Recent content by rca dog

Have some back bacon curing right now, probably smoking this weekend. I used TQ for the cure, since I don't mind the saltiness, and I'm also doing some of Bear's extra smoky belly bacon at the same time.

I use either 50% pork shoulder to 50% venison, or if using pure pork fat 15% works well, depending on what kind of sausage you are making. I prefer the pure pork fat, as I like flavour of the meat to come through a bit, and you use up more game meat per batch.

Maybe I should smoke some of my aftershave.

HaHa, and I though I had it bad !  Me: I think we should smoke that.  Her: That is toothpaste.  We should not smoke that.

That's a beauty !  I like the mix of ingredients, and the cornbread sounds like a great idea.  I will try that on my next one.  Point from me !

This also made great leftovers

I will keep that in mind when I try these again.

LOL I get that "the refrigerator smells like 'insert smoked\fresh meat here' all the time.  I thinks it's getting to the point that when I don't have something in the fridge, she thinks something is wrong, cause it doesn't 'smell right'  Point from me for your first bacon !

Yep super lean.  I will try a modified beef rib technique next.  Sooner or later I'll find something that works.

So I have half a moose worth of ribs, back and side.  I smoked up some pork back ribs last night, according to Smokin Al's method: http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works and I thought, why not, lets do the same treatment to a rack of 4 moose ribs...

Those look great !  Kielbasa is on my (getting longer) list of things to do ! Point !

Well I missed the anniversary, but I'm not to late to say Happy Birthday !  That looks like a fantastic meal, and congratulations on 48 years.  Points from me as well.

Thanks everyone, I appreciate it !

Way less pain in the **s, faster, better control.  I know that I would not willingly stuff 10 lbs without a stuffer.  I know that lots of guys do, and do a wonderful job, but I am not one of them.  I love my stuffer.

I don't know that I improved your recipe, in fact, while I was tying those links, I thought I might be detracting.  I certainly had thoughts of using sheep casings and just twisting to link.  But I didn't, and here we are.