Recent content by andy riley

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  1. andy riley

    Newb Venison Question

    TomRep, Here is the scrapple recipe I used the last time I made it. 3lbs meat. I used 1 1/2 lbs venison,1 1/2 lbs fatty pork. 4 14oz cans sweetened condensed milk( I may have only used 3) 4cups cornmeal(I actually use boxes of Jiffy corn muffin mix) 4cups water 3tsp sage ( you could use 4...
  2. andy riley

    Newb Venison Question

    Tomrep, I have 4 pans that measure 9inches long, by 4"wide, x 3"deep, and this recipe fills them. I'll look it up tomorrow and post it.
  3. andy riley

    Venison Jerky and Instacure#2?

    Now that DirtSailor mentioned it, it does look like way too much salt. My wife liked the idea of a Hawaiian style jerky and so I'm going to try it. I'll cut out the canning salt altogether, use cure #1 instead of tender quick, and cut down a little on the liquid. I'll try a 1lb batch 1st to...
  4. andy riley

    Venison Jerky and Instacure#2?

    Frank, I like the sound of the Hawaiian style jerky. Where did the recipe come from? I don't do a lot of jerky, and usually use "kits" when I do. So it seems to have a bit too much liquid to my way of thinking. I'd like to make this, but feel I should cut down the juice and teriyaki sauce...
  5. andy riley

    Newb Venison Question

    Oh yeah, I forgot to say what I use the fatty pork for. I mostly make the Wisconsin style Brats from a recipe I found on here, maybe from Nepas, not sure, but they are very good. I use close to 50/50 pork to venison on those and stuff into hog casings. They are great on the grill. I also make...
  6. andy riley

    Newb Venison Question

    Haven't been on for a while and am a little late to this thread, but agree with the other posters. What I do for pork is have my wife look for sales on whole pork loins. We just bought 6 of them for $1.79 a pound. I trim the fat off them plus a layer of lean meat to go with my venison, then...
  7. andy riley

    Last Day Buck (8 Point)

    Yeah, Nice buck on the last day of the season. I just stopped by the forum to verify some info on your dried chipped venison thread 'cause I got 5 nice deer roasts in the smoker this am. Made snack sticks and PA dutch country sweet bologna last week end. Biggest I got this year was a nice heavy...
  8. andy riley

    Cold smoking hard boiled eggs

    I just read Jeff's newsletter about cold smoking hard boiled eggs, and I have a question about it. Can I just put a lit AMNPS in my Mes30 without the heat on and do a good enough job? Thanks for any help. AJ
  9. andy riley

    Venison Brats, snack sticks, and bologna

    4pogo7, I'm not 100% sure what makes them Wisconsin versus say a German Brat, but I'm guessing it's some of the spices. I've read that to prepare brats Sheyboygan style, you simmer them in beer after grilling. Thanks bear. I'm soon going to make some of your dried chipped venison. I'm down to...
  10. Venison Brats, snack sticks, and bologna

    Venison Brats, snack sticks, and bologna

  11. andy riley

    Venison Brats, snack sticks, and bologna

    I made these Wisconsin style brats Monday from a recipe I found on here by Nepas. They are awesome. Natural hog casings. Here's a smoker shot with the amnps going with apple dust. In the back is a roll of Bologna. Here's a shot of the bologna cut. And a cut shot of the sticks. I used a...
  12. snack sticks and brats 004.JPG

    snack sticks and brats 004.JPG

    • andy riley
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    • Album: Venison Brats, snack sticks, and bologna
  13. snack sticks and brats 003.JPG

    snack sticks and brats 003.JPG

    • andy riley
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    • Album: Venison Brats, snack sticks, and bologna
  14. snack sticks and brats 002.JPG

    snack sticks and brats 002.JPG

    • andy riley
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    • Album: Venison Brats, snack sticks, and bologna
  15. snack sticks and brats 001.JPG

    snack sticks and brats 001.JPG

    • andy riley
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    • Album: Venison Brats, snack sticks, and bologna
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