Here it is.

[TEXASLAWMAN]

Someone asked for a recipes section so here it is.

 

[FrankT]

I start w a dead hog....

 

[Itsazonik]

Always a good place to start

 

[FrankT]

Actually mine is the simple method. I take a rear ham after brining and clean it really well. Coat with Rudy's Rub, put it in the smoker for 4 hrs, take out and put in a turkey counter top roaster with a beer or apple juice in the bottom for another 4 hrs and I am done with pork for a week. Tender, juicy, you can pull or slice, what is not to like?

 

[rob072770]

Sound yummy. I brine mine as well and then slow cook on my egg for 6hr on a fruit wood. Also cook last hour in Apple juice.

 

[Ratdog68]

Ham and Egg breakfast sammich... toasted savory type bagel, some slices of ham, some shredded cheese melted atop... and, when you fry your egg... crack it into a single onion ring in the pan with a little butter and minced garlic in the middle, some salt/pepper to taste. The onion ring not only adds to the flavor, but, contains the egg into a sammich-friendly size/shape while cooking. A splash of your favorite hot-sauce atop the egg... FEED.

 

[rob072770]

Anyone have a good venison patty sausage recipe?

 

[Ratdog68]

Anyone have a good venison patty sausage recipe?

I'd finely chop: Shallots, garlic, celery, mushrooms. Mix well, stuff your snausage patties with the mix, wrap with some bacon and fry them babies up. Add some crumbled bleu in with the mix, if your taste buds enjoy it.

 

[rob072770]

Yummy will try thanks RD