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Recent content by akawsmjim
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Hey folks, Gator question. A hunter fried of mine handed me a 5lb slab of gator meat. Any suggestions on grilling/smoking?
My first guess would be grilling with some sort of Cajun seasoning and grill?
Ok, thanks for all the input guys..
I used my Rytek K. brat recipe, but added a little paprika and cayenne, and a little cheddar and a pound of pork fat. I'm guessing I had about 7 lbs of deer...
Man those are GOOD.
I guess I need to take up deer hunting!!! Sorry for the crappy phone pics :(
I need a little advice. I acquired some deer meat and want to make some brat style links. Can I just grind and make like regular brats, freeze and grill when ready to eat? Do I need to add tender quick or do anything different? Thanks...Jim
When I go to Costco and get a 3 pack of Ribeyes, I take the centers out for steaks, and use the outside ring of fat and meat (They're huge) ground up for burgers.
Sometimes use just ribeye meat(PURE RIBEYE BURGER!!), sometimes mix with chuck, flank steak, or even beef rib meat.
Granulated...
Been lurking around here a long time, thanks for all the tips and tricks.
Made some brats from my Rytek Kutas book. I didn't use veal, I just used a 10 lb butt. They always turn out great that way, IMO..
And used dry milk for the binder. Only other thing I did is shred a pound of of cheddar...