Recent content by smokenharley

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  1. smokenharley

    Venison Summer Sausage

    Bnew, I have always froze the sausage after smoking but I suppose you could freeze the mix and smoke whenever you wish. I never had a loss of flavor with any of my vacuum-packed sausage. I found some at the bottom of my freezer that was 2-years old and it still tasted very good. On the other...
  2. smokenharley

    New Sous Vide container

    Thanks for the post Brian. It looks like a better solution than I have presently. I will check it out.
  3. smokenharley

    Venison snack sticks

    HFmanifold, I'm a little late with a response here but I thought I would add my 2 cents. I have been making venison snack sticks for probably 15 years and the first two years I tried many different recipes - from scratch and pre-packaged. I finally settled on one that most of my friends enjoy...
  4. smokenharley

    Venison Summer Sausage

    Peachey, for a number of years I used a recipe from Rytek Kutas in his sausage recipe book. It was good and like any other scratch recipe you need to have all ingredients on hand which is not always the case for me. A few years back I tried the AC Legg Summer Sausage seasoning and haven't looked...
  5. smokenharley

    Venison Summer Sausage

    This stuff never lasts too long in my household or with friends. As such I decided to make a larger batch (25#). If you happen to be thinking about Summer sausage and especially on the venison side of things, I will suggest that you make it and your followers will be never-ending. 25# of...
  6. smokenharley

    Just saw your message pushok2018, sorry for the late reply. Generally I get an email...

    Just saw your message pushok2018, sorry for the late reply. Generally I get an email notification. To answer your question, yes. I add a bit more water to the mix prior to running it through the juicer. I hope this helps.
  7. smokenharley

    Dry Beef - Bearcarver Method

    Thanks everyone. I was pleasantly surprised myself. I do like my dry beef a bit on the dry side so it worked out well. Bearcarver, it wasn't overly salty. You could taste some salt but nothing like the store bought stuff that tastes like they dumped a whole shaker in the bag. I never gave it a...
  8. smokenharley

    First Brisket on the Masterbuilt 560 GF

    rexter, brisket is a tough one to master and it appears you got it on the first try. Kudos
  9. smokenharley

    Dry Beef - Bearcarver Method

    I have been wanting to do some dry beef for quite a while and if successful, venison dry beef. I figured I would begin with beef since it's a little easier to replace than my venison if I screw it up. Most of the dry beef I buy from farmers in my area (PA Dutch Country) is brined, very dry, and...
  10. smokenharley

    Batch of OFG Jerky

    I saw Disco's post and I thought; this is just the jerky texture I was after. Most of the jerky I have made in the past was thinner and definitely more tough. I was looking for something chewy but not like shoe leather. I picked up 3# of top round and went to work - sliced the meat a bit thicker...
  11. smokenharley

    Thanksgiving and Christmas Giveaway for Inkbird 1500 feet Wireless bbq thermometer IRF-4S with 4 probe

    Count me it - thanks for the opportunity.
  12. smokenharley

    1st Pork Belly Bacon

    I cold smoked the slabs. I did use the traeger as a container if you will and put the amazen smoker inside. I could have used the Traeger to hot smoke them - I can keep my Traeger between 140 and 170 on the low side but, I think I prefer the cold smoke method.
  13. smokenharley

    Digital Control Panel - Smoke Hollow ES230B/MES 130B

    It is still available. I have the box with with all the control circuitry as well.
  14. smokenharley

    MES 30 20076314 motherboard dead.

    What tallbm said.....and you will without question have much better control over your temps.
  15. smokenharley

    French bread cheese olive bread

    Thanks for the recipe MJ. Gonna give this a try over the weekend. Looks delish.
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