Sunday, November 30, 2008
I've been busy this last week with deer hunting, Thanksgiving and company. My house is "deer camp" for my friends....some from Oklahoma and some up from Texas.
We had a nice time hunting heavily, eating way too much and laughing til our cheeks hurt.
Now that my friends have departed for their homes, I am enjoying the stillness of my house....but I can't wait til next year. :)
Thursday, November 27, 2008
Wednesday, November 26, 2008
My Father taught me a lot about self reliance.
The "you shoot it or catch it...you clean it" rule was instilled in me at an early age. lol
I process my own deer. These pictures are future burger, sausage, steaks, pastrami, etc.. from the little buck I got on day 2 of deer season.
It does feel good to have a bit of venison stashed away for the winter months. :)
Sunday, November 23, 2008
I'm not a trophy hunter, I only shoot for the meat. The time I spend in the brush is so enjoyable, I dislike getting a deer during opening weekend.... I want to prolong the whole hunting experience. .....I do have another tag to fill, so I will be going out into the brush again soon.
While posting pictures this morning of my 1st day of deer season, a nice little 6 point buck walked past my window.
I stepped out onto my porch and shot him with my 30-30.
Dispite the looks of my photo, I did not rope the buck and hit him on the head with my shovel. :)
I actually used the rope and a come along to get him into the bed of my farm pickup.
He field dressed at 165....I'm happy, I now have a bit of venison meat for this winter, and still get to go out during the next two weeks to look for more. :)
The deer hunting is excellent, but I mainly go for the fresh air and the beauty of the land.
While out yesterday I passed on 4 deer, saw several coyotes, 1 bob cat.... Also saw my friend the land owner with his 2 sons and nephew. They are so kind and generous...and always treat me like family. I really enjoyed my day. :)
Saturday, November 22, 2008
I had two hard boiled eggs....
Covered them with the spicy chaurice....
Rolled the sausage covered eggs in seasoned bread crumbs....
Fried until golden....about 10 minutes
Drained on paper towels....
They were very tasty, I really liked the spicy, crispy fried chaurice. :)
This is the recipe for the chaurice sausage...
5lbs ground pork about 20% fat included
2 TBs kosher salt
2 tsps dry thyme
4 cloves of garlic, minced
1 tsp red pepper flakes
1 TBs cayenne
1 medium onion, chopped
2 TBs dried parsley
1 bay leaf crushed
1 cup of beer
I combine the spices and stir them into the beer...then set the slurry aside while I grind the pork. Mix the spice slurry into the meat, cover and chill overnight.
You can stuff the sausage into 32 mm casings, make patties...what ever you like.
I rolled this batch into 2" balls and smoked them with a bit of hickory.
Thursday, November 20, 2008
Saturday, November 15, 2008
You can make it as spicy as you like.
This recipe makes a large batch, you can cut it down and use chicken pieces instead of a whole hen.
Place one plump hen in a pot and add 8 cups of water.
2 bay leaves
1/2 cup of butter
1/2 teaspoon of cayenne powder ( more or less if you like)
1 small yellow onion, chopped
3 cloves of garlic, minced
2 teaspoons of seasoned salt
I do turn the hen over for even cooking....
Cover, reduce heat to low...simmer until rice is tender..
After the chicken has cooled, remove from the bone and add back into the pot....
I like large pieces.....
Add kosher salt and cracked black pepper to taste...add more cayenne if needed...
Wednesday, November 12, 2008
Into the smoker with a skillet of sliced onions, jalapenos, and garlic, drizzled with olive oil and sprinkled with a bit of kosher salt and cracked black pepper.....
These smoked for about 4 hours with a bit of hickory.....
I chopped 2 cups of the smoked pork, minced the smoked onion, garlic and jalapenos..
Added some chopped water chestnuts for crunch and a bit of green onion....
I combined all in a skillet with 1 cup of napa cabbage and sauteed until the mixture was heated through and the cabbage was tender crisp. Then let the mixture cool before rolling...
The rolls turned out very tasty. I made my favorite pot sticker dipping sauce, but the rolls were actually better without the sauce. :)
Monday, November 10, 2008
While smoking some pork on my horizontal pit Sunday, a nice covey of blue quail came into the farmyard.... heading for grain in the pig pen.
I stepped inside and grabbed my 20 gauge. After snapping a picture of this one, I checked the wood in the smoker and headed out for more birds, ending up with 6.
Seems like my smoking sessions always get interrupted by something. lol
Thursday, November 6, 2008
This is enough to make 2 loaves... I mixed up the two loaves separately, or did this in 2 batches.
I add 1 lb sliced smoked sausage to
4 1/2 lb pork shoulder (bone in)
4 quarts of water
1 bay leaf
4 cloves of garlic
1 medium onion, sliced
1 tsp of whole black peppercorns
Let this simmer until pork is very tender.
(For each batch)
Measure 2 quarts of broth....add
1/2 tsp of thyme
1/2 tsp summer savory
a bit of cayenne
1 tsp black pepper
1/2 tsp sage
Add salt if needed...
Let this simmer for a few minutes, then add half of the meat..
( taste the broth, you can spice it up as much as you like..)
Stir in 1 1/2 cups of white cornmeal.... a small bit at a time. Mixing well....