Thanks everyone for the welcome.
Feelin great. Getting the eye surgery was a piece of cake really.
The recovery was fine ..I just took a little extra care by not straining the eyes on the computer or any other bright lights for awhile.
I highly reccomend it to anyone who is considering it.
feel like I should re introduce myself, I've been gone so long.......I had my eyes lasered and was off the computer for awhile.....just makin sure the eyes would heal before staring at the screen for hours.....then the computer had to go in the shop (twice) what a pain.
but I'M BACK now.
I'm with richtee on this one Great book with lots of info and recipes.
and hi every body I've been away for awhile........ just got back from Australia and had my eyes lasered so I won't be on for long periods til my eyes heal.
Richtee.....Well......I did take some pepperoni up to the camp and it does taste fine after being frozen and thawed, but the colour of the casing does leave a lot to be desired.......It looks too much like a water soaked, drowned worm........all grey and no character.
So I think until I can save...
Thanks Debbi....That's what I did Richtee and yourself are both on the same page there.
The only complaint has been that it's too fine a grind....like a cocktail weeny...so we will do a courser grind next batch
That's exactly what I did.
The only complaint so far was that the grind was too fine..almost like a cocktail weeny.....My people like a courser grind so next time that's what I'm gonna do
thanks that was fast...
Yeh.. it's water ....Ididn't put any fat into the recipe.,It's really ....really lean. As for the freezing...I was wondering about that.. I will vacuum pack it and freeze some to take to the hunt camp in November.
Thanks I'll let you know if there is a change...
Imade my first batch of pepperoni yesterday.
25 lbs of Venison pepperoni using a store bought kit pre mixed spices and cure,etc.
I added some home grown hot peppers to the mix but followed the instructions to the letter.
I had to use liquid smoke because I cooked em in the oven in the house for...
Hey TBone.just checkd out the pics............lookin good dude
If you have to use the grinder maybe you should consider using a spacer instead of the plate.....not so much wear and a lot faster comin through the tube.
If you want one and can't find one let me know...
Well I am sorry to say that I have been unable to secure that apple concoction recipe from my buddy.
That leaves me no alternative but to keep trying to put together a recipe that will be close in flavour to the unknown original.
Having said that.....I made up a 12 lb batch of venison and a 12...
This is the best I could do.
I know that there is something wrong here............The rest of the pics I deleted because they came up as text or different sizes???????????????
When you download pics are they in the embeddable link to the forum or thumnail for forum?? Or is it another link...
Here are the pics..I took them this morning after the haunch had hung all night wrapped in foil...Except for those few tiny pieces that somehow managed to fall off and disappear during the night ;-).
I had a nice piece for breakie and the salt taste that I was concerned about has gone and been...
1 package-roast red pork seasoning mix-50 grams
(this is the stuff that the chinese BBq pork is marinated in)
2 tbsp-chili oil
3 Tbsp my home made Hot Sauce (posted a while back)
1/4 Cup ceyenne pepper
1/3 cup balsamic vinegar
2 cups dark brown sugar
2 Tbsp of Cajun seasoning
Just a suggestion;
I personally don't slice any cut of meat before refrigerating it.
I find it drys out very quickly and becomes similar to cardboard.
You might try putting it into a container or tinfoil wrap with all the juices that you can save from the cooking -smoking process.
Then you could...