lovebigbluegills Posted December 25, 2015 Share Posted December 25, 2015 I took the meat out this afternoon to thaw, and I should have a ten pound batch done before I go to my sisters tomorrow afternoon. I can't wait! DonBo 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted December 26, 2015 Share Posted December 26, 2015 Not quite 4 hours in the smoker, and they're at 144-146. I smoked them pretty hard for the first couple hours, per DonBos recipe, and the color is great.Won't be too much longer and they'll be wrapped in aluminum foil!!! DonBo and Boar 2 Quote Link to comment Share on other sites More sharing options...
Boar Posted December 26, 2015 Share Posted December 26, 2015 Awsome cant wait to see them! Quote Link to comment Share on other sites More sharing options...
blue_healer_guy Posted December 27, 2015 Share Posted December 27, 2015 just did 25 pounds of duck snacks and 25 pounds of sausage. smoke tomorrow. another full day . awesome recipe don. i added jalapeno about every 10 seconds of grind, cant wait. DonBo 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted December 27, 2015 Share Posted December 27, 2015 Awsome cant wait to see them!ill put pics on in the morning when I slice one up for taste testing. I can tell you that the smells were amazing from mixing all the way thru pulling out of the smoker.i did screw up 3 of the rolls i think. Put all the rolls on 3 racks and the ones in the back right were at 170+ when I checked them at 3 hrs and 45 min. I should have pait better attention to that topic. The others were around 145. ill report to the boss if the over temp ones were dried out, or just as good as the others. Quote Link to comment Share on other sites More sharing options...
DonBo Posted December 27, 2015 Author Share Posted December 27, 2015 I had some in my last batch go to 170, they were just fine. Pics please. (before they're all eaten up. ) Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted December 27, 2015 Share Posted December 27, 2015 Here it is! The taste is fantastic, I'll definitely be doing another batch! DonBo and reinhard1 2 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted December 27, 2015 Share Posted December 27, 2015 I had some in my last batch go to 170, they were just fine. Pics please. (before they're all eaten up. ) I thought they (the 170+ ones) would have been pretty dry, but the one I cut up was great. I'll be the gazillionth to say "I should have made the bigger batch." This one is going to go fast- a few to swap with the neighbors, a few to send home with the son in law, and that will be about all there is. reinhard1 1 Quote Link to comment Share on other sites More sharing options...
reinhard1 Posted December 27, 2015 Share Posted December 27, 2015 Great job!!!! Ya that's the way it is for me also. But I like to give some away, do it all the time. Great excuse for making more. good luck. lovebigbluegills 1 Quote Link to comment Share on other sites More sharing options...
ThunderLund78 Posted October 19, 2016 Share Posted October 19, 2016 Bumping this to the front of the forum as the venison will hopefully start to pile up soon EXCELLENT EXCELLENT STUFF!!!!!! DonBo 1 Quote Link to comment Share on other sites More sharing options...
DonBo Posted October 20, 2016 Author Share Posted October 20, 2016 On 10/19/2016 at 1:05 PM, ThunderLund78 said: Bumping this to the front of the forum as the venison will hopefully start to pile up soon EXCELLENT EXCELLENT STUFF!!!!!! Yep, thanks for bringing this to the top. I put some venison in the freezer last weekend that will most certainly go into another big batch of this. Quote Link to comment Share on other sites More sharing options...
OLE77 Posted October 21, 2016 Share Posted October 21, 2016 Sure wish the lead thread in this forum could be usable. If it and other threads are obsolete why don't they just get deleted? Quote Link to comment Share on other sites More sharing options...
delcecchi Posted October 21, 2016 Share Posted October 21, 2016 9 hours ago, OLE77 said: Sure wish the lead thread in this forum could be usable. If it and other threads are obsolete why don't they just get deleted? What thread are you referring to, and why isn't it usable? The smoker links? Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted October 21, 2016 Share Posted October 21, 2016 19 hours ago, OLE77 said: Sure wish the lead thread in this forum could be usable. If it and other threads are obsolete why don't they just get deleted? I will check with Rick and see if there is any way to rebuild the link. If not its time for it to go. Quote Link to comment Share on other sites More sharing options...
DonBo Posted October 21, 2016 Author Share Posted October 21, 2016 34 minutes ago, Jim Almquist said: I will check with Rick and see if there is any way to rebuild the link. If not its time for it to go. Works fine for me. Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted October 22, 2016 Share Posted October 22, 2016 14 hours ago, DonBo said: Works fine for me. I have tried Chrome, IE, and Firefox and always get Page Not Found Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted October 22, 2016 Share Posted October 22, 2016 looks like the links from 2010 and back are gone? really love making this stuff. I like to chop up dried cranberries and add. mmmmmmm Quote Link to comment Share on other sites More sharing options...
delcecchi Posted October 22, 2016 Share Posted October 22, 2016 3 hours ago, eyeguy 54 said: looks like the links from 2010 and back are gone? really love making this stuff. I like to chop up dried cranberries and add. mmmmmmm Wasn't that about the time of the split and reorganization? I would bet that the file hierarchy changed so the link is broken. You can use the date on there as a guide and look back in the topics list by selecting old pages. For example the "smoked duck marinade" thread is on page 152. Here is the broken link http://hotspotoutdoors.com/forum/ubbthreads.php/topics/217770/SMOKED_DUCK_MARINADE#Post217770 And here is the working link I don't see any obvious way to convert the links so if there is one that you want to read, make note of the date and make a few tries in the topic list. It only took me like three or four to find the duck one. Shack seems to have found better stuff to do than hang around here.. Someone with nothing to do could redo the list. Be a good day's work to go through the 158 pages. Maybe after snow flies. Jim Almquist and eyeguy 54 2 Quote Link to comment Share on other sites More sharing options...
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