Food Smokers and Smoking Tips/Tricks/Techniques

Con Yeager has better casings and most of the kits are for 10lb batches, so you can try different things. This is the first year we tried a trail ring Bologna-


It really turned out great!

 

That's great thanks for the tip. I have the Hi-Mountain kit. May pick up a Con Yeager also and see how both come out. I have a lot of Venison my friend donated to me for some sausage for both of us.

 

thats a nice friend! Most of our meat comes from wild game...ie venison, elk, moose.

 

Ya it's cool, used to hunt together but I haven't been able to for a long while now. He goes to a friends and hunt's their land and they all pool up on what they bag. I would like some Elk or Moose but not real abundant around here. We did wild boar one year which was good flavor.

 

I wound up with about 300lbs of wild game this year- deer, goose, pheasant, duck.. Lot's of it. Pretty much 2 years worth of game. Good year.

 

awesome! Im still building up stuff to process my game, I need to get a sausage stuffer and maybe a meat slicer. A good meat grinder is a must have!

 

LEM is pretty good. I have a grinder and 5lb stuffer and we did 70# this weekend. I think the #5 grinder is what we have.

Meat slicers are waaaaaaay overrated. Just get a good sharp butcher knife, heavy tang. You can slice your own for 1/50th of the cost and get a better product.

 

Yeah but you'll never beat the thinness and consistency a slicer provides.

 

Table Saw and set the rip fence lol. Really man's slicer there.

 

In a pinch, yes

 

I disagree. A heavy tang, sharp butcher knife, KEPT sharp is much better. Trust me, been there, done that.

I have a Chicago 12" electric slicer that I will gladly sell to anyone for $150.

I will never get rid of my 12" Wusthoff butcher knife. Once you get used to using a good butchers knife- you can get unreal cuts. Just takes practice.

 

I don't need to trust you. I've been there and done that too. I'll stick with my commercial Hobart for consistent deli cuts, wusthoff and shun for the rest of my work.

 

Meh to each his own..

It's a waste of $ for a home butcher..

 

Depends on how serious you take your charcuterie. But agreed, to each their own

 

Here here, moi fraise!

 

Looks like BBQ season is going to kick off early in northern OHIO!!! I don't know that my liver had enough time to recover from 2016. We just pulled out the rig, de-greased the outside and hit it with fresh manifold paint. I think my neighbors are more excited than I am. I had two of them bring over a 12 pack and get a progress report. I think we've got a following. Pics will be up soon! Scored a load of red oak and a load of cherry last month. Already split and stacked for next year. The quest for perfect BBQ never sleeps!

 

I've got a thermal blanket on mine so I've been able to use it as long as I've been able to stand the cold while checking on it and getting meat on/off it. Weather has been pretty nice here also though, thinking about smoking something up this weekend. Friend of mine did 5 briskets for some of his co-workers this past weekend.

 

The weather is supposed to be fairly nice this weekend so I just text the lady to pull a butt out of the freezer! Might as well have something on the smoker while I help a buddy work on his Ford

 

I have 4 or 5 butts so I need to start doing them up!

 

walmart had them for an ok price. youre welcome. haha it was literally a moral battle to not get one.