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  1. decepticron

    Ropeing A Deer

    I just woke my girlfriend up i was laughing so hard. I too have met a somewhat similar fate. While hunting a doe began to eat off the bush i was hiding in so i tackled her. Big mistake i ended up on the bottom of the pile drinking a toast of my own blood to the health of the deer. Either way...
  2. decepticron

    Just plain Salmon???

    I like sweet salmon, Indian Candy. First i make a dry rub. 4/1 mix brown sugar to salt with coarse black pepper (eyeball) and some grated ginger and garlic (fresh). I cut slits top to bottom on the fillet about 1 1/2 inches apart and gently rub mixture onto the fish and into the cracks. Put...
  3. decepticron

    Turducken w/ pix

    I definitely keep the breast attached. I was trying (poorly) to explain for others that the breastbone would be the last point of contact when deboning birds. Next time i make one i will make my sausage leaner to accomodate the duck skin. That's a great idea!
  4. decepticron

    Turducken w/ pix

    Sorry i don't cut around to the breast . I cut down the spine and then work around the turky and remove the breast last.
  5. decepticron

    Turducken w/ pix

    Great lookin bird. I've done them in the oven before but not in the smoker (won't get hot enough). I usually leave the drums and wings on the turkey and make my initial cut along the spine around to the breast , when stuffed and sewn you flib her over and she looks like a regular turkey. Also...
  6. decepticron

    Just plain Salmon???

    It will work but not very well. The salmon will taste like you cooked it over a fire, that's it . A little salt goes a long way in making anything taste good even without any other spices. If you want natural smoked salmon a salt brine and smoke is all you need. Me , I prefer indian candy or...
  7. decepticron

    wild hog

    Heart is by far my favourite of the organ meats, The important thing is to remove all of the fat becauseit tastes.... well, not so good. Liver sausage and pate are really good too though. I don't know how it works for wild hogs but pigs and bears are in the same family and their meat is very...
  8. decepticron

    Sirloin tip roast

    This is not a tri tip it is a short cut sirloin tip roast and has had the bottom sirloin removed. Many butcher shops do not carry a long cut sirloin tip because it needs to be removed from the hip before you do the primal cut to separate the striploin from the top sirloin. Also when it is cut...
  9. decepticron

    A Little Gun History

    Here in Canada owning a firearm is a little harder but where i am there are lots of us who have jumped through the hoops however we cannot own a firearm for protection unless it is from wild animals. Handguns are for the range and the police only. They are illegal to carry at all without a...
  10. decepticron

    Novice Sausage maker-What to look for in a stuffer.

    The type of stuffer you buy has a lot to do with what type of sausage you make. Those plastic gear presses are great for salami and dinner sausage but anything smaller can become a problem. If you want to do peperoni sticks and breakfast sausage you might prefer a stuffer with more than one...
  11. decepticron

    looking for tips about sausage making

    Hi, I live in the coastal mountain range of southern british columbia. I am a butcher and a hunter so i spend a lot of my fall smoking meat and fish that I shoot/catch. I make lots of deer and bear jerky and smoked salmon as well as the odd set of beef ribs. From the forums i have read so far...
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