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  #2071  
Old 11-21-2021, 10:50 AM
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Had to do a taste test of the latest sausage batch to come off the smoker. Putting the finishing touches on 200 lbs of Mennonite sausage.

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  #2072  
Old 11-21-2021, 11:22 AM
Jim Blake Jim Blake is offline
 
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Originally Posted by IronNoggin View Post
Whitetail Shanks:



Browned:



Into our largest roaster with garlic & goodness:



Three hours later a quick broil with glaze:



Then served up with Sprouts, mashed taters with gravy & mushrooms.



Melt In Your Mouth DELICIOUS!

Cheers,
Nog
Definitely a meal fit for a King!!!
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  #2073  
Old 11-21-2021, 11:24 AM
Jim Blake Jim Blake is offline
 
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Quote:
Originally Posted by SamSteele View Post
Had to do a taste test of the latest sausage batch to come off the smoker. Putting the finishing touches on 200 lbs of Mennonite sausage.

Looks fantastic!! Would you be willing to share your recipe?
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  #2074  
Old 11-21-2021, 12:52 PM
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Originally Posted by Jim Blake View Post
Looks fantastic!! Would you be willing to share your recipe?

Pretty simple. 50/50 venison and pork shoulder, course ground.



Add Mennonite seasoning packets from Halfords Hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



Twist into desired lengths and hand in a cool space to dry.



Cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



Vacuum seal and freeze.

When itís time to cook I put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.
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  #2075  
Old 11-22-2021, 01:10 PM
Jim Blake Jim Blake is offline
 
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Originally Posted by SamSteele View Post
Pretty simple. 50/50 venison and pork shoulder, course ground.



Add Mennonite seasoning packets from Halfords Hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



Twist into desired lengths and hand in a cool space to dry.



Cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



Vacuum seal and freeze.

When itís time to cook I put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.

Thanks!! I am a bit leery of using the prepackaged mixes as I have only done recipes from scratch. It seems you are happy with the Halford mix so sometime before Christmas I am going to try a batch.

Yours look like they turned out superb!!
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  #2076  
Old 11-22-2021, 01:31 PM
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Quote:
Originally Posted by Jim Blake View Post
Thanks!! I am a bit leery of using the prepackaged mixes as I have only done recipes from scratch. It seems you are happy with the Halford mix so sometime before Christmas I am going to try a batch.

Yours look like they turned out superb!!

I actually like the kit from DnR in Calgary better, but never make it down there.
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  #2077  
Old 11-22-2021, 01:36 PM
Jim Blake Jim Blake is offline
 
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I actually like the kit from DnR in Calgary better, but never make it down there.
Lloyd is always trying to talk me into their kits. I'm going to give that one a try. They run a good shop at DnR!!
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  #2078  
Old 11-27-2021, 11:56 AM
IronNoggin IronNoggin is offline
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Pan Seared Yelloweye (Red Snapper):



Served on a bed of Basmati, with spare gooses and topped with Hollandaise:



YUMMY!
Nog
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  #2079  
Old 11-27-2021, 06:55 PM
RandyBoBandy RandyBoBandy is offline
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^^^ Your plating is INCREDIBLE
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  #2080  
Old 11-27-2021, 10:49 PM
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Quote:
Originally Posted by samsteele View Post
pretty simple. 50/50 venison and pork shoulder, course ground.



add mennonite seasoning packets from halfords hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



twist into desired lengths and hand in a cool space to dry.



cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



vacuum seal and freeze.

When itís time to cook i put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.
slow clap
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  #2081  
Old 12-05-2021, 12:05 PM
IronNoggin IronNoggin is offline
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Courtesy of a Fine Friend!

Stuffed and slow roasted (clay bake) Pheasant:



Served with roasted squash and a fine Merlot.

It was extremely tasty, very moist and very tender.

Cheers - Nog
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  #2082  
Old 12-05-2021, 04:06 PM
Jim Blake Jim Blake is offline
 
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Quote:
Originally Posted by IronNoggin View Post
Courtesy of a Fine Friend!

Stuffed and slow roasted (clay bake) Pheasant:



Served with roasted squash and a fine Merlot.

It was extremely tasty, very moist and very tender.

Cheers - Nog
WOW!! Between you and Omega 50 I'm ready for Supper already!! I have never clay baked before but it sure should keep the moisture in. Looks fantastic!!
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  #2083  
Old 12-05-2021, 04:09 PM
Jim Blake Jim Blake is offline
 
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Default Homemade bean recipe

Hi all, I have tried a few homemade bean recipes from the internet but just doesn't seem they turn out how I would like it. I was wondering if anyone had a real hum dinger of a bean recipe. I am looking for something that would be close (and of course better) to the Bush's Beans Original.

