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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-11-2009, 07:19 PM | #1 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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2YO Butcher Paper Wrapped Sausage
I was deep in the freezer Friday, and I came out with 3 packs of venison sausage. Two were hot and one was mild. I was ecstatic! Then I realized that I didn't have sausage made last year. Just ground and burger patties.
Hmmmmmmmmm. I unwrapped the two hot packs and stood them on end to slice away the freezer burn. Once down to pink meat, I put them in the fridge to thaw. I did the same to the mild pack. A few hours ago, I fired up the new UDS for seasoning. I put the two hot packs together for a venison spicy fatty. The pound of mild, I mixed well with some chopped onions and a pound of 80/20 ground beef. I was going to do a wrap and make Moinks but my better half said that 4 pounds was enough meat for tonight. I proceeded to drop a couple of pounds of ground beef in the fridge to thaw. Tuesday, It's bacon wrapped meatloaf and Moinks or else! Too much meat, ha! There is no such condition. Used oak for smoke. The Meatloaf. The fatty. Man that stuff was alright! Nothing in the meatloaf but beef, venison sausage and onion.
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Hot Rod Hog Cookers Association, Charter Member, President Last edited by Hugh Jorgan; 10-11-2009 at 09:08 PM.. |
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10-11-2009, 08:21 PM | #2 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Dayum that looks good
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10-11-2009, 08:43 PM | #3 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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Man Hugh that looks great. Bet it would make a good sammie!
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10-11-2009, 08:47 PM | #4 | |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Quote:
I wish I had taken time to get some pics of the freezer burn being cut away. I only lost about 1/2 pound from all three pounds. Not too shabby. I was still surprised at how good the fatty was. Just as good as if it were put in the freezer last week. BTW, the meatloaf came off at 160 degrees. The fatty, for whatever reason was 210! I don't know why. I never checked it until I removed the loaf. I guess I need to get more venison for more experiments.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-11-2009, 10:07 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Good to hear it turned out good! Looks good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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