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  1. deersmoker58

    Elk Jalapeno Cheddar Summer Sausage..

    Consider using some of the high tempature cheese that is available.  It wont melt.  Also, to keep the casings tight, start with your temp at 100 and then gradually move it up to 170 over several hours. I have made SS many times using venison.  see link below...
  2. deersmoker58

    Rendered fat.....whats wrong?

    Thanks!  And you are correct.  corn, soy beans, and such.  They taste much better than the mountain deer i used to hunt in SW Virginia!
  3. deersmoker58

    Rendered fat.....whats wrong?

    The only fat in the meat is what is on the deer.  The processor does not add fat and I don't add any either.  It's 100% deer only.  That is pretty much the same process i follow.  Give it a try without adding any fat and see what happens.  The first time i tried it I started the temp too high...
  4. deersmoker58

    Hello from MD

    from one Marylander to another...Welcome!
  5. deersmoker58

    Rendered fat.....whats wrong?

    for what it's worth, i never add fat to my venison.  Have made summer sausage several times and don't have an issue with the fat rendering.  Although you said that you dont let he temp get above 165 you didn't mention what temps you start out with.  You must start at a lower temp (120) and...
  6. deersmoker58

    How did you come up with your screen name?

    Like WhitetailFreak....an avid bowhunter and enjoy smoking meat...including deer. My name is Howard and i'm a smoke-aholic.
  7. deersmoker58

    MES Window Cleaning Solution

    This how i do mine as well!  a razor scrapper cleans it faster than anything else i have tried, including chemicals, ashes, soap and water, etc.
  8. deersmoker58

    pulled venison

    I think if you cook it low and slow your will end up with peice of leather.  I used to make venison bbq alot in the slow cooker.  most of the time would use a piece of the ham, cut up into pieces.  put in the slow cooker.  pour a bottle of bbq sauce over it and let it cook all night till it was...
  9. deersmoker58

    Finally Used my MES 30", Now I Have Some Questions

    I keep the water pan in and wrap it with foil, but do no put water in it.  When i used water in the water pan, as you said, i had water running down on all side of the as well as the door.  There is a shield on the door and water would collect on it there.  I just figure that all that moisture...
  10. deersmoker58

    Finally Used my MES 30", Now I Have Some Questions

    I have the 1200 watt element in my MES and have found the water pan to be an issue.  It creates so much steam it was condensing on the door and and running down.  I no longer use it and have not seen a difference in the end result.  The water pans in the stick and charcol smokers are there...
  11. deersmoker58

    New Smoker From MD

    Welcome from Sourthen Md!  Lots of good advice and information on this site!
  12. deersmoker58

    MES 40 and AMNPS........won't stay lit! PLEASE HELP!

    I have never had to do that. I have never had a problem with mine burning. I would think that with the chip loader out and the tray pulled out some it should be getting plenty of air. You didn't say what temp you were running.  I have had issues with the AMNPS not smoking well at higher temps...
  13. deersmoker58

    MES 40 and AMNPS........won't stay lit! PLEASE HELP!

    It seems like you are doing everything right.  maybe the pellets are damp?  Although that would seem to be unlikely if they burn. I usually let my burn for 10 minutes then blow it out.  I never use water in the pan.  you will discover that it will create a lot of condensation with water...
  14. deersmoker58

    That's steam ... not smoke! Crabs, Shrimp, and Corn

    That's how we roll in Southern MD!
  15. deersmoker58

    Hello from Maryland

    Welcome from Calvert county as well....nice to see that S. Md is well represented! Good luck chasing the tuna! I cold smoked some cheese this winter which was outstanding, but didn't ge the chance to do the salmon that i had set aside for cold smoking.  Too hot now!
  16. deersmoker58

    Venison Questions

    You didnt mention what cut of meat the roast was from, however the same practice for beef is followed.  Unless it is a tough cut like the shoulder or brisket with lots of connective tissue then you smoke it like a sirloin or top round. Not sure about brineing...as you don't normally brine beef...
  17. deersmoker58

    Last Bag Of Venison

    Honey Bourbon Glazed Meatloaf   2 lbs of venison. Ingredients Glaze 3/4 cup ketchup 1/4 cup packed dark brown sugar 2 tablespoons cider vinegar 1/2 teaspoon hot sauce 2 Tablespoons of Wild Turkey Honey bourbon (optional) (Heat in microwave for 20-30 seconds to help dissolve...
  18. deersmoker58

    Happy Birthday Chef Jimmy

    Happy Birthday!  39...again!
  19. deersmoker58

    Howdy from Calgary, AB

    Welcome to the forum.  Worked in Calgary last year from july to nov. Beautiful place...at least till it got cold!   You should smoke one of them rabbits you have up there....big as dogs!  had a coyote run accorss Barlow Trail one monring going to the office!
  20. deersmoker58

    Maple wood suggestions

    What Cliffcarter said.....goes with just about everything.  smoked sugar!
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