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If you're going to inject or stick in a temp probe, give it a wipe down with some vinegar first. As mentioned above, whole muscle is considered safe UNTIL you poke holes in it. Reduce the risk if you do happen to have a flame out / low temp situation.
I use a hi/low alarm but I'm not as...
The only thing I see is that it looks like you have 4 food probes. Ambient air probes usually look different. And they'll have some sort of holder/clamp to keep them suspended in air rather than touching any grates or stacks.
Do they operate differently? I have no idea. I just know I use my air...
Where do you live and how are you storing it to make it only 3 years? I bought a Camp Chef late 2019 and it's still going with no major issues. Ya, there's a bit of surface rust but that's probably because I've only cleaned the outside once. And that was about 6 months after I bought it. I...
Anyone on here ever try to make your own sausage casings? Obviously wild boar would be similar to the hog casings you can buy, but what about venison, rams, elk? Other than the obvious PITA of repeatedly washing and cleaning to get them ready for consumption, are there wild game casings that are...
It's just a bit over 9" from the pusher to the apex of the blade. My last belly I had to angle it just a tad to get full cuts.
And as far as the carts go, you guys have the right idea but step up your game a bit!!
😎😎😎😎
I have the Smoke X4. Bought it because I didn't want to rely on WiFi even though the WiFi options have some nice features.
I tested it at deer camp and it worked over most of the 100 acre property. I lost signal in 1 little gully down by the creek.
It's nice to be able to hunt a blind and...
I wouldn't worry about how the pallets were made too much. I'd worry about what was stored, shipped, and possibly leaked on them during their time in use.
If you have a metal you want to mark but it's not compatible with your laser system, check out CerMark. It's a spray on that will leave a raised marking.
I've used it at work and it's pretty robust stuff. Space use approved.
Store bought is usually pretty salty. The usual boiling method mitigates that. If you're looking to smoke it you'll need to soak it for a bit in some water. Internet searches will tell you to soak anywhere from an hour to overnight. Best method is to soak for a bit, say an hour, then cut off a...
Hey Kev, I'm not trying to be a Richard here but Chopsaw has almost 18,000 posts on this site. He knows what he's talking about.
We like experiments on here! Maybe take half of your sausage and follow his advice?? Do a comparison! I personally would like to hear some first hand experience with...
Yes, my bad. It was EHD that I was thinking about with the water deaths. I guess they over-heat??
As far as the horns, I'm with you. I've hunted on and off since I was 15 (37 years ago!). I've been hunting this Michigan property since 2011, every year except the 2 I took off due to the...
For those of you with a slicer with a built in sharpener, how often do you use the sharpener?
Easy answer is "when it's dull" or "when you think it needs it". The thing is, I don't use it too often. I don't have a good feel for what it should be like vs. starting to dull. I don't want to use...
The day has finally arrived! Slicing day! Quick summary:
~9lb belly split in two, half got the "True Dry" brine and half got dry brine and vac sealed
Both cured for 13 days
Both cold smoked over a two day period, total of 8-9 hrs smoke time using a mix of hickory and cherry
Rest in fridge for 5...