tag:blogger.com,1999:blog-1512083611874279630.post1725672125472639055..comments2024-03-18T23:00:36.047-07:00Comments on Ken Albala's Food Rant: VenaisonKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1512083611874279630.post-75759545714377548242011-09-12T20:42:30.733-07:002011-09-12T20:42:30.733-07:00I like the ham,look tasty.I like the ham,look tasty.man suithttp://www.mensusa.com/tools.aspx?id=95noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-1033260346214005592010-11-18T21:51:38.836-08:002010-11-18T21:51:38.836-08:00Nothing wrong with venison fat - so long as you...Nothing wrong with venison fat - so long as you've rendered it and it smells OK. I've made venison sausages with nothing but the meat and fat of the same animal. Great stuff, but sometimes they get overly sagey... in a bad way.Hunter Angler Gardener Cookhttps://www.blogger.com/profile/01996285578001308125noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-57018235111587802852010-11-12T13:01:22.179-08:002010-11-12T13:01:22.179-08:00Know what? It was! Thanks for stopping by Gil.Know what? It was! Thanks for stopping by Gil.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-49295019546719958272010-11-11T10:28:26.610-08:002010-11-11T10:28:26.610-08:00Whoa that roast looks dang delectableWhoa that roast looks dang delectableMarket Day Caneléhttps://www.blogger.com/profile/07049718411583074866noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-24719466649236469192010-11-01T07:45:53.125-07:002010-11-01T07:45:53.125-07:00But we DID try the fat...We fried little succulent...But we DID try the fat...We fried little succulent bits of meat in it. Nothing gamy or offensive about it at all...Unknownhttps://www.blogger.com/profile/13885779568276398578noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-64696034621064007082010-11-01T06:35:46.984-07:002010-11-01T06:35:46.984-07:00Nope, All stuffed by hand. Nothing but a cleaver. ...Nope, All stuffed by hand. Nothing but a cleaver. The flavorings I think were juniper and thyme. Tried to keep it simple. THey should take about 3 months to cure.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-54438970641818962932010-11-01T05:38:22.283-07:002010-11-01T05:38:22.283-07:00mmm...sausage! they are gorgeous and perfect. do...mmm...sausage! they are gorgeous and perfect. do you have one of those pushy sausage stuffers??? what is the spice for venison sausage?Deana Sidneyhttps://www.blogger.com/profile/14908407077861396161noreply@blogger.com