Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bcrisco

    Goose Trail Bologna

    Went into the smoker at 11:30. Dang rain has me in the garage doorway. Anyway, plan is to have them in there at 100 degrees for the first hour then turn it up to 175-180 until it hits 152-155. Stay tuned
  2. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  3. bcrisco

    Goose Trail Bologna

    May have to give that a try, especially if the goose season is kind to me
  4. bcrisco

    Goose Trail Bologna

    That sounds intriguing . Would love to see a recipe on that to give me another option. Before this go around, I've only made jerky or smoked the breasts on a few.
  5. bcrisco

    Goose Trail Bologna

    I got in a bit of a rush prepping and didn't think to get pics until I had them stuffed. I used a trail bologna kit from LEM that included casings, cure, and seasoning for 10 pounds. I've used this kit a number of times before with venison. As this was my forst go around using goose, thought I'd...
  6. Goose Trail Bologna

    Goose Trail Bologna

    • bcrisco
    • Album
    • Comments: 0
  7. bcrisco

    Goose Trail Bologna

    All ready for first run of Canada goose trail bologna from LEM. First go, I went with 50/50 on goose and pork trimmings. 4 lbs total.
  8. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  9. bcrisco

    Smokehouse Summer Sausage and Backwoods Trail Bologna

    Good call. The rest of the details will be under goose trail bologna
  10. bcrisco

    Smokehouse Summer Sausage and Backwoods Trail Bologna

    All ready for the smoker tomorrow morning! Decided to go 50/50 Canada goose to pork trimmings (50/50), mixed with the trail Bologna from LEM
  11. Smokehouse Summer Sausage and Backwoods Trail Bologna

    Smokehouse Summer Sausage and Backwoods Trail Bologna

    • bcrisco
    • Album
    • Comments: 0
  12. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Smokehouse Summer Sausage and Backwoods Trail Bologna
  13. bcrisco

    Smokehouse Summer Sausage and Backwoods Trail Bologna

    That's some nice looking sausage! Planning to do a little trail bologna myself this weekend. Going to try it with goose. Will probably go with a mix somewhere between 50/50 and 60/40, depending on what the 50/50 pork fat looks like that I hope to get at the butcher
  14. bcrisco

    What to do with all my goose breast

    Now my mouth is watering!  Going to have to try some of that this weekend! Gives me another option of what to do with goose. 
  15. bcrisco

    Smoking Dove Breasts

    I have a few in the freezer that I need to do something with as well. How'd they turn out? Maybe I'll throw them on this weekend when I do a wild turkey breast.
  16. bcrisco

    Smoked Chicken Cordon Bleu

    Thanks! Going to try to get the other half turkey breast from the tom I shot last Spring smoked up this weekend.
  17. Smoked Chicken Cordon Bleu

    Smoked Chicken Cordon Bleu

    • bcrisco
    • Album
    • Comments: 0
  18. bcrisco

    Smoked Chicken Cordon Bleu

    Fixed up some Chicken Cordon Bleu, using the recipe/process that Jeff has had on the email newsletter. Turned out pretty good. Here they are ready to go on my Masterbuilt Electric.  Set the temp at 240 and used pecan as choice of wood. Mine took between 1 1/2 hours and 2 hours. (The breasts...
  19. April 12, 2015 028.JPG

    April 12, 2015 028.JPG

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  20. April 12, 2015 027.JPG

    April 12, 2015 027.JPG

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
Top Bottom
Back
Clicky