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FX

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  1. 3lbs. of ground venison (very lean) 3 T Morton tender quick salt 2 T Liquid Smoke - Hickory 1/2 tsp. onion powder 1 tsp. ground red pepper - cayenne 1/4 tsp. garlic powder 1/2 tsp. ground black pepper Mix all together well or you may have a real "spicy" section, and roll into sticks, then refrigerate for 24 hrs. Bake uncovered directly on the wire rack at 300* for 1 hour turning every 20 min. I have put a pan on the bottom to catch drippings. Remember the above is for 3 lbs. I double everything for 6 lbs. That made me 10 rolls about 10 in. long and 2-3"dia. The tender quick can be hard to find, but is necessary as it cures the meat. I was able to find some at Wegmans in Brockport. After mixing, if you wait, it starts to firm up and rolls difficult, so roll quick and then refrigerate. If you like a less smokey flavor, then lessen the amt of liquid smoke. Lengthen cooking time if your meat has a lot of pork mixed with the venison. Good luck and get the crackers and cheese ready!
  2. I've used the buckets for years on Lake George with a lot of success. They are cheap and easy. If you don't drill the holes or forget to bring them in, they can break off at 30mph! Not that that ever happened to me!!?? :shock: Good luck, Shawn
  3. Merry Christmas and Happy New Year to all and have a safe and enjoyable season. Thank you Chad, for your hard work and dedication to making this the best site I've seen!! Shawn
  4. Nice buck Ray!!! Let us know what he scores. Great story and yes, the operative word in still hunting is SLOOOOOOW!! Nice accomplishment.
  5. Great Buck!! I saw it at Scorza Bros last week while dropping off some stuff to be tanned. Looks more like a 160 class gross. A lot of oohs and aaahhs while I was there!!!! Shawn
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