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    Longer lasting grill/smoker

    Where do you live and how are you storing it to make it only 3 years? I bought a Camp Chef late 2019 and it's still going with no major issues. Ya, there's a bit of surface rust but that's probably because I've only cleaned the outside once. And that was about 6 months after I bought it. I...
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    Wild Game Casing

    Anyone on here ever try to make your own sausage casings? Obviously wild boar would be similar to the hog casings you can buy, but what about venison, rams, elk? Other than the obvious PITA of repeatedly washing and cleaning to get them ready for consumption, are there wild game casings that are...
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    Slicer Help

    It's just a bit over 9" from the pusher to the apex of the blade. My last belly I had to angle it just a tad to get full cuts. And as far as the carts go, you guys have the right idea but step up your game a bit!! 😎😎😎😎
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    Slicer Help

    I picked up this Beswood about 4 yrs ago. It doesn't get heavy use, but no issues and I've been happy with it...
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    What is Preferred?

    I have the Smoke X4. Bought it because I didn't want to rely on WiFi even though the WiFi options have some nice features. I tested it at deer camp and it worked over most of the 100 acre property. I lost signal in 1 little gully down by the creek. It's nice to be able to hunt a blind and...
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    Making Cutting Boards

    I wouldn't worry about how the pallets were made too much. I'd worry about what was stored, shipped, and possibly leaked on them during their time in use.
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    Two New Glass Engravings Today.

    If you have a metal you want to mark but it's not compatible with your laser system, check out CerMark. It's a spray on that will leave a raised marking. I've used it at work and it's pretty robust stuff. Space use approved.
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    On the Edge of Trying Sausage Making

    @cptnding, I got the LEM 5lb maybe 2 months ago and the 2 clamps were included. Maybe give them a call?? I got mine thru Amazon, not LEM, FWIW.
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    Spammer PMs, Anybody Else?

    Same here. Reported.
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    Corned beef!?????

    Store bought is usually pretty salty. The usual boiling method mitigates that. If you're looking to smoke it you'll need to soak it for a bit in some water. Internet searches will tell you to soak anywhere from an hour to overnight. Best method is to soak for a bit, say an hour, then cut off a...
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    First attempt making sausage

    Hey Kev, I'm not trying to be a Richard here but Chopsaw has almost 18,000 posts on this site. He knows what he's talking about. We like experiments on here! Maybe take half of your sausage and follow his advice?? Do a comparison! I personally would like to hear some first hand experience with...
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    Venison and CWD

    I need to travel more...... Might skip Blue Ball though. I get that enough at home. :emoji_angry::emoji_angry:
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    Slicers w Sharpeners

    Do you mean just pulling paper across it when it's off or running?
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    Venison and CWD

    Yes, my bad. It was EHD that I was thinking about with the water deaths. I guess they over-heat?? As far as the horns, I'm with you. I've hunted on and off since I was 15 (37 years ago!). I've been hunting this Michigan property since 2011, every year except the 2 I took off due to the...
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    Slicers w Sharpeners

    For those of you with a slicer with a built in sharpener, how often do you use the sharpener? Easy answer is "when it's dull" or "when you think it needs it". The thing is, I don't use it too often. I don't have a good feel for what it should be like vs. starting to dull. I don't want to use...
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    Trying out the "True Dry" vs vac sealed dry bacon

    The day has finally arrived! Slicing day! Quick summary: ~9lb belly split in two, half got the "True Dry" brine and half got dry brine and vac sealed Both cured for 13 days Both cold smoked over a two day period, total of 8-9 hrs smoke time using a mix of hickory and cherry Rest in fridge for 5...
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    First attempt making sausage

    I admire your ambition and have the same equipment line-up as you. And I have also never made sausage (yet). Please share your "lessons learned" when you're done. I tend to go all in too, but I'll also welcome some of the "don't do what I did" stories before I jump in!
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    Perhaps off topic but hunters are dying from eating meat taken from deer with CHD

    I read the same article and started another thread prior to seeing this one. The two died around 2022 if I remember correctly. Took some time to connect the two as CJD disease (human version of Mad Cow) from the same deer camp.
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    Venison and CWD

    Y'all need to get a room...... :emoji_laughing: :emoji_laughing: :emoji_laughing:
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    Venison and CWD

    If it's the same as Mad Cow (which it seems to be) then that is the consensus. Mainly contained to the nerve regions. But if the article I read is accurate, how did two guys from the same deer camp come down with it? First thing that comes to mind is neck roasts without the spinal column...
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