Thanks CW I am going to try your recipe as soon as my friend gives me the bird

Thanks for the recipe CW, do you recommend still curing the birds even though they will be cooked to 170° ?

Thanks,
Wayne

CW I am not a hunter but I do get venison from time to time from friends, I have a roast and some back straps in the freezer as we speak :mrgreen: I like your idea of the lacing and will give it a try but I will side with Emeril in saying "Pork fat rules". When I am outside guarding my cooler on a h...

Thanks steelchef, maybe we can laughingly adopt the policy of "no pix, it didn't happen". I am a simple man with a simple mind, after so much reading I need some pretty pictures or something shiny to look at.

Thanks CW, we had a group of around twenty and everyone seemed to enjoy the two home made sausages. I will be honest with you, everyone raves about the Tenderloin but I think they don't have much flavor, just give me a bone in Ribeye or a nicely smoked brisket any time :lol: Thanks jbk101, I'm kinda...

Well I was runnin around pretty good on Easter Sunday and didn't get as many pix as I would have liked but here are a few. I smoked the beef tenderloin for about 2hrs with apple and hickory then seared it on the gasser. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Easter%202011/DSC01432.j...

unclebuck, that meal sounds fantastic

I use straight Stainless Steel tubes and the only problem I had was needing to file off a small burr on one of them, other than that they work great. It helps a lot if you can dip a little water inside of the casings to keep them lubricated as they slide off of the stuffing tube. I have also found t...

Lets hear what some of you are doing for Easter. I just finished a batch of hot smoked polish sausage, some breakfast sausage that I will form into patties and fry, and a batch of scrapple. Scrapple is a regional dish with roots on the east coast and being from Maryland I was introduced to this at a...

They look great jbk101, nice color, how did they taste ? I was thinking of trying this recipe for some Easter brunch sausages I am a beginner as well but I can tell you this, a nice stuffer makes life much easier

Great idea unclebuck, I'm going to try it the next time I fire up the smoker, we love our garlic

I tried a few batches with my KA stuffer attachment and quickly decided I needed a stuffer. I found a Weston stuffer on sale at Cabelas and have been very happy with it, stuffing is so much easier now, it takes about five minutes to empty out 5-6 lbs of meat. The longest part is feeding the casings ...

The answer to my last post is in your reply, I need to read closer

Thanks CW, there is much to know about a very basic thing like jerky but that is just how it is these days :lol: The USDA current recommendation for making jerky safely is to heat meat to 160° F (72° C) before the dehydrating process. This step assures that any bacteria present will be destroyed by ...

Thanks for explaining things CW, now let me throw another one at ya. I have read many jerky recipes lately that recommend heating the meat to 160° BEFORE putting in the dehydrator. Is this really necessary if the meat is cured?

Thanks,
Wayne