Thread: Sausage and Smoke Cooking

Lets hope that it only transfers to Mink and stays away from cows and pigs.

Originally Posted by spazola

They vary a lot , I tend to get the smaller ones, when choosing at the market. If I made one of those holders I think I would use 1" holes. I am just going from memory, and guessing.

Ya the bigger ones don’t make good armadillo eggs, takes too much bacon, and they are tougher

Well while we are expecting what's called 'The Pineapple Express' I think that later this week I'll give barbacoa a go. I've watched many videos and I think that I'll give this guy's method a try. But using only salt, pepper and maybe a bit of granulated garlic. Also no hot sauce in the braising liquid.



I figure I can use the smoke tube under the Traeger's heat diffuser to add more smoke flavor and bark.

Venison is excellent for barbacoa also!

Originally Posted by 32t

Venison is excellent for barbacoa also!

Maybe a guy would need to shoot a small herd to get enough venison cheeks for a meal for four---

I like Malcolm Reeds videos and approach toward cooking.

In a fancy restaurant 1 cheek in the middle of a 12 inch plate with something drizzled around it is enough for a $200 plate...............

Originally Posted by 32t

In a fancy restaurant 1 cheek in the middle of a 12 inch plate with something drizzled around it is enough for a $200 plate...............

That's just one reason I don't eat in fancy restaurants---

I don't know about other states but in WA it's illegal to raise things like venison, pheasants, quail etc. Many years ago my wife and I were eating at a local restaurant and there was a pheasant dish as one of the specials. A guy with what appeared to be his college age daughter told the waitress that she'd order the pheasant as she knew it would be fresh.

The waitress informed her that the bird had come in frozen from another state as it was illegal to raise them here. The young lady went ahead and had the bird.

Do they have road kill tags in WA? I have used them a few times here in MN.

An expensive way to get meat if you use your truck.......

Originally Posted by 32t

Do they have road kill tags in WA? I have used them a few times here in MN.

An expensive way to get meat if you use your truck.......

Starting back in 2016 the state went with this:

https://wdfw.wa.gov/licenses/roadkill-salvage

My brother took advantage of it when he totaled out his rig hitting a huge whitetail buck. However it wasn't for the meat but for the antlers. After saving the head, neck and cape he dozed a trench and buried everything else.

The rack wasn't for him but for a buddy. I never got to see it before or after his buddy had the full neck mounted but my brother said it was a 5 point and there wasn't even a scratch on the horns. By the way, out here we only count the points on one side so for some that would have been a 10 point rack.