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NYBowhunter

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Everything posted by NYBowhunter

  1. NYBowhunter
    Very nice rack. His body looks like skin and bones, very run down.
  2. NYBowhunter
    You got it bud!!!! My table always has dried salami, cheese wine and bread always accessible...lol.. I'd also have to bring my dads homemade cacio salata for you to try. Buena notte.
  3. NYBowhunter
    Dont mind giving you one, i just need to see what i have left after its given out to family.
  4. NYBowhunter
    Bingo!!!!!!!
  5. NYBowhunter
    Appetizer, homemade venison soppresatta.
  6. NYBowhunter
    Thier about 3/4 dry but couldn't wait to try. Took a piece and cut up, was delicious. Cant wait, another week or so and should be all ready.
  7. NYBowhunter
    Not much growth from one year to the other?
  8. NYBowhunter
    Did you edit the colors on that picture? The red almost looks orange. BTW nice pic.
  9. NYBowhunter
    Heres our latest addition , she's a cutie at 6 weeks old and very playfull. Kids named her Hazel. Our older cat Lucia is having a hissy fit, so they are seperated for now.
  10. NYBowhunter
    Happy birthday, enjoy.
  11. NYBowhunter
    Great job.
  12. NYBowhunter
    God bless them, congrats!!!!!
  13. NYBowhunter
    Looks great, enjoy!!! Happy new year.
  14. NYBowhunter
    I would up that ratio of pork, venison is very lean and i always go with an approx. 50/50 ratio. Good luck and post some pictures.
  15. NYBowhunter
    Oh yeah i cant imagine not cutting out the back, cleanup must have been a real pain. Leave any of that stuff behind and it stinks.
  16. NYBowhunter
    Thx.
  17. NYBowhunter
    Good God No., its like any other smoker you must have it outside in a well ventilated area. I usually place it out on my front open porch, but the area is also protected from the elements with a awning.
  18. NYBowhunter
    Thanks. I agree fletch theres nothing like killing your own deer on property you work so hard to make into a deer haven, to buthchering your own deer and then turning that deer into a multitude ways to consume. Between my Nephew (first time hunter) and myself we took 6 deer, so we had plenty of chopmeat. Im gonna take a little break but sometime this winter im also going to make around another 40 -50lbs of fresh italian sausauge (getting ready for summer grilling.).
  19. NYBowhunter
    Yeah like it alot. Can pobably get up to 30lbs of sausage in there. In this instance i did two batches. No its a Masterbuilt electrical with digital touchscreen. Makes smoking very simple and no babysitting with the same benefits offered in your conventional propane and charcoal smokers.
  20. NYBowhunter
    It was a long process, took me 4 hrs. to stuff 55lbs, unfortunately this was a lonely endeavor. The wife was busy with 2 kids that were sick, so did it all solo. In any case a few pictures to somewhat document the process, but there so much more involved that couldn't possibly document everything. I used 25lbs venison and 30lbs pork. Mixed it all up, added all spices, wine, salts , preservatives and let it sit overnight, stuffed in casing, placed in smoker for 10hrs, now they are drying in cool place for a couple weeks.
  21. NYBowhunter
    Looks awesome.
  22. NYBowhunter
    Bison burgers and fries were very good.
  23. NYBowhunter
    Tonight me and the family are eating Bison burgers at Teds Montana Grill in NYC and then afterwards were going to see the Rockettes at Radio city music hall.
  24. NYBowhunter
    Beautiful job.
  25. NYBowhunter
    Yes i cut a portion of the back off to get the brain out and all those other goodies. Just makes cleaning much easier.
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