sausage Q’s…..
Those look great Chop! I will post here as I get things completed! I usually stuff Deer SS in hog casings cause it’s easy to pack them on hunts and not have to slice etc…..just take a bite lol But I saw those 1.5’s and thought it would make a classy gift for a few landowners where I hunt.- Timber II
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Ok more summer sausage Q’s…..
Thanks chop, I knew I could count on you man. And yes I’ve employed many of your ideas from the beginning of this journey, such as 1- cover natural casings in fridge overnight. 2– hang for 90 at room temp before going in smoker. Thank you- Timber II
- Post #3
- Forum: Blowing Smoke Around the Smoker.
-
Ok more summer sausage Q’s…..
I have 20 lbs of meat ready to be ground or made into sausage. I can only smoke 10 lb a day. Can I stuff all of it today,(Monday) then smoke 10 lb tomorrow (Tuesday) ……then Wednesday I’m out of town ughhh…..then smoke other 10 lb Thursday? Or is that too long a wait? I planned on doing...- Timber II
- Thread
- Replies: 15
- Forum: Blowing Smoke Around the Smoker.
-
Hunting And Fishing Thread!?!
Nice one rafter! I play w muzzloaders too. What were ya shooting?- Timber II
- Post #384
- Forum: Field and Stream
-
Pork fat-back freezer life
Thanks boys! I can always count on y’all- Timber II
- Post #8
- Forum: Blowing Smoke Around the Smoker.
-
Pork fat-back freezer life
Had the butcher tell me ya can’t keep fat-back too long, as it yellows etc. I’ve had these vac packed in freezer for a year. Try don’t look yellowed but I ain’t thawed them. Still good of get new. I prolly oughta just get new cause it’s goin in sausage that may not get ate till next summer.- Timber II
- Thread
- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
-
Hunting And Fishing Thread!?!
Didn’t know there was a contest or I’d have posted my doe back in September! Here she is anyway…..- Timber II
- Post #381
- Forum: Field and Stream
-
Hunting And Fishing Thread!?!
Got this joker last night…. Was a fun hunt watched him make a scrape. Looks like I’m making sausage next week!- Timber II
- Post #379
- Forum: Field and Stream
-
-
Making your own sausages?
A lot to making sausage as you already see. You’re in the right place - these guys have helped me a ton.- Timber II
- Post #29
- Forum: General Discussion
-
Favorite Store Bought Hot Sauces
A good buddy sent me this care package last year. The elixir is the best I’ve had. Not sure you can get it in stores tho- Timber II
- Post #3
- Forum: General Discussion
-
Felling more like fall. Time for chili.
Man those aspens are beautiful!!! What’s ya got with it? Cinnamon roll? ill take a bowl!- Timber II
- Post #8
- Forum: Chili, Soups, and Stews
-
Shipping frozen goods?
Thanks boys - good stuff to think about!!- Timber II
- Post #6
- Forum: Blowing Smoke Around the Smoker.
-
Shipping frozen goods?
Later this fall when I make more summer sausage, keibaska and brats I’d like to ship some to family pretty far away. I’m in SE MO and would be shipping to central PA. I have insulated boxes frozen dog food was shipped in as well as those thick styrofoam coolers the meat places ship meat...- Timber II
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
-
Such Great People on this Forum
Yup…..I have been helped so much here - great place!!- Timber II
- Post #17
- Forum: Blowing Smoke Around the Smoker.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
