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Swamp Cabbage.
whoa... for a second there I thought that said "skunk cabbage!"- plj
- Post #9
- Forum: Fruit, Nuts & Vegetables
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LETS GET READY TO THROWDOWNNNNNNNNNNNNNNN!!!!!!!
Since its the beginning of bow season, I'm guessing the theme is wild game... Yeah, ok, thats too much to hope for. Maybe I should just hope for something I'm capable of making for a change :)- plj
- Post #22
- Forum: SMF Throwdowns
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Dry Bag aging
I tried the drybag on a NY Strip primal a few months ago, 42 days iirc. Yes there was some trim. Yes they were outstanding, yes I'll be doing it again. Its just that... too much meat, too many ways to enjoy it... :) that plus the extra frig is unplugged for the summer, thats where the aging... -
I need a good sauce that works well on venison backstrap medalions, 1/4 to 1/2" thick
Hopefully you already know this about venison, but just in case... DO NOT OVERCOOK IT ! As soon as it gets to medium, it has lost flavor and tenderness. Anyway, I'm with erain on this one - keep it simple. I freeze the backstraps whole, then cut across the grain in 1 to 1.25 inch medallions. ...- plj
- Post #9
- Forum: Sauces, Rubs & Marinades
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Get a charcoal smoker or a better electric smoker?
I use an electric smoker, I get a nice smoke ring simply by adding 8-10 briquettes in the old cast iron frying pan I use for wood chunks. Kind of the best of both worlds IMO. If you do buy an electric, make sure you get one with a big element or you'll only get limited heat like your little...- plj
- Post #3
- Forum: Electric Smokers
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Frustrated - Problems With Cabelas Smoker
Sounds like you already know this, but I'll say it anyway. When I use my cheapo propane smoker, the wood chunks will catch on fire - so I wrap them in foil, dont poke holes in it. Sometimes I double-wrap them. The idea is to eliminate the oxygen.- plj
- Post #12
- Forum: Propane Smokers
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meet the "skinwich" -- fair warning
well, the skin is the best part... yeah, I'd probably try it. Full disclosure though, there's not much I wouldnt eat. :) -
Paprika
dollar store paprika tastes like dust. For recipes requiring a small amount (up to a few Tbls) I use good (aka expensive) hungarian paprika. When I need several cups for pork butts, I use the large containers from Sams - taste is pretty good, price is right.- plj
- Post #9
- Forum: Sauces, Rubs & Marinades
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no patience at all
I have no patience at all. I've been waiting to see some posts from the winners of the drybag steak giveaway last month, but I cant wait any longer so I just ordered some bags. Now I have to wait for them to arrive before I can buy the meat... then wait for it to age... At least the cooking... -
The Joys of Fatherhood...
ahh, so they didnt tell you that you're responsible for the field yet? Cutting the grass, fixing the fence, replacing infield dirt, repairing the scoreboard... :) And for fund raising? And for enlisting umpires? And ... IMO, the coaches job is to make sure that all the boys on your team love...- plj
- Post #10
- Forum: General Discussion
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Electric Homemade, redneck looking and low cost.....
I absolutely love the paint job!- plj
- Post #8
- Forum: Fridge/Freezer Builds
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Pure Venison
Interesting idea, adding oil. I've never tried it. Please let us know results! I have made various venison sausages with nothing but pure venison, they were always too dry for my taste. Now I always add pork (I buy butts on sale, debone & cube them), varies between 25% & 50% pork depending on... -
It's try at Kielbasa
I use Rytek Kutas' recipe for kielbasa. 67% venison, 33% pork butts - we make 1 or 2 25 lb batches for the last few years in a row, its very popular wherever we go. Not sure if its OK to post a published recipe here?? so I guess PM me if you want more details. And yes, fishwrestler yours... -
Free-range Turkey with Q-view
IMO, "Organic" and "free range" are well worth it in principle, but in practice they are abused marketing labels. Do some reading on modern poultry farming, then go visit one... or perhaps you had better not, you might end up raising your own! The turkey in your pics looks excellent, I'd say... -
Announcing the Winners of the Drybag Steak Contest
dang, I'm a loser again! OK winners, I wanna see qview, because I really want to give these a try, so I want to know how they work before I buy some! shoot, where'r my manners - Congrats winners! And Jeff: excellent contest, well done and thank you.- plj
- Post #8
- Forum: For New Members
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Jerky in freezer
White film is probably mold. Did you use cure when you made the jerky? Was the meat all cut to the same thickness & racks rotated while drying? Not trying to insult you, just wondering if its possible if some of the meat wasnt cured/dried. I vac seal & Freeze jerky regularly, works fine for...- plj
- Post #5
- Forum: Making Jerky
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OPD 20 pound propane?
Yup. I make the guy bleed the tanks EVERY time I refill them, that makes a difference for me. I blame it on the new "safety valves," which also tend to freeze up on me.- plj
- Post #2
- Forum: General Discussion
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MES moisture question
Was the meat in a liquid marinade before you put it in the smoker? If so, drain it and dry it with paper towels before you smoke it, otherwise you're just putting a lot of extra moisture into the smoker that needs to be removed. The process of making jerky is removing the moisture, and the...- plj
- Post #4
- Forum: Electric Smokers
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Christmas Bonus....gettin a new Grinder but have some questions
IMO, a grinder is like a gun safe. Figure out the largest size you could possibly need, add space for a few more, then double it. And then be prepared to buy a second one at some point. :) I'm on my third grinder - bigger each time. Manual crank, then small electric, now I have the 1 HP from...- plj
- Post #7
- Forum: General Discussion
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Drybag Steak Contest - 5 Drybag Steak Starter Kits to be Given Away!
Uncle William's marinated steak. Serve with baked spuds, skip the veggies. This recipe is intended for chuck steaks, but in my generation (and my kids) this is our family secret go-to recipe for venison steaks. Mix all ingredients and marinate 4 large steaks for 24 hours: 1 cup soy sauce 1/2...- plj
- Post #43
- Forum: For New Members
