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Talk about anything here as long as it is not against the rules.
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northener
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- Location: townsville
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by northener » Tue Feb 14, 2017 08:57
hi all got some venison on the weekend i am going to make some dry pepperoni with it i take it that i have to add 30% pork fat any think else i should put in thks
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Bob K
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- Location: Northwest Ct
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by Bob K » Tue Feb 14, 2017 13:51
I would get some pork into the mix or it may be too dry. Like 50% venison/30% pork and 20% backfat.
After having tried various %'s we have settled on 30/50/20 for pepperoni, as the spices overpower the flavor of venison in pepperoni.
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northener
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- Location: townsville
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by northener » Wed Feb 15, 2017 07:57
thks will throw some pork in what sort of casing are they looks good
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Bob K
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by Bob K » Wed Feb 15, 2017 19:14
Beef middles 50-55mm
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northener
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- Joined: Wed Apr 06, 2016 08:42
- Location: townsville
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by northener » Fri Apr 07, 2017 09:58
hi can some one give me a good brine recipe for ham lion 4lt please salt and cure in grams would be nice thks
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fatboyz
- Forum Enthusiast
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by fatboyz » Fri Apr 07, 2017 13:51
Ha Ha or you could use the imperial gallon conversion (Canadian, British, Australia?)
1 imperial gallon =4.55 L
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northener
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- Location: townsville
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by northener » Wed Apr 12, 2017 08:24
thks
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LOEBER74
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- Location: Calgary
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by LOEBER74 » Tue Jun 20, 2017 15:12
Thanks for that Redzed. Another reason we make our own.
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redzed
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- Location: Vancouver Island
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by redzed » Fri Aug 04, 2017 06:34
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redzed
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by redzed » Fri Aug 25, 2017 15:29
Prime Chinook season on the west side of Vancouver Island. Had a great day yesterday.
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LOEBER74
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- Location: Calgary
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by LOEBER74 » Fri Aug 25, 2017 19:06
Nice Feeshes!! Its been too long since I fished the west side. Beauty smoking fare!! Congratulations!