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Just messing around this weekend. trying to get ready to start spending a lot of time at the deer lease with my buds. Put together a little batch of venison jerky.
6 pounds venison; (up to 8)
1 tablespoon garlic powder
2 tablespoons liquid smoke
1 quart soy sauce; (up to 2)
1 tablespoon...
MMMMMM....TH turned me on to these a while back.
De-bone the Dove breast add a slice of onion slice of jalapeno wrap with cheap bacon. Hold together with a tooth pick. Skip across grill till bacon is crisp. Remove tooth pick and eat um up...
They are out and the flavor is about right. I next time will back off a little on the garlic to about 1/8 cup minced and down to about 1/2 tsb coriander. Other than those changes they had good flavor hot but not too hot.
If you do not mind me asking, what is the ingredient in the picture on the upper left of the aluminum foil? Minced Garlic.....
10/4 minced garlic. got up a little late longhorn is at 110 degrees will post up when loaded......
Been messing around with some different spices and this is what I came up with. Can't wait till tomorrow to throw some on the long horn. I am soaking the hog castings getting ready to stuff.
4-lbs ground venison, coarse grind
3-lbs ground pork, coarse grind
2oz water per lb of meat[/font]...
I use LEM Backwoods Summer sausage mix has the cure packet in with the mix. The cheese does melt but it stays in the void the crumble makes. I like it kinda cheesy so I put two packs of crumbles to five lb of mix it usually yields a extra log of sausage. Same on cheese and pepper this time I...
I got a little carried away in roll call? I will finish it up here, got all the goddies together and started yesterday, breakfast and summer sausage. Mixed it upyesterday and let the cure set over night. Made 5 lb's of breakfast sausage, 6 lb's cheese summer sausage, 7 lb's of cheese and pepper...
My buddy ken shared some venison pork breakfast sausage at the deer lease last weekend and it was some fine stuff... So good I wanted to make some myself so here we go.
4 lb 3/8 ground venison
1 lb 3/8 ground pork tender loin
2 tsp's of Uncle Buck's breakfast sausage seasoning per lb of meat
1...
Been very happy with my Long Horn finally checked it with my temp prob. At the grill level there is about 70 degree difference at six inch's above. Anyway got it loaded with sausage and at grill level it maintained 180 to 185 for duration of the smoke. Used one probe at grill level and one in a...
My bud TH has been telling me about this site and how much he likes it. So i though i would drop in. It is Seagoville, Texas my long horn is two years old come February. Have enjoyed smoking a long time can't wait to fire up tomorrow. Made a small batch of venison and pork summer sausage half...