Subscribe to:
Post Comments (Atom)
-
[Update on the Update! Kate Spain's posted a final comment. I'm not sure she still completely understands the struggle quilting prof...
-
It's raining here. A lot. This would not be a surprise in other parts of the world, particularly Michigan, where I grew up. On our tri... -
Another squeaky-tight month for us...but with God's grace and a lot of holding back, except largely essentials, we're ok. Early in t...
5 comments:
I don't think George minded the attention at all. His chest is probably puffed out in pride. His wife, on the other hand....
Jeannie@GetMeTheCountry
Hi, Cindy -
Here is the Venison Sausage recipe from a friend of mine (Jeff Kilmer, Herington, KS).
Mix together:
6 lbs. deer (ground)
3 lbs. pork (boston butt, ground)
1/2 cup Morton tender quick
1 Tbsp. black pepper
1 Tbsp. garlic powder
(fresh jalapeno (seeded, optional)
(Tabasco or Louisiana hot sauce)
Put in 3" casings. Remove air. Smoke 6 hours at 185 degrees F.
Hi, Cindy -
Here is the Venison Sausage recipe from a friend of mine (Jeff Kilmer, Herington, KS).
Mix together:
6 lbs. deer (ground)
3 lbs. pork (boston butt, ground)
1/2 cup Morton tender quick
1 Tbsp. black pepper
1 Tbsp. garlic powder
(fresh jalapeno (seeded, optional)
(Tabasco or Louisiana hot sauce)
Put in 3" casings. Remove air. Smoke 6 hours at 185 degrees F.
Yum... thank you, Nadine!!!
This sounds delicious...except I think I'm going to substitute green chilies for the jalapeno peppers. I appreciate the recipe!
thanks for writing.
Yes, I think the jalapeno peppers and the hot sauce are quite optional, and a little can go a long way. Let me know if you get a chance to make it. I'll be glad to do a taste test for you.
Post a Comment