Recent content by WildThings

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. W

    Snack sticks schedule

    What they said! I just finished a 15# batch of venison sweet & spicy with jalapenos and cheddar cheese snack sticks. They came out excellent. I actually ground, added spice and cure, mixed and then into fridge overnite. The next day I stuffed. Had to keep adding water to get it loose enough to...
  2. W

    50% code for Inkbird Instant read meat thermometer----$9.99 get one

    By all means, yes please. I have one but need a backup and one for my son
  3. W

    InkBird Thermometer give away.

    Count me in please and thanks.
  4. W

    50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50

    Same here. I need a couple of these
  5. W

    Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25

    Order made! I don't think I used the correct store though OOPS
  6. W

    Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25

    Is a code still available please!
  7. W

    Goose/Pork Jalapeno & Chedder Smoke Sausage snack links

    IDS what does NFDM stand for in your above recipe
  8. W

    Hello from the Gulf Coast of Texas

    Thanks
  9. W

    Venison Backstrap Dried Beef. #2

    Yessir One of the thickest pieces had a very small grey center. I'm assuming that was an uncured section!
  10. W

    Hello from the Gulf Coast of Texas

    uploading from my computer - all the files I try end up as an error like the screenshot above - even after resizing them down for the web
  11. W

    Hello from the Gulf Coast of Texas

    Guess I could do a print screen like above
  12. W

    Hello from the Gulf Coast of Texas

    I've tried to upload pics but keeping getting an error report
  13. W

    Venison Backstrap Dried Beef. #2

    First time trying to cure anything and had a small buck (55#)that I made links from the front shoulders and all trimmings and separated all muscle groups from the hind quarters. Followed your directions from you Smoked Venison Dried Beef thread and got them all in zip locks and into the fridge...
  14. W

    My 1st Venison Jalapeño & Cheese Summer Sausage

    That's some great looking VSS. Please expand on what package mix you used etc. I'm wanting to try this for the first time also Thanks, Barry
  15. W

    Hello from the Gulf Coast of Texas

    Hello my name is Barry. Been reading the forums for a while and had to register to leave a post to thank Bearcarver for his post on Smoked Venison Hams - followed his directions and wow am I happy how it turned out. I'm retired after 34 years of working at a plastic manufacturing complex and now...
See more
Top Bottom
Back
Clicky