Slaughtering and Butchering By Dynah Geissal Issue #23 • September/October, 1993


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  • @erich52 That is amazing looking! Perfectly cooked and your cream sauce sounds great too. I’m wondering how this would be with pheasant that had been injected with the Pa’s Soluble Black Bull, Butter Flavored Seasoning or any other injectable marinade? I think I will try it and if we doa video I will give you a shoutout about it!

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  • @rayscheese
    I just made this last weekend. Using venison w/5% beef fat and added high temp cheddar 10% and did add another 5% pork fat. And 1Tbl spoon lem liquid smoke
    Smoked on trager for 2 hrs at 170deg then finished in sous vide to 160
    The end product is great.
    However diffrent than seltzers store bought.
    Still not as sweet or smokey.

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