What a great forum and helpful lot of blokes, a mate of mine told me about the site and its a beauty !!!!
My hobbies are stalking Sambar deer and making as many different things from the venison that I can.
A local supermarket (Aldi) sells a gas fired smoker once a year and we've had ours 3 months now. It cooks up a nice chook (chicken), turkey wings, and venison roast. Ihave added a little smoke for the last 15 minutes or so and it comes out super moist with a nice hint of smoke. I'll try pickling some of the meats soon.
The last few years have seen some hot cooked ( to 68C) venison salamis and the avatar is a corned silverside of sambar cooked in the top of our BBQ pre smoker days. The missus is happy that her new kitchen oven will not have a dozen salamis cooking away in it for five hours now that the smoker has arrived.
I don't see the amount of seasonings that you have in the U.S. on our shelves, but see plenty of recipes to make them up on here. The chicken wings on the front page today looked salubrious and I'll have a go at making something similiar, thanks for the idea.
Also made some dry cure venison salamis last year, came up OK, but room for improvement.
regards to everyone,
Edited by PeteA - 3/26/12 at 1:54am