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Liver ring
It looked like the Albert's one. I'm surprised no one remembers the hatfield one.- bobbyk
- Post #7
- Forum: Nose to Tail
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Liver ring
The consistency was thicker than patè, it stayed together when you sliced it. We never fried it, just ate it cold as a snack. The flavor was more liver like- bobbyk
- Post #6
- Forum: Nose to Tail
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Liver ring
I know it's regional and it goes by many names. Hatfield made it commercially forever, but the discontinued it. It was a fully cooked liver pudding ring. It was cased like a sausage, but the casing wasn't edible. I'm looking for a copycat recipe if anyone knows what I'm talking about.- bobbyk
- Thread
- Replies: 10
- Forum: Nose to Tail
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Is my jerky still good?
Hey all. I have 2lbs of top round marinating for three days now. With work I just don't have the time to get it in the smoker. I did use cure in the marinade. It should stay good for a few days in the fridge right?- bobbyk
- Thread
- Replies: 2
- Forum: Making Jerky
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Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!
Maybe another shoulder. I loves me some pulled pork- bobbyk
- Post #309
- Forum: General Discussion
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Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!
- bobbyk
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- bobbyk
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- Album: Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!
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Tuesday shoulder
- bobbyk
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Tuesday shoulder
10lb bone in picnic from Walmart, rubbed, injected, and relaxing until it's morning date with the smoker. Just in hit with maple smoke After 15 hours at 240* it finally hit 190 IT. Look at that gorgeous bark. I could barely get it off the grate it fell apart so easy. -
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- bobbyk
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- Comments: 0
- Album: Tuesday shoulder
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- bobbyk
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- Album: Tuesday shoulder
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NYE Prime Rib
- bobbyk
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- Comments: 0
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NYE Prime Rib
Hey all. Just want to incite some envy with my q view. My local butcher I order from all the time hooked me up. USDA PRIME 4 rib roast. $7.99/lb Cut and tied myself, coated with olive oil, pepper, garlic sea salt, and parsley. Smoked at 225 for 6 hours to 140 IT. Finished at 145. Before -
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- bobbyk
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- Album: NYE Prime Rib
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curing sausage meat
Well I know prep wise I'll need cure. He answered my actual questions. There's nothing special about curing venison. Thanks though -
curing sausage meat
Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.
