No more pot bellied pig
My pig has been a total pita lately. She's been damaging the fence and letting the chickens out so today she went into freezer heaven. My buddy has a bunch of meat equipment so he has it aging now. I never ate small pig before i guess it should be good, dang pig ate good food and got veggie scraps.
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They are good. I butchered one once. It had enough fat on it to mix in with the grinding meat of 2 deer. 0 -
If you decide to smoke him, bear in mind that they are very hard to light,
D.0 -
quote:Originally posted by Warpig883
They are good. I butchered one once. It had enough fat on it to mix in with the grinding meat of 2 deer.
[xx(][xx(][xx(]You ruined it!![xx(][xx(][xx(]
One of the reasons I like deer meat, lean, lean, lean, not a drop of grease to drain out of the pan when I fry a pound of burger. Just like I did tonight to make taco/burrito meat.[:p][:p]0 -
quote:Originally posted by Doug Wilson
If you decide to smoke him, bear in mind that they are very hard to light,
D.
Which end do you light and which do you puff?0 -
That presents a quandry.
D.0 -
I always wanted one for a pet. 0 -
Probably easier to keep inside the house than a dancing hippo! 0 -
quote:Originally posted by kristov
Probably easier to keep inside the house than a dancing hippo!
Only slightly. The hippo doesn't dance continuously. I believe he is becoming lethargic.0 -
Just wait until he gets on the back of your new motorcycle...That should wake him up! 0 -
I barred him from two wheel travel after the "Scooter" incident. 0 -
quote:Originally posted by catpealer111
quote:Originally posted by Doug Wilson
If you decide to smoke him, bear in mind that they are very hard to light,
D.
Which end do you light and which do you puff?
You gotta light the head don't you know the end you but in your mouth of what your smoking is alway called the butt.0 -
quote:Originally posted by 46270
I would smoke him.
I tried that once, couldn't find paper big enough. And when I did, I couldn't keep the paper lit.0 -
MMMMMMMMMM.... Bacon![:D] 0 -
Did I hear someone say "bacon"??????[:p][:p][:p][:p] 0 -
quote:Originally posted by cubslover
quote:Originally posted by 46270
I would smoke him.
I tried that once, couldn't find paper big enough. And when I did, I couldn't keep the paper lit.
You have to put several of the ol Cheech & Chong papers together!![;)]0 -
I've dined on a few of them, not bad at all. 0 -
quote:Originally posted by HobbyGuy
quote:Originally posted by matwor
quote:Originally posted by Warpig883
They are good. I butchered one once. It had enough fat on it to mix in with the grinding meat of 2 deer.
[xx(][xx(][xx(]You ruined it!![xx(][xx(][xx(]
One of the reasons I like deer meat, lean, lean, lean, not a drop of grease to drain out of the pan when I fry a pound of burger. Just like I did tonight to make taco/burrito meat.[:p][:p]
I guess I've grown up cooking and eating deer much differently than you, as I've never heard of anyone cooking ground deer meat without adding some sort of fat (like ground pork), or oil to prevent it from burning in the pan. Lean, lean, lean, means dry, dry, dry. I hope you're not doing that with mule deer! If so, that pretty much sums up your cooking skills and taste. Yuck! [V]
Coincidentally, I won a chili cookoff at the end of October for my venison chili. [^]
I agree. Deer bologna, summer sausage, bratworst or any other thing stuffed in a casing would be pretty bad without the added fat. Even if you take your deer meat to a locker to have these things made the locker recipes include mixing fat in with the deer meat. I am thinking matwor don't do his own butchering, grinding, and stuffing.0
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