Let's Eat!!!

Discussion in 'Food Corner' started by Ishi, Jul 29, 2017.

  1. NWBuck

    NWBuck PMA Member

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    Looking good Ishi!! We take one hind quarter from a deer each fall and make dried vension out of it too, but we cheat and let the local locker do it. It is a family favorite for sure!
     
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  3. Brett Morris

    Brett Morris PMA Member

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    Love this thread!
     
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  4. Ishi

    Ishi PMA Member

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    I was cutting up more venison for jerky tonight and NW buck and Hardwood gave me a idea for my supper tonight. I saved three chunks of loin and pounded them out and wrapped them in a jalapeño then wrapped them with bacon.
    Once they were done the toothpicks were taken out then they were wrapped in foil with a generous chunk of cream cheese. Easy to make and the taste is awesome.
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  5. NWBuck

    NWBuck PMA Member

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    Looks awesome Ishi!! And yeah, this thread is outstanding...keep the ideas coming everyone!

    NWBuck
     
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  6. Ishi

    Ishi PMA Member

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    Homemade Bacon

    My first attempt at making Homemade Bacon turned out very good. I had great help from a group on the web with this process.
    The slab was wet cured for 11 days.

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    After the cure a piece was tested and it was way to salty for my taste. The slab was soaked in water over night and the next test was much better.

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    The bacon was allowed to dry in the fridge for two days before the smoke.

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    After the smoke the slab was allowed to cook down then wrapped and placed in fridge two days to let the smoke set.
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    The first four slices were made extra thick for bacon burgers. Toasted buns, cheese, bacon and burgers grilled on the pellet grill.
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    The next slab is curing now and will be done in two weeks.

    Beer Brined Pork Chops.

    This recipe came from Grillgrates web page. Link:
    https://www.grillgratelounge.com/recipe/beer-brined-grilled-pork-chops-ray-sheehan/
    Lots of flavors in this recipe and I’ll definitely make these again. I brined them for 12 hours and the beer and molasses brine made for some good eats.

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  7. Brett Morris

    Brett Morris PMA Member

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    If I ate like you Ishi I'd weigh 400 lbs. Looks amazing!
     
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  8. tigejones

    tigejones BugEater

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    Anyone have any experience to share smoking Pike?
     
  9. Ishi

    Ishi PMA Member

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    Now I won’t feel guilty anymore!!
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  10. HorseDoctor

    HorseDoctor PMA Member

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    It's a lean fish so not so often smoked but it can be done and can be awesome! Very similar to smoked halibut. I use the same technique that I use for most fish. Brine overnight in a solution of 1 cup salt & 2 cups brown sugar in a gallon of water. Then rinse dry & smoke until almost flaky. Can be used to make a great fettuccine recipe!

    From a friend in AK:
    When smoked well, Halibut is the bomb. We smoke Halibut at work to prepare smoked Halibut fettuccine. Mushrooms, bacon, roasted red bell peppers, and cream sauce. Halibut will smoke drier than other more fatty fishes, but that can be an advantage to a creative cook.

    sauce:

    • 1 cup heavy cream

    • 1⁄2 cup butter

    • 3 -4 tablespoons flour

    • 3 tablespoons parmigiano, grated

    • 1⁄4 teaspoon garlic powder

    • 1 ounce prosciutto (finely sliced then shredded **optional**) (optional)

    • 8 oz. mushrooms (any kind or mixed) sliced & sauteed until soft

    • ½ cup roasted red peppers sliced/chopped medium-fine

    • 1 dash salt

    • 1/4- 1/2 lb smoked fish
    Directions
    1. Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.

    2. Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.

    3. Add more cream or flour depending on desired consistency.

    4. Add to 1/2# cooked fettuccine and top with more parm!
     
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  11. Ishi

    Ishi PMA Member

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    Buck Board Bacon

    This bacon was made from a pork butt. The bone was cut out and the butt was cut in half. Each piece was weighed and the proper amount of Tender Quick was applied along with Brown Sugar.
    Each piece was put in a ziplock bag and allowed to cure for ten days.
    The fry test was good so no soaking was required before the smoke.
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    The bacon was smoked at 180 degrees and took seven hours to reach 145 IT.
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    BBB and eggs for breakfast.

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    Slice up and vacuumed sealed.

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    Homemade pizza cooked on the pellet grill on the Grillgrates. The flat side was used and the grill set at 400. The Grillgrates will add another 150 degrees to the surface so the pizza cooked fast. Turned out excellent.
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  12. goatman

    goatman I hunt days ending in Y

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    You're killing it Ishi. More stuff to try. I'm going to be bigger than a polar bear come hunting season. Will be able to hunt with a loin cloth and my bear hands.
     
  13. Jmac0501

    Jmac0501 Member

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    Steak Diane last night. One of the kids and wife's favorite.
    Last night was tenderloins, buy I do this with loin portions as well and cut them in half lengthwise to make the pieces a bit easier to cook.

    I always slice the meat after resting, then throw it back in the sauce to cook just a bit more.



    Ingredients

    1/2 pound piece of venison backstrap or tenderloin

    Salt

    2 tablespoons unsalted butter

    1 shallot, minced

    3 cloves garlic, minced

    1/4 cup brandy

    1/2 cup venison stock or beef broth

    2 tablespoons Worcestershire sauce

    1 tablespoon mustard

    1 tablespoon tomato paste

    1/4 cup heavy cream

    Minced herbs for garnish (basil parsley, chives, etc)

    Instructions

    Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.

    Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.

    Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.

    Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like. Don't let the sauce boil again or it could break.

    Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives are traditional, but basil and parsley are also nice.

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  14. muddy

    muddy Administrator

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    While this thread is amazing, I think it'd be cool too have separate threads for each recipe. Use the new forum to its fullest.
     
  15. Ishi

    Ishi PMA Member

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    2nd slab of Bacon ( Dry Cured)

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    A thread will be posted soon on the process.


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  16. Ishi

    Ishi PMA Member

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    Chucky Burnt Ends

    Smoked this 3 lbs chuck roast for 7 hours at 225 degrees. After the cook it was cubed and smothered with BBQ sauce and put back on for two more hours. Good stuff.

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    Finished product.

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