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  1. elginplowboy

    Snack stix

    Its on this site search hot stick recipe. I cant seem to post the link
  2. elginplowboy

    Old school sausage

    Thanks, this sausage is super lean. No added fat only what was on piggys. I add extra water so it kinda poaches while smoking. Tastes great.
  3. elginplowboy

    Pan Fried Crappie Fillets

    Those are my favorite! Looking good
  4. elginplowboy

    Breakfast Time

    Looks delicious!
  5. elginplowboy

    Snack stix

    My goto for sticks is Nepas hot stick recipe. Family likes it the best and i just go easy on the hot stuff.
  6. elginplowboy

    Pile of Wings on my Cinder Block Smoker Q-View

    Man now that is a pile of wings.
  7. Old school sausage

    Old school sausage

  8. elginplowboy

    Old school sausage

    Made 25lbs of venison and pork using ac leggs #6 seasoning like we used to do some 20 years ago. Hot smoked at 225 with hickory smoke. Done in about 4 hours Money shot, nice smoke ring and flavor
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    • elginplowboy
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    • Album: Old school sausage
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    • elginplowboy
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    • Album: Old school sausage
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    • elginplowboy
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    • Album: Old school sausage
  12. Snack stix

    Snack stix

  13. elginplowboy

    Snack stix

    60lbs. so 30lbs deer and 30lbs wild pork. Yum yum
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    • elginplowboy
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    • Album: Snack stix
  15. elginplowboy

    Handles for MES 30

    No problems thus far, and i haul it inside and outside all the time
  16. A turkey and two cornish game hens

    A turkey and two cornish game hens

  17. elginplowboy

    A turkey and two cornish game hens

    Sorry no sliced pics. All turned out great.
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    • elginplowboy
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    • Album: A turkey and two cornish game hens
  19. elginplowboy

    David, summer sausage crumbling

    Add NFDM( non fat dried milk) as a binder about 1 cup per 10lbs and when mixing mix till tacky like dave says above.
  20. elginplowboy

    Venison.....maybe an Elk as well....

    Everyone knows that meat aint good. So pack in dry ice and ship to me for proper disposal. Lol. Elk tastes and acts very close to beef. Do u know what cuts u are getting? What do yall like to eat? What equipment do u have? (Grinder? Sausage stuffer?) Here is what i normally do. Fore quarter...
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