Recent content by mushroomboots

Looks great, and I really appreciate the simplicity.

Man, that is some beautiful bread, and you are prolific! How did you learn to do it so well?

Agreed, this forum is great. Hands down the place to go for smoking and BBQ knowledge as far as I have seen.

Hey, I just Really appreciate you taking the time to do this, and I'm excited to try it! Thank you!

Hello! I see this is a very old post so not sure if you're still out there but if so...I'd sure love to know your method for turning a pork sirloin roast into a Canadian Bacon type product. I have one in my freezer and have been looking for inspiration!

Thanks for sharing the Amaretto cream sauce. Everything looks outstanding!

Hey, thanks so much for the quick response. I'll ad some cure as you suggested. I see what you mean regarding pre-cooking. I'll look up what cuts may be collagen rich but if you have any suggestions I sure appreciate it. My initial plan was to ad pork fat and some additional venison. In the...

Be over shortly! Thanks for sharing!

Hello folks. I've looked at a couple of posts on venison liverwurst which I'm wanting to make. My main question: Do I have to use casings and boil or could I do a low and slow bake as an alternative? I don't care about the form and would have to drive a ways into town to get casings. I see...

Hello All. Been here off and on for a while, but I don't think I ever introduced myself. My name is Erika. I'm a semi-skilled home cook, food obsessed. I live in Potomac, Montana outside of Missoula and am a part-time nurse. I think this forum is absolutely terrific, and I check it out when...

Those really do look amazing! Are you sure they aren't dinosaur ribs? Thanks for sharing the process.

Looks, and sounds, really good! Was it, and could you taste the whiskey? I appreciate that you shared 😊

chef jimmyj, thank you so very much! I really appreciate that I now have something to work with, and especially with venison. I'm excited to try this out.

Hi Al. I've got a venison eye of round I'd like to turn into pastrami. I'm completely new to all of this so would sure appreciate a basic dry cure recipe. I can let it sit in the refrigerator as long as is needed.

So, it appears people buy a brisket and are soaking it to Remove salt. As I had mentioned, I'd wanted to make this pastrami from a cut of venison. I apologize for my complete inexperience, but I sure would appreciate a basic recommendation on just how to brine my venison before applying the...