Forums
New posts
Search forums
Members
Current visitors
New profile posts
Search profile posts
What's new
New posts
New profile posts
Latest activity
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic
Off Topic Discussions
What's for Lunch/Dinner
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Buckrun" data-source="post: 21348" data-attributes="member: 51"><p>Jackson409! My freezer is still 1/2 full of venison from last year. I do all my own butchering.</p><p></p><p>Ground venison mixed with ground lamb and garlic (My fav for burgers)</p><p>Ground venison mixed with Bob Evans sausage</p><p>Corned venison (better than the best Manhatten style corned beef you ever had)</p><p>Hot and mild venison sausage</p><p>Hot garlic venison smokies</p><p>Whole hind quarters brined and smoked into hams</p><p>4 different kinds of venison jerky</p><p>Venison stew meat, butterfly backstraps, steaks, and quick frys</p><p></p><p>I NEVER buy beef of pork! I just can't eat everything I glean off my land fast enough! Then I have the geese, ducks, doves, squirrels, rabbits, grouse, pheasant, and turkeys! Let's not get into the Lake Erie perch and walleye that is stockpiled along with the occasional Steelhead! </p><p></p><p>The only meat I really buy is bacon and chicken. I whack everything else I need and make it all forms that a store would sell to me by myself.</p><p></p><p>Here's my contribution for those that like venison: Corned venison</p><p></p><p>Take a whole hind quarter and separate the three main muscle masses in it by the tendons and clean it up from all the silverskin and big tendons. Your should have 3 big chunks, about 8 -10 lbs of clean pure meat.</p><p></p><p>Boil 2 gals of water and add 2 cups of salt, 2 tablespoons of Instacure #1 (Get it at your local butcher shop) 1 and a 1/4 cups of brown sugar, 12 tablespoons pickling spice, two whole heads of garlic, peeled and crushed. Stir till everything is dissolved. </p><p></p><p>Place meat in a non metalic pot, ceramic crock, or plastic pan capable of holding all the meat and brine. Pour mixture over to cover. Place in refrigerator. Every 3 days, turn the meat over. Let sit for 3 weeks. After 3 weeks, remove and freeze in freezer bags with a cup of the brine, removing all air from the bag.</p><p></p><p>To cook, place a piece of the brined meat in a crock pot with water to cover after a thorough rinse in cold water and add a tablespoon of whole peppercorn and 6 cloves of peeled, crushed garlic. Cook on low for 6 hrs. Remove, and let rest for 30 minutes. Slice eat and enjoy!</p><p><img src="https://www.dirtbikeaddicts.com/static/images/smilies/thumb.gif" class="smilie" loading="lazy" alt=":thumb:" title="Thumb :thumb:" data-shortname=":thumb:" /></p></blockquote><p></p>
[QUOTE="Buckrun, post: 21348, member: 51"] Jackson409! My freezer is still 1/2 full of venison from last year. I do all my own butchering. Ground venison mixed with ground lamb and garlic (My fav for burgers) Ground venison mixed with Bob Evans sausage Corned venison (better than the best Manhatten style corned beef you ever had) Hot and mild venison sausage Hot garlic venison smokies Whole hind quarters brined and smoked into hams 4 different kinds of venison jerky Venison stew meat, butterfly backstraps, steaks, and quick frys I NEVER buy beef of pork! I just can't eat everything I glean off my land fast enough! Then I have the geese, ducks, doves, squirrels, rabbits, grouse, pheasant, and turkeys! Let's not get into the Lake Erie perch and walleye that is stockpiled along with the occasional Steelhead! The only meat I really buy is bacon and chicken. I whack everything else I need and make it all forms that a store would sell to me by myself. Here's my contribution for those that like venison: Corned venison Take a whole hind quarter and separate the three main muscle masses in it by the tendons and clean it up from all the silverskin and big tendons. Your should have 3 big chunks, about 8 -10 lbs of clean pure meat. Boil 2 gals of water and add 2 cups of salt, 2 tablespoons of Instacure #1 (Get it at your local butcher shop) 1 and a 1/4 cups of brown sugar, 12 tablespoons pickling spice, two whole heads of garlic, peeled and crushed. Stir till everything is dissolved. Place meat in a non metalic pot, ceramic crock, or plastic pan capable of holding all the meat and brine. Pour mixture over to cover. Place in refrigerator. Every 3 days, turn the meat over. Let sit for 3 weeks. After 3 weeks, remove and freeze in freezer bags with a cup of the brine, removing all air from the bag. To cook, place a piece of the brined meat in a crock pot with water to cover after a thorough rinse in cold water and add a tablespoon of whole peppercorn and 6 cloves of peeled, crushed garlic. Cook on low for 6 hrs. Remove, and let rest for 30 minutes. Slice eat and enjoy! :thumb: [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Off Topic
Off Topic Discussions
What's for Lunch/Dinner
Top