Recent content by meat magician

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  1. meat magician

    Venison Summer Sausage Help

    Are you cold bathing it after it reaches temp? If not it will keep cooking like a roast when you pull and rest it. Once it hits target temp you need to pull it and put into ice water bath to keep it from using residual heat to continue cooking further. I always use two after market...
  2. meat magician

    cherry cayenne snacksticks

    I made a 25 batch of fresh cherry cayenne venison/pork sausage this year. Turned out fabulous. Took a bunch to a friend’s cabin for a goose hunting weekend and smoked with mesquite (all they had) on their Treager, everyone was impressed and surprised by how good they were.
  3. meat magician

    HOT LINKS, TEXAS STYLE

    I have also done both ways, cured then stuffing the next day, I ve also stuffed right away, but never sure if it matters. I made this recipe today and it is currently curing in the fridge, I did stuff it already. As far as the tenderquick and kosher salt are concerned I only used 1 tbls of...
  4. meat magician

    HOT LINKS, TEXAS STYLE

    Can I stuff sausage and then let it cure in the fridge raider or should I let it cure first then stuff the casing
  5. meat magician

    If you like Mushroom & Swiss Burgers...

    I'm definitely going to try this looks awesome!
  6. meat magician

    Hickory Smoked Rib-Eye's!

    Looks good 128522
  7. Prime rib

    Prime rib

  8. meat magician

    Prime rib

    3 quarts water 6 tablespoons beef base 32 ounces beef broth Mix together , bring to a boil allowed to cool. Inject rib roast, pour all remaining fluid and vessel and marinate roast 12 to 24 hours. Remove roast and allow to dry then add fresh thyme, oregano, garlic, Kosher salt and...
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  12. meat magician

    Craving spare ribs

    https://www.troop113centerportny.com/index_htm_files/Cornbread.pdf Here Is the recipe I use for the Dutch oven cornbread It is the best I've ever eaten, sometimes I use a 12 inch cast-iron skillet and cook in the oven but to do that I cut the recipe in half.
  13. meat magician

    Craving spare ribs

    Making dutch oven cornbread, almost time to eat
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