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Post some pictures and sizes and I'll help you best I can

When I was a kid (many, many years ago) we would use an actual burlap feed bag as our press cloth. I would love to hear what everyone on here is using nowadays. I cannot remember the last time I saw a burlap bag

I'm pressing apples this week and making 6 gallons hard. Is one packet of S04 (11.5g) sufficient? Thanks

How does lighting the torch create the fuel for ignition? I would think you would need raw, unfired fuel.

Why do you care if the inside threads are messed up? Aren't you just going to thread a fitting from the outside? You mention that the threads on the outside are good. I've welded hundreds of taps like this and probably would have done it the same way

You gave me an idea and I'll let you know how it works. I'm going to try a batch by grinding through my largest plate(1/2") rather than cut in chunks. I think it will load into the jars easier and make it easier to get all the air out. I'll post after trying it and let you know how it goes. BTW...

Here is something I stumbled upon quite by accident when it comes to aging. First of all, never age a deer hanging on a hook. Always cut them as soon as possible after cooling. The important part is vacuum packing. By accident, I left a deer loin in my fridge for 2 weeks, forgetting it was...

WOW!!! Your first line about treating venison like hogs and beef had my name written all over it. I have quoted that exact line hundreds of times. Nice to see others that "get it"

Both replies above are right on. I process meat professionally and Hobart is the best. I find screaming deals on ebay and craigslist. You will always be able to buy parts for a Hobart. You'll be surprised how cheap you can pick up a good slicer on ebay for the price of a chinese one at the...

You are absolutely right about the gaminess. I process deer professionally, plus I eat venison literally 365 days a year. It has zero gamey flavor to it because I cool the carcass fast. Period. It's amazing how many people think that venison is gamey just because it's venison.

I have had venison mince meat pie. Are you talking about something else?

All great ideas. I have read a LOT about people using the canned venison for stroganoff. My wife makes a killer stroganoff from deer loin, so, I look forward to trying this version

I'm going to be canning some venison this year. I haven't canned in a number of years and I want to get more creative with my recipes. I'm not looking for canning times, just ingredients and amounts of what people add to the jars for flavor. Thanks for your input.

I was given a 3.3 lb can of Muntons Dark LME unhopped. Does anyone have a recipe they use this in they can share? Thanks

Thanks for the info

New to this so bear with me. If campden tablets kill yeast, how soon can I add my Red Star yeast or doesn't it affect My "good" yeast. Thanks