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Venison shoulder..ideas needed
hey that's cool i can respet that. what we are looking for here is just the moisture any of your other favorite liquids will work. ---Note--- if your pit or smoker keeps you away from direct flame the veggies will provide plenty of moisture -
Red Sausge
you guys are great. I'll go the paprika route and start using a cure. -
Venison shoulder..ideas needed
rich see now you gotta say were i lost ya..was it the beer, or orange juice,or lipton soup? you got me curious -
Venison shoulder..ideas needed
My favorite way to smoke a Deer quarter, cut small holes in meat to stuff stuff with bell peppers red yellow and green jalepenos garlic cloves purple onion slices cap off holes with a baby mushroom season the meat liberally with your favorite spices sear over charcoal quickly next in a... -
Red Sausge
Thanks for all the info guys, No i have not used a curing salt, besides in my summer sausage, The color or look i am going for is like the hillshire farms polski sausages. i like the natural hog casings. I have been working on my recipes for a couple years and really have flavor and textures... -
Red Sausge
aw man you kiddin me that easy huh! i was ready to try food coloring! You wouldn't believe how long i been searching for the answer to that question. I should have known that,, us cajuns use paprika for the same thing in some stews. -
Red Sausge
Hello folks my name is chris and im new here. I would like to pick you guys brains on a certain subject. What do i need to do to accomplish the nice deep red color to my sausage kinda like polish sausage i guess? Instead of the brown color. I have tried smoking at several diff temps and just... -
Newbie from South East Texas
Hi my name is Chris. I am a former Cook by Trade now in the Marine Business. I have a nice lil smoker and multiple kitchen tools including a 1.75 horse LEM meat grinder for deer processing. Gaining knowlege and recipes for smoking my suasages is maily why i am here. If I can lend a hand to any...
