venison

This is my first attempt at venison summer sausage. Got the meat, spices and cure mixed. Wrapped it in plastic stuck in the fridge. Recipe called for letting it sit for 12-24 hours. I'm using Anthony's Pink Curing Salt #1. Problem is, it looks like work is going to interfere with the timing...

Good gosh, this time of the year can stress a person out. Work, Family, Hunting and Family/Friends, More Work, Holidays and Friends/Family and Lots More Work. And in-between all that chaos, confusion and contention, I gotta get some cooking time in to really relax. Still trying to make room...

Just finished some Hickory smoked venison Andouille.

On Friday, I mixed and stuffed 50 lbs of venison summer sausage with jalapeños, cheddar, and habanero cheese. Also did a 25 lbs plain batch for my wife and kids since they don’t like spice. I get my seasoning from a local butcher shop and for the spicy batch, I add minced garlic, cayenne...

So there I was... Waiting for Monday Night Football and decided I wanted a burger. I had some of my homemade Venison/Bacon blend thawed out (two 1 pound chubs), and decided I wanted burgers. Then I decided I would make one giant burger, because why not!? I originally just made a giant patty...

Thawed out meat and got supplies ready to stuff roughly 12lbs of brats. Then it hit me that I really didn't want to dirty the stuffer, so patties it was. Recipe is as follows: 7.5 lbs Ground Pork 4lbs Ground Venison 1lb Pork Fat 1/2 cup plus 1 tsp (2tsp per pound of meat) - P.S. Seasonings...

Decided to take out a venison roast from a Whitetail doe I got this past fall. I covered it with "Saltgrass 7 Steak Spice" and then wrapped in Saran Wrap and let sit in the fridge for a few hours. After sitting I fired up the pellet smoker with some apple pellets and smoked it at 225 until it...

These are directly from Jeff's Cheese Stuffed Jalapeno Meatballs recipe. The only change I made was to use venison instead of beef. For the sausage, I used Jimmy Dean's hot sausage. The meatballs are slightly larger than Jeff's simply because I find them easier to stuff. Apple was my wood of...

Time for some summer sausage. Maybe it would be more appropriately called Winter or Spring sausage given the time of the year. I haven't made this in a few years so with my venison party coming up in about a month I thought I would make a ten pound batch. Here is the mix with added high temp...

After a few inches of snow this morning the weather warmed up so figured I would do some smoking and maple syrup making in between a snowball fight with the boys. Had a bunch of sap collected so got that boiling and ended up with 2 jars of syrup. Getting close now!!! The Final Product While...

Going through the steps to make sure my ground venison/cure/seasoning combo is mixed thoroughly and cured overnight could I cold smoke the jerky strips for a few hours before throwing them in the dehydrator? Reason why I ask is I only have access to a cold smoker and a dehydrator. I usually just...

I had a good bow opening day and got a nice 8 point. Tonight I smoked the neck roast and it came out great. 2.5 lbs just sslt and pepper. Used hickory chips on my ceramic smoker. Thanks for looking. Link

I've been lurking over @Bearcarver 's index lately and decided to try out his Bear Logs (you can find the step-by-step recipe here). A friend of mine needed to clean out his freezer for a moose he just shot, so I got a whole bunch of his ground mule deer from last year's kill. I began with 9...

My husband and I just made our first round of bratwurst. We used a commercial kit. The flavor is good, but not what I would call bratwurst (maybe it’s a regional thing?) anyhoo, it’s still good sausage! I have a few questions: 1. Does anyone have a good rule of thumb for how dense to hang...

i was thinking about making some snack sticks this weekend and I was thinking about using queso cheese in it. Has anyone ever tried this and if so did it turn out?

Today's smoker fare is a 2ish pound loin in teriyaki/soy 50/50 with a heaping teaspoon of minced garlic. MEC 30 at 175 deg. F until an internal temp of 138F, with apple in the A-Maze-N 6" tube. It took about 2 1/2 hours to reach heaven.

Took my first crack at some Canadian Bacon and Venison Dried Beef last weekend. I had some pork loins which I bought over the holidays and got into Pop's Brine for 10 days. 2 whole loins cut into 8 pieces total. I ended up rolling 4 of the pieces into corn meal and making a "peameal" bacon...

Well the holidays are over and so are my recent smoking adventures. I was able to try some new things to smoke, as well as mod my MES with the mailbox mod and AMNPS. I am still slacking on getting pictures at different stages but got a couple throughout different smokes. Christmas Eve, had a...