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  1. beaverhunter

    8 Point Buck-Burgers (with Sweet Tater Fries)

    In Canada we call them 4 points :hit: looks good
  2. beaverhunter

    Deer Summer Sausage

    Thanks all for the positive feed back.
  3. Deer Summer Sausage

    Deer Summer Sausage

  4. beaverhunter

    Deer Summer Sausage

    Here is a few pics of some venison summer sausage I made this past weekend use 10lbs of venison and 3lbs or pork fat recipe didn't call for it but I threw in some high temp cheddar.Next time I will add half what I did this time.
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  8. beaverhunter

    Storm coming in!!!!

    Thanks for the replies they is 3 storms to hit here and yesterday after number 2 things had really calmed down so I took a chance and got the sausage done.:yahoo:
  9. beaverhunter

    Storm coming in!!!!

    Last night I stuffed 10 pounds of summer sausage which was a mix of deer and pork as well as 10 pounds do polish sausage both have cure #1. My question is it is extremely windy and the power will more than likely go out this evening which is when I was planning to smoke how long can the sausage...
  10. beaverhunter

    Drying & canning pellets.

    Vacuum sealer would keep them dry. But as long as they are not swelling in storage from moisture I would just dry them right before. I put mine in the toaster oven for 20-30min at 200F before lighting works well.
  11. beaverhunter

    My first Batch of Kielbasa Sausage.....woo-hoo!

    Looks great gonna have to give this a try. What would did you smoke it with and for how long? :points:
  12. beaverhunter

    AMNPS ... I Give UP

    Don't give up on it! At first I was frustrated with mine but once I learned how to use it I couldn't be happier. I dry my pellets for 30mins at 200 and as others mentioned good air flow is key. Is their something dripping in the smoker that could be putting it out?
  13. beaverhunter

    Smoked Boneless Leg of Lamb

    Looks good!
  14. beaverhunter

    Bear meat question?

    Hey guys I shot a bear in mid November I took it to the butcher and asked that they put it in 10lbs bags for sausage. They said they were going to cut it and freeze it for a month. Today I go to pick it up and they can't find it in the freezer. Well it tuns out it was thawing out to make sausage...
  15. beaverhunter

    Upright smoker

    Nice build
  16. beaverhunter

    Counter-stable Jerky

    What is your reason for not wanting to use cure.
  17. beaverhunter

    Pork ribs pink once cut.

    I had an internal temp of 138 and then they were in for another hour and a half. Tasted good anyways.
  18. beaverhunter

    Pork ribs pink once cut.

    They were good and like I said when first cut apart they were grey no pink at all. Did I cut one off the end to soon maybe had I let them rest it would have helped. And no it is not the smoke ring.
  19. Pork ribs pink once cut.

    Pork ribs pink once cut.

  20. beaverhunter

    Pork ribs pink once cut.

    Today I smoked some pork ribs. Last night I poured apple cider over top then sprinkled some rub on. Then this morning heated the smoker upto 230f smoked them for 3 hours, then foiled with apple cider and apple cider vinegar for 1 hour then put back in for back in for another 2.5 hours. Used...
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