post up some recipes. I may have to get the stuffer out this weekend. ( but i'm out of wildfowl, except for a few cranes that I am saving for a wild game food once C19 passes). I've still got some deer and elk, though. I typically only make Boudin, Andouille, or Hot Guts, but was thinking about Mexican Chorizo , or something spicy.
We have a lot of Boudin at our place but its from Ronnies in LA, I always thought that would be great with specks....
I am having my recipe on the other page this weekend with blue cheese i will let you know how it goes... I am assuming its going to be specktacular.
Here you go: https://www.foodnetwork.com/recipes/guy-fieri/homemade-chorizo-recipe2-1972731 Really good
Ok Okay LD. I made it with elk, and I modified the recipe ( Because I was missing a few ingredients, and because I can never leave well enough alone). I was out of Paprika ( Usually I have at least 2 or 3 kinds). I used red chili paste, and added a half an onion, and some ground cloves. I just went straight ( Extra Lean Elk, no pork). Turned out pretty good. Pics of the final product on the Big Game Forum: https://www.refugeforums.com/threads/elk.1043660/page-5#post-11381779
Outstanding! I’ll be right over. You know, I think it might be better without paprika. I use hot paprika, and it’s instant heartburn.
Brine in saltwater, add 1 cup apple cider vinegar per half gallon of brine, apple cider for a total of one gallon of brine along with a few sliced apples. Brine overnight place birds in a turkey pan in smoker at 180 degrees for 8 hours or until desired internal temp is reached. Rotate birds every hour cover burnt bits in foil. Cut up small and magnet meat to remove any shot. Use drippings for mashed potatoes.
