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  1. sb59

    You don't have to hang deer to age!

    It will age just fine on it's back if necessary! For all you early season deer hunters if you have an old chest or stand up freezer & you get one of these         (              )  you will turn your old freezer into a very roomy refrigerator. I have been using on myself for several seasons in...
  2. sb59

    What's with all the junk?

    Why does isis keep attacking this forum?
  3. sb59

    Venison Dried Beef Summer sausage

    Waiting for spring when I can open my smoker to try this. Usually I make summer sausage with the standard recipes but I thought I'd try one the same TenderQuick, brown sugar blend that I usually do with my venison hams. Still plan on using the same venison, pork mix. Thinking it might come out...
  4. sb59

    Another thermapen sale ! !!

    http://campaign.thermoworks.com/2014_09_05_brown_cons.html?utm_source=Nl-2014Sep5&utm_medium=email&utm_term=vib_link&utm_content=inbox&utm_campaign=Sep2014-buy-brown-cs
  5. sb59

    Is this the good model or the lemon?

  6. sb59

    pic test

  7. sb59

    Preference?

    Little poll. Smoking fish fillets. Particularly salmon and large trout ( 5lbs. plus ). Skin on or off ? I plan to try both to see which I like better. 
    • sb59
    • Thread
    • Replies: 13
    • Forum: Fish
  8. sb59

    Thermoworks open box sale 7/11/2014

    Link here & in thermometer thread. http://thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_july_2014.html?utm_source=Nl-2014July11&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=July2014-Open-Box-cs
  9. sb59

    Thermoworks open box sale 7/11/2014

    http://thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_july_2014.html?utm_source=Nl-2014July11&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=July2014-Open-Box-cs
  10. sb59

    TenderQuick soaking question

    Good morning everyone! After dry brining with TenderQuick is it a must to soak the meat or is it only to taste? I've done deer hams,Canadian bacon,corned deer,etc. and never soaked. The most I've done is a light rinse to ensure I don't get spots from any surface salt. The meat never taste too...
  11. sb59

    40 to 140 in 4 Rule. Question

    Hi guys, When following this rule am I supposed to figure in any time spent air drying to form the pellicle?I'm smoking some trout today & if I have to figure this in I'll have to crank up the temps. so much I may as well grill them.
  12. sb59

    Check this out !

    http://www.westonsupply.com/Curing-Salt-p/02-0000-w.htm Click the link, then click on the instructions tab. One table spoon per pound ? Think this is safe ? 
  13. sb59

    Masterbuilt Recall !

    Just in case anyone has these models : http://www.masterbuiltdocs.com/sitelinks/smoker-recall.pdf
  14. sb59

    Deer Rib Tallow

    Good Morning everyone, Does anyone have a recipe to share that gets rid of the tallow in deer ribs? No matter what I try after the 1st rib my mouth feels like I've eaten a bar of Ivory soap!
  15. sb59

    Deer Rib Tallow

    Moved to Wild Game. 
    • sb59
    • Thread
    • Replies: 1
    • Forum: Pork
  16. sb59

    Trout dry brine?

    Hi all, I'm looking for a dry brine for whole trout,not filleted, 10-12 inch size. Anyone ever tried it? I've tried the search button but everything comes up with fillets. Thinking of trying something different this spring and I figured i would get a heads up on any potential problems and...
    • sb59
    • Thread
    • Replies: 3
    • Forum: Fish
  17. sb59

    Good sale on Smoke Hollow!

    I don't know  if you can mention vendor names on this site, but if anyone is interested in picking up a second or a starter smoker, there is a pretty good sale on a certain on-line catalog store. An elect for about $78. gas for about $95. plus others.
  18. sb59

    Why no cure#1 ?

    After much searching I don't find any fish brines using a cure ''Prague powder'#1,etc." How come it isn't necessary for fish but it is for meat?
    • sb59
    • Thread
    • Replies: 8
    • Forum: Fish
  19. sb59

    Brine shelf life?

    How long can I keep an unused container of brine with cure#1 in the fridge before it is no longer safe for use? I figure the salts and cure would last indefinitely, but I'm not so sure of the sugars?
  20. sb59

    Ground meat jerky question

    Hi to all! New to site and I joined so I can ask questions such as this of you more experienced smokers. My question is this- Call ground meat jerky what you want, but it is basically thin summer sausage, same as meat sticks. ie meat,cure and spices. So why when I make summer sausage can I take...
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