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  1. scubohuntr

    Walmart adventures! Sous-vide score

    It's showing as $21 on Amazon if you can't find one at Wally World.
  2. scubohuntr

    Jerky makes us crazy

    How seriously can you take a site named "boingboing.net", anyhow? There will always be scare stories about how bad nitrates are for you. Most of them really mean nitrites, almost all are flawed scientifically, and most are probably authored by bitter vegans.
  3. scubohuntr

    Meat Pizza Crust

    Depends on your budget. You could do a layer of overlapping prosciutto and roll out some Italian sausage as thin as you can get it over that. Or the bacon weave would be good too. I'd think you would want to precook it though- the bacon will want to shrink up a bit (or a lot, with store-bought...
  4. scubohuntr

    Finally got a chamber sealer!

    I already wanted a chamber sealer. Now I have slicer envy...
  5. scubohuntr

    Where to order Duroc online

    After I win the lottery a couple of times, I'd like to try out a Berkshire or Duroc belly. As I understand it, the difference is mainly in the amount and quality of fat. I wouldn't think there would be enough difference in butts to make it worth the ruinous price they get for them. Bellies or...
  6. scubohuntr

    Dough mixers

    Being firmly in the "anything worth doing is worth overdoing" camp, I hit one of those enormous "outlet center" strip malls when I was on the road a year or so back and found a refurbished Kitchenaid "Pro" 6-quart lifting-bowl model for $299. That's about the same price I would have had to pay...
  7. scubohuntr

    Link to OLD butcher recipes

    "I think you are confusing Ethylene with Propylene glycol.. Propylene Glycol is an approved food additive..." Mea culpa, you're right. I was relying on memory as I didn't have the data right here. I should know better.
  8. scubohuntr

    Link to OLD butcher recipes

    The original link worked just fine for me. I bought a copy on Amazon a while back. Very poorly produced- it looked like just a bunch of mimeographed pages from a smaller book. There are some good recipes in there, but every one uses "Freeze-em-Pickle", and I have no idea how to convert that to...
  9. scubohuntr

    Dried Venison

    I hung the venison for a week or so, then sliced it yesterday. Not a great pic, but it came out pretty good. I probably need to upgrade my slicer, as my cheap Weston just doesn’t have the finesse for really thin slices.
  10. scubohuntr

    Don't lick the bowl!

    No, this bunch would just take all the sticks away. The piñata can only be opened by an adult with safety scissors, then throw away all the candy because it hasn't been inspected.
  11. scubohuntr

    Dried Venison

    I don’t think the curing makes the silver skin edible, but the paper thin slicing should do it. Previously I have just ground those roasts, as the shrinkage and chewiness make a pretty poor roast or chops.
  12. scubohuntr

    Dried Venison

    So I took the football roasts from the little buck I shot this fall and tried Bearcarver’s method, more or less. I couldn’t find Tenderquick anywhere, so I just used the Diggingdog calculator with cure #1. I put them in the refrigerator on November 27 and took them last night (December 8). Each...
  13. scubohuntr

    venison snack stick questions.

    Depends a lot on what you like... I've found venison sausages with beef fat to be kind of dense, which might not be a bad thing in a snack stick. For general sausage, I prefer about 30% pork shoulder. Looking forward to seeing your results!
  14. scubohuntr

    Venison Backstrap Dried Beef. #2

    Looks great, Bear! You don't hang it to dry at all after smoking?
  15. scubohuntr

    Green Olive Burger

    There's a little bitty restaurant in a little bitty town in southeast Montana that serves one like this, but they add some chopped green olives to the burger as well (not a lot, just a few). I also suspect their sauce may have plain yogurt in it rather than cream cheese, as it's just faintly...
  16. scubohuntr

    Pork Shoulder Ham?

    I got the ham out of the brine last night to get its pellicle on. I applied a light rub with honey, clove, allspice, ginger and nutmeg. I put it in to cold smoke at 8:00 am. The AMNPS went out after 5 hours, so I put a handful of hickory in the chip tray and turned the heat up to 200. As...
  17. Pork Shoulder Ham?

    Pork Shoulder Ham?

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    • scubohuntr
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