What's on the smoker today?

[Nick87]

Next up, heading on an upland hunt and needed to clean the freezer out. Also wanted some road trip food. Who doesn’t love a dove jalapeño popper? But not exactly road food. Solution? Dove popper sausage.

4.5lb dove and pheasant breast. 3lb bacon. 1lb cubed cream cheese. 1lb jalapeños. Hog casing. Smoked at 180 to 160 IT. Amazing. View attachment 346218View attachment 346219View attachment 346220View attachment 346221View attachment 346222

Also did you freeze the cream cheese first?

 

[shannerdrake]

Last project. Trail bologna. Never heard of it but apparently it’s a lot like summer sausage but different. Why not give it a try. Bought the LEM kit that did 20lbs. Did 10lb plain but couldn’t leave it be so I cleaned the jalapeños out of garden and bought a pound of cheese curds. Added a 1lb cheese curds and 1lb of jalapeños to the other 10lbs. Tried the smaller diameter 1lb chubs this time. I think I like them. 180 deg smoke to 155IT followed with a 20min ice bath. I’ll get a crosscut shot added tomorrow.

 

[shannerdrake]

Also did you freeze the cream cheese first?

I put it in the freezer for 30min before I diced to so it was easier to dice. Then I laid it out on foil and left in uncovered in the fridge for 3 days. That hardened the outside and dried it down a little so it stayed together during mixing. Which I did by hand. Cream cheese will separate and get crumbly when it’s frozen so I avoided it.

 

[shannerdrake]

Man, you have my attention, I don't know if I could grind a dove though....Of all the things I've done in life, I feel like that might be the one that lands me in hell for all of eternity. That's saying a lot.

Shoot 100 and between two people you look for new ways to eat them. I’ve enjoyed oiled, salted, skewered, and hot grilled. There used to be a Brazilian steakhouse I liked and they had a sword of chicken hearts that I loved. Tried to repeat that with dove and it was very good. But the sausage is awesome. And it’s fun. And it can literally be eaten while driving.

 

[Nick87]

I put it in the freezer for 30min before I diced to so it was easier to dice. Then I laid it out on foil and left in uncovered in the fridge for 3 days. That hardened the outside and dried it down a little so it stayed together during mixing. Which I did by hand. Cream cheese will separate and get crumbly when it’s frozen so I avoided it.

Hats off, you've got my brain spinning right now with the possibilities

 

[ignorethefringes]

Next up, heading on an upland hunt and needed to clean the freezer out. Also wanted some road trip food. Who doesn’t love a dove jalapeño popper? But not exactly road food. Solution? Dove popper sausage.

4.5lb dove and pheasant breast. 3lb bacon. 1lb cubed cream cheese. 1lb jalapeños. Hog casing. Smoked at 180 to 160 IT. Amazing. View attachment 346218View attachment 346219View attachment 346220View attachment 346221View attachment 346222

Fresh jalapeños?

 

[Nick87]

Shoot 100 and between two people

Not trying to come off arrogant but yah we do that and then some every year. I do like the sausage idea. I like my doves on the grill though. However, this has potential with ducks.

 

[shannerdrake]

Fresh jalapeños?

Yes.

 

[shannerdrake]

Not trying to come off arrogant but yah we do that and then some every year. I do like the sausage idea. I like my doves on the grill though. However, this has potential with ducks.

My favorite unique duck dishes have been basement duck prosciutto, duck bacon, and duck teriyaki jerky.

Of course my favorite is skin on, grilled medium with horseradish like I’m eating steak.

 

[Nick87]

My favorite unique duck dishes have been basement duck prosciutto, duck bacon, and duck teriyaki jerky.

Of course my favorite is skin on, grilled medium with horseradish like I’m eating steak.

Duck bacon is good. I like slow roasted whole duck or kabobs. The options with ducks are endless. Will hopefully hmbe plucking some in about 12 hours.

 

[ignorethefringes]

Almost forgot to snag a picture. Tri-tip. I hour on the recteq at low, 4-5 hours sous vide at 131, back on the recteq at 475 to sear.

 

[Keep on]

Before the wrap. Now more waiting.