Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Cut backstrap into 1/4-inch thick
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Preboil hog until done and tender.
Remove hog and place on broiler.
Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown.
Cut tops of apples off and sprinkle with sugar and cinnamon.
Bake with hog.
Cook hog maws until tender.
Take hog maws out of pot and let cool.
Dice hog maws with scissors (they cut better).
Add all ingredients and mix well.
Chill in refrigerator.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Clean
hog
head.
Be
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for
Combine potatoes, sausage, onion, carrots and salt.
Stuff in cleaned hog maw.
Close opening with toothpicks.
Put in roasting pan with the water.
Cover and bake at 300\u00b0 for 3 hours.
Uncover the last 30 minutes.
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours.
Add greens and salt, making sure there's enough water to allow the greens to cook for one hour.
Most of the water should be cooked away when the hour is up.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Take plain bag of hog rinds and dip them in bowl of barbecue sauce.
Cover peas with cold water and soak overnight.
Cook hog jowls in boiling water for an hour; add drained peas and salt.
Simmer for an additional 2 hours.
ither immediately immediately stuff into hog casings, form patties or package
Remove all
silver
skin
from backstrap.
Slice across the grain into 1
inch
thick
steaks.
With
point of butcher knife, pierce holes in both sides of steaks.
Place in shallow pan and pour
Italian dressing over steaks.
Cover and refrigerate 8 hours or
overnight.
Generously
season
with Creole seasoning and black pepper.
Cook over hot coals, turning once until desired doneness.
Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
asings:
1.\tSoak the hog casings in 4 cups tepid
Boil cabbage until tender.
Peel potatoes; cut into bite size chunks and boil
until soft.
Brown onion and sausage; save drippings.
Pour over potatoes and cabbage.
Mix well.
Season to taste.
Stuff hog maw with mixture.
Sew opening of hog maw with trussing string.
Bake at 350\u00b0 for 1 hour or until hog maw is crispy brown.
My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.