Great idea with the bike stand, i will have another use for mine now.
I just rinsed and peppered 4 roast and 2 loins. I also did a pork loin this time. Can wait for Wednesday to throw on the smoke. Thanks Ishi for...
Congrats and way to keep fighting sir!!
Does anyone have any experience with Diamondback AR's? I am looking at the DB10 308 and was wanting to know if anyone has any feedback.
Damn that could smoke a lot of meat.
that is awesome
Nicely done Muddy, I hate to run and will stick to biking.
As always, that looks amazing!!
My brother(who really likes to eat) suggested DJ's Dugout(burgers and wings) or The Old Mattress Factory. My sister suggested Dinkers or Jackson...
What type of chow are you looking for? I have a brother and sister that live in Bugaha and they could recommend something.
Now I have to find some more deer to try that recipe.
I also use Hi Mountain, but then use a dehydrator instead of the oven/smoker.
Will do, unfortunately that will be next year. All out of meat to process.
Also for all of my sausages, I use a 70/30 deer to pork mix. For the pork I use pork shoulder and grind it myself.
For the smoker reference...
I have made summer sausage, brats and breakfast sausage.
Until this year I used a Kitchenaid mixer with a grinder and stuffing...
Ishi has done such a great job with the Dried Venison thread, he suggested and I agreed that we should have a forum related to sausage making....
I will start one, I don't have a lot of experience with it, but can get the ball rolling.
[ATTACH] [ATTACH] Ishi,
This turned out great, thanks for sharing. Also made a little sausage with the new grinder I got for Xmas!!!
I have a couple of roast thawing right now and am gonna give this a shot.
Separate names with a comma.