Custom Baits - Forum
Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: ctom on 01/07/20 21:07 UTC
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21 rings, smoker ready. If it gets above 20 tomorrow they'll see the smoker. I may hold off until Thursday when we're supposed to see temps near 40.
(https://i.imgur.com/ds8s38B.jpg)
All but the one on the top right are about 1 3/8 pounds. That smaller link is about 1 1/4 pounds. Trying a seasoning blend and it sure smelled good handling the meat while stuffing this afternoon. Can't wait to set my teeth in this.
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Why would you only make 1 days worth? ;D
I make jerky in 5lb batch's, And it's still not enough. ;D
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They sure look tasty there TOM a little sour kraut or a touch of horseradish and call it golden.
Had a friend that use to make landyager but he moved to Florida. I use to trade bait’s for tasty treats.
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That, some crackers, a couple of beers and I'd be set to watch the Packers play football this weekend!!
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Tom, is this where we place our orders? :P
Looks tasty!
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I make jerky in 5lb batch's, And it's still not enough. ;D
5 pounds? I make 25 at a pop. All cured cut muscle. I still have enough venison to make sticks, maybe 20 pounds of them, and they'll be seasoned with my jerky seasoning instead of traditional stick seasoning. The jerky I eat at home, the sticks are traveling chewables and will be stuffed into 23 mm casings, not usual 19 or 21.
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Looks awesome :)
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Here's a few of them after smoking and the water bath and cooling off. More in another lug.
(https://i.imgur.com/VulF8NP.jpg)
This is some tasty bologna.
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Nothing but the best come out of your kitchen. 8)