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  1. stilllearning

    Venison Bacon

    Sounds like something that is worth trying.  Here is an idea, next time you try this, line the pan you are going to use with some plastic wrap that is long enough to over lap the pan on all sides. Then add the meat and proceed as before. The "loaf" can then be lifted out with the plastic wrap...
  2. stilllearning

    Average cost of venison in todays market..

    Great idea there Shoneyboy, thanks!  We process our own as well, but are just learning how to "smoke" stuff.  Do you have a special recipe that you like to use for venison sausage, or do you just experiment?  I tried a packaged spice mix, which we used just for ground sausage, but we were not...
  3. stilllearning

    New Guy

    Welcome, from one newbie to another.  So much information here to learn, I get side tracked and find myself reading about something that was on my list of things to learn, rather than what I "need" to learn for the moment.  I literally spent several hours just trying to decide a good "rub" to...
  4. stilllearning

    Long time listener, first time caller

    Hello from one Georgian to another (SE, here), and also a newbie.  I agree, the new software is a PITA :-) and I've not even tried to post pics.  I've been told that the moderators can not control the software, but it seems that "someone" should  be able to control the settings of the software...
  5. stilllearning

    Hello from Atlanta!

    Hi Kat n welcome!  Not from Atlanta, but am from S.E. Georgia!   I am a newbie here myself, and haven't been online in a few weeks.  I have to say that from what I see, all "newbies" can learn much here.  I haven't gotten into sausage making, other than venison links. We used packaged spices...
  6. stilllearning

    PLEASE, do no post multiple times with the same content

    Well, I can say as a 5ish day new member, the issues with the "software" is not making me happy, and is most nearly about to make me say screw it, I will go somewhere else. I "think" I enjoy the feel of the forum, and the folks I have kinda talked with a bit thus far..but whatever the software...
  7. stilllearning

    Enjoy the forum last few days but the "monitoring/moderators" is.. ..

    I appreciate that post and information, S2.. I have to admit, I was a bit aggravated when I signed off last night.  When I do things online, at the end of the day, I only have so much time before my last brain cells are shutting down.  I will keep the information you shared in mind, and just...
  8. stilllearning

    Enjoy the forum last few days but the "monitoring/moderators" is.. ..

    If the Moderators are actually monitoring things, what is the issue? Can humans not intermingle enough to know when a person is real and not "spam"???   I have to say, as a "newbie" 3 days or so,  I am sick of the "your post has to be reviewed.  Heck, I'm not even posting pics, and several ppl...
  9. stilllearning

    Jalapeno & Cheddar deer summer sausage

    I am a "newbie", but followed this thread because it said "deer".. I guess I must have missed a page or two, or else perhaps you are way more advanced and didn't explain/show some of the details??  Not really "details" just wondering what I am not seeing?  If it is "deer", I am interested in...
  10. stilllearning

    Kosher vs Sea Salt.. Trying to find/understand why..

    Wow.. Dried Seaweed.. Really? Where the heck does a country gal in the US get that?  I watch the cooking channel, and food network (love to watch those chef do their stuff) and saw one show that had seaweed.. Hum, do believe I shall have to put that on my list of things to learn about.  TY for...
  11. stilllearning

    Kosher vs Sea Salt.. Trying to find/understand why..

    Some of "yall" are just too funny, and I personally appreciate that... Not sure that at this moment in time, I can connect the dots and figure out more than basic info.... lol   I am not a salt connoisseur.. Hell, I'm not a connoisseur of anything, I just know what I like, n what taste good to...
  12. stilllearning

    Kosher vs Sea Salt.. Trying to find/understand why..

    Grr.. Being a newbie and not much of a "forum" person, this is driving me crazy.. I guess I need to read more about thumbs up and reputation.  I keep getting "I've reached my limit".  Funny thing is I don't even know whose "reputation" I am helping; the person making the comment or my own...
  13. stilllearning

    I'm A GRANDPA!!!!

    Newbie to the forum, but wanted to say congrats, she is beautiful!!
  14. stilllearning

    Kosher vs Sea Salt.. Trying to find/understand why..

    New to the forums,  wasn't really sure "where" to post this.. I am trying to find and understand WHY and IF there is a real difference between using Sea Salt (as in Papa's recipe) than using Kosher Salt.  I am not even certain I have found his original post of the recipe and reasons for using...
  15. stilllearning

    Newbie needs advice on buying small economical smoker

    I did see that, thax.  He might have one like the others who referred me to it that was built before 2011.  I have several ppl who told me they have had and heavily used their for like 6 yrs. That was pre-2011.. I wonder if they changed manufactures or something?  
  16. stilllearning

    Bacon Time

    Let me know when you want some, I will hook you up.  :-)  Ft. Stewart is between/mid location for both of us..  
  17. stilllearning

    Newbie needs advice on buying small economical smoker

    Thanks for the thread. I hope others will post, as I too would like to know which smokers folks use. How long they have used it, and been happy with it.  I/we are those kinds of folk that at times get a wild hair, and when we do something it is "a bunch of it" so I need a decent size. We...
  18. stilllearning

    Newbie with backstrap

    Wow, I am seeing lots more post on this thread than I saw last night.  I must have missed some pages.  I might have to try some of the recipes for sausage, they look/sound great.   We just got our new BIG grinder (LEM BigBite, I think it is)  year before last, and I had been using mixes then...
  19. stilllearning

    Bacon Time

    We are retired military, and are able to get ours at the commissary for a "really good price". They are untrimmed, and you have a little extra fat, but I just save it for grinding sausage, or this time, I slow boiled it for the lard and made a few cracklins.    Nepas/Rick? you might check the...
  20. stilllearning

    Searched but am missing it... Where is the dry rub calculator? plz n ty

    TY, just found it a minute ago on another link.  Does this one work only for dry rub?? I bet you have done "bacon" for a while, what do you consider to be a good percentage for folk that really do not like too much salt.  Just enough to cure it is good for me.  TY for helping!  Or do you think a...
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