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| Posted: 07 Feb 2007 10:26 AM | ||
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just wanted to see if any1 knew of any __________________ i pay to hunt here....do you "pay to hike here"
CROSSBOWS are divisive....look whats happening to hunter unity CROSSBOWS...whats the real motive behind it |
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| Posted: 07 Feb 2007 11:24 AM | ||
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janek's in passaic __________________ Non Typical Archery
your one stop for all your archery and bowhunting needs!!!! visit us online at http://www.non-typicalarchery.com |
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| Posted: 07 Feb 2007 11:28 AM Last Edited By: jerseyhunter | ||
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Make your own. Sausage is simple.
Grind 8 lbs of meat add 2 lbs pork fat or 2 1/2 for juicier Mix with 4 Tbs salt 2 cups ice water 31tsp fennel seed 2 tsp black pepper 1 Tbls sugar 1 Tbls crushed hot pepper seed 1Tbls caraway seed 1Tbls coriander Stuff into casings or use as bulk. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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| Posted: 07 Feb 2007 11:39 AM | ||
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Quote: What does this do?2 cups ice water __________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later.  |
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| Posted: 07 Feb 2007 12:34 PM | ||
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Killers kitchen bulk,patty and link,the best you can get. Cryo-vaced also. www.killerskitchen.com __________________ |
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| Posted: 07 Feb 2007 1:59 PM | ||
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Quaker Creek in Goshen Ny, they make some AWESOME stuff. I have the Jalepeno, Cheddar dogs and Hot sticks made, we have had HOT sausage made and Apple Maple syrup breakfast sausage made. Well worth the ride. __________________ "Let em GO and They will Grow" (When I grow up can I hunt with LITTLELOU !!!!!!!)
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| Posted: 07 Feb 2007 2:15 PM | ||
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Whitehouse Station made me some good italian venison sausage this year. __________________ |
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| Posted: 07 Feb 2007 2:21 PM | ||
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Quote:
Killers kitchen bulk,patty and link,the best you can get. Cryo-vaced also. www.killerskitchen.com man i cant stop thinking about the maple syrup breakfast sausage. __________________ If Guns kill people Then...
-pencils mis spel words, -cars make people drive drunk, -spoons made Rosi Odonell fat. steve 
hetley75@optonline.net http://myspace.com/hetley75 http://www.camospace.com/hetley75 http://www.killerskitchen.com |
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| Posted: 07 Feb 2007 4:12 PM | ||
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Quote:
janek's in passaic Oh yeah 
PETE __________________ PETE'S ARCHERY SERVICE
Bows repaired & tuned Custom arrows Custom string & cables Accessories sold & installed New bows available for sale 201-953-6625 |
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| Posted: 07 Feb 2007 4:14 PM | ||
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| Janek's in passaic | ||
| Posted: 07 Feb 2007 4:17 PM | ||
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Quote:
2 cups ice water What does this do? It helps mix the spices and makes it easier to stuff the casings. Makes the sausge more juicier also, as cooking will dry out any meat. This way your just cooking off the water and not the natural juices of the meat. Most meats bought in stores contain up to 15% water. Read the ingrediants on any meat package. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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| Posted: 07 Feb 2007 7:01 PM | ||
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try the halden pork store they make my slim jims and summer sauages...in halden __________________ HEY STU..
 HUNTER ENEMA #1 |
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| Posted: 07 Feb 2007 7:26 PM | ||
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Quote: they are great, not cheap
try the halden pork store they make my slim jims and summer sauages...in halden |
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| Posted: 08 Feb 2007 6:25 AM | ||
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Janek's Fine Deli on Parker and Monroe in Passaic are great!!! Ask for Jim or Bob.
Word for the wise: When going here make sure you have no valuables visible in your vehicle...It's not the best neighborhood in Jersey, but for the quality of the Polish and Italian sausages that they make, it's worth going there!!! JT |
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| Posted: 08 Feb 2007 8:47 AM | ||
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| In Union I use Lutz's. They make good sausage, hot and mild, venison dogs, venison jerky, patties, breakfast sausages, etc. | ||
| Posted: 08 Feb 2007 10:14 AM | ||
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| Lutz MAKES GREAT STUFF! GET THE SMOKED SAUSAGE IT IS THE BEST!!!!!!!!! | ||
| Posted: 08 Feb 2007 12:21 PM | ||
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Quote:
In Union I use Lutz's. They make good sausage, hot and mild, venison dogs, venison jerky, patties, breakfast sausages, etc. I took my first deer to a place Lutz's in Bloomfield along time ago, the father retired and I don't know what happened to the son. He lived down the shore I think. Can't remember his name off hand . Any link to the place? His father's name was Karl and they had a cutter named Doug who worked for them. I think the kids name was Billy. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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| Posted: 13 Feb 2007 9:16 AM | ||
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I LOVE the hot sausage I get from Janek's Meat Market in Passaic
Janek's Meat Market Custom Deer Processing Monroe St. Passaic, N.J. 973-778-0579 Ask for Jim or Bob |
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| Posted: 24 Feb 2007 6:15 PM | ||
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Here at Killers Kitchen we can make you Sweet,hot and smokin' hot Italian sausage,in link, bulk, patty or griller. Always made w/your deer. We also make several sausages and smoked sausage and 7 flavors of jerky,smoked on a digital smoker,not a dehydrator with liquid smoke. Here you pick the wood flavoring and cryo-vaced,never nitrogen purged packages that spoil w/in a week, possibly giving the eater food poisoning. Always available,even in the off season as NJH's only sponsored deer butcher. __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
 Killers' Pro Staff  |
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| Posted: 24 Feb 2007 7:26 PM | ||
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| hey killer, what kind of smoker do you use? | ||
| Posted: 24 Feb 2007 7:39 PM | ||
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A Big Chief and a Bradley digital __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
Killers' Pro Staff |
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| Posted: 24 Feb 2007 8:35 PM | ||
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Killer do you make Wild Boar sausage?? __________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later. |
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| Posted: 24 Feb 2007 9:08 PM | ||
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killer, here is a pic of my homemade smoker i just finished....i spent the last few days seasoning it real well, getting ready to smoke some kielbasa and summer sausage next week!
http://i95.photobucket.com/albums/l127/gmbhorner/DSCF0062.jpg |
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| Posted: 24 Feb 2007 11:08 PM | ||
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Janek's is the best __________________ A true outdoorsman gives more to nature than he takes out!
http://www.myspace.com/chiefybear |
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| Posted: 25 Feb 2007 5:29 AM | ||
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Dawnpatrol,excellent job,looks like a factory product. How well does it keep heat? Do you use chips,dust or briquettes? __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
Killers' Pro Staff |
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| Posted: 25 Feb 2007 5:31 AM | ||
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Quote: I'd probably need bigger casings,any particular flavorings?Killer do you make Wild Boar sausage?? __________________ __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
Killers' Pro Staff |
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| Posted: 25 Feb 2007 6:35 AM | ||
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| it holds heat extremely well!!!fully insulated and sealed...i use hickory chips....sawdust is good too, smolders nice | ||
| Posted: 26 Feb 2007 3:59 PM | ||
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dawnpatrol - Do you have the specs on that smoker that you can forward to me.
I'm looking to purchase (or preferably build) a large volume smoker. The larger size smokers are quite expensive and the one you built is exactly what I'm looking for, propane and all. If you could send me the builkd specs. I'd appreciate it. (e-mail: outlawjt@newjerseyhunter.com) GREAT JOB!!!
JT |
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| Posted: 26 Feb 2007 5:38 PM | ||
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| outlaw.......thanks, i'll send u a email | ||
| Posted: 26 Feb 2007 5:50 PM | ||
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You could just post them for all to see. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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