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nepas
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- Location: Savannah, Gerogia & NE PA
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by nepas » Tue Jan 03, 2012 19:58
Trimmed up a bag of 10 lbs, After the trim i ended up with just a tad over 6 1/4 lbs Cut in my fat and have 8 lbs now.
Med grind before the fat cut in.
Fat has been cut in and now the fine grind.
4 lbs here
4 here
8 lbs
4 lbs of hot.
And 4 lbs of Teriyaki
Mixed and ready for tomorrow stuffing and smoking.
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Keymaster
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by Keymaster » Wed Jan 04, 2012 01:14
Lookin good, My venison supplier got skunked this year.
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nepas
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by nepas » Wed Jan 04, 2012 01:21
Keymaster wrote:Lookin good, My venison supplier got skunked this year.
So did my goose supply i was supposed to get. Son left PA and the ice chest full of goose on his friends deck. WTH
Oh well me no goosta
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sam3
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by sam3 » Wed Jan 04, 2012 11:42
Keymaster wrote:Lookin good, My venison supplier got skunked this year.
I took one at my place in PA in early October, it's been gone for a while now. Just haven't had the time to get back out there.
It's OK though, I'm experimenting with the Boston Butt at the moment.
Looking good Nepas.
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nepas
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by nepas » Wed Jan 04, 2012 16:17
Teriyaki 1st, Used up some clear 20mm smoked also.
Hanging @ 130
Ready for smoke. Hot in front, teriyaki in back.
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nepas
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by nepas » Wed Jan 04, 2012 21:32
I think the Teriyaki is going to be at IT first.
I was right. The hot maybe another 1.5 hours yet.
Teriyaki
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nepas
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by nepas » Wed Jan 04, 2012 22:19
Hot-R-Done now. Not as long as i thought.
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Devo
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by Devo » Wed Jan 04, 2012 23:23
Good job Rick as always to notch
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Keymaster
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by Keymaster » Thu Jan 05, 2012 01:56
Good looking color on those stix and sure they taste awesome!!!
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nepas
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by nepas » Thu Jan 05, 2012 16:43
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ssorllih
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by ssorllih » Thu Jan 05, 2012 17:09
Nepas be sure to remember to eat your veggies.
Ross- tightwad home cook
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tobertuzzi
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by tobertuzzi » Mon Mar 04, 2013 01:10
Those look awesome. I made some bear pepperoni sticks with the collagen casings. If thats what you used, do you find them tough? They are supposed to be eaten, but mine were a bit chewy.
Thanks
Toby
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Butterbean
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by Butterbean » Mon Mar 04, 2013 08:37
Those look wonderful!
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Big Guy
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by Big Guy » Mon Mar 04, 2013 11:38
They look great. When I make mine I mix then stuff right away then let them sit overnight to meld the spices and give the cure time to work. They stuff a lot easier than if I let the meat rest overnight then stuff.
Col. Big Guy
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Chuckwagon
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by Chuckwagon » Mon Mar 04, 2013 11:53
Big Guy wrote:
I mix then stuff right away then let them sit overnight to meld the spices and give the cure time to work. They stuff a lot easier than if I let the meat rest overnight then stuff.
Amen, brother!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!