WHATS FOR SUPPER...keep it going

[SamSteele]

Had to do a taste test of the latest sausage batch to come off the smoker. Putting the finishing touches on 200 lbs of Mennonite sausage.

[Jim Blake]

Originally Posted by IronNoggin

Whitetail Shanks:



Browned:



Into our largest roaster with garlic & goodness:



Three hours later a quick broil with glaze:



Then served up with Sprouts, mashed taters with gravy & mushrooms.



Melt In Your Mouth DELICIOUS!

Cheers,
Nog

Definitely a meal fit for a King!!!

[Jim Blake]

Originally Posted by SamSteele

Had to do a taste test of the latest sausage batch to come off the smoker. Putting the finishing touches on 200 lbs of Mennonite sausage.

Looks fantastic!! Would you be willing to share your recipe?

[SamSteele]

Originally Posted by Jim Blake

Looks fantastic!! Would you be willing to share your recipe?

Pretty simple. 50/50 venison and pork shoulder, course ground.



Add Mennonite seasoning packets from Halfords Hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



Twist into desired lengths and hand in a cool space to dry.



Cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



Vacuum seal and freeze.

When it’s time to cook I put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.

[Jim Blake]

Originally Posted by SamSteele

Pretty simple. 50/50 venison and pork shoulder, course ground.



Add Mennonite seasoning packets from Halfords Hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



Twist into desired lengths and hand in a cool space to dry.



Cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



Vacuum seal and freeze.

When it’s time to cook I put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.

Thanks!! I am a bit leery of using the prepackaged mixes as I have only done recipes from scratch. It seems you are happy with the Halford mix so sometime before Christmas I am going to try a batch.

Yours look like they turned out superb!!

[SamSteele]

Originally Posted by Jim Blake

Thanks!! I am a bit leery of using the prepackaged mixes as I have only done recipes from scratch. It seems you are happy with the Halford mix so sometime before Christmas I am going to try a batch.

Yours look like they turned out superb!!

I actually like the kit from DnR in Calgary better, but never make it down there.

[Jim Blake]

Originally Posted by SamSteele

I actually like the kit from DnR in Calgary better, but never make it down there.

Lloyd is always trying to talk me into their kits. I'm going to give that one a try. They run a good shop at DnR!!

[IronNoggin]

Pan Seared Yelloweye (Red Snapper):



Served on a bed of Basmati, with spare gooses and topped with Hollandaise:



YUMMY!
Nog

[RandyBoBandy]

^^^ Your plating is INCREDIBLE

[threeforthree]

Originally Posted by samsteele

pretty simple. 50/50 venison and pork shoulder, course ground.



add mennonite seasoning packets from halfords hides (23 lbs meat and 2 cups water). Mix thoroughly by hand. Stuff into 32-35 mm hog casings (red ring).



twist into desired lengths and hand in a cool space to dry.



cold smoke for 4 hours. I used hickory or alder. Let bloom in fridge for 24 hours.



vacuum seal and freeze.

When it’s time to cook i put it in a covered roasting pan with a bit of water and bake at 350 for 45min- 1 hr.

slow clap

[IronNoggin]

Courtesy of a Fine Friend!

Stuffed and slow roasted (clay bake) Pheasant:



Served with roasted squash and a fine Merlot.

It was extremely tasty, very moist and very tender.

Cheers - Nog

[Jim Blake]

Originally Posted by IronNoggin

Courtesy of a Fine Friend!

Stuffed and slow roasted (clay bake) Pheasant:



Served with roasted squash and a fine Merlot.

It was extremely tasty, very moist and very tender.

Cheers - Nog

WOW!! Between you and Omega 50 I'm ready for Supper already!! I have never clay baked before but it sure should keep the moisture in. Looks fantastic!!

[Jim Blake]

Hi all, I have tried a few homemade bean recipes from the internet but just doesn't seem they turn out how I would like it. I was wondering if anyone had a real hum dinger of a bean recipe. I am looking for something that would be close (and of course better) to the Bush's Beans Original.

Thanks in advance!

[threeforthree]

Originally Posted by Jim Blake

Hi all, I have tried a few homemade bean recipes from the internet but just doesn't seem they turn out how I would like it. I was wondering if anyone had a real hum dinger of a bean recipe. I am looking for something that would be close (and of course better) to the Bush's Beans Original.

Thanks in advance!

Have u tried Clark beans?? just like when I was a kid eating Libbys,

[Jim Blake]

Originally Posted by threeforthree

Have u tried Clark beans?? just like when I was a kid eating Libbys,

No, I haven't....but I am going to now!

[IronNoggin]

Rotisserie Whitetail Top Sirloin:





Served up with Oven Roasted Taters and Caramelized Brussels:



And of course the usual fine Merlot.

Splendid!

Cheers,
Nog

[Jim Blake]

I bought three whole strip loins from Costco and have dry aged the first two for 35 days.

Keeping one and aging it to the 50 day mark. See what happens.

Going to BBQ a steak tonight off the 35 dayers.

[Ken07AOVette]

Angel hair pasta with mussels and white wine sauce, heavy garlic and boursin cheese, apothic white to wash it down

[RandyBoBandy]

^^ looks delish

[Savage Bacon]

Armadillo eggs. Jalapeños stuffed with cream cheese, then wrapped with ground beef, then bacon. And a couple made the same way, using red peppers instead of jalapeños for my boy.

Sent from my SM-G970W using Tapatalk

[IronNoggin]

Clay Baked Slow Cooked Stuffed Pheasant:



Served up with Maple Baked Yams, Air fried Brussels with Bacon Bits (real) and Pine Nuts, Stuffing and a Very Fine French Merlot / Cab Cross.



Christmas was Wonderful!

Cheers & Happy Boxing Day!
Nog

[Smokinyotes]

Nog everything you make looks absolutely delicious. Haven’t seen anything yet that you’ve made that I wouldn’t want to gorge myself on

[threeforthree]

Originally Posted by Smokinyotes

Nog everything you make looks absolutely delicious. Haven’t seen anything yet that you’ve made that I wouldn’t want to gorge myself on

So TRUE

[catnthehat]

Christmas Eve this year, ,my son's first attempt at a French rack/ standing rib VENISON roast, he butchered it and cooked it - Start of a new Family tradition!
Cat

[IronNoggin]

Originally Posted by catnthehat

Christmas Eve this year, ,my son's first attempt at a French rack/ standing rib VENISON roast, he butchered it and cooked it - Start of a new Family tradition!

Awesomeness!!

[catnthehat]

Originally Posted by IronNoggin

Awesomeness!!

You bet, I had a French rack of Venison at the Jasper Fairmont once and it did not taste as good as this one did, he used my wife's special spice mix as well.!
Cat

[IronNoggin]

Marinated Whitetail Sirloin Steaks on the BarBee:



Served up with Chipotle Pasta and fresh Turnips (Thanks Cam!):



And of course the mandatory Red:



Yummyness!
Nog

[IronNoggin]

There are times when "simple" is The Best Answer.

Pressure canned Whitetail Maple Chili:





Served with Cheesy Garlic Toast, Shredded Cheddar and the usual fine Red:



Excellent choice on a cold & snowy day.

Cheers,
Nog

[Frank_NK28]

Cipaille....made with a combination of venison, goose, pork and chicken.

[IronNoggin]

I'll stick with deer thanks: