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canning venison
I put all my shank and lower leg meat into jars with potatoes, carrots, onions, garlic, and a teaspoon of seasoning salt. Cans up great, kids love it. I do this with waterfowl as well. Believe it or not, the kids can't really tell if it's duck or deer stew. I can, but it's a subtle texture... -
Lox in a UDS
I built an electric UDS with a PID controller a while back, and it's great. I used to use a tray of chips, then I discovered pellet smoke generators through this site and made my own out of perforated aluminum. It raises the temp in my drum from about 55 to abut 75F without any cooling. So now... -
Making Lox a picture guide.
To the music? of LMFAO's "Shots"...LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX LOX...EVERYBODY! It really exceeded my expectations. Silky smooth, just the right amount of smoking flavor, and the citrus from the zest comes through and gives you a clean pallet, with just enough... -
Making Lox a picture guide.
I am following this recipe, but I decided to leave skin on and pin bones in until the end. Right now, I have the fillet normalized for porosity, dry rubbed and brining under a weighted tub. Should be ready for cold smoke tomorrow night. Should be cool and raining, so I should be able to load... -
Making Lox a picture guide.
We have a limited hatchery retention only fishery for spring run and can start as early as February. We have separate summer and fall fish runs. Springers live in the river until fall spawning without feeding so they have an incredible fat content and loads of oil. Commercially,the fish go... -
Making Lox a picture guide.
Doing this with a side of spring chinook caught yesterday. -
Making Lox a picture guide.
- threemuch
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Texas Hot Links----one of my favorite sausages
Just did this recipe, except I took out the Cayenne and put in 4 tablespoons of Sriracha sauce. Did 5 pounds with pork butt and 5 pound of chicken thighs, both are fantastic. Thanks for the recipe! -
Smoked Corned Beef
That looks good. I just picked up two corned beef tips in the bag because they were 4.99 a pound and uncured brisket was 7.99. And my wife hates when I commandeer a whole shelf for brining for two or more weeks. So I will be doing those later this week after I soak them and rub em up. -
First Fatties, mixed results
- threemuch
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First Fatties, mixed results
Over the last few months, I have seen pictures and heard about a "bacon fatty" or a "bacon explosion" and wanted to make/try one. When I joined these forums, I saw this section. But like alot of things I do, I knew the basic concept, but wanted to try my own version of it before reading other... -
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- threemuch
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- Album: First Fatties, mixed results
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- threemuch
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- Album: First Fatties, mixed results
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- threemuch
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- Album: First Fatties, mixed results
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- Album: First Fatties, mixed results
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- threemuch
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- Album: First Fatties, mixed results
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- threemuch
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- Album: First Fatties, mixed results
