Pro Staff Article - Cousin Rick Say's "How's About Some Great Tasting Smoked Jerky And Sausage"

Cousin Rick Say's "How's About Some Great Tasting Smoked Jerky and Sausage"

Cousin Rick Say's "How's About Some Great Tasting Smoked Jerky and Sausage"

Cousin Rick Say's "How's About Some Great Tasting Smoked Jerky and Sausage Vittles For Your Camp Chef Smoke Vault Smoker!" Yeah Buddy, now that my buddies at Camp Chef have my world famous Deer Burger Cookbook, I thought I would share a few recipes for you to use with your Smoke Vault Smoker. Like I said in my book, you can dog a man's truck. You can laugh at his gun. You can say his hunting dog is stupid and lazy. But you can't say a dang thing bad about his smoked jerky or sausage without a fight! A hunter takes a little more time and pride when it comes to his jerky and sausage makin'. And let's get one thing straight, when you make venison jerky, there's going to be a mess. We all know that deer and buffalo jerky has been around forever and was the number one food choice of the cowboys and outlaws of the old West. But believe me brother; both are just as popular today. With great cooking tools like the Camp Chef Smoke Vault Smoker. Heck Haus, if you think about it, in some respects, jerky and sausage may even be considered the world's very first "Fast Foods". And my jerky crazed readers, if your good, I mean very, very good, you're old Cousin Rick will even give you a couple of my world famous jerky recipes that you can use in your new Camp Chef Outdoor Camp Oven 2 Burner Range. What? Outdoor camp oven 2 burner range you ask. Yeah buddy, I'm talkin' bout the new camp oven / range from my buddies at Camp Chef. This rascal features over 14,000 total BTU's with twin burners! I can't think of a better gift for your cabin or RV. And get this it is portable. Yep the dang thing comes with carrying handles and only ways 35 pounds. With top oven heat reaching 400 degrees, Well nuff said. Make sure and check it on this great site or I'll huff and puff and blow your campfire out. HA! All right nuff' foolin' around, are ya ready for them recipes? Lets get cookin'! Conrad Wilke's Jerky Vittles - Page 79 - Deer Burger Cookbook 5 pounds lean deer burger 4 tablespoons salt 1 teaspoon curing salt 2 teaspoons cayenne pepper 2 teaspoons crushed red peppers 2 teaspoons chili powder 2 teaspoons yellow mustard seed, ground fine 2 cups corn syrup 1 tablespoon black ground pepper In a large mixing bowl, add all the ingredients, and mix well. Cure seasoned meat overnight in the refrigerator or cooler. Spread jerky evenly on drying racks; dry at 170 degrees in the Smoke Vault Smoker for about 12 hours or depending on your taste buds. Cousin Rick's Camp Chef Smoked Jerky 5 pounds lean venison or beef burger 5 tablespoons garlic salt 1 teaspoon curing salt 2 teaspoons liquid smoke 1-teaspoon onion powder 1-teaspoon ground coriander seed 1-teaspoon chili powder Cayenne to taste Mix all the ingredients together, and cure in the cooler for about 12 hours. Using wax paper and a rolling pin (not the same one momma hits you on the head with), roll jerky meat to desired thickness. Dry in 170-degree Smoke Vault Smoker for about 12 hours. Tom Cat Burgess Sperry Salami 5 pounds lean deer burger 5 teaspoons quick salt 3 teaspoons mustard seeds 3 teaspoons garlic salt 1-teaspoon hickory liquid smoke Mix ingredients in a large bowl, and refrigerate, covered with lid or plastic wrap. Remix daily for 3 days. On the fourth day, form the meat into 2-pound rolls with each roll around 2 inches in diameter. Place the rolls in the Smoke Vault Smoker at 120 degrees for about 8 – 10 hours, turning every hour. I use hickory or cherry wood for great tastin' vittles. Country Hick’s Venison Summer Sausage - (This is the bad boy for your new Outdoor Camp Oven 2 burner Range) 2 pounds deer burger or beef 1/2 cup water 2 teaspoons liquid smoke 1/2 teaspoon garlic powder 1 teaspoon minced garlic 1/2 teaspoon mustard seed 1/2 teaspoon fresh black pepper 1/2 teaspoon white pepper 1 tablespoon quick salt 2 teaspoons sugar 1 teaspoon Accent Mix all the ingredients very well. Roll in three rolls as firmly as your little trigger shooters can. Place the rolls on foil with the shiny side next to the meat. Wrap with seam side up. Cool in the cooler for 4 days. Punch holes in the bottom of the rolls. Place on the oven rack and bake at 325 degrees for about 2-3 hours. Let the sausage cool or chill before serving. I said it before and I will say it again, Camp Chef makes outdoors cookin' FUN! I gotta go, Mrs. Becky just laid out a big venison roast so guess what I will be cookin in my new oven. HA! If you liked these recipes you will really dig my Deer Burger Cookbook and while you're at it you might as well grab the Cabin Cookin as well. Daddy has to buy tires for my Baja Quadrunner. Keep your powder dry Amigos.