Recipes — barrel

SELF PROCESSED STUFFED SAUSAGE

In this ‘On The Barrel’ we focus more on the ‘How To’ of self processing and smoking stuffed sausage than the actual recipe. Below is what we used in this video but we encourage you to vary the percentages of Protein to Fat to find the balance that suits you. If you have a picky eater or gamey protein I recommend you add in some bacon to the mix. 

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The B.A. Burger

The B.A. Burger

THE B.A. BURGER A simple and satisfying burger that will warm your soul on a cool spring evening at Camp. INGREDIENTS  2 lbs Beef Burger >>> If using lean wild game add one egg to help it bind and stick together.  2 1/2 Tablespoons cajon seasoning 1 Teaspoon lime juice Few pinches of salt and pepper 1 Yellow Onion 2 Tablespoons butter, oil, or bacon grease 5 Jalapeno's 8 slices pepper jack cheese Side fixings optional Tomato Avocado Lemon Aioli of sorts PROCESS COAL PAN: Set at 3 notches from the top and adjust appropriately depending on coals or open...

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