fried squirrel

1squirrel per person
1 cup flour
2 eggs
milk
Mix flour milk and eggs together to where it looks like pancake batter
season squirrel with you seasoning then dip squirrel pieces into batter fry until brown
then lower your heat to low and cook till fork tender.

Smoke Squirrel Or Rabbit

Make the brine as you would chicken
1 Gal of water to one cup of kosher salt
place rabbit or squirrel in brine and if you like seasoning put what you would like in brine allow to soak 4 to 5 hrs.
remove game from brine and place in a preheated smoke house i like to run my smoke house at a low temp so i would say 125 or more i like to say long and slow cook game until temp reaches 165 deg

Smoked Wild game Sausage

4 feet Medium hog casing
2 pounds lean mean game meat
1 pound pork fat
1 Tbls freshly ground black pepper
1 Tbls kosher salt
2 Tsp ground coriander
1 Tsp whole mustard seed
1 small onion finely chopped
3 cloves of garlic (Note: A head of garlic usually contains about 10 cloves of garlic. 1 clove =1 teaspoon chopped garlic = 1/2 teaspoon minced =1/8 teaspoon garlic powder =1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice.)
1/2 cup dry red wine
1 1/2 Tbls worcestershire sauce
prepare casing. cut meat and fat into cubes let them chill about 30 min before grinding. grind meat through a coarse disk of a grinder. grind fat through fine disk. in a large bowl combine the meat and all the other yummy stuff. Stuff the mixture into casing prick air pockets and twist off 6 inch links. now arrange the sasauge on a platter and refrigerate overnight. zzzz shhhh they resting. in the morning hot smoke sausage 170 to 180 deg for about 4 hrs until 160 deg then refrigerate. or freeze. then enjoy.

Delicious coonburgers

Are you a hunter who enjoys hunting well here is a treat for you. Large old racoons make excellent coonburgers. Strip meat from the bone,weigh and for each pound add 11/2 oz salt pork 1 six-inch stalk of celery, 1/2 t salt 1/4 t pepper 1/2 t thyme 1/8 t cayenne and 1/2 medium onion. Put through food chopper twice. fry or broil patties and enjoy.....

Honey cured bacon

1 cup salt
4 Tb insta cure
2 cups honey

The above formula will cure about one slab of bacon.The insta cure No 1 and the salt are mixed and then thoroughly rubbed into the bacon. After rubbing the honey is poured on the bacon and distributed evenly. The bacon is wrapped in a good plastic-lined (freezer wrap) butcher paper and placed in a 38 deg cooler for about 6 days.
The bacon is then removed from the cooler and washed very well. Excess honey and cure are washed off with luke warm water.Let bacon dry about 30 min. Cold smoke until bacon reaches 127-128 degs. This recipe for honey cured hickory smoked bacon is mt favorite. its excellent bacon and easy to make.

How to build your own smokehouse

Things You’ll Need:
Two 2 inch by 4 inch boards
Chalk line
Wood chips, soaked
Eighteen 1 1/2 inch by 1 1/2 inch pine boards
Cast iron pan
1 5/8 inch deck screw
Utility knife
Sheet steel
Five 1 inch by 6 inch by 5 feet 9-inch tongue-and-groove pine boards
Pencil
Measuring tape
Saw
Two 4-inch strap hinges
Screwdriver
Fifteen 1 inch by 6 inches by 6 feet tongue-and-groove pine boards
Burner
Step1Build the side panels by fitting together five tongue-and-groove boards for each side. The top of each side should then be graded from 6 feet to 5 feet 9 inches by snapping a chalkline from the highest point to the lowest along the top edge and cutting to size.
Step2Cut two 1 1/2 inch by 1 1/2 inch boards to brace the top and bottom of each side piece. Cut another piece to brace the 5 foot 9 inch side of each side panel. Attach with deck screws.
Step3Build the back wall by fitting together five 5 foot 9 inch boards. Cut four 1 1/2 inch by 1 1/2 inch boards to brace the back wall along the top and bottom edges and attach with deck screws.
Step4Attach the back panel to the two side pieces using deck screws through the bracing pieces of the side panels.
Step5Brace the front of the smoke house by cutting the 2 foot by 4 foot boards to fit along the top and bottom edges. Attach with deck screws to the front edges of the side panels.
Step6Attach four shelf supports of 1 1/2 inch by 1 1/2 inch board cut to fit on either side of the inside of the smoke house evenly. Cut sheet steel to serve as shelves within the smoke house.
Step7Attach the roof of sheet steel to the top of the smoke house using deck screws and leaving a 1/8 to 1/4 inch gap between the roof and the top edge of the smoke house.
Step8Attach the door, built of the remaining 6 feet long tongue-and-groove boards braced in a "Z" fashion with the remaining pieces of 1 1/2 inch by 1 1/2 inch board, using two 4-inch strap hinges.
Step9Place the burner and wood chip pan at the base of the smoke house.

How to make bacon

Bacon Cure
2 Slabs
2 cups kosher salt
2 cups sugar
8 FL ounces molasses
2 TBLS ground black pepper
2 quarts apple cider
2 quarts water
let bacon soak in brine 3 days.Then remove and allow bacon to dry.Cold smoke 6 Hrs At 80Deg