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  1. tddeangelo

    First time butchering a hog

    So, work indeed got in the way, however I got pics from the guys who were able to go. The hogs were skinned, then split lengthwise into halves identical to that shown in the video above in this thread. knowing that, I'd simply ask the lodge meat cutters to then make the cut as in the video...
  2. tddeangelo

    First time butchering a hog

    I get it....these pigs are a guaranteed thing for bow hunters at this ranch, so that means getting inside 50 yards for sure, and likely to 30 or less. I've taken a whitetail at over 100 yards with the flintlock rifle, and at 50 with the smoothbore. I'd have likely taken the rifle....shooting...
  3. tddeangelo

    First time butchering a hog

    Well, you may get them, but it'll be a while. Had to put off the trip for work stuff that came up. Not sure when another trip will get scheduled. I was going to go with some guys from a hunting forum I'm on, so I will likely wait for the next time they can go. I'll get there eventually..
  4. tddeangelo

    First time butchering a hog

    Thanks all! I finished the vid and I think there's a lot to take from that. And I think I have something resembling a plan now, too. First, these aren't feral swine. They're literally domestic swine put into the 400-ish acre enclosure with things like elk, bison, etc and we go pick our pig...
  5. tddeangelo

    First time butchering a hog

    I'm about half way through the video. Good stuff! I'm also thinking of some things with deer I may do differently now based on how he's handling that hog. Interesting...
  6. tddeangelo

    First time butchering a hog

    Thanks, guys. Catching up on all the info here, but I appreciate it. The hog will get skinned, so I don't foresee hair as much of an issue (other than what gets on the meat, which is what I deal with constantly with deer, too). What I'm told is that the ranch staff will, to an extent, do the...
  7. tddeangelo

    First time butchering a hog

    I'm going on a "hunt" in a week for a meat hog. One of those deals where they put some meat hogs in with the exotics at a ranch. Several hundred fenced acres with critters in it, you pay for what you shoot. I want pork, so I'm after a meat hog....essentially a domestic swine that's got a bunch...
  8. tddeangelo

    Need some turkey help!

    I just put the bird in my fry pot. It fits with room to spare. I guess next thing would be to put it in, add water to max fill line, and see what volume that is with the bird removed. Maybe the whole bird will work?
  9. tddeangelo

    Need some turkey help!

    I never thought of halving it. The fryer has a thing to run through the bird to lift it out/lower it in the oil. That relies on a full, intact bird, though, as it passes through the cavity. What's the safest way to get half a bird out of the fryer? I'd love to just halve it...that seems like...
  10. tddeangelo

    Need some turkey help!

    So...wife reserved a young fresh, never frozen turkey. Supposed to be under 20lbs. Finished bird clocked in at 25lbs! It's enormous! I have a 30qt fryer I use for this and it's too small. I have a PitBoss vertical pellet smoker. I think the bird fits in it. I think. My thoughts are to...
  11. tddeangelo

    Wild turkey legs for turkey burgers?

    Just to be sure I read your recipe correctly.... The percentages on the salt, cure, and brown sugar are percentages of the weight of the meat, yes?
  12. tddeangelo

    Wild turkey legs for turkey burgers?

    I took two turkeys this spring, and had the idea to grind the leg meat into burger for patties, with the intent to sear then smoke in my pellet smoker. Anyone tried this? Any suggestions? thanks so much!
  13. tddeangelo

    Smoked venison tenderloins and first run with my new pellet smoker!

    Guess I'll have to get another electric smoker at some point. The wife will not be on board with that. Some plotting...er....strategy...er.....planning is in order.
  14. tddeangelo

    Smoked venison tenderloins and first run with my new pellet smoker!

    I wish I could claim credit. There is an Amish/Mennonite store near where I work that sells mixes for sweet bologna that I use. I mix ground venison and ground pork 80/20 (venison/pork), mix in the seasoning mix from the store plus the prescribed amount of pink salt, then it gets stuffed into...
  15. tddeangelo

    Smoked venison tenderloins and first run with my new pellet smoker!

    The electronics/controller went bad and it wouldn’t power on. I was more than happy to use that as a reason to make a switch. :) As for the deer, I butcher 3-4 a year for the family. Backstraps and loins are our steaks. I separate the hind quarters into the major muscles and slice into strips...
  16. tddeangelo

    Smoked venison tenderloins and first run with my new pellet smoker!

    Finished product- And a piece of backstrap I also smoked... done more because the wife insists.
  17. tddeangelo

    Smoked venison tenderloins and first run with my new pellet smoker!

    My wife said I was a good boy this year and had Santa stop by early with a Pit Boss 4-series vertical pellet smoker. My daughter knocked down a nice doe last night (12/5) and she and I took the doe apart today to put in my "deer fridge" to drip for a few days. I took out the tenderloins...
  18. tddeangelo

    AMNPS 5 X 8 and MES 40 Issues

    Look up the "mailbox mod" for an AMNPS with a cabinet smoker. I plan to run my AMNPS with my MES30 this way.
  19. tddeangelo

    vacuum sealer question

    I've used FoodSavers and agree that they work well, and that doing super fast work from bag to bag will make them stop working when they overheat. I've only accomplished this once, when I was using it just to seal bags cut off a roll. My hunting group had butchered several deer, we then had two...
  20. tddeangelo

    Oklahoma Joe Longhorn Combo vs Char-Griller Texas Trio

    Just some added info for you... I seasoned my Combo and cooked burgers on it over charcoal last weekend. I started the burgers on the gas side, then after a hit of heat on both sides, I finished them over charcoal. They came out great, but I didn't get to run the firebox at all to season it...
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