Recent content by smokin218r

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  1. smokin218r

    Brisket Flat (step by step with Qview)

    Hey guys, I have a wedding this weekend. Bought a bunch of brisket flats. 9 to 13 lbs. If I run at 230. Do you think 156 min per pound will be accurate?? Scared newbie asking.
  2. smokin218r

    Another Chuck Roast (SV Experiment)

    Hi John, I have the anova stick unit. This weekend I did two tri tip roasts. 135 for 26 hrs. Hunting season adjusted the time for me. Overall, it was perfect. Fantastic flavor and tenderness. Added some provelone and fried onions with a side of au ju. Absolutely awesome! I post this here because...
  3. smokin218r

    Venisonpalooza In Pictures

    Nudge from last year. Any pointers or suggestions for this year? We have 5 deer in the freezer with one weekend to go. Thanks All!!
  4. smokin218r

    More Salmon Nuggets?? Really??

    Hi Craig, my boss caught a bunch of salmon on Lake Michigan earlier this summer. We finally are getting around to smoking some. I would like to try your famous nuggets. My question is, we don't have time here at work for the whole 10hr process. How would you split this in two days? After a 5hr...
  5. smokin218r

    Venisonpalooza In Pictures

    Wanted to add this in here. Something I want to try. Most of my family did not want "Grandpas" sausage cured or smoked. I would like to try his recipe with cure and smoke. In talking to @bearcarver , he shared with me an experiment he did long ago. Figured I would share it in this thread. Here...
  6. smokin218r

    I'd like to Pass the Cheese, Not Cut It!

    Thanks for the info!
  7. smokin218r

    Made pops brine bacon, meh

    Dang. Nice. Post. Like!
  8. smokin218r

    I'd like to Pass the Cheese, Not Cut It!

    I'm wanting to smoke some cheese quick for Christmas baskets. Seems like everyone likes to let it mellow for 4-6 weeks. Any suggestions if you want to eat it sooner? Smoke times and temps? Planning on cold smoking. Any info is appreciated. Thanks!
  9. smokin218r

    Venisonpalooza In Pictures

    Thanks a lot fellas!! Appreciate the likes!
  10. smokin218r

    Venisonpalooza In Pictures

    Thank You! Every batch of seasoning we purchased from you were great! Spot on flavor, awesome to have printed instructions/suggestions with every packet, and orders were here in no time. We will be ordering again. Thanks Again!!
  11. smokin218r

    Venisonpalooza In Pictures

    Thanks Bear!! I am interested in using some of the tricks up your sleeve on grandpas.
  12. smokin218r

    Venisonpalooza In Pictures

    Thank you! It's been a while since we made our own. A lot of work but we have a lot of fun as well.
  13. smokin218r

    Venisonpalooza In Pictures

    Hi all, over the weekend of Dec 8-10 we got all of our venison trimmings made in to sausages. Finally getting the post up. There are a couple of helper posts I did about a temporary smokehouse, summer sausage questions, and the stuffer I acquired from a farm auction. Thanks to all who helped...
  14. smokin218r

    Gotta Love Farm Auctions

    I think a bit more water would have helped, but mostly the hard cranking came from my re - seasoning. It wasn't perfectly smooth like I hoped and didn't have time to clean it back out. Thanks!! Thank You! It fits pretty snug. No way a strainer basket would fit.
  15. smokin218r

    Temporary Smokehouse Questions

    Thanks for the look and the input! I want to try a little insulation on the outside of the box next time. Not needing to really get above 180 and hopefully a little warmer outside, might do the trick.
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