It works!
I use baking powder on my fried chicken. Gotta let it really stick on with meat moisture, then breading won't fall off. I'll toss it in a bag, lay it on a rack and fridge it overnight. Makes good crispy chicken
Good to know. 
Baking soda is used to change the pH and help break down the surface of your food to make it more crispy when heat is applied. Add it to water when boiling potatoes for roasting and it makes a huge difference. I understand that you mixed up the two, but baking soda does have an important use in the kitchen.
https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
Guessing deer chili? Whatever it is sounds freakin awesome.
Ran out of elk so I’m back to deer.
I’ve always used sliced muscle for jerky with a recipie we have used for 30 years.
Had this last deer made to all ground with a 80-20 mix of pork fat.
Bought a jerky shooter from Amazon that came in yesterday. I have a summer sausage recipe one can finish in the oven so thought that might work well for a first run of ground jerky.
Mixed everything up with the curing salt. Recipe says to refrigerate overnight, so put 2 lb in the fridge, keeping two lbs out to do right away.
The batch kept out was at room temp when going into the shooter. I had troubles all the way with the mix coming out inconsistently. Put it on the pellet grill at the smoke level that maintains about 160 degrees for an hour, turning it up to 200 degrees for another hour and a half.
When it came off we let it cool before the taste test. Could not detect any heat even with a teaspoon of cayenne pepper and a few red pepper flakes.
It was darned good though.
Todays batch came out of the fridge cold with a much different meat consistency. Very sticky. Added many more peppers for heat, put back in fridge for an hour and loaded the shooter.
Night and day difference in the meat texture and how it came out with this mix. It came out very evenly on to the rack, forming perfectly. Back into the pellet grill and here it is after the cook.
The taste was also better sitting overnight to let the spices do their thing.
Lesson I learned is when using curing salt, dissolve it in a liquid before adding to the mix so it’s more evenly distributed.
Always keep the mixture ice cold when going into the shooter.
Use a leaner mix of meat and fat. 90-10 or less.
I’ve always used sliced muscle for jerky with a recipie we have used for 30 years.
Had this last deer made to all ground with a 80-20 mix of pork fat.
Bought a jerky shooter from Amazon that came in yesterday. I have a summer sausage recipe one can finish in the oven so thought that might work well for a first run of ground jerky.
Mixed everything up with the curing salt. Recipe says to refrigerate overnight, so put 2 lb in the fridge, keeping two lbs out to do right away.
The batch kept out was at room temp when going into the shooter. I had troubles all the way with the mix coming out inconsistently. Put it on the pellet grill at the smoke level that maintains about 160 degrees for an hour, turning it up to 200 degrees for another hour and a half.
When it came off we let it cool before the taste test. Could not detect any heat even with a teaspoon of cayenne pepper and a few red pepper flakes.
It was darned good though.
Todays batch came out of the fridge cold with a much different meat consistency. Very sticky. Added many more peppers for heat, put back in fridge for an hour and loaded the shooter.
Night and day difference in the meat texture and how it came out with this mix. It came out very evenly on to the rack, forming perfectly. Back into the pellet grill and here it is after the cook.
The taste was also better sitting overnight to let the spices do their thing.
Lesson I learned is when using curing salt, dissolve it in a liquid before adding to the mix so it’s more evenly distributed.
Always keep the mixture ice cold when going into the shooter.
Use a leaner mix of meat and fat. 90-10 or less.
Duck grilled rare/medium rare with the skin on, s&p and garlic powder so good. Skin/fat melts right in and just like the most tender beef steak. For those that turn your nose at duck, give it a try.
not exactly a recipe, but I wanted to turn some wild meat into butcher style cuts cuz eating grilled meat off a bone is righteous. This is from the antelope I shot a couple weeks ago. I cut the saddle out of its back (tenderloin and backstrap with spine and rib bones in) so I could cut some porterhouse/t-bones. I don’t have a band saw to cut dead center thru the spinous process, so I removed both loins from one side and kept them “whole”. I then cut the chops from the side with the loins still attached. Ill do it a little different next time, hopefully itll be a little cleaner and ill have 10 chops instead of 5. its was fun to cut/cook/eat something different though. It was seasoned with olive oil, fresh rosemary, fresh garlic, salt and fresh ground black pepper cooked over hot charcoal for a couple minutes per side.
Doing things like this is one of the reasons butchering my own game is one of my favorite things about hunting. Thanks for posting!
