I rub and sous vide most mine now 24ish hrs. then a 2hr smoke at around 240 in a pan.
Take the bear claws to it. Add some pan juice back to it. and then smoke for another hr at 160 and stir it every 15min. To add a little more flavor.
Smoke done on tregger pellet grill.
Born and raised in kansas, now live in Knoxville. Stared out just processing my deer. Getting more involved now and doing sausages mostly.
Posts made by Tommyd
RE: Pulled pork recipe
RE: Wild Turkey Sausage
Thai peanut sausage!!!
Not to change your plans but, I did this with pheasant and it was great.
I found this recipe online.
3.5 lbs poultry
1.5 cups salted & roasted peanuts
1 cup Sticky, short-grain rice
3/4 cup Coconut milk
3 Tbs green onions, finely chopped (45g)
1/4 cup Chopped Garlic (36g)
1 cup Chopped Cilantro (35g)
30g Kosher Salt
22g Brown Sugar
6 tsp Hot Chili-garlic sauce (‘Rooster’-brand)-add more if HOT is desired
1 Tbs Sesame oil
6g fresh ground black pepper
5.5g Ground Galangal (option: ground ginger)
24mm or 28mm sheep casings
Cook & cool rice first.
Bone chicken, reserving all meat, fat AND skin. Chill until partially frozen.
Grind chicken with rice and peanuts through medium plate (4.5mm).
Add salt, coconut milk & green onions to mixture; mix well.
Add remaining ingredients & mix thoroughly until sticky paste is formed.
Stuff into casings; tie off into 4.0" links. Air dry until casing are dry to touch.
I sous vide mine to 150deg for 2hrs. Then brown before serving.
RE: Lebanon Bologna
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.