Bragging Board

@srg158 i smoked mine to 160° internal meat temp

@Darkfish89 Give it a try?

I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Braunschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now. This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward. [image: 1582661937228-braunschweiger-cover.jpg] Texture was good, but should have been better, but it still eats good. [image: 1582661952918-img_0724-medium.jpg] Recipe on my blog post for this and Youtube video on the process at the bottom. Long video on making it, so it you got a short attention span, just skip through it. https://youtu.be/wAhKKNedUDs

@Smokin-R-s Thanks! That’s the entire reason @austin and I did this, so Walton’s customers could get the most out of their purchases, nice to hear it is working as intended!

@grousecatcher Right? That’s what I was wondering, I am assuming it is in a town but I’d assume part of what makes it sp special is the amazing journey @akdave goes through to get it! I mean, surrounded by some of the most beautiful and wild nature in the world builds up a nice appetite and puts you in a great mood!

I was gifted the same cut from the boss the other day. I’m looking forward to that one!

@srg158 Salute to you good sir, that looks awesome! As for the crumbly appearance/texture I think it could have been a combination of the pH and not mixing enough/got too warm during the grinding/mixing and destroyed your bond. Now, having said that the one commercial formulation that I have for charcuterie style chorizo specifically warns against overmixing. So, I am going to check with someone here more experienced with charcuterie than I am. He is out of the office for a while so it will be at least a few days before we hear back.

@PapaSop one of my nephew’s and I favorite flavors!

@J-B-Mac yeah I know lol. But when it comes to these bacon wrapped rolls of deliciousness, gotta spread the love.

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@deplorablenc1 It’s probably too much for daily pics…can we get weekly? For anyone who might be confused as to why someone would spray mold onto their meat it is done to prevent the growth of bad mold. Basically, this mold is harmless to humans but it will outcompete almost any unwanted or dangerous molds.

@Austin That sounds terrific. I just got back to town yesterday after a mostly meat free vacation for the last week. My first stop was the butcher shop for a hangar steak! I reverse seared to perfection! [image: 1580847494183-ddfdab42-708b-450d-82bb-c5ace89f05fc.jpeg]

@Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.

@Parksider Make it official. Join the group.

@knifemaker3 said in Buckboard bacon: Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it? I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.

whoa…@srg158 Love Bobby George’s scrapple and get there early for some cracklin’s! Don’t think I’ve had the beef sticks thought.

@Riley-Renwick I saved the bones from two pheasants I just did with the idea being that I would make a soup out of them. Don’t know if Pheasant noodle soup will be as good as chicken noodle soup but we will see soon!

@BobbyMac That is heck of a setup!!! Jealous

@Derek_D good looking sausage!

@Jonathon Yeah. I make both. Same as lemon but orange and I put a vanilla bean while it is soaking to give it a cream flavor. It is pretty easy to make.