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Old 6 Days Ago   #4846
dmforcier
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Yes please, that sounds very interesting.
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Old 6 Days Ago   #4847
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I took a road trip to buy some okra seeds and had to stop to get some cash. The first store I saw was an old store that makes smoked meats and has a butcher shop. As soon as I walked in I could smell the smoked meat the guy just took out of the smoker. I hit the ATM and then asked what is that smell. It was pork and turkey Tasso and smoked turkey necks. I had to buy some, I bought 3 chinks of pork(one to eat now) and a smoked turkey neck. This stuff is highly seasoned and smoked to perfection. Fully cooked and warm, That was brunch. I ate a piece of the turkey neck when I got home and it's so seasoned to perfection and almost like eating jerky.

I see some beans in the near future!!!
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Old 5 Days Ago   #4848
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I got another deer (doe) with the new crossbow this weekend and am going to cut up today. I've decided to cut this one up differently than usual ( cut out loins and make bacon wrapped fillets), I'm going to make venison lollipops ( deer loin chops with rib bone attached). I'm also going to make a lot of jerky so I've been looking up recipes this morning. I've made lots of jerky before but a batch last year didn't keep long before starting to mold. So I've been doing a lot of reading on safe jerky making. I'm going to soak meat strips in salt water for 24 hours then clean and rinse and pat dry. I just made a batch of Arizona Dry Rub so I want to use it for one batch. Ive never used Instacure #1 in it before and I think that's why some batches didn't keep long. I'm going to use 1 level teaspoon for each 5 lbs of meat. The USDA website recommends heating the jerky to 160 F before drying/smoking which is something I didn't do before either. We'll see how it turns out.
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Old 5 Days Ago   #4849
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Didn't the Indians build wooden racks and hang it out in the sun? Or was that fish?
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Old 5 Days Ago   #4850
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Both.
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Old 5 Days Ago   #4851
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Bought two packs of hearts and one pack of gizzards to pressure cook before doing something with them.
Went by the area they have the stuff to make tamales, got bit by a Mexican lady while reaching for corm husks.
Had to back off very carefully without corn husks.


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Old 5 Days Ago   #4852
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I forgot to mention there was just me and one other older Asian guy looking at the hearts and gizzards.
The rest of the gringos were over at the boneless skinless chicken breast section.
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Old 5 Days Ago   #4853
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I happened to see this picture and it made me laugh and think of this thread:
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Old 5 Days Ago   #4854
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Hope nobody is squeamish.
Wait till you see what this concoction turns into.
It is an experiment doomed to failure.
Worth
IMG_20171114_34401.jpg
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Old 5 Days Ago   #4855
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Quote:
Originally Posted by AlittleSalt View Post
I happened to see this picture and it made me laugh and think of this thread:
Probably close to what those two Mexican ladies were making.
They had a whole cart full of corn husks.
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Old 5 Days Ago   #4856
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Quote:
Originally Posted by AlittleSalt View Post
I happened to see this picture and it made me laugh and think of this thread:
That's no lie. Once I get going on them it's hard to stop.



Eating, I mean.
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Last edited by dmforcier; 5 Days Ago at 07:10 PM.
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Old 5 Days Ago   #4857
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Quote:
Originally Posted by Worth1 View Post
Hope nobody is squeamish.
Wait till you see what this concoction turns into.
It is an experiment doomed to failure.
That's pre-cooked, I hope.

Have faith.


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Old 5 Days Ago   #4858
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Semolina soup.
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Old 5 Days Ago   #4859
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The pressure cooker worked miracles on the gizzards and hearts.

Worth
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Old 5 Days Ago   #4860
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Quote:
Originally Posted by Worth1 View Post
The pressure cooker worked miracles on the gizzards and hearts.

Worth


Heaven on a fork!
My lollipops and fillets turned out good also.


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