Page 9 of 9 FirstFirst ... 789
Results 81 to 90 of 90
  1. #81
    Senior Member
    Join Date
    Apr 2016
    Location
    idaho
    Posts
    2,012
    Thanks
    662
    Thanked 936 Times in 610 Posts
    Congratulations
    365
    Congratulated 93 Times in 32 Posts

    Quote Originally Posted by go_deep View Post
    Attachment 20526
    It ate, no complaints from a 7 and 9 year old, just a request for seconds.
    looks tastee, vewy tastee.
    AS GOES THE CHURCH, SO GOES THE NATION

  2. The Following User Says Thank You to kidoggy For This Useful Post:


  3. #82
    Senior Member
    Join Date
    Apr 2016
    Location
    idaho
    Posts
    2,012
    Thanks
    662
    Thanked 936 Times in 610 Posts
    Congratulations
    365
    Congratulated 93 Times in 32 Posts
    whipped up a nice lil deer and pheasant, teriyaki, stir fry last night
    Attached Thumbnails Attached Thumbnails 0214181135.jpg   0214181144.jpg  
    AS GOES THE CHURCH, SO GOES THE NATION

  4. The Following 2 Users Say Thank You to kidoggy For This Useful Post:


  5. #83
    Super Moderator
    Join Date
    Feb 2011
    Location
    Reno Nv
    Posts
    8,077
    Thanks
    2,922
    Thanked 1,784 Times in 1,257 Posts
    Congratulations
    777
    Congratulated 778 Times in 131 Posts
    These make me hungry
    I go to the Mountains to loose my mind and find my soul.

  6. #84
    Senior Member
    Join Date
    Aug 2016
    Location
    Wyoming
    Posts
    338
    Thanks
    15
    Thanked 207 Times in 121 Posts
    Congratulations
    34
    Congratulated 109 Times in 26 Posts
    Nothing special but I smoked up some elk summer sausage the other day. This was my first attempt so I kept the batch fairly small. Besides the casing shrinking a little bit they came out really good! I'll be making some more of these for sure.

    Click image for larger version. 

Name:	IMG_20180107_181038775.jpg 
Views:	24 
Size:	69.8 KB 
ID:	20918

  7. #85
    Eastmans' Staff / Moderator
    Join Date
    Feb 2014
    Posts
    4,593
    Thanks
    398
    Thanked 2,656 Times in 1,212 Posts
    Congratulations
    43
    Congratulated 174 Times in 83 Posts
    I have been slacking in taking pics of our wild game meals.
    www.eastmans.com
    blog.eastmans.com
    www.wingmen.us

  8. #86
    Senior Member
    Join Date
    Dec 2011
    Location
    Carlin, NV
    Posts
    1,113
    Thanks
    228
    Thanked 234 Times in 198 Posts
    Congratulations
    408
    Congratulated 153 Times in 20 Posts
    I bought a new smoker so I smoked up 3 small salmon fillets that have been in the freezer for too long. Ate one, turned one into a dip, and took the 3rd to work to share. All the while, I didn't think once to share a picture, maybe next time I guess.

  9. #87
    Senior Member
    Join Date
    Nov 2014
    Location
    Wyoming
    Posts
    1,264
    Thanks
    221
    Thanked 532 Times in 350 Posts
    Congratulations
    198
    Congratulated 268 Times in 44 Posts
    Quote Originally Posted by zpooch View Post
    Nothing special but I smoked up some elk summer sausage the other day. This was my first attempt so I kept the batch fairly small. Besides the casing shrinking a little bit they came out really good! I'll be making some more of these for sure.

    Click image for larger version. 

Name:	IMG_20180107_181038775.jpg 
Views:	24 
Size:	69.8 KB 
ID:	20918
    To get the in store look of the casing soak the casing in water for about an hour before stuff. Let the sticks sit in the fridge over night to cure, then right before smoking take a pin and poke holes from one end of the sausage to the other all around it.

  10. #88
    Senior Member
    Join Date
    Aug 2016
    Location
    Wyoming
    Posts
    338
    Thanks
    15
    Thanked 207 Times in 121 Posts
    Congratulations
    34
    Congratulated 109 Times in 26 Posts
    Quote Originally Posted by go_deep View Post
    To get the in store look of the casing soak the casing in water for about an hour before stuff. Let the sticks sit in the fridge over night to cure, then right before smoking take a pin and poke holes from one end of the sausage to the other all around it.
    I'll give that a try next time. It's mostly aesthetic as they tasted great I think. Might try a pepperoni next time as well

  11. #89
    Senior Member
    Join Date
    Aug 2016
    Location
    Wyoming
    Posts
    338
    Thanks
    15
    Thanked 207 Times in 121 Posts
    Congratulations
    34
    Congratulated 109 Times in 26 Posts
    Made some posole with some ground elk because I have a ton of it. Typically it is made with pork, I think it turned out great.


    Last edited by zpooch; 03-12-2018 at 07:47 PM.

  12. The Following User Says Thank You to zpooch For This Useful Post:


  13. #90
    Senior Member
    Join Date
    Jan 2018
    Location
    Arizona
    Posts
    178
    Thanks
    29
    Thanked 39 Times in 30 Posts
    Congratulations
    31
    Congratulated 2 Times in 2 Posts

    Dang now I'm Hongry!! ScottR starts out with bacon on bacon with bacon.. oh yea some burger in there too.
    Question;wy-tex what is chupacabra sauce?I shot a coyote the other day with no hair looked like a chupacabra but I don't
    think it would make a good sauce.I'll eat the h@ll outa rattlesnake but I draw the line on bald Yotes'
    Although saw Reniella eat a grilled Yote...Yuck!

 

 
Page 9 of 9 FirstFirst ... 789

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •