yep sheep fat taints the meat aye broQuote:
Originally Posted by Gibo
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yep sheep fat taints the meat aye broQuote:
Originally Posted by Gibo
Sheep fat should stay in the roasting dish with the mutton roast for sure.Quote:
Originally Posted by Neckshot
Goat and veni sausages are bad ass but ive always had to add pork fat. The goats down uriti are lean :D
Stink fullas!!!!! .......let them have more road side to chew on:thumbsup:Quote:
Originally Posted by Gibo
I have just picked up today salami and sausages made from the stag my son shot, I have to say they would have to be the best I have ever tasted. The guy uses pork fat but very sparingly and I will be going back for more when my boys get their next stag.
The ones on the road side are fat enough, just slim pickings these days :DQuote:
Originally Posted by Neckshot
FMG! 200 bucks for a syringe!Quote:
Originally Posted by 308jase
might have to raid the needle return bin:D:D:D
Just soaking in brine should work if done long enough?
That's how it was done in the good old days?
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Sllverside makes great jerky
Sent from the swamp
I have a corning recipe which I will post this evening...off to work now...
Quote:
Originally Posted by veitnamcam
HAHA, that's what I thought when I saw it...........a "rangi job" on one of the kids bike pumps should do the trick :thumbsup:
I have a big needle I kept from a water fight I had in hospital with this nurse.
You'll need to drop it in boiling water but it'd probably do the job. It only had saline in it then refilled with water.
You can get big syringes at farmlands etc for naf all
I love venison crumb schnitzel from silverside
Cut thick then give it the bash ;)
Course crumb with a few herbs thrown in yum!
VC
You could try making it into Bacon.
Cheers
Pete
I wonder what that would taste like? Have you done it yourself Pete?Quote:
Originally Posted by P38
don't know how to do that either!:DQuote:
Originally Posted by P38
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