Are those snack sticks dry cured or do they require heat and smoke? Looks like a big fat steaming pile of goodness to me.
Some were put into the smoker with very light smoke being the best.
The rest were put into the oven with a digital thermometer set to alarm at 160 degrees, then they were all vacuum packed and frozen. Pretty good at room temp after cooking like you'd buy a snack stick at the store.
Every Friday I cook some type of deer meat recipe at work. Going to try these southwest burgers next.
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Sorry, better link here. http://community.deergear.com/recipes/southwest-chipotle-venison-burger/
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I like that website. Saved.
My last marinade recipe is now my go-to for venison and duck jerky. I am not a fan of a soy sauce base but this is hardly noticeable.
3/4 cup Bourbon (I like Even Williams for this purpose)
1/2 cup soy sauce (the real stuff)
1/4 cup brown sugar
3 Tbs real maple syrup
1 Tbs Worcestershire sauce
1 Tbs coarse black pepper
Deer Venison
I dehydrate on 110* for about 8 hours then put on the smoker for another 2.
Duck Candy
Grill breasts over coals or wood until med. Cool then slice into strips. Merinade overnight then dehydrate until dry but still pliable/soft.
3/4 cup Bourbon (I like Even Williams for this purpose)
1/2 cup soy sauce (the real stuff)
1/4 cup brown sugar
3 Tbs real maple syrup
1 Tbs Worcestershire sauce
1 Tbs coarse black pepper
Deer Venison
I dehydrate on 110* for about 8 hours then put on the smoker for another 2.
Duck Candy
Grill breasts over coals or wood until med. Cool then slice into strips. Merinade overnight then dehydrate until dry but still pliable/soft.
Have to try that jersey recipe.
I had japeleno dove breasts wrapped in bacon tonight. Cheese added later. Didn't get a pic of the finished product. I was too hungry!
I had japeleno dove breasts wrapped in bacon tonight. Cheese added later. Didn't get a pic of the finished product. I was too hungry!
^^Yum
I've used Kiowa Locker in KS for the last few years, but I'm trying a new processor this year P&P in Ponta, TX. I've eaten tamales made out of about everything from road kill possum to yard bird, but the venison tamales P&P made are the best I've ever had.
They also did some jalapeño cheddar link sausage, and it's really good too.
They also did some jalapeño cheddar link sausage, and it's really good too.
Stir fry duck casserole tonight. Excellence!
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