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  1. in. pred

    ramp butter

    there is more than 100 men could use around here! about every lowland woods has them scattered about. i harvest heavily but skip around so not to thin them out. thats a meal for me lol i harvest 2 sacks when i go each trip. and they are packed in there too! i share with friends. we have...
  2. in. pred

    ramp butter

    in spring i harvest a bunch of ramps. they are all over the place around me and nobody digs them! well as asome of you know you can only eat so many. i found awaty to preserve them and use all summer and winter. make yourself some ramp butter. i put some butter in a pan and warm it up add...
  3. in. pred

    Duck Breast

    i think they are about 30$ a piece here at the store!
  4. in. pred

    Newbie from Indiana

    enjoy the new toy! yo from "the fort"
  5. in. pred

    Venison day!

    never canned any but have wanted to try it. ive ate others that have canned it and all were tender and tasty! looks good!
  6. in. pred

    Costco Pork Loin for chops and roast

    well i do love me some fritters. lol seasoned egg wash then into andys red breading. bun loaded with romaine pickles cheese and mustard. use a gallon bag to pound the meat in so it contains the blows. :)
  7. in. pred

    Duck Breast

    looks good mr whipple!!!!!! my son worked at a frozen food hub years ago. when a create got damaged it was set aside as no good. well that happened to a huge box of ducks!! i got to play with those ducks for months. people would take one or two a week. very few workers there and lots of...
  8. in. pred

    smoked meatloaf

    thx all. it wasnt the regular egg cracker mix normally thought of. this one was pretty much just a big seasoned angus chuck burger. lol nice and lean like i like it. i cant do greasy meat loafs. barf my summer sausage is extra lean too. cant stand those store logs that coat teeth and...
  9. in. pred

    Hello from Indiana!

    yo from ft wayne
  10. in. pred

    Temp for Smoking fish

    i brine then smoke at 160 or so till the bark and texture is rite. 2-4 hours depending on thickness. bass gills n trout all in same brine. brine keeps them moist up until jerky stage.
  11. in. pred

    What was the last concert that you went to?

    peter framton at a pub in ft wayne indiana. best show next to kizz! he played an extra hour we were so amped up! long ago
  12. in. pred

    smoked meatloaf

    had time on my hands today and meat in fridge. figured id been good and deserved a treat. i fired up the smoker and rolled a meatloaf. figured id start it so l could munch at lunch. used hickory and mesquite under the kingsford. the smoke sauna ran about 220 for me in the 10*weather...
  13. in. pred

    Wood blends

    i have played with a bunch of local woods. things like lilac, redbud, hackberry,........al good in their own way. like said they all give something different. i favor all the fruit woods, mesquite, hickory, oak, maple(one of my favorite over the fire woods!) my maple tree in the yard gives...
  14. in. pred

    Velveting Meat

    i get the big stirfry veg mix at wallyworld. it has 2 pacs of sauce and we get 2 meals+ out of it. just cook and add what meat you want at the end. 7-8bucks a sack quick n easy. i add sesame oil, soy,(and sometimes other sauces) for a change up.
  15. in. pred

    Wood id

    light some and see. my money is on oak too.
  16. in. pred

    Costco Pork Loin for chops and roast

    looks like you nailed it! i take 3/8" slices off those and beat them into fritters to bread and fry. ill make a pile and eat them half the week. lol
  17. in. pred

    RV build for a foodie my 95 GMC Topkick box truck

    that is going to be a great cave! ever hear of rocket stoves? a guy like you could make good use of them. checkum out at permies in energy section. be watching this project!
  18. in. pred

    Head cheese

    havent had that in years! it looks great man!
  19. in. pred

    ham from a deer roast

    TQ was the only cure ive ever used. i wanted "ham" not a brined deer roast. ive done that for years. so i looked up some "ham" mixes with TQ. im not a huge fan of any "cure" chems. most time i use salt sugar brine for meats. i backed off the strength because i injected it for shorter brine...
  20. in. pred

    ham from a deer roast

    first try at this one. needs a bit of tweaking but i was still surprised at the results. took a deer sirloin roast and injected and soaked in a TQ based brine w/seasonings added. then i smoked it low n slow with hickory and mesquite chunks on kingsford embers. if you didnt know what it was...
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