Recent content by kstone803

I make mine using 100% venison and I use the LEM kits. I prefer the LEM kits to the others because they are 1 lb tubes instead of 3 or 5. Allows me to smoke them then individually freeze the one pounders in vacuum packaging for long term storage. I usually do 20 pounds at a time and smoke...

I know what's going in the smoker next time I pull it out. Just made a chicken yesterday that those would have gone great with.

My pleasure. I actually just got a new Huntington Rebel 440 like 2 weeks ago and that thing smoked for 20 minutes and food had never touched it. Wouldn't want to guess what it tasted like :eek:

You ages a prosciutto 18 months!? I've always wanted to try dry aging meat like that but TBH it kinda scared me. I make jerky and bologna and the such but stuff like that has been over my head for now. Maybe I need to give it a shot. I have a spare mini fridge in the garage that isn't...

Wow. You have some skills man. Great thread. I though I was ahead of the curve butchering my own deer and pigs but you take it to a new level.

Yea it should be fine. We eat mainly venison in my house and it lasts a year easy. Hell I've found straps that got shoved to the back that were 2 years old and they were fine.

Thick cut steak, of your choice cut. How else are you going to break in the sear burner? Or maybe sear a large roast on all sides and finish it on the smoker? Or how about 3 dozen smoked oysters and brats on the other side? Whatever you do make sure you burn that sucker HOT for at least a...

Holy frijoles. What did you do with 85 lbs of pork!?

+1 for Penzeys. We don't have a store here but I get all my spices through them mailorder.

So I have a cider that is ready to go in secondary and it is just a basic 5 gallons AJ, 2 or 3 lbs table sugar and notty. My neighbor had some leftover hop pellets from a beer kit and I was thinking about hopping the secondary for a week prior to backsweetening and bottling. My question is how...

Smoked some beef jerky this weekend and some canada goose pastrami. No pics of the pastrami though :(

F*** yeah!! You mind giving a recipe for that?

Yea..............So it's actually a tax based on the amount of impervious surface on property you own that is supposed to go towards cleaning up the bay, etc etc. The though is that rain runs off impervious surfaces (roofs, driveways, tennis courts, etc) then ends up in the bay bringing...

Yea that about sums it up. I live in Southern MD on the Chesapeake Bay but MD govt is controlled by the big 3 (PG, Baltimore and Montgomery) so we get stifling gun laws, terrible tax rates, and unfavorable new laws just about every session. MD is a may issue state where a permit is impossible...

The state of MD has 999,999,999 problems but deer bag limits ain't one. I'm allowed 34 deer a year total between bow, muzzleloader and rifle seasons. And I hunt em all. :D