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Had that exact thing happen, remember the smoker comes on its on full heat. it regulates by turning off not regulating the heat of the element. It may have been cold causing your element to be on a lot to keep temp up. Close off the intake so cold air won't enter and trip your thermostat. Be...
If you want venison snak sticks use venison, use 70% venison and 30 % beef FAT. Tom Thumb (local grocery) gives it to me for free.
Better flavor and your recipe will be balanced correctly.
Commercial pork loin has no place in snack stix unless you can add like 50% pork fat to it. I think it...
The worksharp knife sharpening system is superb.
They have a new 'Ken Onion' version that is highly rated, I have the regular one and am quite pleased with it.
take a fine filet knife, dry em off and cut the entire surface area off. Its usually silver skin and you can kinda get under it and skin it. This minimizes any contaminents are removed. have a rag next to you and clean the knife off as much as possible. Then debone it and grind it into...
How long since it was killed?
Which legs?
Assuming its fresh and not frozen.
Get it out of the ice, dry it as best you can and get in a fridge, a pellicle will form that will help with the next step. You can leave it uncovered in fridge up to 2 weeks so you have time to plan.
In the case of the flatiron steak, the industry borrowed an old name for what it says is a new cut. The association claims it developed the flatiron as one of the first products to come from the muscle study. The research showed the cut, from the top of the steer’s shoulder, was the...
That uneven cooking will also come from the links touching, You want to have the hot air flowing over all surfaces. making a link that loops over, tie with string and then you can keep them separated. Like this
http://home.grandecom.net/~sutera/SnackSticks.html
Also a damper of some kind at...
Cooking it to 150 will do nothing, the bacteria if present have already created the toxin. You won't have any more created but you have death dogs no matter how you cook them.
If you think its ok, you eat one. I allways sample my stuff to make sure its ok before I let anyone else try it.
I think you should research the mechanism in how spirits are flavored by being stored in wood. It takes years for that subtle flavor to infuse into liquor as it travels in and out of the pores.
I would anticipate your concocotion would fill the mouth with a taste of burnt wood with finish...
Check your smoker temperature with a trusted thermometer, over the years mine is way off. Your temp was too high.
and keep the vent open.
This was saturday nights haul: