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First time smoking deer
Venison does not really react well with brines, I always found it to be very salty. If you can lard it with fatback or bacon internally you will get a lot moister roast. 130 - 140 is about the right range, add 5-10 minutes for carryover cooking that will increase IT by 5-10 degrees. We use farm... -
Greetings from Kentucky
Hey Jeff, I am up in Richmond. Welcome to the forum! -
Duck Hotdogs
Too much air incorporated during emulsifying, made them kinda spongy and light, not firm like a good dog should be..... Ate them all anyway! -
Duck Hotdogs
- sapper299
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Duck Hotdogs
This was the leftover meat made into ring sausage and some liver style sausage. The hotdog pics are blurry -
Duck Hotdogs
Followed a basic recipee for emulsified sausages we learned in school, used duck, goose and pork. Turned out a little light, more quenelle like than hotdog like, but flavor was great. Poached then smoked. Working on improvements to texture. -
Hello from the Bluegrass
New to the forum, been smokin for years. I am in Central Kentucky, Richmond area. I have smoked on a lot of different rigs over the years, from Cajun Cookers to my Green Egg. Loved my Egg but mother nature had her way and it went to the big pit in the sky. I am currently using a Bradley digital...
