I've got 5 lbs of Alligator snack sticks in the smoker - I used Hi-Mt cracked pepper and garlic seasoning & cure then added some cracked red pepper to the mix. I started with 10 lbs of gator meat and 5 lbs of boston butt. Ground it all up and mixed well then took 5 lbs for the snack stix. The remaining 10 lbs will be for smoked gator sausage with cajun seasoning and green onion, I will start a different thread for the sausage when it is done tomorrow.
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Could I post the sausage tomorrow then enter the sausage in the throwdown using the sausage in another dish ? Not sure of the rules for the throwdown.
Where do you get the meat from and is it ground or still in sections?
Is one part better then the other IE legs vs Body etc????????
I cannot seem to find any exotic meat store in Spokane area.
You can get it from most seafood markets in S. Louisiana this time of year. It comes packaged in deboned pieces. The tail meat is considered the best portion, but all is good as far as I am concerned. You could most likely order online. Just google louisiana gator meat and you should find places to order from. It is a little pricey. I purchased some from a couple of different places locally and paid between $7.00 -$ 8.00 lb.
LOL---Never stopped guys from your old neighborhood from baggin' a few extra whitetails out of season.
PS: Come back to PA----Gator Season is all year -----No bag limit !!!
I wish I could market this stuff. It came out great and those who have tried these gator stix love them.
That's not hard to believe---It looks awesome from here!!!!
Yes, if I read the thread about the throwdown you can use previously smoked /cooked sausage in another dish.