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  1. klutzyspuds

    A Very Merry Beary Christmas To All

    Merry Christmas Bear and family.
  2. klutzyspuds

    Added a new one

    Here’s a shot of the finished sticks after I cut them into about four to five inch chunks. I packed them into 12-13 oz packs and sealed them up, and into the freezer.
  3. klutzyspuds

    Added a new one

    Sorry Bob, gave up my shipping address for Lent. LOL.
  4. klutzyspuds

    Added a new one

    No, I used my stuffer with a 19 mm stuffer tube. I set the rack on the counter and hold the sticks until they reach one end of the rack, and cut them to length as I go. Way easier than using casings and I like the taste better.
  5. klutzyspuds

    Added a new one

    Thanks guys. Got her up and running on her maiden voyage into smoke land. This is a 25 pound batch of venison snack sticks. I used a Cody’s sticks kit from Curleys on these. It’s a nice mix of mild with a kick.
  6. klutzyspuds

    Added a new one

    I have been wanting to add some capacity to my sausage making lineup. My MES was big enough to get small batches of sausage and snack sticks made in a day, but doing larger batches required all day, and some times even into the next day if it was a larger batch. So yes, I added a new smoker to...
  7. klutzyspuds

    Cheesesteak Hot Pockets #2

    Those look great, Bear. I may have to try these soon.
  8. klutzyspuds

    Pig shots

    Thanks guys. If theres one thing I’ve learned here, it’s that if I’m interested in how to make something, others are as well, so explaining the process you used is best. That and I can go back and review what I did. Mark
  9. klutzyspuds

    Pig shots

    With being cooped up int the house this weekend with the whole safer at home order in effect here in Wisconsin, and the fact the weather was not very nice for too much outside with over an inch of rain, I decided to make some pig shots, or pork shots, whichever you prefer to call them. This is...
  10. klutzyspuds

    Cured pork loin, venison, and brined turkey

    Slicer got a workout today. Sliced the turkey first, then the bacon, and lastly the venison. It all turned out excellent, especially the turkey. And a packaging shot for good measure.
  11. klutzyspuds

    Cured pork loin, venison, and brined turkey

    The turkey tits are out of the smoker and smell amazing. These will make some great sammich stuffins this fall.
  12. klutzyspuds

    Cured pork loin, venison, and brined turkey

    Cured a pork loin and some venison roasts the last couple weeks, and fired the smoker yesterday. Been making the dried venison for a few years now, and it’s always excellent. Been wanting to do the same to a pork loin to make some Canadian bacon for some time now. Finally got it done, and it...
  13. klutzyspuds

    Ref; Aldi Tri Tip

    I do. There's one right next to the fleet farm in Stevens point. May need to swing by and see what they got. Doing some turkey breast roasts today. Brined them last night and headed to the smoker shortly. Tomorrow we slice them and the venison and pork loin I cured and smoked yesterday. I...
  14. klutzyspuds

    Ref; Aldi Tri Tip

    Looks Good Tom.
  15. klutzyspuds

    Cleaning out the freezer

    We do process all of our own. Between family we have about 6-8 guys that hunt together, so often we have several deer to deal with. With my cousin travelling from some distance, he always heads home around thanksgiving, and we like to get everything well frozen before stuffing his coolers full...
  16. klutzyspuds

    Cleaning out the freezer

    It's funny you should ask @tallbm. I was thinking about this thread being as much a hijack as anything just this morning. Its all good man. I enjoy the discussion as much as anyone. I'm just not as versed as obviously others are, so very little credible and knowledgeable input to add myself...
  17. klutzyspuds

    2019 curing

    Man, that all looks amazing. Excellent work Adam. KS
  18. klutzyspuds

    Cleaning out the freezer

    I shoot a browning A-bolt left hand .280 as my weapon of choice most often for rifle season. I have a Matthews halon 6 as my bow, and a Thompson center muzzle loader for that season. I shoot a 150 grain bullet with factory loads as I haven’t run any reloads for some time. Mostly a time factor...
  19. klutzyspuds

    Cleaning out the freezer

    Fueling, My dried recipe is no secret. I use Bearcarver’s cure recipe with tender quick and brown sugar. I use his step-by-step catalog regularly. Never disappointed. I’ll be smoking these this week, and brining and smoking a few turkey breast roasts to be sliced for sammies during harvest...
  20. klutzyspuds

    Cleaning out the freezer

    With the 2019 Wisconsin deer bow season starting a week ago, I decided to clean out my freezer of any left over venison roasts in hopes I get out and shoot myself some fresh stuff to fill it’s place. I was not successful last year, so the freezer was kinda bare. No steaks, no snack sticks, and...
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