New to forum, already finding lots of help

[schunter]

I'm in central SC, my entire family hunts, fishes and grills/smokes (meats, not cigarrettes).  We're having a "stuffin' party" Saturday, about a half dozen friends coming over to make sausage, snack sticks and jerky, using ground venison as our main ingredient in all.  I also plan to grind up some chicken for chicken chorizo sausage, which won't end up on the smoker but will be great in the big pot of Chicken Bog I plan to make for supper!

I know I'll learn a lot from this forum, so thanks to all of you for sharing.

 

[smokinhusker]

Hello and welcome to SMF! Remember to take lots of pics of the Stuffing Session and also the Chicken Bog...sounds interesting!

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[driedstick]

Hey SCHunter welcome aboard that stuffing party sounds good , and good freinds over cant beat that but remember what they say

  get as many pics as possible we luv pics here at SMF

Good Luck

 

[schunter]

 

Still waiting to find out what to do with the water that's covering my bologna meat mix.  Got two opposing answers, so would appreciate someone breaking the tie ASAP.  My first attempt at venison bologna. . .

Will do my best to remember to take pics Saturday while the gang's all here and working.  My son has heart problems so we will be working with venison for the most part.  Will be fixing a catfish stew on Saturday, also.  And maybe some venison chili.  Freezer room is

tight this time of year (YAY!), but I'm sure some of our "guests" will help relieve us of any extra food. 

 

[schunter]

Whoops, I just realized I posted the question about the venison bologna on the forum of the website where the recipe resides.  Sorry for the mixup, I don't know which I miss the most, my eyes or my mind!