Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rod g15

    Venison burger

    So this year I'm going to grind most of my deer meat and use it for burger. I've not done this before. Should I blend it with beef tallow, or fatty pork trim I have from butchering a hog? What ratio?
  2. rod g15

    Pepper question

    After I harvest my cayenne's I'll freeze them. Then if I want to use them in snack sticks later, thaw them, chop them up and add them with the other ingredients? Or do they need to be dried at the time of harvest to be used in such a way? Thanks for your knowledge!
  3. rod g15

    Brown sugar cure

    Can I make my own brown sugar cure? Are the ingredients simple? I shall be waiting to hear from someone smarter than I!
  4. rod g15

    Water bath sticks question

    Iake casing less snack sticks. As of yet I have not giving them a water bath after smoking them. If I do give them a water bath will they soak up water being as they don't have casings on them?
  5. rod g15

    Decided on plywood build

    A few pics of my new plywood smoker. Seven racks made out of plain steel expanded metal with 1/4 inch rod around the edges. All done view from front. Inside Using a turkey fryer burner. But have to get a new hose that doesn't have a timer on it. Not sure if my Amazen smoke tube will work there...
  6. rod g15

    Roast safe?

    Had a 2# pork roast in the crock pot on low for five hours. Had to unplug it and put it in the fridge. Don't know what the internal temp got to. Is it still safe to eat? Thanks.
  7. rod g15

    Will this element work?

    Thinking about making a small wooden smoker out of plywood. Probly use jerky racks for the racks. Maybe large enough for 8 racks. Will be making snack sticks and sausage. Will this heating element survive being inside the smoker at 180-200* temps?
  8. rod g15

    Seems like all I make is....

    snack sticks out of my venison. I give alot away,55# so far this year. 90% of them are the Nepas hot stick recipe. Everybody loves them. I have to quit letting everyone I know taste test them. Cause when I do, they usually ask me to make them a batch! Here's a view of some. Skinless with...
  9. rod g15

    Another TBS question

    This is my smoker. Basic small, electric burner on the bottom, damper on the top. I drilled about a dozen small holes thru the bottom for an air inlet and set my amazen 6" tube above the holes, damper wide open. This picture is what my smoke always looks like, even a little thicker white than...
  10. rod g15

    My process, snack stix

    New 1 horse Cabela's for Christmas, thanks kids, I love it! No picture. You guys know what it looks like! Put an Armstrong brand tilt mixer mod on my standard LEM mixer. My way of making caseingless sticks. One at a time onto a strip of freezer paper, then roll onto the smoker rack. Racks full...
  11. rod g15

    Mixing snack stick question

    Ground 15# of meat for snack sticks but followed recipe for 10#. Duh!! It's been sitting in bulk form, not stuffed, in the fridge since yesterday. Just realized my mistake. Can I throw it back in the mixer and add the rest of the ingredients and cure?
  12. rod g15

    Fassett's breakfast sausage 1st time

    1st time making Pop's breakfast sausage. Heard so much about it here, I had to try it. Also 1st time posting a pic. Hope it works. Just sprinkled the seasoning on, is that the way to do it? No water added to dissolve it in. Easy to make! Packaged in bulk 1# packages. Thanks for looking, Rod.
  13. rod g15

    Need a no salt, no sugar rub.

    My buddy is smoking a 14# brisket this coming weekend for a family reunion. He has family that can't have salt, and another that can't have sugar. Do any of you know of a rub recipe that doesn't contain salt or sugar? I told him I would ask the experts! Thank you.
  14. rod g15

    Elusive TBS

    Is it possible to get TBS from an electric smoker? Can't seem to on mine, a LEM 20# (sausage maker). I use chips, and the pan sets directly on the burner. Seems like I get all thick white smoke. Also if I may, on mixing meat; a charcuterie book I was reading said to mix the meat one to two...
  15. rod g15

    Deer stick temp

    Putting a temp probe in a deer stick as small as they are is tough! I make casingless sticks and I try to insert the probe in a hurry so I don't have the smoker door open any longer than I have to, smoke is rolling out so its hard to see what I'm doing, etc. I always worry that the probe is...
  16. rod g15

    Sticks are a lot of work to mix.

    When mixing a ten pound batch, by hand, of Nepas snack sticks the meat gets so stiff and sticky after a minute or two that it's really hard on my hands and wrists. There's a cup of water in the recipe. I added two more cups as I was mixing to make it a little easier to mix. Does that dilute the...
  17. rod g15

    Smoking skinless sticks

    When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless? Thank you.
  18. rod g15

    Curing time

    I've read the answer to this question before on this forum, but I didn't write it down. So, you know what that means,,,I forgot! Mixed up a 12# batch of deer sticks, (Nepas recipe) using tender quick for the cure. As usual got started late. Would like to smoke them yet today. Does the batch...
  19. rod g15

    Mistake on injecting?

    I injected a 5# pork butt with some fluid I mixed up on the stove. So the fluid was pretty warm when I injected it. Then it sat in the fridge for 3.5 hours. Then rubbed it and into the smoker. Since the meat wasn't intact anymore I put the temp probe in it right away and it read 55 degrees...
  20. rod g15

    Suggestions on side pork

    I butchered a hog last fall and made half of the belly into bacon. The other half I was thinking of thawing it, slicing it into strips for side pork, and repackaging it for the freezer. Do some of you guys do this? Do you season it when you slice it? Or do you season it when you fry it up? Or...
Top Bottom
Back
Clicky