Recent content by sapper299
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Eichsfelder
Yes it was. Matter of fact, I was in Michigan visiting family and stopped at Kerns Sausage in Frankenmuth and picked up some Thuringer, blood sausage, Lieberkase and some cheese. The Thuringer I had was very similar but missing that Coriander citrus flavor of the FeldKeiker -
Eichsfelder
I have been looking for the spice mix for Eichsfelder Feldkieker sausage. Its a dry cure sausage from middle Germany and a favorite of mine while stationed there in the 80's. Everything I have found has a lot of ground caraway seed, but from my memory, I did not taste that much, Coriander yes... -
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Fannie Farkle smoked sausage
I have been trying to find out who supplies the smoked sausage to Fannie Farkles in Gatlinburg Tn. I have tried many times to replicate it without much success, so I figured I might try and order a case from the supplier if possible. I just cant find who supplies it or makes ut and Farkles won't... -
Venison Ribs
Venison Ribs can be really good, but you have to live in the south. I smoke mine every year, they get about 1/2" of rib meat on them and are fine. The deer I shot back home in Michigan have a lot of tallow in their fat and its like eating a candle. You do have to eat them hot and you do have to... -
Smoked duck and Vension ribs
First off, these only seem to work well with deer from the Southern/Western states. Northern deer have way too much tallow to get away with cooking like this unless they are eaten right away while still hot. If they cool, its like eating a candle. As you can see in the pictures, these are more... -
Smoked duck and Vension ribs
On the ribs. Its real hit and miss each year.I butcher all my own game, so I can make sure I leave as much meat on the ribs as I can. Just treat them like lean spare ribs, smoke low and check often. Wrap when they start to dry out, glazing with some kind of sauce to add moisture and continue to... -
Smoked duck and Vension ribs
Had some ducks given to me. I doubt these were "wild" but farm raised and free to roam as they were pretty fatty, unlike most of the ducks I get hunting. Anyway, I decided to smoke them with a maple and soy glaze and threw on some venison ribs while I was at it, from last years buck. Turned out... -
Elk sausage came out mushy.
Normally with a mushy texture I find it has not lost enough moisture and needs to smoke/bake longer. The lack of rendered fat indicates that is not the problem and if it was, your sausage would be dry and crumbly, espcially with any type of game meat. I would also go with a harder fat, shoulder... -
Oklahoma Joe's Longhorn Smoker Mods
If for some reason welding them together is not your choice, you can use graphite gasket sheet from McMaster Carr, use the 1/16' thick sheet. I have used them on very high temp flame reactors and they work like a charm. Each In stock $78.15 Each 95715K72 Width24"Length24"Seal...- sapper299
- Post #45
- Forum: Wood Smokers
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Fannie Farkles smoked sausage from Gatlinburg TN
I have been trying to mimic or find out who makes the smoked sausage served at Fannie Farkles in Gatlinburg TN without any luck so far. Does anyone know who supplies them or has anyone got a recipe/spice mix for them? -
Hello from Kentucky
Its Dry Ridge area. Just south of Cinci. Hoping to build a large Q pit from a fuel oil tank I have.. Construction pics and results will be posted soon -
Hello from Kentucky
Welcome. I'm over in Fayette county, but moving up to Grant county and the country next month. -
Leatherneck Roll Call.... All Branches Welcome!
US Army 86-98 combat engineer/Sapper.- sapper299
- Post #117
- Forum: Blowing Smoke Around the Smoker.
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Venison shoulder question
Unless you have a local announcement from the fish and wildlife folks warning against things like TB and chronic wasting disease, there is no need to worry about parasites in venison like you have to with bear and wild hogs. To my knowledge, deer and deer species are not carriers of trichinosis...
