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Here is the link I use- all free plans- trillions of them. I am a licensed commercial contrator in 5 states and have a full blown wood working shop in my barn, where I build fine furnature as a hobby. Check this link:
http://www.woodworkersworkshop.com/r...ex.php?cat=102
In the search window...
Here's a got to try for ya- I have posted this on another thread before- holds together real well with out a casing.
SUMMER SAUSAGE
6# Ground Venison
1-1/2 TBL pepper
3 TBL- Mustard Seed
3/4 TBL Garlic Powder
3/4 TBL Crushed Red Pepper
1-1/2 TBL Onion Powder
7-1/2 TBL Tender Quick
3/4 TBL...
It is a great debate between hunters on aging venison. As far as soaking, I can say overall- most would not think of soaking venison. I base this on Michigan deer though- western venison taste much different.
I feel that venison needs to be treated as a expensive cut of beef. I do not use...
I have used the following recipe that was handed down to me from my grandpa for carp, but I bet it would do wonders on the ‘rats:
Sauce:
½ Bucket pig manure
½ Bucket cow manure
5 cups of MD 20/20 (any flavor)
Salt & Pepper to Taste
Mix all ingredients together until you have a heavy paste...
Welcome! This is the site that you will find your answers and much much more. The 3-2-1 method is a winner. Have you tried Jeff's Rub yet???
If you have not- then I suggest you don't delay the inevitable…
I have grilled & smoked for many years- now I am at a new plateau- much to the...
I did all the basic mods- raised the fire box grate, lowered the stack to the grate and baffled the fire box opening. I do want to add tuning plates & I have a couple of new tires for her that I may install this weekend.
Real busy right now- opening day of rifle starts on tomarrow- Nov 15th- so...
Finished my Mods and ran a side of ribs and a chicken through it last weekend. Click on the link to see the chicken, man was it great- 3-2-1 on the ribs and brined the chicken. Jeff's naked Rub on both. No need for sauce on these. I do want to get another temperature probe to monitor the meat...
It firms up the log and starts the cooking process. I never questioned this (or tried without boiling) before- although very odd- it is amazing on the finished product
Here is a recipe that is a must do for venison:
Summer sausage;
6# Ground Venison
1-1/2 TBL pepper
3 TBL- Mustard Seed
3/4 TBL Garlic Powder
3/4 TBL Crushed Red Pepper
1-1/2 TBL Onion Powder
7-1/2 TBL Tender Quick
3/4 TBL Liquid Smoke
3 Cups Cold Water
Mix well & Fridge for 24 hours. Roll...
Hello Everyone. I have been secretly reading this forum for quite some time and now coming out of the closet- I am a glorified smoking king (at least around these parts)
I've read the ecourse, modified my char griller, bought the rub & sauce recipe, upgraded the wothless stock temp gauge and...
Here is a pic of my smoked German venison sausage. Maiden Voyage for my smoker- now completely modified. This sausage has no pork- just venison and 10 percent Beef Suet. Most exellent.