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  1. Kvgsqtii

    Keto Venison Pot Pie!

    Looks good Inda and great work on the weight loss!
  2. Kvgsqtii

    Fried gizzards? Help appreciated

    Make sure you peel the lining of the gizzard off first. My wife make them (and hearts and livers) all the time. Just pan fried with butter and seasoned salt. She loves them, I can take them or leave them. How to peel gizzards
  3. Kvgsqtii

    Snack Stick Casing Closure

    @JckDanls 07 thanks for the additional pics. Looks basic, but I'm sure it pours out some good food. 👍
  4. Kvgsqtii

    Snack Stick Casing Closure

    Do you have any more pics of your smoker? What's the smoke source?
  5. Kvgsqtii

    Deer Liver Recipes?

    Liver is a traditional ingredient in boudin if you are into sausage making.
  6. Kvgsqtii

    Wind and rain...

    X2 on hoping it's a joke. That is very unsafe.
  7. Kvgsqtii

    Can anyone recommend a decent-quality baking sheet with a stainless rack that will last me the rest of my life?

    I have these half sheet pans from Sam's. Have 4 of them now for 3-4 years, holding up well so far. Still flat and don't warp in the oven when in use...
  8. Kvgsqtii

    Another Year of Pecans Done

    Looks great! We got about 7lbs off of our single tree. But, are they puh-khans or pee-cans?
  9. Kvgsqtii

    Tyson / Paul fight tonight

    What a lame fight. Tyson looked drugged. Paul didn't actually fight him. What a waste of time. The two middle fights were good though.
  10. Kvgsqtii

    MES30 and auber, inaccurate temps?

    You can also test a thermometer with ice water. When I did steam plant chemistry we verified our thermometers once a week with an ice water bath and then a boiling water bath. https://extension.sdstate.edu/how-calibrate-meat-thermometer But as stated above, within 10*f is close enough for meat.
  11. Kvgsqtii

    Three Day Kabanosy

    Is this per 1000g? Or per the 1451g shown in the first post? Sausage looks great btw
  12. Kvgsqtii

    Grillable Louisiana Crawfish (or Shrimp) Boudin

    2 guys and a cooler YouTube channel has quite a few videos where they get into the actual process of making sausage. He talks in depth about protein extraction, varying salt levels, holding overnight in the fridge etc. He has done several videos showing side by side comparison of various...
  13. Kvgsqtii

    Nuclear Hot Links

    I'm sure @indaswamp or one of the other Louisiana guys will chime in as well, but boudin isn't supposed to be a well bound sausage. It is loose in the casing. Many eat it by squeezing the filling out of the casing.
  14. Kvgsqtii

    Fathers Day cooks?

    And the plated shot of the tacos Al pastor. Made the pico as well. Will get into the pie later.
  15. Kvgsqtii

    Fathers Day cooks?

    Have some sliced pork butt in marinade for tacos Al pastor. And made a non-keto version of Jeff's Key Lime Cheesecake for dessert. My wife told me last night after I finished prepping everything "Thanks for making your own Father's Day dinner!"
  16. Kvgsqtii

    Survey for Daughter's Math Class

    Your would have liked me then, was at the braves game on tues against the cubs with my Yankees hat on 😁 Thank you all for your votes and participation.
  17. Kvgsqtii

    Survey for Daughter's Math Class

    Thank you all for jumping in and helping out. We appreciate it!
  18. Kvgsqtii

    Survey for Daughter's Math Class

    My daughter has to do a poll for a statistics lesson in her math course. If you could pick your favorite sport we would both appreciate it. Thanks
  19. Kvgsqtii

    Bulk Italian and Jalapeño Cheddar Brats

    Thanks Chop
  20. Kvgsqtii

    Bulk Italian and Jalapeño Cheddar Brats

    Thanks for the like. I had almost forgotten how much cleaning up there is after sausage day. The fry test for the brats was really good. Thanks for the like 👍
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