Search found 287 matches

by Big Guy
Mon Jul 15, 2013 15:39
Forum: Sausages
Topic: [CAN] Gummy Bear Brats
Replies: 10
Views: 12146

[CAN] Gummy Bear Brats

I made a test batch of these up, threy tasted great. Upon cooking the gummy bears melt and bastes the internal sausage with a sweet and sour tasting sauce. Sorry no pics as I was busy playing with little Mace. My recipe Gummy Bear Brats 4 Lbs. Ground Pork 1 Lb. Ground Veal, Chicken or Turkey 1/4 Cup...
by Big Guy
Tue Jul 09, 2013 12:35
Forum: Sausages
Topic: [CAN] Beaver Salami
Replies: 4
Views: 5168

Beaver Salami

just finished smoking , I'll let them bloom for a few hours then a fridge nap before sliceing http://i35.photobucket.com/albums/d162/Big-Guy01/P7080001_zps5bc36292.jpg fridge nap completed, they took on a nice colour too http://i35.photobucket.com/albums/d162/Big-Guy01/P7080002_zpsdc3457a0.jpg a few...
by Big Guy
Mon Jul 08, 2013 12:18
Forum: Sausages
Topic: [CAN] Beaver Salami
Replies: 4
Views: 5168

[CAN] Beaver Salami

I just put a test batch of beaver /pork Salami in my smoker photo's late this evening or tomorrow.
by Big Guy
Thu Jul 04, 2013 13:37
Forum: BBQ
Topic: Foods for the Fourth
Replies: 12
Views: 9859

Dang if I weren't so far away I'd come over to help with drowning some worms, a few libations and great food. I'll see you on my way south in November and I won't come empty handed, peameal bacon, pepperettes, oktober fest sausage, salsa, wine and a few other things.
by Big Guy
Thu Jul 04, 2013 13:30
Forum: Hyde Park
Topic: Happy Birthday America!
Replies: 6
Views: 3200

Happy Independence day to all my Southern friends and Neighbours. Fire up the smoker invite some family and friends over for some libations and food. You have earned it, don't forget those who made your country so great and free and who are still fighting to keep it that way.
by Big Guy
Tue Jun 11, 2013 12:45
Forum: Venison and Other Game
Topic: venisonstrami, moosestramiand cariboustrami
Replies: 15
Views: 13756

I did trim the silver skin off on the moose and the caribou roasts, and usually do on venison too, except for that cut of roast( sirloin) the silver skin on it is very thin and I feel it doesn't affect the flavour.
by Big Guy
Tue Jun 11, 2013 01:22
Forum: Venison and Other Game
Topic: venisonstrami, moosestramiand cariboustrami
Replies: 15
Views: 13756

OK the money shots a tub full of goodness http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6100007-1_zpsf739727f.jpg top venison, middle caribou, bottom moose http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6100010_zps827bfc4b.jp...
by Big Guy
Sat Jun 08, 2013 16:12
Forum: Venison and Other Game
Topic: venisonstrami, moosestramiand cariboustrami
Replies: 15
Views: 13756

my brine was 1 cup coarse salt, 1 cup brown sugar, 1 Tbs. cure#1, 1 Tbs. garlic granules, 2 Tbs. pickling spice, 2 dried serrano peppers, 20 cups water. smoked at 195F with cherry wood for 8 hrs until an internal of 160 F. I've made this several times and it always comes out great. :mrgreen:
by Big Guy
Fri Jun 07, 2013 23:50
Forum: Venison and Other Game
Topic: venisonstrami, moosestramiand cariboustrami
Replies: 15
Views: 13756

Just out of the brine and all rinsed off http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6060001_zps9938ba1f.jpg rubbed down with garlic, coriander and black pepper http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6060002_zpseaa7...
by Big Guy
Mon Jun 03, 2013 23:45
Forum: Hardware
Topic: Kirby cannon need info on buying product
Replies: 5
Views: 4196

why not e-mail Kirby Campbell the manufacturer
kirby_campbell@yahoo.com
by Big Guy
Mon Jun 03, 2013 14:31
Forum: Hyde Park
Topic: Cleaning a butcher block
Replies: 15
Views: 6958

If its that soft and sticky I think I would try using a stainless steel coarse scouring pad and some mineral spirits to get the majority of the gunk off, then go in with the belt sander.
by Big Guy
Sun Jun 02, 2013 01:15
Forum: Hyde Park
Topic: Cleaning a butcher block
Replies: 15
Views: 6958

scrape or sand down to bare wood, then only put mineral oil on it.
by Big Guy
Wed May 29, 2013 23:35
Forum: Sausages
Topic: Recipe for smokies
Replies: 6
Views: 29252

Ok here is what I call smokies, its a semi dry sausage usuall made from moose and pork. heavily smoked at low temp then dried to your desired hardness. OPA`S HUNTER SAUSAGE "Smokies" 15 lb. meat (80% game +20% pork fat) 4 tbsp. coarse salt 3 tsp. cure# 2 8 tbsp. cracked black pepper 2 tbsp. cayenne ...
by Big Guy
Wed May 29, 2013 23:27
Forum: Sausages
Topic: Question About Liver sausage
Replies: 4
Views: 3653

add a run through the smoker too. For a real treat :mrgreen:
by Big Guy
Mon May 27, 2013 13:57
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 343298

moose teriyaki stix

I smoked these last evening and once up to temp left them in my smoker over night, outside temp was only35 F, cherry wood smoke gives the nice red colour. http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P5260002_zps730e2f0b.jpg http://i35.photobucket.com/albums/d16...