| Subject | Date Asked | Expert |
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| Keeping deer meat before processing | 11/20/2009 | Keith Patton |
Q: How long is it safe to keep deer meat in the fridge, covered, before processing into smoked summer ...
A: Pam: It depends on your refrigerator temperature. If it is going to be longer than say 3-4 days i ...
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| pheasant and chukar | 11/17/2009 | Keith Patton |
Q: my husband is a hunter, and had successful chukar and pheasant seasons. He cleans and skins the ...
A: The problem is the meat is too lean and braising only makes meat like pot roast tender by ...
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| lasagna | 11/16/2009 | Enrique Torres |
Q: when i am cooking lasagna (or spag bol)i first fry garlic onion and mushrooms, then the beef mince. ...
A: Antony: If you're trying yo consume less fat, it's right to pour away that juice, but if you don't ...
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| pheasant meat timeline | 11/11/2009 | Keith Patton |
Q: I was given some pheasant breasts and pieces of chucker (?) and want to know how long do I have ...
A: Pheasant and chukar if not frozen need to be cooked within 4-5 days. The meat of wild game is much ...
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| t-bone steak and potatos | 10/30/2009 | Keith Patton |
Q: i want to cook a t- bone steak with diced potaos in a cast iron skillet how long do i put it in for ...
A: Jayde It would be better to roast the potatos in the skillet and grill the steak. Pan roasted ...
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| Christmas dinner | 10/30/2009 | Enrique Torres |
Q: My boyfriends parents will be visiting us for Christmas. I would like to make sure they have a good ...
A: Daria: Hello, If you want to reach the highest level, i recommend to spend time planning all details ...
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| coon cooking | 10/27/2009 | Keith Patton |
Q: I would like to know any tips for cooking a whole coon on a wood smoker. any recipes or times etc. ...
A: Jim: Okay, first, make sure you have a drip pan under the meat. Coons are pretty greasy. Cook it ...
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| Alligator Meat Cooking | 10/23/2009 | Keith Patton |
Q: 1st=I have some wild alligator meat and would like to know of any preparation tips prior to cooking ...
A: Henry: Good questions. I know that the meat of some animals, like catfish, ducks and I am sure ...
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| hanging chickens | 10/16/2009 | Keith Patton |
Q: a friend raises free range chickens , she would like to hang them, should she ? should she butcher ...
A: Traditionally fowl were hung with feathers and vicera intact. This let the enzymes work on ...
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| Brining a Turkey | 10/10/2009 | Enrique Torres |
Q: How do I tell if the turkey I bought has been pre-brined? I bought a Maple Leaf Prime (Young Turkey ...
A: Matt: If they don't say it, any brine has been applied inside the meat. When a meat has been ...
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| meat | 10/9/2009 | Keith Patton |
Q: i left some rib eye steaks in the car over night maybe 8 hrs.at about 75 degree temp.is it safe to ...
A: Art: With meat you have to remember several things. First, you cook the meat and that will kill ...
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| salt curing a deer ham | 10/5/2009 | Keith Patton |
Q: can you salt cure a deer ham and let it age 9 months the same way you do a pork ham?
A: I imagine you could, but the results will not be what you expect. The fat in venison goes rancid ...
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| Hanging wild turkey to age (no head) | 9/28/2009 | Keith Patton |
Q: I have two wild turkeys, and have them hanging in the back yard just now, after catching them last ...
A: Lev: Problem number one. When you hang fowl, you do it when it is undisturbed. That is, with ...
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| marinating meat in milk | 9/24/2009 | Keith Patton |
Q: I was in Corfu a few yrs ago & went out for a meal,we ordered steak & it was gorgeous,I asked the ...
A: Alex: Lucky you, visiting Corfu. I have promised my kids a visit to Greece and they keep bugging ...
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| sirloin tip roast | 9/22/2009 | Enrique Torres |
Q: I need to cook a 20lb. sirloin tip roast. How long do I need to cook it? How can I slice it nicely ...
A: Bobbie: I recommend to follow the next steps: a. Marinade the whole raw meat using the spices you ...
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| grilling pork tenderloin | 9/19/2009 | Enrique Torres |
Q: I need to know the cooking temperature for a pork tenderloin on the grill, I know it is indirect ...
A: Kristin: The recommended temp. is 230-260 F. The cooking time depends on: a. Tenderloin's thick: ...
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| smoking a pig | 9/18/2009 | Keith Patton |
Q: I have a 30lb pig and a 35 lb pig, I want to cook it in my wooden smoker. Do u have any suggestions ...
A: Adam: No need to flip it, if it is done correctly, it will be almost falling off the bones near the ...
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| smoking a pig | 9/17/2009 | Keith Patton |
Q: I have a 30lb pig and a 35 lb pig, I want to cook it in my wooden smoker. Do u have any suggestions ...
A: Adan: A pork needs to reach at least a temperature of 137F in order to kill any Trichinosis ...
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| Deep frying fresh sausage in a 5 gal. container | 9/16/2009 | Enrique Torres |
Q: I bought some fresh sausage in a 10 pound rope. Yep, one piece wound up in a box that's 10 lbs. The ...
A: Mark: 1. The right temperature is 260 F. and cook for about 1 to 2 minutes max. 2. To know the ...
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| Wild boar ham | 9/13/2009 | Keith Patton |
Q: I have a wild boar ham that has not been cured ( it's in the freezer). I don't like a lot of salt, ...
