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  1. dirtyruss

    Central Texas style elk and wild sow

    My next hunt is dove on September 1st. Another hog once i have used all the current meat.
  2. dirtyruss

    Central Texas style elk and wild sow

    Back in the day, every local fundraiser was a wild hog dinner! Lots of dinner tickets sold over the years. Its a win win for everyone. Free food for a good cause and eradication of hogs.
  3. dirtyruss

    Central Texas style elk and wild sow

    They are a serious problem in certain parts. They will destroy a good piece of property if not maintained.
  4. dirtyruss

    Texas pastrami

    I corned my own brisket, once corned the only step left is to smoke it. I used equl parts cardamom and black pepper with a little clove and paprika. Dropped her on the vertical smoker on my pitts and spitts once up to 225 and she hit 180 about 8 hours later. Let it rest then slice and eat!
  5. dirtyruss

    First pork shoulder

    In todays society of diminishing hunters and increasing reliance on processed foods I feel it is especially important to keep your kids involved in hunting and cooking. My 5 year old is joining me on his first dove hunt this year and I cant wait!
  6. dirtyruss

    Central Texas style elk and wild sow

    Combined an elk I took a few months ago with a fresh wild sow at 50/50 and oh my it came out beautifully.
  7. dirtyruss

    First pork shoulder

    Thanks, I have always been told that a sow would have less gamieness than a boar so that is what I sought out during the hunt. I have made elk sausage with this sow with amazing results as well. I need to get thoes pics posted.
  8. dirtyruss

    First pork shoulder

    Thank you for the feedback Eddie. Being in central Texas beef is of course our primary protein, so i took the same approach as I do with my brisket, adding the brine of course, with only a dry rub. Made some pulled pork and eggs tacos for breakfast! I see why this is such a popular hunk of...
  9. dirtyruss

    First pork shoulder

    She was big (300) but long and lean. Very clean taste, less fatty than a farm raised, but more porky flavor which I enjoy. I did do a brine on this as i believe all pork and chicken need it.
  10. dirtyruss

    First pork shoulder

    So I shot a big wild sow a few months ago and finally got around to smoking one of the shoulders. This is the first time smoking a pork shoulder and I am very happy with the end product. I also smoked some cabbage and onions, and even smoked tomato sauce to turn into a smoked paste for my bbq...
  11. dirtyruss

    Texas pastrami

    I cure it old school, salt and herbs only, thus no pink meat.
  12. dirtyruss

    Texas pastrami

    So I have made corned beef in the past a couple times and love the quality and control of the end product. So the other week I got it in me to commit to taking it further and smoking after the brine ti create pastrami. I was astonished at the result and highly recommend trying this.
  13. dirtyruss

    First smoked turkey

    Just after 6 and into the vertical she goes. Starting with apple and gonna transition to hickory.
  14. dirtyruss

    First smoked turkey

    Alrighty, it's 5:30am time to get her fired up for her first turkey.
  15. dirtyruss

    Smoking a turkey

    Pro tip: break out the brulee torch and hit it how you like!
  16. dirtyruss

    Smoking a turkey

    You can achieve wonderfully crispy skin if you dry brine your spatchcocked bird no matter the temp you cook it at. In addition to salt you can add a little baking soda to the rub, it changes the ph a bit for even better results.
  17. dirtyruss

    Successful hunt, now suggestions please

    Yes all processed, whole loins, ribs, bacon, and shoulders off the sow, the rest in roasts and steaks with alot of trim meat. Elk done in lots of steaks, roasts, chops, and the heart, the rest ground, probably 80lb of that alone. Yes I have a grinder and tube, was planning on mixing sow and...
  18. 20170914_170441.jpg

    20170914_170441.jpg

  19. dirtyruss

    Successful hunt, now suggestions please

    Took a cow elk and a big sow...looking for suggestions on awesome ways to use the 800 plus lbs of meat I have in the freezer now.
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