On Dec 24, 7:25 pm, Robert Crim <fritzg...@earthlink.net> wrote: Greetings ASPers, I'm just sipping on some Barbancourt over ice after a delicious meal of green salad, baked potato, and a big moose steak. I'm listening to Casals play the Bach cello suites and enjoying life. Later I might have a bowl of Haddo's to finish the evening. For all of you of good will I bid you good
RONSERESURPLUS wrote: Preservation of Game Meats Preservation of Game Meats South Dakota State University Extension Service Contents Introduction Curing and Smoking Corning Canning Introduction Wild game provides wholesome, nourishing food, but should be preserved carefully to retain quality. Like domestic meat, wild meat is perishable, so care
On Fri, 29 Dec 2006 16:34:03 -0600, pheasant <kiavan02@YAHOO.COM> wrote: #Think you're talking about a country style(fry) sausage. # #For summer sausage or salami, you'd want about 80%% lean meat, and only #about 20%% fatty pork like mentioned in Eric's post. No. I was replying to a msg from Steve who was curious about my kielbasa making. We have always had taste tester say that the 1/3
Lynn from Fargo wrote: On Sep 21, 8:27�pm, astron...@yahoo.com wrote: Hello, I have an antelope rump roast and I put it in a crock pot mostly cut up, with BBQ sauce, for BBQ antelope. It still tastes kind of gamy. Which is to be expected. Does anybody have tricks to reduce the wild tastes in wild game. thanks I know that with fowl it depends a lot on what they ate
On Wed, 19 Dec 2007 18:30:01 -0600, jim <jimdnichols@SUDDENLINK.NET> wrote: #I was told to use beef suite #instead. I have heard the opposite. Guys that have tried using beef fat said that it did not keep venison as moist and if suet was used then the ground venison or venison sausage was greasey. Pork without the fat trimmed off has been a tried and true meat for adding to venison so