A: The Mortons brown sugar cure is a curing mix and will give you country ham results, but will be ...
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| pork roast | 9/13/2009 | Keith Patton |
Q: Is there away to cook in oven so that it will shred easy for BQ's or suggestion in pressure cooker ...
A: Carol: Yes. What you want to do is braise it which can be done in a crock pot or oven. Rub the ...
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| Boiling out a Bear skull | 9/8/2009 | Keith Patton |
Q: How do I clean and bleach out a bear skull??????
A: Here are several links to documents detailing how to do it. The second link offers several ...
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| Wild boar ribs | 9/5/2009 | Keith Patton |
Q: My husband killed a Wild Boar and I want to make the ribs. I'd like to grill them. Any ideas?
A: Cheryl, I would slow cook them in the oven, then finish them on the grill. You want to braise them. ...
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| cooking lamb | 9/5/2009 | Keith Patton |
Q: can i cook a leg of lamb bone in in my crockpot.
A: Trish: Yes. YOu want to sear it first to get some browning reaction going of the surface, then put ...
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| Boar Hams | 9/1/2009 | Keith Patton |
Q: What is the correct process for curing Wild Boar hams? Thank you,Gary
A: It depends on whether you want to sugar cure or smoke. You can purchase sugar cure dry mix, or mix ...
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| adding moisture to meat | 8/28/2009 | Enrique Torres |
Q: What is the name of the fat that is wrapped around meat to add moisture?
A: Brad: In some cooking recipes are ingredients used on meat before cooking: olive oil, pork fat, ...
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| 2 beef tenderloin steaks | 8/27/2009 | Enrique Torres |
Q: I have purchased the above today and instead of barbacuing them I would like to try cutting them up ...
A: Phyllis: Just cook the cubes in the olive oil, don't use oven or any other system , this could dry ...
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| Grilling Wild Boar | 8/17/2009 | Keith Patton |
Q: I have Ham and shoulder meat from a wild boar. You mentioned to cook it at no hotter than 155 ...
A: Get an instant read thermometer they cost about $5 at a food equipment store at the mall. My wife ...
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| Tenderloin | 8/10/2009 | Enrique Torres |
Q: I have a 3.13 pound beef tenderloing that I would like to roast either in the oven or on the gas ...
A: Jennifer: The whole piece has 4 sides (2 main surfaces: top and bottom and 2 minor surfaces left ...
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| Tenderloin | 8/10/2009 | Enrique Torres |
Q: I have a 3.13 pound beef tenderloing that I would like to roast either in the oven or on the gas ...
A: Jennifer: There is a very new method that can be used to reach you want: a. Keep the whole piece ...
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| Deer Boneless Loin | 8/9/2009 | Keith Patton |
Q: Got a one burner Cas Grill How to cook it about 3 pounds
A: James, I would sear it either in a hot skillet, then place it in the grill not over the burner but ...
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| rotisserie turkey breast tendeloin | 8/5/2009 | Enrique Torres |
Q: How long should i cook a 2 lb turkey breast tenderloin in a rotisserie?
A: Amanda: It takes about 30 minutes per lb. But take in account the following: If you cut the turkey ...
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| roast beef on the spit | 8/1/2009 | Keith Patton |
Q: I am wondering if we can pre cook our roast beef on the spit. I need the BBQ for other dishes and ...
A: Your suggestion is fine. In fact, you could probably remove it at the rare point, and place it in a ...
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| deer ribs | 7/27/2009 | Enrique Torres |
Q: How do I get the game (or wild) taste from the ribs. Can I marinate them in something? Can I rub ...
A: Jackie: It's so difficult to define what you want related to "wild flavor". When talk about flavor ...
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| how much meat to purchase | 7/27/2009 | Keith Patton |
Q: How many pounds of raw meat(bottom round or sirloin tip)should I buy to feed 100 people after ...
A: For pot roasts cooked at a lower temperature (braising temp in a crock pot) the loss will be ...
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| brisket | 7/24/2009 | Keith Patton |
Q: I'M COOKING A 19LB. BRISKET IN THE OVEN. WHAT TEMP SHOULD I USE AND ABOUT HOW LONG SHOULD IT TAKE?
A: Considering that you don't know anything about I-net ettiquette (typing in all caps it considered ...
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| Whole Hog Cooking Times | 7/23/2009 | Enrique Torres |
Q: We have an approximately 110 lb (dressed) pig we will be cooking via rotisserie over a charcoal pit. ...
A: Randy: Initial cooking temperature could be around 300 F. Final cooking temperature 350 F. Cooking ...
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| cooking chicken | 7/22/2009 | Enrique Torres |
Q: I need to know how to cook skinless chicken without it being dry when done (like chicken is when it ...
A: Elaine: Is "normal" to dry meats when cooked. To reduce this cooking effect I'd recommend to buy and ...
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| how much meat to purchase | 7/22/2009 | Keith Patton |
Q: How many pounds of raw meat(bottom round or sirloin tip)should I buy to feed 100 people after ...
A: Katy: First you have to know what size serving you what to provide which depends on what you know ...
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| swedish meatball sauce | 7/17/2009 | Enrique Torres |
Q: I would like to make some Swedish meat balls for a up coming party. I own a Restaurant so getting ...
A: Jeff: I haven't seen this kind of sauce canned, it is probably difficult to prepare and sell. What i ...
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