savagman

Those are hard to beat - a pate sandwich with bacon and pickled jalapeno is on my to try list.

Better after chilled on toasted baugette. Even better the next day on a sandwich with dijon mustard, mayo, and pickled beets. Many traditional pate sandwiches use cornichons but I didn't have any or any other pickles so I tried the beets. Yummy. I would add some greens if I had them. Great way to bring along on another hunt.

https://www.downeastthunderfarm.com/2016/03/the-elegant-sandhill-crane/ http://www.amaninthewoods.com/2015/01/how-to-make-sandhill-crane-decoys-on.html https://www.pinterest.com/pin/307300374570768514/

Retard is as retard does.... Don't sell this crowd short. 90% have the skills to survive the zombie apocalypse. Libertards with Masters Degree in wamby pamby BS won't last a day. VOTE

So this is about Kamala Harris....

I tried a venison ham using a packaged kit years ago and thought it was just ok, On the dry side and flavor was just ok. Many of my other cured meat projects have turned out excellent. I had an epiphany recently and am trying something new. This will be a mini series as the project develops. I boned out a hind quarter and trimmed it up a bit. butterflied as needed to accomplish a slab about 1 1/2" to 2" thick. Prepared the brine below and placed in a gallon size ziplock back. It will cure in the fridge for 3-4 days. For the brine: 1 quart warm water 1 cup dark brown sugar 3/4 cup kosher salt, plus salt for the glaze 3 tablespoons Morton Tender Quick 5 bay leaves 2 cinnamon sticks 2 star anises 1 tablespoon black peppercorns 1 tablespoon fennel seeds 1/2 teaspoon hot pepper flakes 1 quart ice water

After letting it rest a few days in the fridge, the texture issue seems to be gone. The pieces off on end are rubbery. The rest delicious and ham texture. Overall I give the project a B. For Javelina meat (or game meat ham in general) I give it an A. Changes for next time. - Find a sweeter cure. Maybe a Honey Ham recipe. - Reduce cure time. - Cut pork fat thinner for rolling in roast.

Looks great but the texture is off. I pulled at 145 degrees per directions but noticed after I pulled that the recipe called for additional cooking in the oven at 350 during the glazing step. 145 is not hot enough to melt collagen or melt the fat like I had hoped. I am going to try finishing in the crock pot.

Thinner pieces are dried. I cut died Biltong across the grain as I had seen in most recipes. The goose breast is quite tender but I could see this step being helpful with a traditional jerky cut of meat. I have never made Biltong or goose jerky so I don't have much to compare it to. It is tasty, the coriander adds an exotic flavor that helps set this apart from jerky. It's just NOT jerky. I think I need a couple tastings to wrap my head around that fact. Maybe try in the evening with a cold brew or South African wine.

Two Javelina Hams and Canadian bacon in the smoker

Just kosher salt

Like jerky but air dried. No heat and no smoke.

After a few water changes and fry tests, the ham has the perfect salt level. Finished off with a light rub of brown sugar and pepper. Time to prepare for the smoker. My idea to tackle the challenge of little to no fat in game meat. I kept fat trimmed from a pork shoulder. Kept it in the freezer until I needed it. I placed sheets of fat on the butterflied roast and rolled tightly. Tied with butcher's string and placed a few more fat strips on the roast using the string to keep in place. Next placed the rolled roast into a mesh meat bag purchased from Amazon. Hanging for a few hours to let the surface dry before going into the smoker.

Biltong drying. My Biltong box is a converted commercial food warmer (convection). I added a Bradley smoke generator and rewired the fan to a switch. I can control temperature and turn fan on or off independently. For the biltong, I am just using the fan with the vent wide open.

Sliced a piece off this morning for a fry test. Good flavor but too salty. Probably should have shortened cure time due to thinner pieces of meat having butterflied the hams. Will soak in ice water, change water and test every couple hours until pleasantly salty. Stay tuned

Originally made with African game meat. I am using Goose Breast

Massaging my meat daily.... Another couple days til the smoker.

Good looking dog. Timing is good as those that free tags will optimistically clean out their freezers soon. Welcome to the site

I have been intrigued with nose to tail eating for quite some time and as a hunter, I always want to use as much of a game animal as possible. Anyone have experience or recipes using organ meat in sausage? I am looking for something less (more tame) than liverwurst but that still has a helathy dose of heart and liver in it. I have some ideas and will share when I find time to experiment

Lots of variation using game meat in the comments on Hank Shaw site. Looks like one to try

You are crazy. I frigging love liver and onions... As long as my mom makes it. She has the magic touch. Only so many liver and onion meals though and I want to use use goose livers, crane livers, etc. Find new ways to enjoy the bounty.

Mazzafegati, Italian Liver Sausage This is what to do when life gives you livers. Mazzafegati are an unusual fresh sausage from Umbria, in central Italy, and they are delicious roasted over an open fire, especially a wood fire. You can use domestic pork and and pork liver for this, but I use wild boar; it gives the sausages an extra punch. Make sure everything is very cold when you make these sausages — liver is very moist, and will bleed when ground. Prep Time1 hr 30 mins Total Time1 hr 30 mins Course: Cured Meat Cuisine: Italian Servings: 5 pounds Author: Hank Shaw Ingredients 1 pound pork liver, partially frozen 1 pound pork fat 3 pounds pork shoulder 36 grams kosher salt, about 3 level tablespoons 55 grams pine nuts, about a half cup, toasted 30 grams sugar, about 2 level tablespoons 15 grams ground coriander seed, about 2 teaspoons 5 garlic cloves, chopped 5 grams black pepper, about 1 tablespoon Zest from 3 tangerines or oranges 1/2 cup sweet white wine, such as Muscat Hog casings Instructions Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water. Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string. Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Took several youth up for Kiabab hunts. Copper performed well out to 200 yards. Kept shots close due to less experienced shooters. Used leftover copper on reservation hunts in subsequent years. Lot's of dead deer no extended tracking or lost deer. All found within 40 yards. Keep in mind this is in the hands of inexperienced hunters. Shots were good, but not perfect. In competent hands, good shot placement, .243 with copper will absolutely do the job nicely. Shop early or online as Cabela's is prone to run out.