Recent content by farriers wife

Hi  I recently smoked some venison sausage.  Did 2 batches: hot smoked one - cold smoked the other.  I found the hot smoked to be better as it "crisped" up the casings.  But it is tough to hot smoke in Saskatchewan in the winter!  Working on making Montreal style smoked meat from venison...

Greetings All!  My name is Marty and my husband, Brian & I live in St. Victor, Saskatchewan.  We are hunters, fishers and gardeners.  If we don't grow it, hunt it or fish it - its not on our dinner plate unless we barter with friends who have FRO chickens, eggs, pigs or grains.  I pressure can...

Hey Guys! Hubby & I just had a very successful deer hunt.  Have any of you ever cured & smoked venison? 

Hi Bear Thank you.  I called a butcher and he sold me Prague as well as his own blend of bacon spice.  I now have all of the bellies in zip bags in the fridge and the hams and hocks in brine.  There's going to be some good eating coming up! Farrier's wife

Hi I am curing bacon & hams for the first time.  I have TenderQuick.  Most recipes that I have found use Prague #1 or #2.  I would like to get them into the cure tonight.  Is there a direct substitution for TQ?  How much do  I reduce the salt?