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  1. kiskahead

    Thick cut venison jerky

    I cut up a hind leg from one of the deer I shot this archery season, originally I was just going to make another batch of my tradtional recipe jerky, instead I decided to make more of a kippered steak kinda thing, I did thick cut (1/2") and used teriaki sauce, ground coriander, garam...
  2. kiskahead

    Little chief smoker and deer ham

    What kind of temp does the little chief smoker obtain? I was wondering if I could start a brined venison ham in the little chief, smoke it for awhile then later transfer it to the ECB to bring up in temp to finish? anyone else using the little chief to start a ham or is it too cool of temp?
  3. kiskahead

    Hello to all

    Hi all, I stumbled on this forum and boy am I glad, I've been making sausage for several years, mostly fresh polish since it's my Dads favorite, I have to make it for the 3 major holidays. I also smoke meats and fish. I have a little chief smoker, used to have a larger home made cabinet that was...
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