All About Pocket Knives

Posted: **Wed Dec 09, 2020 12:41 am**

Stanwade wrote: ↑Wed Dec 09, 2020 12:16 am 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.

Posted: **Wed Dec 09, 2020 12:43 am**

Thanks buddy! We keep it interesting here!

Posted: **Wed Dec 09, 2020 3:28 am**

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.

Posted: **Wed Dec 09, 2020 3:37 am**

Right.. always better than store bought

Posted: **Wed Dec 09, 2020 4:43 am**

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

Posted: **Tue Dec 15, 2020 7:20 pm**

Stanwade wrote: ↑Sun Nov 29, 2020 8:50 pm I forgive you!! Next time!..

Next time

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

Posted: **Tue Dec 15, 2020 7:32 pm**

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...

Posted: **Tue Dec 15, 2020 7:42 pm**

Looks good Eustace!!!

Posted: **Tue Dec 15, 2020 8:32 pm**

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.

Posted: **Fri Dec 18, 2020 8:30 pm**

I can't wait for that post, Eustace

. I love all the ingredients

Posted: **Fri Dec 18, 2020 8:34 pm**

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...

Posted: **Sat Dec 19, 2020 4:23 am**

Stanwade wrote: ↑Fri Dec 18, 2020 8:34 pm 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

.

Posted: **Sat Dec 19, 2020 4:47 am**

Stanwade wrote: ↑Fri Dec 18, 2020 8:34 pm 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?

Posted: **Sat Dec 19, 2020 4:55 am**

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

Posted: **Sat Dec 19, 2020 5:51 am**

Stanwade wrote: ↑Sat Dec 19, 2020 4:55 am 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.

Posted: **Sat Dec 19, 2020 5:55 am**

I'll post some pictures tomorrow night..

Posted: **Sat Dec 19, 2020 5:58 am**

Stanwade wrote: ↑Sat Dec 19, 2020 5:55 am I'll post some pictures tomorrow night..

Posted: **Sat Dec 19, 2020 6:05 am**

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...

Posted: **Sat Dec 19, 2020 6:07 am**

Stanwade wrote: ↑Sat Dec 19, 2020 6:05 am 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.

Posted: **Sat Dec 19, 2020 6:10 am**

Will do...

Posted: **Sat Dec 19, 2020 7:03 am**

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

Posted: **Sat Dec 19, 2020 8:59 am**

Stanwade wrote: ↑Sat Dec 19, 2020 7:03 am 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.

Posted: **Sat Dec 19, 2020 9:05 am**

Thanks buddy

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

Posted: **Tue Dec 22, 2020 2:05 am**

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

Posted: **Tue Dec 22, 2020 2:39 am**

Stanwade wrote: ↑Tue Dec 22, 2020 2:05 am 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.

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