If there is one set of MSU fans who I have full faith in, it's the outdoor dawgs. Instead of panicking, we'll still have awesome weekends. I have some live music on the coast on deck for tonight. What's the word outdoor dawgs?
If there is one set of MSU fans who I have full faith in, it's the outdoor dawgs. Instead of panicking, we'll still have awesome weekends. I have some live music on the coast on deck for tonight. What's the word outdoor dawgs?
Grilling some pizza tonight. Hitting the marsh tomorrow or Sunday to see if anything is biting - trout like these warm days after a cold snap.
To celebrate IT COMING, on the ride home I took the doors off the Jeep. Something about it all reminded of this -
http://youtu.be/opCkrzPzTDM
If you lived in the ATL in the 80s or 90s - this started off your weekend right!
Hail State! Go to Hell Ole Miss!
I have been seeing 40+ deer on the way home from work this week. All standing on the edge of fields, all eating green grass. I sat on the most beautiful green field I have seen in a long time this afternoon.....nada. My season has sucked beyond suck this year.
I have an epic hunt planned for the morning that involves a kayak, hiking a mountain and old growth hardwoods. Right now, I think I may just call it quits - season is over. On to cooking and getting ready for turkey and fishing. Also need to spend some time in my fly room getting some poppers ready for the spring.
I had planned to pick up some crawfish, but got stuck at work too long. So, it's nothing but Chandeluer Brewing Lil Smack IPA for me tonight.
O.A.R. On the coast. Miller lite and rye in the flask.
grilled chicken alfredo - hit the spot....
Fried cheese ravioli with a crawfish cream sauce last night. Got a boneless chicken with a creamed spinach stuffing for tonight.
Duck dressing for the final weekend at camp. It was fine. Wood ducks in cornbread dressing. With Jefferson Reserve.
82 - that is something I could totally go for. Good whiskey side, too.
I was skunked the final weekend, and the wind decided to blow hard today, so I pressure canned some venison, hog and sausage patties.
http://i375.photobucket.com/albums/o...psw7rug9jt.jpg
This is the first time I have done this, and the canner is a Christmas gift from the wife this year. One jar of venison didn't seal, so we are eating it now. Results: if you are not preserving at least some of your game this way, you need to. The raw pack venison is fork tender with a great flavor.
ETA: made some tacos with the canned venison.
http://i375.photobucket.com/albums/o...pscywknyxm.jpg
Will try the sausage and hog with a report out next week.
I made Vietnamese pho last night for us and a couple friends. Used some pork neck bones for the broth, and served it with some pounded out sirloin beef, rice noodles, mint/cilantro leaves, bean sprouts, fresh red chile, and a healthy does of fish sauce, soy, and hoisin. Pretty damn good, if I say so myself.
That's quite the setup you've got, Sapper. I've canned a bunch of veg in the past, as well as salsa, hot sauce, vinegar, etc., but I've never done meat before. What's the texture like after its been canned?Quote:
Originally Posted by SapperDawg
Beardo - this was my first pass at canning meat, and it was not much different than canning beans or peas. I used the "raw pack" method for the venison and pork - you literally just pack raw, cubed meat in the jar with 1 tsp of canning salt, then cook it at 10lbs of pressure for 75 minutes. The meat makes its own broth while cooking.
Best way I can describe the texture, imagine the most tender roast beef you have ever had. Now serve it in a light jus, and there you have it. It was moist, and very flavorful. I had some venison and pork breakfast sausage in the freezer, and I had heard about old timers canning patties, so I did a few jars of those to see how it goes. I am going to try those out tonight.