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  1. spangler2k3

    Ribeye Meat Bites

    Well im glad i used a cheap cut of meat because it's ruined.. cooked perfectly at 150 for 3 hours with no water in the pan. then transferred to the dehydrator.. ran for 2 hours at 160.. a nice crisp on the outside and pulled pork consistency in the middle but not too soft. but its saltier than...
  2. spangler2k3

    Ribeye Meat Bites

    Good morning ive been experimenting with jerky, venison, bacon, etc. but dont want to mess up my valuable venison on a recipe i didnt plan out correctly. At the moment i have 3 pounds of fat removed ribeye in small chunks sitting in a brine solution of 1 cup mortons tender quick, and 4 cups of...
  3. spangler2k3

    FIRST TIME SMOKED VENISON/PORK SUMMER SAUSAGE HELP!

    that makes me feel a little better about the situation.. i apparently had too much in the cabinet at once with a combo of not leaving them in long enough. i will probe one in the oven until it reaches that point and see how it ends up thanks
  4. spangler2k3

    FIRST TIME SMOKED VENISON/PORK SUMMER SAUSAGE HELP!

    Hello gang, i have a OBS and bought a package of jalepeno summer sausage by Hi Mountain to try with last years deer and some pork. I may have made a huge boo boo but help me out if you dont mind.. after mixing and following the directions to a T here is what happenend during the smoking process...
  5. spangler2k3

    Pictures of my smoker setup and a couple questions

    Finished... Most juicy piece of pork i've ever done... Wife gave me the stamp of approval and it's all gone already... thanks for your help everyone
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    porkfin.jpg

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  7. spangler2k3

    Pictures of my smoker setup and a couple questions

    letting it rest in foil as we speak...
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    meat3.jpg

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  9. spangler2k3

    Pictures of my smoker setup and a couple questions

    well my smoker has been on med-hi since 10... temp gauge says 215.... and my thermometer says 121 IT at this moment
  10. spangler2k3

    Pictures of my smoker setup and a couple questions

    119 degrees IT... sooooo close
  11. spangler2k3

    Pictures of my smoker setup and a couple questions

    Heres the before picture
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    meat2.jpg

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  13. spangler2k3

    Pictures of my smoker setup and a couple questions

    no i appreciate the help.. thats what were all here for right? I am starting the smoker now. letting it heat up to somewhere around 225... and ill put the probe in the tenderloin and throw it in around 830 so its ready for lunch time to .... ill take pics of a before and after
  14. spangler2k3

    Pictures of my smoker setup and a couple questions

    For those that i talked with earlier here is the picture of the "wind breaker" that i made at work... as i stated before for those who do not know, its going in a shed that has no doors.. so it will have a roof over it and 2 sides but no roof... so i made a 3 sheet surround out of luan. Open...
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    2011-12-01_19-57-28_766.jpg

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  16. 2011-12-01_19-57-41_626.jpg

    2011-12-01_19-57-41_626.jpg

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  17. spangler2k3

    New to the site

    Hello everyone i am a beginner smoker and just joined the site this morning. Should of came here first to introduce myself. I'm 27 and from Central Pennsylvania. I am big into any aspect of hunting.. I hunt everything in every season except for muzzleloader. (dont care much for the ol'...
  18. meat.jpg

    meat.jpg

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  19. meat.jpg

    meat.jpg

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  20. spangler2k3

    Can someone help the new guy?!

    Hey thanks everyone this is really nice of you. I have pulled the sticks from the smoker, my digital thermometer said they were 170 inside. so i laid them out on racks for an hour or two.. did not do the cold soak.. i can experiment next time.. but heres a picture of what they looked like...
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