Thanks in advance!
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  #2084  
Old 12-05-2021, 11:16 PM
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threeforthree threeforthree is offline
 
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Quote:
Originally Posted by Jim Blake View Post
Hi all, I have tried a few homemade bean recipes from the internet but just doesn't seem they turn out how I would like it. I was wondering if anyone had a real hum dinger of a bean recipe. I am looking for something that would be close (and of course better) to the Bush's Beans Original.

Thanks in advance!
Have u tried Clark beans?? just like when I was a kid eating Libbys,
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  #2085  
Old 12-06-2021, 06:07 AM
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Have u tried Clark beans?? just like when I was a kid eating Libbys,
No, I haven't....but I am going to now!
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  #2086  
Old 12-07-2021, 12:02 PM
IronNoggin IronNoggin is offline
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Rotisserie Whitetail Top Sirloin:





Served up with Oven Roasted Taters and Caramelized Brussels:



And of course the usual fine Merlot.

Splendid!

Cheers,
Nog
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  #2087  
Old 12-17-2021, 01:55 PM
Jim Blake Jim Blake is offline
 
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I bought three whole strip loins from Costco and have dry aged the first two for 35 days.

Keeping one and aging it to the 50 day mark. See what happens.

Going to BBQ a steak tonight off the 35 dayers.
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  #2088  
Old 12-18-2021, 07:00 PM
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Angel hair pasta with mussels and white wine sauce, heavy garlic and boursin cheese, apothic white to wash it down





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  #2089  
Old 12-18-2021, 08:05 PM
RandyBoBandy RandyBoBandy is offline
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^^ looks delish
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  #2090  
Old 12-19-2021, 10:49 AM
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Armadillo eggs. JalapeŮos stuffed with cream cheese, then wrapped with ground beef, then bacon. And a couple made the same way, using red peppers instead of jalapeŮos for my boy.

Sent from my SM-G970W using Tapatalk
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  #2091  
Old 12-26-2021, 12:49 PM
IronNoggin IronNoggin is offline
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Clay Baked Slow Cooked Stuffed Pheasant:



Served up with Maple Baked Yams, Air fried Brussels with Bacon Bits (real) and Pine Nuts, Stuffing and a Very Fine French Merlot / Cab Cross.



Christmas was Wonderful!

Cheers & Happy Boxing Day!
Nog
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  #2092  
Old 12-26-2021, 01:27 PM
Smokinyotes Smokinyotes is offline
 
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Nog everything you make looks absolutely delicious. Havenít seen anything yet that youíve made that I wouldnít want to gorge myself on
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  #2093  
Old 12-26-2021, 01:44 PM
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Nog everything you make looks absolutely delicious. Havenít seen anything yet that youíve made that I wouldnít want to gorge myself on
So TRUE
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  #2094  
Old 12-26-2021, 01:56 PM
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Christmas Eve this year, ,my son's first attempt at a French rack/ standing rib VENISON roast, he butchered it and cooked it - Start of a new Family tradition!
Cat

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  #2095  
Old 12-26-2021, 02:20 PM
IronNoggin IronNoggin is offline
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Originally Posted by catnthehat View Post
Christmas Eve this year, ,my son's first attempt at a French rack/ standing rib VENISON roast, he butchered it and cooked it - Start of a new Family tradition!
Awesomeness!!
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  #2096  
Old 12-26-2021, 02:24 PM
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Awesomeness!!
You bet, I had a French rack of Venison at the Jasper Fairmont once and it did not taste as good as this one did, he used my wife's special spice mix as well.!
Cat
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  #2097  
Old 12-27-2021, 12:06 PM
IronNoggin IronNoggin is offline
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Marinated Whitetail Sirloin Steaks on the BarBee:



Served up with Chipotle Pasta and fresh Turnips (Thanks Cam!):



And of course the mandatory Red:



Yummyness!
Nog
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  #2098  
Old 12-29-2021, 01:24 PM
IronNoggin IronNoggin is offline
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There are times when "simple" is The Best Answer.

Pressure canned Whitetail Maple Chili:





Served with Cheesy Garlic Toast, Shredded Cheddar and the usual fine Red:



Excellent choice on a cold & snowy day.

Cheers,
Nog
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  #2099  
Old 12-29-2021, 02:32 PM
Frank_NK28 Frank_NK28 is offline
 
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Cipaille....made with a combination of venison, goose, pork and chicken.
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  #2100  
Old 12-31-2021, 02:29 PM
IronNoggin IronNoggin is offline
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I'll stick with deer thanks:

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