May 23, 2016 #1 salt and pepper Executive Chef Joined Jun 13, 2011 Messages 2,896 Location Montana Made some smoked venison salami with Jalapeno's....
May 23, 2016 #2 medtran49 Master Chef Joined Feb 20, 2011 Messages 6,017 Location Florida Looks good! Is the casing that cellulose stuff? What do you think about it? I've seen it in the sausage supply mags we get and have wondered.
Looks good! Is the casing that cellulose stuff? What do you think about it? I've seen it in the sausage supply mags we get and have wondered.
May 23, 2016 #3 CraigC Master Chef Joined Jan 27, 2011 Messages 6,486 What kind of fat,if any, did you use? Was it cured or fermented before being smoked? It does look really good.
What kind of fat,if any, did you use? Was it cured or fermented before being smoked? It does look really good.
May 23, 2016 #4 OP OP salt and pepper Executive Chef Joined Jun 13, 2011 Messages 2,896 Location Montana I use a cure and mixed 7 1/2 lbs venison and 5lbs of 25 % ground beef. I used Hi- Country casing's.......
I use a cure and mixed 7 1/2 lbs venison and 5lbs of 25 % ground beef. I used Hi- Country casing's.......
May 23, 2016 #5 Cheryl J Chef Extraordinaire Joined Jun 4, 2012 Messages 10,080 Location California Looks delicious, Joey!!
May 23, 2016 #6 GotGarlic Chef Extraordinaire Joined May 9, 2007 Messages 28,222 Location Southeastern Virginia Mmmm, bet those are tasty!
May 23, 2016 #7 Dawgluver Chef Extraordinaire Joined Apr 12, 2011 Messages 25,033 Love me some good venison sausage. I'd bet the jalapenos put it over the top
May 23, 2016 #8 GotGarlic Chef Extraordinaire Joined May 9, 2007 Messages 28,222 Location Southeastern Virginia Look at the three of us, drooling all over the screens!
May 24, 2016 #9 OP OP salt and pepper Executive Chef Joined Jun 13, 2011 Messages 2,896 Location Montana salt and pepper said: I use a cure and mixed 7 1/2 lbs venison and 5lbs of 25 % ground beef. I used Hi- Country casing's....... Click to expand...
salt and pepper said: I use a cure and mixed 7 1/2 lbs venison and 5lbs of 25 % ground beef. I used Hi- Country casing's....... Click to expand...
May 25, 2016 #10 J johns80 Assistant Cook Joined May 25, 2016 Messages 1 Location Louisiana Very nice. I'm looking for some venison ideas as we only recently tried it for the first time and liked it. This looks perfect for the smoker
Very nice. I'm looking for some venison ideas as we only recently tried it for the first time and liked it. This looks perfect for the smoker
May 25, 2016 #11 Whiskadoodle Executive Chef Joined Nov 1, 2011 Messages 4,129 Location Twin Cities Mn Funny thing, this reminds me, I was just thinking about making a quick trip to Montana...
Jun 10, 2016 #12 S siciliana Assistant Cook Joined Jun 10, 2016 Messages 7 Location Bromley ooooh that looks completely amazing! I hope it tasted as good as it looked :P