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Found 3 results

  1. Why hunt..... How to hunt, clean, freeze, cook.... Guns and Ammo, What equipment is needed.... Hunting Dogs.... http://nydovehunting.weebly.com/hunting-for-groceries-with-your-dog.html
  2. There was a buy 1, get 3 free Kielbasa at the local grocery store so I decided to do my first ever batch of canning. Nothing reminds me of hunting camp like some pickled kielbasa or eggs, and a cold Yuengling brew. Like I said, this is my first ever time making pickled kielbasa, let alone being the first time canning in general. I already ate one of the jars worth a few days ago (1 week after canning), and am still alive and it tasted great so I think it was a successful first canning experience. What I used: Pickling Spice pack (pre-made mixture of spices) Dried Chili Pods Peppercorns Bay Leaves Cayanne Pepper Fresh Garlic White Onion Smoked and Regular Kielbasa (Hilshire Farm) Viniger Steps: 1. Bring to a boil of a large sauce/stew pot of... -Viniger and Water 1:1 ratio (1gal Viniger, 1 gal water) -Bay leaves (4) -2 packs of Pickling Spice -Half pack of Peppercorns -Chili pods (10) -For added spice -Cayanne Pepper (1Tbs) 2. Disinfect (Handwash) and boil canning jars for 5 min 3. Place Canning lids in simmering water in a wide sauce pan 4. Cut onions into slices (size is preferentail) Prepare garlic cloves, gently break clove with knife to open them up a bit. Next, I filled the jars one at a time. I used a baking dish to fill them in to avoid spilling the hot canning liquid all over the counter. You can see the video how I did this process. -Mind you, it was kind of hard to film with one hand and use only one hand with handling jars and adding ingredients. Notes: -I didn't cook the Kielbasa since it comes pre-cooked -I didn't cook the onions or garlic in the seasoning mixture because I thought it would be hard to make sure a clove and onion in the jar when they were already in the pickling mixture. -Chili Pods were a non-essentail item I got from my work (we use them with asian cooking), I just like my pickled kielbasa spicy if possible. -I didn't have proper canning racks to heat the jars in, So i just improvised by using tongs and boiling water in a pot. What I'd do different next time: -Buy a canning rack for the water. -Read Bell's blue canning book -Add more spice (cayanne pepper) -Possibly try cooking the kielbasa in boiling water or in a pan to get rid of some of the fat. When I poured the boiling water in the jars, the fat kind of came out of the kielbasa and just didn't look real "appitizing" in the jar. *This is my first canning experience with no knowledge besides some reading before doing it and watching videos. I'm sure there is more "correct" ways to do it, or this might be completely wrong in some of your opinions. I Just wanted to share my experience and maybe spark someone to try doing somehting similar to bring to hunting camp next year.*
  3. Try mine... About a pound of venison hamburger meat. When I say this I mean it. No mixing anything else in with it! No beef, turkey, or pork... this isn't a hotdog recipe! Also, I do my own processing and try to keep more fat and grizzle out of the grinder, that stuff on a deer is just too tough and nasty tasting. Melt some butter, oil, or spray the pan, whichever it is you do. -------- Stuff -------- - 1 Egg - 1/3 cup bread crumbs (unseasoned is fine) - 1 tsp. garlic salt - 1 tBsp of lemon & pepper seasoning (McCormick is good stuff) or Weber Grill's Gourmet Burger seasoning is good too. - 1/2 tbsp yellow mustard - 1 tbsp or so of red wine (for cooking drinking or both) - smoked cheddar or gouda cheese - ranch dressing - whole wheat rolls I'm guessing at the amounts as I always do it by eye. If you can't or don't eat wheat rolls or any of the other stuff i feel bad. Thoroughly mix egg, garlic salt, lemon pepper, and wine in a mixing bowl, while you slowly stir in the bread crumbs. Add the bread crumbs slowly until it gets to a paste like consistency. After that stir in the mustard so it mixes evenly. Add in the venison burger and mix it all really well. Shape into patties and cook to your liking on medium heat. Add thin slices of smoked cheddar toward the tail end to melt it a little. Feel free to add some lettuce or whatever you feel like and enjoy! ....Hopefully
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