BGKYSmoker
Nepas OTBS #242
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I don't have any suggestions, Rick, but I'm sure what ever you make will turn out great!This is my last 5 lbs of venison
What to make.....what to make.
Glaze | |
3/4 | cup ketchup |
1/4 | cup packed dark brown sugar |
2 | tablespoons cider vinegar |
1/2 | teaspoon hot sauce |
2 | Tablespoons of Wild Turkey Honey bourbon (optional) (Heat in microwave for 20-30 seconds to help dissolve sugar) |
Meatloaf | |
2 | teaspoons vegetable oil |
1 | onion , chopped fine |
2 | garlic cloves , minced (or 1 tablespoon of dried garlic and herbs seasoning) |
3/4 | Italian bread crumbs |
1/3 | cup whole milk |
2 | Pounds of vesion |
3-6 | large eggs (the more eggs the softer the meatloaf. I use 6) |
2 | teaspoons Dijon mustard |
2 | teaspoons Worcestershire sauce |
Salt and pepper to taste | |
Cloth is old world Amish style. SS gets major smoke in cloth. The cloth is un bleached muslin.What's the deal with the cloth bag Nepas?
SS is probably my favorite thing in the world. Do you mix your own spices or use a pre mix?
where did you get the counter top sausage mold....... Man... If you placed those chubs with the blue side down on the counter you would never see them..............
where did you get the counter top sausage mold....... Man... If you placed those chubs with the blue side down on the counter you would never see them..............
Taste was great. Just didnt look good enuff to vac seal and take to Texas to a friends bbq in couple weeks.So what was wrong with them other than they don't look too good? Were they not edible?
The other one looks Great!