Snipe

It does sound great... One question.. On the 2 cans of diced maters... Did you drain them or use the liquid??

You will be happy... It is a great grinder for the cash..

Here you go Brad.. You may want to read through this thread.. http://www.realtree.com/forums/showthread.php?t=87915

In other words... You use a 70/30 % Venison / Pork Fat..

OK Guys.. I finally had time to get out in the stand... Had to break the ice with a doe... Pics have been submitted..

Finally had time to get out and put some meat in the freezer... Team 2

All I have been seeing is non shooters.. We have antler restrictions in the area I hunt... The inside spread needs to be no less than 13". We have had some cool weather for a few weeks now.. They should be pre-rut or just getting into full rut by now.. Hope to score over the weekend.. Good luck to all that are going this holiday weekend..

I have a few friends that have built there own cooler for pennies on the dollar compared to a commercial cooler.. You may want to look into this.. It's called Cool Bot.. You can take a average window unit and turn it into a refrigeration type cooler.. You may need to look at two of them, but still a helluva lot cheaper than a Semi Trailer..

How many deer to expect to store on any given day??

I have found the 3/16" plate is a good universal plate.. Other than Chili or Goulash grind.. Use a 3/8 or better yet 1/2" plate

Sorry for the delay...Long day at the office, Just grind one time.. If you are looking for burger to use in soups and stews, spaghetti, casseroles... Add no fat.. If you plan on like making meatloaf, venison burgers you should add some fat.. 20-30%. You can use beef or pork fat.. I prefer pork.. better flavor..

Yes, be sure to brine that bird good.. You will need all the moisture retention you can get when deep frying.. Soak in the brine for no more than 24 hours..

I think you may get several answers to this question. I can only say for most of the hunters here in Texas. The meat ages less than 24 hours.. Mostly due to 3 things., Its still to warm here during deer season (so we can not let hang to age), Not having a walk in cooler to keep and age it.. And I bet less than 1% of Texas hunters process there own game, they take it to a deer processor... So the folks up North have better temps to hang in the garage or smoke house till ready to process.. Now for me. I leave my deer quartered and in a cooler of ice water for normally two days.. Some times 3. I will change the water everyday and add ice. Its not really aging, but it does help bleed out the meat better..

DUDE!!! Now that is one sweet looking venison loin.... Not only cooked to perfection.. But a Outstanding Bacon Weave.. Bravo!!! You know I would have smoked it....

Thanks guys... You are very kind.. Dinner tonight is the wife getting a pizza.. Its been a heck of a day.. New job (4 weeks now) then to top it off I put in a 12 hour day... Home now and a long list of honey do's to do this weekend.. I bet some mammal flesh hits the smoker at some point this weekend.. Maybe some home made sausage too..

I take a tenderizer hammer to the meat, sprinkle with your favorite seasoning.. While that is getting really happy (as Emerial would say) Take one egg and two tablespoons of water mix well with a 1/2 teaspoon of the seasoning.. Dredge in wash then flour.. Let rest on plate till the flour becomes tacky.. Heres where I really feel it makes a huge difference.. Hot Oil!!! Not your typical 350-375*... Run it up to 400-425*.. Hard fry till a light golden brown.. It does not take long.. drain on a wire rack so it stays crisp.. Serve with Southern Style gravy from the drippings.. The meat come out just right.. just around 145-150* internal temp...A nice medium.. I think if you give this a test drive you will be happy..

Come on Dan... Get up to speed buddy...lol

I use mostly Hickory & Pecan... Grill with Mesquite.. Here is a wood smoking chart you can take a look at and get some ideas of what woods go well with certain meats.. Here is a list of woods and there flavors with what types of meat they go good with.... ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. ALMOND - A sweet smoke flavor, light ash. Good with all meats. APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork. ASH - Fast burner, light but distinctive flavor. Good with fish and red meats. BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry. CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor. COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking. CRABAPPLE - Similar to apple wood. GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb. HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef. LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb. MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds. MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. MULBERRY - The smell is sweet and reminds one of apple. OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game. ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry. PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork. PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood. SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory. WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game. Other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking. Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc. There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood are going to get on and in the meat. Use only wood for grilling that you are sure of. If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker. Also ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SYCAMORE and LIQUID AMBER trees. Here are some more woods that you should not to use for smoking: Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been chemically treated; third, you have no idea where the wood may have been or how it was used. For all you know, that free oak planking could have been used in a sewage treatment plant. Never use any wood that has been painted or stained. Paint and stains can impart a bitter taste to the meat and old paint often contains lead. Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated. Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison. Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat.

Bow season is over here... I did not get on minute in the bind.. Gun season opens next Saturday.. I WILL be in the blind for sure...

If it came in a bag with salt they would be natural. If they were dry and all crumped together it would be collagen.. I know you would be much happier using natural casings for your links.. If you are going to make Summer Sausage or like Pepperoni use the larger fibrous casings..

What casings are you using?? Natural (Hog, Sheep) or Collagen?? I purchase all my natural casings by the Hank. The best price on the net for what I make is at PS Seasonings

They will run a bit higher than a butt.. But when your making a small batch of sausage, they work out great... I use both..

For me, I do not use anything in my ground.. I cook with Cast Iron.. It IS the only way to go, none stick.. Now all my other sausage, fresh or cured is 60/40 with fatty pork.. I use the cheapest pork steaks they sell... You can use pork butt if you wish..

You would be correct Mike.. Its is a cut from the Chuck.. It is also known as Top Boneless Chuck Steak, Petite Steak, Lifter Steak, Triangle Steak, Book Steak, Chuck Clod Top Blade, Butler Steak, Shoulder Top Blade Steak..

I allows the sausage to smoke evenly.. And it looks better when finished..