I cut up and processed my deer. Here are some pics. The sausage sticks were made with 50% pork and venison and ghost pepper was added.
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Nice, so what you got hanging on the right, snack stix? We like to know details, maybe even a recipe if not a secret family recipe and if you share one of those even better yet.
Looks like you did a nice job getting some roast/steak meat and your trimmings look nice as well, looks like you did well with your harvest and that is the greatest respect you can give the animal and you will keep showing your appreciation as you enjoy throughout this coming winter. Not to mention some seriously good eats.Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Nice li’l buck..good eatin’!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Nice Job, Giz!!
Hope you saved some for my Favorite "Deerburgers"!!!---
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by gizmo285 View PostThe reason I use a little ghost pepper is they are sooo hot everyone doesn't eat them as fast!
In college I always got anchovys on my pizzas. And always had leftover ;{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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