Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. S__D5E9.jpg

    S__D5E9.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  2. S__D5E9.jpg

    S__D5E9.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  3. S__B9E8.jpg

    S__B9E8.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  4. S__5EE9.jpg

    S__5EE9.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  5. S__2899.jpg

    S__2899.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  6. bobdog46

    Bratwurst Suggestions ??

    I have just ground up some venison & pork. Its a total of 15 lbs and I am wanting to make some fresh brats. I have a Fresh Brat Seasoning pack from LEM that is for 15lbs. I have never made brats and was wondering if there is anything I should add to enhance the flavor.   Thanks for any help.
  7. bobdog46

    Lets talk cutting boards

    I prefer using a large wood cutting board - I do pay extra attention to cleaning and disinfecting when using the wood cutting board.
  8. bobdog46

    Venison Jerky w/ Q-View

    I made 4 lbs of venison jerky- I seasoned with Cajun seasoning & Terriayki sauce. Used cure #1. Marinated overnight in a ziplock bag for 24 hours. In the smoker for about 7 hrs at 160.  Came out great !!!
  9. S__2205.jpg

    S__2205.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  10. S__A204.jpg

    S__A204.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  11. S__6204.jpg

    S__6204.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  12. bobdog46

    Making plenty of sausage (update#2)

    Some people add as much as 50 % pork - I do mine at 30 %.  Yes, if you don't add some pork the sausage tends to be dry. I have never used deer fat in my sausage because it just doesn't taste right. I trim all of the fat from my deer meat before processing..
  13. bobdog46

    Making plenty of sausage (update#2)

    After the ice water bath, I hang at room temp for an hour then put in the fridge overnight. I then cut into about 1 lb chubs and vacuum seal to freezer. I always leave the casing on until its time to eat. 
  14. bobdog46

    NEW SMOKEHOUSE

    I want one !!!!  That looks wonderful .
  15. bobdog46

    What are the jerky basics?

    I also use the Hi-Mt kits for jerky & sausage - Never had any complaints with their products.  
  16. bobdog46

    Making plenty of sausage (update#2)

    Here is the batch of summer sausage - Total so far= 10 lbs smoked cajun sausage - 10 lbs fresh cajun sausage - 5 lbs jerky- 15 lbs summer sausage. I have about 10lbs of meat left and will most likely make breakfast sausage with it.
  17. S__EEB9.jpg

    S__EEB9.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  18. S__EE79.jpg

    S__EE79.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
  19. bobdog46

    Making plenty of sausage (update#2)

    Okay -  After the snack stix & Jerky- I got the Smoked Cajun sausage done and Stuffed 15 lbs of Summer Sausage that will be finished tonight.  For the snack stix, I use Hi-Mountain products plus I usually add more red pepper to it. For the summer sausage I also use Hi-Mt seasoning then add...
  20. S__B399.jpg

    S__B399.jpg

    • bobdog46
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky