Sasquatch Boogie Outdoors
Well-Known Member
I ain't never seen that! What's the trick? Looks awesome
Deer burger ideas
- Thread starter Stayinthewoods
- Start date
Boll Weevil
Well-Known Member
Lay out your bacon "lattice" weave on parchment paper. Smash flat your burger or sausage on a cutting board before gently placing on the bacon weave. Add whatever goodies you like inside: onion, garlic, peppers, mushroom, cheese, smoked sausage sliced lengthwise etc. Wrap it up tight and pack the ends so none of the goodies sneak out and put it on to smoke.
A good fatty smoked right is a real treat.
Sasquatch Boogie Outdoors
Well-Known Member
10-4!!! Thanks
if you want to use straight deer meat, the best binder ive found for meatballs or smash burgers is instant potatoe flakes and an egg.
about 1/2 to 1/3 cup of flakes for 1-2 pounds of meat. the potatoes gives it the best texture and kind of melts into the meat and you dont even taste them.
about 1/2 to 1/3 cup of flakes for 1-2 pounds of meat. the potatoes gives it the best texture and kind of melts into the meat and you dont even taste them.
JCDEERMAN
Well-Known Member
About how long and around what temp? That looks amazing!
Boll Weevil
Well-Known Member
I like to hold at no more than about 225 for 2.5 hours so all the various layers and complementary flavors and textures have a chance to take on the smoky notes without overcooking the entire fatty. If you have to crisp up the bacon a little more just pop it in a toaster oven on broil for a minute or 2.
Depending on what veggies, whether they are raw or partially cooked might have to experiment a little based on your preferences and palate.
Depending on what veggies, whether they are raw or partially cooked might have to experiment a little based on your preferences and palate.
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rbreedi1
Well-Known Member
grab you a jerky gun and goto town!
Sasquatch Boogie Outdoors
Well-Known Member
Brown a couple lbs., throw in a crock pot, add jalapenos( 1/4) cup of jalapeno juice, any other spices you like, and a bottle of sweet baby Ray's bbq. Simmer about 1 hr. Slap it on a bun and eat till you puke.. well, almost puke. P.s. not a whole bottle of bbq.
If you have a smoker, try a smoked meatloaf. Options are unlimited on what you can put in it as far as seasoning and add-ons. I did one mixed with chorizo plus moz cheese.
