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I am preparing the meat for the main dish for a party of 15 this Thursday. With these guys (https://www.facebook.com/pages/PIGS-of-Helena/170001202636) The meat is spatch-cocked chicken with a bacon weave. I have done a test run which is what the picture is of but all in one day where I...

Brethren, Here I sit in my home after a night out on the town, a fundraiser for the local food share at the best local brewery in town. My wife's employer is a heavy supporter and we where at the event to have a good time and support the cause. The beer was good and the food was a local...

I am in the market for a vacuum sealer, looking to spend in the $200 range. Currently I am looking at the Vacmaster PRO260 and the Foodsaver V3880. Both units look okay to me. I have no experience with either so I am also open to suggestions. Is there an advantage to spending more on these...

Well the hunt was successful and I was able to bring home about 120 LBS of primo cow elk meat, my first elk. I plan on turning it into some steaks, roasts, and burger. But I would like to make a portion of it into some breakfast sausage, but I haven't made a good breakfast sausage yet so I...

There are two cuts of meat on sale this week, top round or bottom round. We are having a 200+ person party that I thought I would do some sliced beef, and pulled chicken sammies. Which cut would be easier/better? Advantages, Disadvantages? I like the idea of a quick smoke, for both the chicken...

I was in the freezer this morning retrieving a ham and some beef short ribs for this weekends Easter festivities. I came across a pork hock that I recieved that is raw/not cured. I did a search and the only threads that came up was for cured hock smokes. I was hoping to smoke this on Saturday...

Had some trout in the freezer that needed to be dealt with so.... I used my good friends recipe for the dry brine. {dry brine for smoked fish In the cuisinart, or mixed thoroughly by hand, combine the following: 1C brown sugar 1/8 C salt 1T rosemary, ground or crushed first 1t basil ½ t...

After recently being inducted into the OTBS I thought I should change my signature. How do I do that? I want to change the "If it flies it dies" to OTBS Member #240 Thanks!

So my buddy ground and seasoned the meat on Monday. It is my task to stuff and smoke the stix. I will not be able to stuff and smoke them until Sunday, is that too long to let the meat sit covered in the fridge?

I have just recently been added to the moderation team for the Wild Game forum...totally sweeeeeet! I love thee forums and spend much of my time here in the wild game section. I thought I would introduce myself to the newbies and the oldies who haven't heard much from me or seen many of my...

I just have to tell all of the SMF members out there how completely impressed I am with Todd and his business. You have all probably heard it before but..... I have been reading everybody's great review of the product and have been jonesing to buy one, but had a few hangups mentally and...

So I made 10lbs of andouille last night (all pork). The cure package i had was from a kit that I bought and never used, the cure packet says to use 1/8 Teaspoon/Pound of meet. So for 10 lbs I used 1 1/4Teaspoon. The cure I used was Prague powder #1 (6.25% sodium nitrite). The kit instructions...

Just thought I would check in and say hi. Now that the weather is nice I will be posting up as much as I can. I went out and picked about 40 Morels with some friends. Never done that before and it was good of my bud to show me the ropes. Any way I made a mushroom creme sauce and will be using...

I have about 4 lbs of venison backstrap in the fridge and has been curing since Tuesday night. I am going to smoke them up on Sunday but I really don't know at what temerature I should smoke them and what internal temperature should be before I pull them. Also how long should I soak them in cold...

http://www.australiangeographic.com.au/journal/aussies-grow-worlds-hottest-chilli.htm Break out the chilled TP, infused with aloe and morphine.

Does anybody out there have a spreadsheet or something to help me figure out my meat to fat ratio when making burger or sausage. My math skills suck but I am good at using caclulators. I could probably make one but it is easier just to get one from someone else. Thanks in advance!

I picked up my new 1hp grinder from Cabelas on friday. Man that thing is a beast! My question is....reading throught the assembly instructions the book refers to an "auger bearing" I can't find anything that looks like an actual bearing in the box. Is it just the nylon thing at the head where...

I am heading out this afternoon for a 4 hour drive to Cabelas in Billings MT to pick up my new 1hp grinder and 11lb weston stuffer. While I am there I am going to get one last goose hunt in. Sausage of the sky I like to call them. Wish me luck and safe travels please. I cant wait to see my...

Looking for some opinions please! I am getting a bonus for Christmas, and have been given permission at home to purchase some new "tools" I previously had a Cabellas pro grinder, it was a $165 grinder, but had plastic gears. I was grinding up geese and hit a steel pellet, a poof no more...

My in-laws have an exchange student that is Slovakian. For Thanksgiving I am wanting to do some traditional food for him with a twist. I am thinking about taking a traditional Slovak meal and smoke part or all of it. Is there anybody out there with any knowledge of Slovak cuisine? If so could...