Quote:
Originally Posted by cowgirl
Arlin, I don't mind at all! When I raw pack meat, the process makes it's own liquid or juice. No liquids are added.
Here is a link to some "raw" packed venison I did awhile back...
http://www.bbq-brethren.com/forum/sh...ad.php?t=96721
When I process "cooked" meats, I add liquid. Here's a link to some cooked chicken and stock...
http://cowgirlscountry.blogspot.com/...-hen-herd.html
when the meat is cooked first, I like to add it with stock or liquid.
You really do need a smokehouse. Not sure how anyone gets by without one. lol It's a "must" if you raise pigs too. :)
Thanks again Arlin and tell Jeannie Hi for me!
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Message passed on, thanks, and thanks for the other information! There can't be pigs in our present location: there's an actual City Ordinance banning pigs within the city limits! I don't know who did what, but that was the answer! LOL
Arlin
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Arlin MacRae
Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Certified KCBS Master BBQ Judge
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