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  1. #81
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    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

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  3. #82
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    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

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  5. #83
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    These make me hungry
    I go to the Mountains to loose my mind and find my soul.

  6. #84
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    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. 

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  7. #85
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    I have been slacking in taking pics of our wild game meals.
    www.eastmans.com
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  8. #86
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    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
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    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:	25 
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
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    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
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    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.

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  13. #90
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    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!

 

 
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