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How did you cook venison today?

Slabzilla73 said:
Is it very hard to make?
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I don't think it's too hard but, it took her a little bit to perfect it. It took her about a month to get her starter going and then you need to constantly feed it or refrigerate it. She makes 5-10 loaves a week for family and friends. Everything from regular sourdough to jalapeno cheddar, cinnamon, raisin, strawberries and white chocolate, focaccia bread, cinnamon rolls and some more that I've forgotten. Apparently TikTok is the current authority on making sourdough.
 
huntin_addict said:
I didn't take any pics, but I just got a new to me pit boss pellet smoker. Inaugural run I smoked some Italian venison sausage for about 2 hrs. until internal temp hit 155. Turned down to "smoke" setting and ran another hour. Turned back up to 225, brought internal back up to 155 and removed. Turned out great.
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I love my pellet grill, some people complain about not enough smoke however I rarely have that issue. If I do want extra smoke I have an inexpensive smoke tube that I fill with pellets, light the pellets and put it in the back or off to the side of the grill and it will smoke for 2 plus hours.
 
GCTerpfan said:
I don't think it's too hard but, it took her a little bit to perfect it. It took her about a month to get her starter going and then you need to constantly feed it or refrigerate it. She makes 5-10 loaves a week for family and friends. Everything from regular sourdough to jalapeno cheddar, cinnamon, raisin, strawberries and white chocolate, focaccia bread, cinnamon rolls and some more that I've forgotten. Apparently TikTok is the current authority on making sourdough.
Click to expand...
I've been steering my wife clear of sourdough after seeing the amount of time it sucks up in people's lives. Then I saw a post about how mother Wilder took her sourdough starter across the prairie in nothing more than a covered wagon and starting wondering how much we've over complicated this process
 
krub6b said:
I've been steering my wife clear of sourdough after seeing the amount of time it sucks up in people's lives. Then I saw a post about how mother Wilder took her sourdough starter across the prairie in nothing more than a covered wagon and starting wondering how much we've over complicated this process
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I don't think it's too bad. The jar sits on our counter and she feeds it a little everyday. If she's going to be away for a few days she sticks it in the fridge. The time it takes pales in comparison to my hobbies. LOL
 
Nosaj said:
I love my pellet grill, some people complain about not enough smoke however I rarely have that issue. If I do want extra smoke I have an inexpensive smoke tube that I fill with pellets, light the pellets and put it in the back or off to the side of the grill and it will smoke for 2 plus hours.
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That's exactly the route I'm taking as well.
 
Olive oil, salt, garlic powder backstrap.

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Reconstituted Gorgonzola Sauce.

When I make a gorgozola sauce I usually have a bunch left over so I poured it into a silicone ice cube tray for later use. I warmed it up slowly while I defrosted some veni steak in the sousvide cooker. I only half defrosted the gorgozola sauce as if it gets too hot it will separate. The flavor was not bad however it was very mild compared to fresh.

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