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cherry cayenne snacksticks
do ya think that using cherry juice instead of water would and enough "sweetness"? -
cherry cayenne snacksticks
went to get a deer processed at a local butcher and he had some sample snack sticks pieces. The best one was a cherry/cayenne. sweet with just a little bite. He was not willing to give up his recipe. Any body got one? thx in advance. -
Texas hot links
Just a follow up, it was willies Texas hot links. I doubled the recipe (10lbs), but backed off on the cayenne, blk pepper and pepper flakes. They are pretty hot but not crazy hot. -
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Texas hot links
Making 10 lbs of Texas hot links, 6 lbs venison and 4 lbs pork butt. Made a slurry with lots of cayanne, paprika,pepper flakes, and garlic. Test fry was awesome. Gonna smoke tomorrow till a temp of 130 then into a hot water bath to 155. -
Wild turkey jerky
Seems like the wild turkey goes from rubbery, under cooked to dried out pretty quick. Checked it pretty regular after it started getting some color. Definitely not my first choice for jerky meat but after a few cold ones I’m sure the boys will “gobble” it up.- rippper
- Post #10
- Forum: Making Jerky
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Wild turkey jerky
Well that’s it,turned out pretty good. Pepper flakes gave it just a bit of heat. Definitely gonna try this with venison or beef. Thx for watching- rippper
- Post #8
- Forum: Making Jerky
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Wild turkey jerky
Out of the fridge and in a collider to drain. Layer some paper towels to dry em a bit more. Now they are in the camp chef at 180 waiting to be jerky- rippper
- Post #6
- Forum: Making Jerky
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Wild turkey jerky
- rippper
- Post #4
- Forum: Making Jerky
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Wild turkey jerky
7 lbs of sliced turkey breast soaking in mr yoshidas sauce, waiting to be jerky tomorrow. Stay tuned.- rippper
- Thread
- Replies: 10
- Forum: Making Jerky
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Sausage time
Had the urge to make some sausage. Grabbed 8lbs of venison and 4.5 lbs of pork butt. Used Walton’s Excalibur seasoning. Smoked at 165 for about 8 hrs till it hit 130, then into a 170 degree water bath. Pulled at 158 and into the ice water. Blooming on the rack for a couple hrs then into the... -
"hammy" ribs
i have been using the pit boss competition blend. not sure of the % of hickery -
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"hammy" ribs
not sure, how are the costco kirkland ribs? the last few were smithfield and i didnt use any salt in the rub, they still were hammy
