THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[cudgee]

2/3 years or longer.....as long as you process it right..it's great for a quick, easy meal..make a bag of egg noodles, heat the deer meat up (I doctor it up with mushrooms and sour cream etc..) mix it together and you got a tasty, quick meal...

You have got a great system going there.

[Stanwade]

Thanks buddy! We keep it interesting here!

[1967redrider]

Looks delicious, Ryan! We freeze all the beef we butcher, wrapped in that white butchers paper. We do can a lot of tomatoes, green beans, yellow and jalapeno peppers, peaches and pears. Nothing like homemade.

[Stanwade]

Right.. always better than store bought

[WillyCamaro]

Just like canned chicken, My dad loves it...

[Eustace]

I forgive you!! Next time!..

Next time The recipe has a small change. Instead of rice - noodles.

[Stanwade]

Looks delicious!.. that would hit the spot today.. this past week has by far been the coldest yet this year.. it's 28f right now, snow storm on the way...

[Doc B]

Looks good Eustace!!!

[Eustace]

Thanks, guys!
In the refrigerator I keep two jars of home-made canned food - pork knuckle and pork liver, heart and kidneys.
I will soon present you my recipe for shepherd's pie, including the above products and lots of chilies. It is not for squeamish people with weak hearts and problems... at the exit.

[Stanwade]

I can't wait for that post, Eustace . I love all the ingredients

[Stanwade]

10# beef brisket..I dry rubbed it with my homemade coffee based rub..I vaccum sealed it with a half stick of butter for good measure ... into the hot water bath (sous vide) for 24 hours @155f... I'll post more pictures tomorrow when it's done.. can't wait... I'll finish it either in the smoker or the oven depending on a few variables tomorrow.. it will be fine either way...

[WillyCamaro]

10# beef brisket..I dry rubbed it with my homemade coffee based rub..I vaccum sealed it with a half stick of butter for good measure ... into the hot water bath (sous vide) for 24 hours @155f... I'll post more pictures tomorrow when it's done.. can't wait... I'll finish it either in the smoker or the oven depending on a few variables tomorrow.. it will be fine either way...

Now that just make me 'ungry, in more ways then one .

[cudgee]

10# beef brisket..I dry rubbed it with my homemade coffee based rub..I vaccum sealed it with a half stick of butter for good measure ... into the hot water bath (sous vide) for 24 hours @155f... I'll post more pictures tomorrow when it's done.. can't wait... I'll finish it either in the smoker or the oven depending on a few variables tomorrow.. it will be fine either way...

Excuse my ignorance, or some would say stupidity But what is the devise you are using to keep the water at the constant temp?

[Stanwade]

https://anovaculinary.com/anova-precision-cooker/

https://en.m.wikipedia.org/wiki/Sous_vide

Cudgee--this is what I use and some information on the method (in the links above)..I cook anything from pork chops to roasts to burgers, seafood etc. this way sometimes.. comes out "like butter" as they say

[cudgee]

https://anovaculinary.com/anova-precision-cooker/

https://en.m.wikipedia.org/wiki/Sous_vide

Cudgee--this is what I use and some information on the method (in the links above)..I cook anything from pork chops to roasts to burgers, seafood etc. this way sometimes.. comes out "like butter" as they say

Thank you for the links, i'm impressed. Now i really want to see pics of your final result.

[Stanwade]

I'll post some pictures tomorrow night..

[cudgee]

I'll post some pictures tomorrow night..

[Stanwade]

I made my homemade coffee based bbbq sauce also.. I'll glaze it with that when I brown it..if anyone wants my recipes for the dry rub or the bbq sauce let me know and I'll post them.. they're great on beef and venison...

[cudgee]

I made my homemade coffee based bbbq sauce also.. I'll glaze it with that when I brown it..if anyone wants my recipes for the dry rub or the bbq sauce let me know and I'll post them.. they're great on beef and venison...

Post away.

[Stanwade]

Will do...

[Stanwade]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

[cudgee]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

Thanks for the recipe, and no need to apologize, i have dupuytren's contracture in both hands, so i know writing can be a bit difficult. Have a good weekend and take care, looking forward to seeing how your meat turns out.

[Stanwade]

Thanks buddy .. you do the same.. talk to you soon...

[Stanwade]

Came out juicy and delicious ..would have been better if I finished it in the smoker but I couldn't for time constraints...

[cudgee]

Came out juicy and delicious ..would have been better if I finished it in the smoker but I couldn't for time constraints...

Been waiting for these photos. Looks like it would be fantastic cold in crusty bread. With Christmas and everything else going on have not had time to experiment with your rub and sauce recipes. Will let you know when i do.