Toggle sidebar

Recent content by mushroomboots

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. M

    Eight Hour Sourdough

    Looks great, and I really appreciate the simplicity.
  2. M

    Getting some starter back in shape and some sourdough baked .

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

    Red wine cured

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

    Bone-In Pork Sirloin Roast IT?

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

    Bone-In Pork Sirloin Roast IT?

    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!
  6. M

    Venison Back Strap 3 Ways!

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

    Venison Liverwurst questions

    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...
  8. M

    Sweltering Summertime Succulent Seared Steaks (Pics)

    Be over shortly! Thanks for sharing!
  9. M

    Venison Liverwurst questions

    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...
  10. M

    Greetings from newbie

    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...
  11. M

    Snake River Farms Wagyu Short Ribs!

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

    Carolina Gold Wings

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

    Pastrami rub recipe

    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.
  14. M

    First Pastrami in a WHILE

    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.
  15. M

    Pastrami rub recipe

    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...
See more
Top Bottom
Back
Clicky