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I've have a Cabelas 1/4 Hp. #8 I'm guessing 15 years. ground lots of deer never let me down.

It was known as far back as the 1970's that freezing pork also kills the Trich. I note that all American commercial pork is " previously handled frozen for safety". The last farm pig I got I froze at -2F for a couple weeks before using. the grower did offer a place to send a sample for testing...

Met my wife in 1980, I'm from Levittown, Pa. she's from Evansville, In. she took me to a place called MARXS BBQ for a sandwich they called a soak (pulled Pork) Later that year we get married and living in Levittown where we couldn't even spell BBQ. My sister and BIL gave us an ECB as a wedding...

Now that I'm at the bottom of the replies I forget the topic

I saw grillin, griddlin, and boozin. No BBQ

get a 2nd top grate with handles. load the 1st like you would normally do. turn 2nd grate upside down place on 1st grate with handles rotated 90 deg. and load with wings. I do this with wings and shrimp.

I've had 3 or more of the Maverick/redi check remote thermometers in 15 or 20 years. I accept responsibility for ruining my 1st one (redi Check) it was left out in the rain. The 732 went through a couple sets of probes before it finally died (battery leak?). On to the 733, PIA to set up, the...

I would cook both and freeze the finished product. That should save about $5 in charcoal. Mostly it's just me and my wife so I split it up in sandwich bags and put those in either a gallon zip lock or vacuum seal. Thawing a 8# piece of pork can be a guessing game. Even after a week in the...

T F L please contact the people at this web address http://www.michigan.gov/dnr/0,4570,7-153-42199_43145---,00.html and tell them everything you know including how you are happy to receive "fruits of his tallent" from your buddy then get back to me

Sportsmen call that Poaching

Hey Tim The shoulders came from a yearling Pa. whitetail so they were small and tender. I did coat with EVOO before shaking on salt and white pepper. There was no Bacon or wrap to finish. The smoke wood was Pecan. As a rule I keep the cooking process as simple as possible adding different...

6 hours in the WSM rolled into burrito did these last weekend Just some salt & pepper internal temp was @ 190 when pulled

The 2nd second body section allowed me to hang the full length of the filled sausage casing. the last (first) time I made this I had to cut the casings in half to hang them. I have 2 sons I have given both of them an 18.5 WSM. The older son lives just a couple miles away so it was an easy grab.

Tim 1; 5 lb. just beef fat from US wellness meats delivered frozen $6 lb. they have a minimum order so I bought 15 lbs. 2; https://tvwbb.com/showthread.php?71757-Venison-summer-sausage click on link to see picture of snake method I used. I lit the end under the pecan chunk with about 6 pieces of...

Tim I just posted pictures of my Venison Summer Sausage in the "Photo Gallery" under the last picture I named where I got my Ingredients. I used an 80/20 mix of Venison (well trimmed) and Beef fat. It was the best I've ever made. [/IMG]

I'll give away about half or more.

"Venison Sausage Not For Sale" It's against the law to sell "wild" Venison. Anything labeled Venison that is sold, should have been farm raised.

Mixed and stuffed 25 Lb. [/IMG] The snake [/IMG] Hanging [/IMG] 18.5s stacked [/IMG] finished 9 hours in smoker [/IMG] I purchased the Summer Sausage kit from Southern Indiana Butcher Supply. Mixed 20 Lbs Venison with 5 Lbs Beef fat from US wellness Meats. This was the second time I made a...

The Back straps comes from the skin side of the spine. The tenderloins (much smaller) are from the internal side. I like to eat the tenderloins for breakfast the day after harvesting as a victory meal. Yours look great!