Author Topic: VENISON LOGS  (Read 16759 times)

Offline Dawn Breaks

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Re: Venison Logs
« Reply #60 on: Feb 26, 2021, 08:01 PM »
Kinda like this:

Grandpa: What the... what the he11 is this?

John: That's lite beer.

Grandpa: Gee, I weigh ninety g**d*** pounds, and you bring me this sloppin' foam?

John: Ariel's got me on a diet because the doc said my cholestorol's a little too high.

Grandpa: Well let me tell you something now, Johnny. Last Thursday, I turned 95 years old. And I never exercised a day in my life. Every morning, I wake up, and I smoke a cigarette. And then I eat five strips of bacon. And for lunch, I eat a bacon sandwich. And for a midday snack?

John: Bacon.

Grandpa: Bacon! A whole d*** plate! And I usually drink my dinner. Now according to all of them flat-belly experts, I should've took a dirt nap like thirty years ago. But each year comes and goes, and I'm still here. Ha! And they keep dyin'. You know? Sometimes I wonder if God forgot about me. Just goes to show you, huh?

John: What?

Grandpa: Huh?

John: Goes to show you what?

Grandpa: Well it just goes... what the he11 are you talkin' about?

John: Well you said you drink beer, you eat bacon and you smoke cigarettes, and you outlive most of the experts.

Grandpa: Yeah?

John: I thought maybe there was a moral.

Grandpa: No, there ain't no moral. I just like that story. That's all. Like that story.

 @) ;)2

like a scene out of Grumpy Old Men

Offline river_scum

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Re: VENISON LOGS
« Reply #61 on: Dec 09, 2021, 04:03 AM »
im still enjoying the deer log idea!  thanks again for the post.  i have made a bunch since playing with flavores.






real fishermen don't ask "where you catch those"

OANN the real story

- member here since -2003- IN.

Offline Joe in T.C.

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Re: VENISON LOGS
« Reply #62 on: Feb 03, 2022, 03:52 PM »
I have modified the recipe with Great results.

I now add:
8oz of High-Temp Diced Cheddar Cheese.
4oz can of Hatch Diced Green Chiles (hot).

I also subtracted 1 TBS of Mortonís Tender Quick Home Meat Cure.
I now use 2TBS per batch instead of 3TBS.









You can order the cheese right off the LEM Product website.
The Hatch chiles can be found at most larger grocery stores.
You can also order from Amazon or eBay.


Here is the modified recipe:

2 Lbs. Ground Venison
1 Lb. Ground Pork (Do not substitute pork sausage)
8 oz. LEM High-Temp Cheddar Cheese
4oz. can of Hatch Diced Green Chilis (I use Hot)
2 TBS.  Mortonís Tender Quick Home Meat Cure
2 TBS. Liquid Smoke
1/3 Cup of Cold Water
1 TBS.  Garlic Salt
1 TBS.  Onion Powder
1 TBS.  Coarsely Ground Black Pepper
2 TBS.  Mustard Seeds
1 TBS.  Crushed Red Pepper


Good Luck All  :tipup:





Offline river_scum

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Re: VENISON LOGS
« Reply #63 on: Feb 04, 2022, 05:43 AM »
thanks for the update.  never added cheese but been thinking about it.
real fishermen don't ask "where you catch those"

OANN the real story

- member here since -2003- IN.

 



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