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duck snack sticks.
Do not include ANY duck fat; it melts out immediately. I ruined a whole batch of snack sticks because I had duck fat in the mix. -
Late Season Goose
A fat bird like that is outstanding! Let us know how it comes out. I typically smoke mine 7 hours but 4 should give a good flavor too. -
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Pre -Packaged Seasonings
Cure not mixed in any I’ve used. Just need to do the math and have a good scale. For very light stuff I use my balance beam reloading scale that will accurately weigh the smallest ingredient. -
Creative venison ideas
Something fairly easy: 2 pounds of burger meat 1 pound pork butt A bunch of diced green onion A couple diced shallots or small onion 1 T black pepper 8-10 oz of diced pepper jack cheese 3/5 teaspoon cure #1 dissolved in a little water Whatever else you like Grind the meat in a medium plate... -
Seven Pepper Stix
Think I’ll order that 7 Pepper; been wondering about it. For you southerners it’s winter in northern Wisconsin ! -
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Couple Q's on summer sausage.
Hey Chopsaw, that starter culture technique that you mention above is not something I’m familiar with. I use a starter for 3 days doing uMAI but you are doing just an overnighted starter. What result do u get from that? I assume you are still bringing the sausage to a cooked internal... -
Sausage in elbow...can you get out into casings?
I just bought a couple of the stainless sausage tube cleaners from Sausage Maker. Got tired to creating a mess getting the last sausage out of the tube. When I get it all out, I put it in a jerky gun I got from Cabelas some years ago with the round tube on the end and put the partly filled... -
Snack Sticks Help...
If you want a can’t miss, something everyone will like, get the Owens Honey BBQ Snack Stick seasoning. I have had folks who would never try wild game ALL like it. Go with 50 % pork butt on your first batch. You can drop that proportion in later batches but you want the first one to be juicy... -
Smoked duck question
Yes. Assuming they aren’t fat birds that you picked. They will look like this: Note that I separated legs, as I smoke and then pressure can them. But otherwise I’d leave them attached. I bribe them overnight and let them dry st room temp on a rack like this for an hour and also put them in... -
Sheep or collagen casing for snack sticks?
Sheep for me. I took the time to figure them out, which is mostly being sure they don’t hang up on the stuffing tube. I wet it with every new casing and will even spray some food grade silicone on the horn. You can fill the sheep casings full and do it quickly but u can’t stretch them out a... -
Antelope Summer Sausage via DISCO
I would have never thought of blue cheese! How would you rate it compared to a good standard summer sausage? -
New Sausage Maker 15% off smokers worth considering?
Have a MES 30, and its been working just fine the last several years; however, I'm thinking of upgrading to a larger more convenient unit to do more than one batch at a time. I see that SM has its 15% discount running, and they have a nice looking 20 and 30 pound model; the 30 pound with the... -
Smoked Goose Breast Advice
On the mistakes smoking goose; u don’t want to overlook but that shouldn’t be a problem if the heat stays in the 170-75 range. I increase the temp over that 7 hours whenever it occurs to me; if I’m down stairs fletching arrows after a couple hours I’ll run up and add 5 or 10 degrees. I like... -
Smoked Goose Breast Advice
I smoke duck legs for 4 hours, then I grill the fat off them for a few minutes and then pressure can them. In the jar I will include wild rice, or cabbage so I’ll have a full meal when I open and microwave the jar. Here u see them out of the smoker, on the electric Farberware grill where the... -
Smoked Goose Breast Advice
Here’s a mallard I just did the same way. I think the key is to determine how much smoke u want. 6.5 hours on a mallard for me. Then I can cook them on the smoker and eat them at room temp anytime, or like I do more frequent, freeze them and the. Later thaw and finish cooking, which makes it... -
Smoked Goose Breast Advice
After brining mine over night and drying in the oven with the door cracked at 139 degrees for 45 minutes I start smoking at 140 degrees and over the course of 7 hours of continuous hickory smoke I raise the temp to 170. If I plan to serve them without further cooking I’ll run temp probes into... -
