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For venison (and pork) summer sausage, I mix with 30% - 50% whole pork butt (not just pork fat). I mostly prefer 50% to get the fat content to my liking, but if I want a leaner version, 30% pork butt gets it done.
That was my third MES40. They last about 5-7 years and I was done buying another one. I looked at Weber, Camp Chef, Recteq and Traeger. I went with Recteq for the 6 year bumper to bumper warranty, 4.9 star outta 5 rating, room for a 15-lb turkey and the reviews claiming excellent smoke flavor...
You had me at quail!
Looks great
Man do I meal a fine quail meal!!!
They have been gone around here for a while but are coming back. I am seeing the occasional lone quail but no coveys yet.
I posted this recipe back in 2021, but it is so good (IMHO) that it deserves an encore. Pic before mixing is below...
Yesterday I double-smoked an 11-pound ham. Not because we needed an 11-pound double-smoked-ham, but because my wife has reached the point where she would rather skip eating...
My wife is always looking on Pinterest for recipes - like it’s her part-time job. Yesterday, for Mother’s Day, she “gently encouraged” me to make one of her latest discoveries… Hot Dog Burnt Ends.
Yes, you read that right. We took perfectly good Oscar Mayer beef hot dogs and tried to turn...
@Fueling Around
There are a few sprays and liquids.
If you spray - so the inside and outside of the clothes and let dry fully
The liquid versions allows for dunking of the clothing - hang dry.
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