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  1. buddyboy

    Freezing/Storing Venison Sausage

    I have for many years used the plastic wrap and then freezer paper for my venison sausage. I also have a Food Saver food saver bag can it expensive, so from a cost point of view the freezer paper is the way to go if not storing for a long period of time. With five grown and married kids my...
  2. buddyboy

    Boudin stuffed backstrap!!!!!!!!!!!!

    Wow what a great picture. I have also a few backstraps in the freezer. I hope I can find some boudin up here in the Northeast. I may have a recipe for it in my files. If i can't fine it here in Maine, I will try and make a few pounds
  3. buddyboy

    Give her a Haggis!

    Please let me know how the haggis turns out. I spent 6 months working with BAE prior my retirement. I was introduce to haggis and my wife and I love it.
  4. buddyboy

    New member

    Welcome to SMF this is wonderful forum for learning and improving your smoking techniques Take the 5 day eCourse it is very helpful and it is free. I just completed the course and was sure helpful to me.
  5. buddyboy

    Deer Tenderloin and Pictures

    Very very nice looking loin. I would also like the recipe. I have a couple loins in the freezer.
  6. buddyboy

    Smoked Salmon Q-vu

    Very nice looking salmon. I will try your brine is sound good. After I brine my salmon and place in smoker, I baste the salmon with a mix of equal amounts of brown sugar,pure maple syrup and honey. The mix give the salmon a wonderful taste
  7. buddyboy

    New to the smoking world

    I have smoked salmon for many years starting while station in Alaska, using Brinkman smokers. After retiring the second time in 1992 and moving to Maine in 1994 I found a new hobby in making my own sausage and trying new adventures in the world of smoking My son is also a member of the Smoking...
  8. buddyboy

    Deer Hind Quarter

    I used your rub as outlined in your reply on the forum. Salt, Pepper and garlic rub plus the yellow mustard on a moose roast. We had it for a party last night. The people here (all Mainers) is it was wonderful. Thanks for the recipe.
  9. buddyboy

    Deer Hind Quarter

    I am very new to the forum in fact this is my first reply. I just read your post and would like your recipe for the smoked venison roast. It sound great and I would like to use it for a hoilday party. My user name is buddyboy. My email address is: [email protected]
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