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Now wait just a damn minute here. you can't post those kinda words without pictures.I use it for mallards, it's pretty damn good.
Just looked at recipe, one I use is whole muscle then you slice it
Hit you up on the next batch. Season starts day after tomorrowNow wait just a damn minute here. you can't post those kinda words without pictures.
Liquid smoke isn't my favorite taste. You could smoke it on low heat then finish in the oven I've done that before with other things. Sometimes it's hard to smoke stuff when it's zero out.I am making 25# batch this week. I see most folks smoking it or adding Maple Syrup to it. I was thinking of putting Liquid Smoke in it and doing it in the Shop oven where I can control the temps better. Anyone use an oven as opposed to an outdoor smoker? John
Venison Bacon
Try something different with your deer trim - the best homemade Venison Bacon. Mix deer with pork, add seasoning and mix. Form into 2" loaves and let cure over night. Put on smoke screens, smoke until fully cooked. Slice and eat. Comes with sure cure and Venison Bacon recipe that tells you how...www.curleyssausagekitchen.com
Not if you're boujieSince it isn't whole meat wouldn't it be called Spam?