Search:

My coworker has one of those fancy smokers that you can control and operate from your phone.

He put a pork butt in the smoker in the morning and came to work. His wife works at home. He got a...

Looking good!

I have an expandable smoke tube that at the short lenght burns about 3 hour. If I wanted 2 I would just fill it 2/3. :shrug:

I see you burned yours vertical. Is there any reason...

If you butcher your own animals or know when and where you deer are harvested you have much control over them.

Once they enter a packing plant or meat locker you loose that control and I tend to...

My son brought over some venison to grind. 12 - 1 gallon freezer bags 1/2 frozen or so. The first grind 1 min 4 sec for the bag and the second grind is a bit slower because it being ground doesn't...

Doi you have a reccipe for ONION Lorne. That sounds like a great addition but I can only find references to a recipe that uses onion.

In some cases yes but what is the difference between a breakfast link and a patty?

Although I have never processed my own I have used plenty of natural casings. Much less work!

My thoughts were if you use one part of the pig why not use it all?

Probably modern machines and...

So it is alright to grind up a pig but not to stuff it in their intestines? :shrug:

I see what you say. Should I ust get a blender?

This weekend I bought a new combination refrig/freezer to replace my old 1940's basement refrig. It is 6.9 cubic feet but bigger inside than the old one. A little taller and skinnier so when I am...

Good point. I did an experiment with this batch and mixed it in my kithen aid mixer.

2.5 pounds of meat spices etc. A little extra measuring and I didn' clean the bowl or beater perfect between...

As anyone that uses a stuffer knows you can't get it all in the casing. I had enough left over for 3 patties. That was our supper tonight and I think that this recipe could easily be used as a bulk...

That was given to my family in the 1960"s from aneigbor Al Kirsch. Don't know if i have his name spelled right....

My family used it for many years and theni it ended up belonging to my brother...

https://www.certifiedangusbeef.com/recipes/Texas-Smoked-Hot-Links

Not a good pic but what I have.

I will definitally do this again but more that 5 pounds.

trying Texas Hot Links. Never did it before so experimenting.

One thing I dislike is that the clean up and prep for 5 pounds is the same as for 50. LOL

I didn't wrap it. The part that is missing is making burnt ends.

Talk about the stall.....
We just had a downpour and it stalled everything!:rofl2:
The electronic parts are still lit and I did a quick glance into the pellet bin and it is dry.
I saw water...

155'F internal.

Turned it up another 25'F.

Looking good and I just have to let it go.

Will report in the morning...... LOL

144'f internal at the moment.

Modern electric pellet smoker.

How will it handle the rain

Looking good but wondering if I should crank it it up a bit in temp t try t beat the rain.

2 hours in and at least another 12 to go...LOL

I like the have some for Shristmas part.:D

Is this thread about vegitables?........... :hmmm::rofl2: