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  1. archeryrob

    Ground Venison Jerky

    I went to parchment paper on the racks to save the sticking to the racks. The weston did not stick but was slow and hard to clean. Meat dehydrator work great but the thin wire makes it sag into it. I am still experimenting and trying recipes. Likely to continue next year after I run out of...
  2. archeryrob

    Venison trail bologna

    Indaswamp covered it very well. I have always used 50/50 venison to 73% beef to make my bologna. With the cost of beef ground I am reconsidering just going to pork fat alone. That gives me a 13.5% fat content and I'll probably aim for 85/15% Venison/pork fat. I think 50/50 with pork shoulder...
  3. archeryrob

    Seeking budget crossbow advice.

    I have a Killer instinct 350 and have for years and love it. To be honest I don't think you need more than a 350 fps and they have seem to hit a wall over 400 the last couple years. The expensive bows mostly have the narrow width libs to be able to hunt out of a blind. If your in a tree this...
  4. archeryrob

    Ground Venison Jerky

    Did you have any trouble with sticking? I did 20# of a honey BBQ and it is a wet sticky mixture. The ground tended to sink into the openings on the Meat dehydrator racks and made an hours work for me and my son to push and pry them off the racks. I am trying the last 7.8 left over in round...
  5. archeryrob

    In Search of Venison Sausage Ideas

    My favorites to use ground is Bologna, I do Lebanon Bologna. I also have to submit the Vension bacon is a good choice. I am about to run a 20# batch of Honey BBQ ground jerky Maybe mix Tuesday and dehydrate/cook Wednesday. You get a good wet mixture and emulsify it good. I have a 25# mixer for...
  6. archeryrob

    In Search of Venison Sausage Ideas

    To each his own and I did not like the straight deer and pork fat. I cut the venison 50/50 with pork shoulder and pork fat. I also liked just close to a 30% fat content. IMO, they don't use beef for sausages because texture is different just like pork is not making bologna. Deer or very similar...
  7. archeryrob

    So let's talk knife sharpening...

    I use wet stones and many time the lansky, but I'm not super picky and just want it workable and done. My butchering knife I hand made from a farriers rasp. Short knife but heavy curved to be able to skin and separate meat from bone. I seem to dull it quick on the back bone and ribs digging...
  8. archeryrob

    Hot Sweet Relish

    Its not stealing, if its shared. I hope you enjoy it!
  9. archeryrob

    Hot Sweet Relish

    I had extra peppers and love that red relish they put on subs. Nothing I find at the grocery store makes me happy. They just add capsaicin to regular relish and call it hot. I made plain Jalapeno relish for cooking, or the real men, half pints. Then also make half Jalapeno and sweet pepper...
  10. archeryrob

    Got back into pressure canning

    I tried one of those meal in a jar a year or so ago. Burrito in a jar. Only made one and the seal failed when I went to open it and was white all over the top. I only made one to try and I just never tried again. I like the ready to eat meals. Stroganoff if good and I double the Worcestershire...
  11. archeryrob

    How much smoke time for venison summer sausage

    I have a smokehouse and I do not think smoke penitrates the fibrous casings. It smells nice coming out of the bag from the freezer later on though. I smoke low at 120 for two hours creeping up and finish under 175 and and IT of 145 for 10 - 15 minutes. No need for an ice bath. Just open the...
  12. archeryrob

    Got back into pressure canning

    Yeah no kidding on the civility. FB canning groups they string you up for violating the FDA rules, Its like "Canning Karen's". But 100 years back or so there was only water bath canning and people used it. It is not the preferred method to can low acidic things. I too pressure can meats and...
  13. archeryrob

    Vacuum sealer bags

    They do make bags in boxes with a cutter on them. Amazon has them, but I don't know abut the brands. I had two food savers and processing wild game I had to upgrade to a VacMaster 350, which is now a 360. I burnt the heater strips controls out of the food savers.
  14. archeryrob

    Got back into pressure canning

    You can water bath can anything, even meats, but the bath time is extended a long time. It's like 3 hours for meats. I can meats like deer, pork and chicken. I can leg quarters. It is useful for easy quick meats. No thawing it out and just warm it in the meal quick and fajitas is one of them. I...
  15. archeryrob

    Elk Sausage Fat Source

    I use pork fat with venison for sausage and liverwurst. The butcher near me sells pork back fat for $.50 a pound.
  16. archeryrob

    Goose pastrami

    Yeah, post the recipe. I make it also, but just call it Easy pastarmi as I sugar sure it with Brown sugar and TQ and then garlic and onion powder it and flower it in Table grind black pepper and forget all the other spices. Smoke it all day and dry it some. Use it for chipped meat in biscuits...
  17. archeryrob

    Butchering gloves

    You need the Nitrile gloves over them, or they just become a caked, soping cold mess of blood and meat. I used to just clean them with hot water and dish soap in the sink and air dry. I've used the dishwasher too, it all works. The main point of this was the combination. Cut gloves prevent...
  18. archeryrob

    Wood smoke house finish

    Good luck on that, you plan on cleaning the inside too? You'll never work so hard for something that doesn't matter. You better use a seal around the door, make those board extra tight and get that chimney in and maybe size it. My one post calculated the size of the exhaust hole. I can't...
  19. archeryrob

    Wood smoke house finish

    Discoloration of the meats? That entire smokehouse is one black azz mess. It is literally a chimney for the fire box. I have discoloration around the smoke holes, cracks in the boards and door. The meats are all good though. Then you start rolling smoke it is plump full of smoke it doesn't...
  20. archeryrob

    Wood smoke house finish

    I do not typically smoke over 175 with meats like pastrami, bologna and snack sticks. Cook bologna to 145 IT and that is posted on there too I have holes drilled in the sides in the top under the over hang and hard ware cloth on the inside from snakes and mice climbing in. It is all detailed...
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