What to make ?
What to make ?
My, my, my....twelve days off, 6 pork shoulders, 1 full pork loin, 49 or 50 lbs of venison, 20-30 lbs of beautiful, clean, white, back fat...and a beef loin....what SHALL I make ?
1st thing will be smoked jalapeno/cheese smoked sausage for my son to take to deer camp.
want to try a cured pork loin, ala Redzed...
any suggestions ? maybe try my hand at cured beef product ? maybe my first crack at a salami sausage...
will also make some snack sticks...
1st thing will be smoked jalapeno/cheese smoked sausage for my son to take to deer camp.
want to try a cured pork loin, ala Redzed...
any suggestions ? maybe try my hand at cured beef product ? maybe my first crack at a salami sausage...
will also make some snack sticks...
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Take some whole muscle lean venison and make some pastirma/basturma. Very easy to do and pretty good too.
To keep your energy level up while making all this stuff make some Chislic with the venison while you are working.
To keep your energy level up while making all this stuff make some Chislic with the venison while you are working.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Here is my version of pastirma using venison loin. I really like the color and the flavor is pretty good. I like to keep this for hunting trips. Its sortof like jerky only much more tender than most jerky you buy. Other than the curing, don't hesitate to add whatever spice combination you think would be good on the outside. Its all good and I don't think you can go wrong experimenting with your favorite spices.
So yesterday i made smoked venison sausage with Jalapeno, hi-temp chedder and hi-temp pepper jack. made 50 lbs for my son to take to deer camp this year. I used the venison sausage mix from Heinsohn's Country store ( texastastes.com ) and smoked over hickory to 155 internal. blooming as we speak...was up late with the first 25 lb batch and will finish up that project today. waiting on some supplies to continue my "meat making" while off....
Cheers,
Rich
Cheers,
Rich