Johnsfolly Posted December 13, 2017 Posted December 13, 2017 14 minutes ago, BilletHead said: Sounds really good John, I need to get some fatty pork and grind a batch to mix with ground venison. We all know how lean deer is and it needs help for sure. We from time to time cook straight ground deer in a skillet breaking it up, adding a sauce of some sort (Billet BBQ sauce ) works good and eat it like a sloppy joe. Ground meat is so versatile no mater what critter it comes from. BilletHead What ratio do you prefer? When I make sausage I prefer to use 25% fatty pork to 75% venison. For straight up burger, I use 15% ground beef fat to 85% venison.
BilletHead Posted December 13, 2017 Posted December 13, 2017 19 minutes ago, Johnsfolly said: What ratio do you prefer? When I make sausage I prefer to use 25% fatty pork to 75% venison. For straight up burger, I use 15% ground beef fat to 85% venison. 25 to 30% for sausage and as lean as venison is 20% for burger, pork of beef it doesn't matter to us. You have me hungry now. BilletHead Johnsfolly 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted December 13, 2017 Author Posted December 13, 2017 12 hours ago, Gavin said: Did some sous vide chicken thighs last night. 150 all day then finished under the broiler. Turned out well. The duck looks better. This is the kind of thing I would want to do sous vide. I’m usually cooking for one or two people and not in the mood for a big production after a day at the ol’ salt mine. John
snagged in outlet 3 Posted December 13, 2017 Posted December 13, 2017 11 hours ago, Chief Grey Bear said: Cast iron skillet seared a couple of Ribeyes. Did the same to a 45 day dry aged prime sirloin last night. Cooked on the side burner of the gas grill in the garage. Neighbors popped in for beers after catching a whiff. I left them out there while I dined.
ness Posted December 13, 2017 Author Posted December 13, 2017 11 hours ago, Chief Grey Bear said: Cast iron skillet seared a couple of Ribeyes. About 8 minutes. Last time I did that, the fire department showed up. I’m thinking sous vide on this too. BilletHead and Mitch f 1 1 John
BilletHead Posted December 13, 2017 Posted December 13, 2017 48 minutes ago, ness said: Last time I did that, the fire department showed up. I’m thinking sous vide on this too. The steak we tried this on worked great and this is why I seared the mallard on the back porch. That and the duck fat splatter! BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Gavin Posted December 13, 2017 Posted December 13, 2017 That should work BH...I went with 150 degrees because bacteria die of at 140 degrees.Its really a low maintenance way to cook. You could vac ahead and freeze, then toss in the pot for a couple hours to thaw and cook. You cant overcook anything. BilletHead 1
Chief Grey Bear Posted December 13, 2017 Posted December 13, 2017 2 hours ago, ness said: Last time I did that, the fire department showed up. I’m thinking sous vide on this too. Or a crockpot. Much more versatile. And you can still cut your cooking time and a half! Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
BilletHead Posted December 13, 2017 Posted December 13, 2017 21 minutes ago, Gavin said: That should work BH...I went with 150 degrees because bacteria die of at 140 degrees.Its really a low maintenance way to cook. You could vac ahead and freeze, then toss in the pot for a couple hours to thaw and cook. You cant overcook anything. Good deal and we buy chicken thighs in bulk cheap and they are the best tasting part of the chicken we think. Like you said vac seal with some herbs and seasoning, freeze and use as needed! BilletHead tho1mas 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted December 13, 2017 Author Posted December 13, 2017 1 hour ago, Chief Grey Bear said: Or a crockpot. Much more versatile. And you can still cut your cooking time and a half! Mmmm. Steak cooked all day to a nice 200 degrees internal 😄 Chief Grey Bear 1 John
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