Chicken thighs on the pit barrel Cooker last night...
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Chicken thighs on the pit barrel Cooker last night...
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O M Leprechaun
YAY!
Yesterday we used two pork shoulders and equal parts of elk and moose to make 34 lbs. of elk knapwurst, elk jalapeno summer sausage and moose beer salami. The stuffed rolls are in mahogany casings, and the beer salami uses Lefthand Nitro milk stout for flavor. Today I'm smoking the summer sausage and salami.
All in preparation for a Moose Fest Party next summer!
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very nice. You build or buy that smoker?Quote:
Originally Posted by Hummer
No, it's just a basic electric food smoker, one we've used ~30 years. I replaced the heating element a few years ago. It's more work than the fancy new ones with temp, humidity, Bluetooth, timing and smoke controls. But it does the job of smoking meats and fish.
It's windy and snowing here so I surrounded the smoker with some composter bin panels to reduce the effect of wind on the cabinet. (Sorry to disappoint, it's no Mad Max smoker special).
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That's some good looking moose!
Since getting back from the elk hunt we've been busy catching up, making "value added" products, as it's termed in ag marketing. There's some some moose beer salami and jalapeno elk summer sausage for you. We also made some Hot Elk Italian Sausage. It's not easy controlling a hot Italian elk. It may be too hot for you Irving.
I take it you got your moose? I must have missed the post.
Sounds like a challenge to me. I know I'm pasty with a high pitched voice and slight lisp, but I've yet to run into anything that's too hot for me. ;)
FIFYQuote:
Originally Posted by brutal