DeeS NUTS number 9

I've made a few batches of homemade sausage, but because of logistical problems I make not be able to stuff and smoke on the same day as the grinding and seasoning.

So has anyone had any experience with doing the processing one day, refrigerate over night, and then stuffing and smoking the next morning.

Any pitfalls with this attempt?

LINK

It's in WBR, nothing to see here.

George Hill thinks he claimed it, port Allen doesn't think so. Hill puts up a sign, says it's his in 25 years. Accessor said that's a old law, not gonna work.

Start building the duck blinds.

If you don't like it just float the river for a while.

Thanks faxis

Evinrude, two manuals, one has electric starter and manual pull string.

Agreed with above. Breaded and fried is really good.

If you had time. You can inject it with some pickled vegetables (like garlic, peppers, onions, etc.) I just get a jar of Mixed Vegetable pickled. Then season the outside and slow smoke it for a few hours, on like 250, maybe 3-4 hours. You should have a good smoke ring with sweet tasting outer and sour/pickled tasting inner. It's pretty good, just takes some time.

I've had a couple major success with duck.

Duck Tacos:

julianne bell peppers, onions (red and yellow), garlic, hot peppers (to taste) in a pan bottomed with olive oil. Heat till it starts to browns on medium. Place duck breast right on top. Cook about 40 seconds - 90 seconds on each side. Pull out (hehe) and slice, they will look rare, they are not. Turn off heat, place back in pan, and then call everyone in and make the taco.

Duck Spaghetti:

Dust the duck in flour, and brown about 60 - 120 seconds (whenever brown) on all sides in oil. Pull the duck out, and start making your marinara sauce in the oil. vegetables, tomatos, etc. Just make a spaghetti sauce, cook about 45 min - an hour. Place duck back in the sauce for stir, serve.

Duck Chili Verde:

Dice up the duck and brown in oil. Pull out the duck, make a green chili verde sauce (you can find a recipe anywhere). Add back the duck and cook for 1-2 hours. Serve over crackers.

I've had people who "hate the taste of duck" enjoy all three of these recipes. The thing with duck is you either want to barely cook it at all (it will look extremely rare, compared to beef, but it's not) or you want to smoother it for hours in a chili or sauce picante' Almost anything in between will give you tough meat.

In Darrow there's a guy living back there, on a house with barrels tied to the bottom of it everywhere.

We met him once, about 10 of us cutting wood, he had a gun, we all left.

I've always been told the land owners in front the levee own the land behind.

Growing up in SJP it was never a problem. Tons of people go root around back there, crawfishing, cutting firewood, shooting clays, no problems. Just wondering if anyone has a concrete answer.

I don't want to get stuck back there in Iberville or EBR and answer with "I didn't know". In SJP, no one would ever mess with you, and if they did, you'd know them personally.

Truck damage ended up being minimal. New grill, New bumper, New driver side fog light.

The deer meat was fine, some broken up ribs and a little mess on the inside, but most of the meat was usable.

My roommate went on a bow hunt, hit a doe with the truck on the way to the stand. We found it. How much mess am I expected to see when we start cleaning it?