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Bag big enough for whole belly
Turkey brining bags might be big enough, there are ones on Amazon that are over 2 feet. -
Fireboard or Flame Boss controller?
Right, the point of the fan controller is to adjust the speed of the fan. So you see when the temp starts to dip the fan kicks in and then slows down as the temp rises again. The green is the fan speed and the yellow is the temp in the smoker. It's nothing special with the viper fan, I think...- Mauritius
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Fireboard or Flame Boss controller?
I don't think I've ever used more than 4 probes, and that was in two smokers. Two food and two ambient is enough for 95% of what I do. I didn't get the 6 probe package, just an extra ambient. I also got the case which is well built, but a little pricey for what it is. There's a phone app and a...- Mauritius
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Fireboard or Flame Boss controller?
I have the fireboard and controller cable hooked up to a pit viper fan. I've used the setup in a Weber kettle and a WSM. Works great, little finnicky in the kettle, but it was mostly user error until I figured it out. No real problems holding either setup at 225 +/- 5 degrees for 6+ hours. I...- Mauritius
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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First try at ground jerky
Sounds good man, I'm sure it'll turn out great! What meat/mix are you using?- Mauritius
- Post #15
- Forum: Making Jerky
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First try at ground jerky
It was pretty close to 50/50 mix on the pellets. I filled the AMNPS a little over 1/3 full, just around the first corner, so 3ish hours of smoke. I think the smoke level was good. Maybe a little strong the day after but once it had time to mellow it was perfect. That was probably the hickory...- Mauritius
- Post #13
- Forum: Making Jerky
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It's Wild Hog Sausage Day!
Yeah that's always my problem, planning for the tag ends. I need to measure my casings. Practice makes perfect. -
It's Wild Hog Sausage Day!
Aww yeah, game on! I like the tying tip, I used string the last time I made loops but I'm a fan of skipping steps. -
First try at ground jerky
Ahahaha that's some chunky stuff. I agree about the coon scat, way more fitting. I just realized the photo in my post didn't work, here's what I made...sans cat turds.- Mauritius
- Post #7
- Forum: Making Jerky
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It's Wild Hog Sausage Day!
Oh man, bring it! I haven't hog hunted yet but I have family in Texas so it's gonna happen sooner or later. Let's see what you got! :D -
HeaterMeter Controller, with Wifi, and Electric Smoker (MES40) Mod in Detail
What an awesome project! Geekin out over here.- Mauritius
- Post #31
- Forum: Electric Smokers
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Venison boerewors, hot links, kielbasa and Italian sausage!
By the looks of it you're all set, that's a pretty slick setup, very similar functionality to the Fireboard and it looks super customizable. You build it custom with a raspberry pi? I read about home built thermo+PIDs, if I had more time...another thing on the list. Pretty sure my next electric... -
Venison boerewors, hot links, kielbasa and Italian sausage!
Yes, the boerewors is fresh sausage, no cure and no smoke. -
Breaking Down A Swinging Hindquarter
I'd need a trip to the hospital after the third cut...amazing!- Mauritius
- Post #2
- Forum: Beef Sticky
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Sausage link help
I would just tie the casings off. You can use butcher twine or hog rings but a knot should be good enough. And yeah, 18-24 inches per pound is about right for standard hog casings. Depends on the diameter of the casing and how hard you stuff. Here's a shot of some 1lb smoked keilbasa loops I... -
Trying a more complex rub. Thoughts?
I like it, looks like something I'd throw together, a little more exotic than standard recipes. I think your ratios look good. I would probably double the black pepper and halve the onion, maybe more chili powder and less paprika. But that's totally personal preference. Most of the time I'm not...- Mauritius
- Post #2
- Forum: Sauces, Rubs & Marinades
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Venison boerewors, hot links, kielbasa and Italian sausage!
There are two hunters in the house and we did an out of state hunt this year in Alaska, pretty guaranteed harvest but definitely not something we do every year. The PID is a temperature controller for my electric smoker, it's pricey but it keeps me going at +/- 3 degrees when I was +/- 60... -
Venison boerewors, hot links, kielbasa and Italian sausage!
Thanks! I just edited my post to hopefully fix the image problem. -
Venison boerewors, hot links, kielbasa and Italian sausage!
Thanks everyone! Yes you should! I get tired of plain old ground venison, and we have SO MUCH of it. 6 deer this year, probably 40lbs of grind off each of them. It took me a few tries to get it right, and I wasted some meat, but it's obviously worth it in the end. I wouldn't be lying if I...
