Maple Breakfast Sausage
3 lbs pork butt or shoulder
1/4 cup Maple syrup
1 onion chopped (aprox 1/2 cup)
1 tablespoon kosher or coarse salt
2 teaspoons dried sage
1 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper (fine grind)
2 tablespoons milk

- Put meat through a fine grind
- Add onion & grind again
- In a large mixing bowl combine meat mixture with remaining ingedients.
- Mix well, using your hands
- Package as you wish.

Enjoy!

Smoked Pork Shoulder

Here's a few pics of the pork shoulder I smoked.  It was a pretty simple process:

Remove skin & trim fat
Rubbed with Chopper's Pork Rub
Smoked with Mesquite Wood
Held temp at 215-225....80 minutes per pound
Mopped with water and rub mixture every hour. Pulled the pork and ate on toasted buns. (Sorry no pics on the buns....I was too busy eating:) 

Beer Keg Smoker

I just wanted to brag a little:)

Here's my homemade beer keg smoker. I did a pork shoulder yesterday and it was the BOMB!

It was actually too simple!

One 15.5 gal beer keg

One 2 in pipe (Smoke Stack)
One pipe clamp
One 15 in Cooking grate (Made my own from some scrap grating)
4 Bolts & nuts to hold cooking grate (the grate will rest on them)
1 Smoker "chip" box
one temp gauge

The smoker is heated with my Carolina cooker base. I tried to use a hot plate but the element burned out after about one hour while curing the smoker.

I used a jig saw to cut the barrel... it was quite easy...Just make sure you have a few blades...They will get dull.

I smoked a whole pork shoulder and I was able to hold the heat at 225 by just adjusting the dial on the Carolina cooker.

Savory Venison Meat Pie (can substitute with beef)

This is one of my favorite game dishes! Great on a cold winters night....

Note: Ingredients are in order to the recipe....Makes 6 servings

2 medium potatoes, peeled & quartered
1lbs ground Venison
3/4 cup sliced green onions
1 large carrot finely chopped
1 clove garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
pastry for double crust pie (9in)
1tablespoon dijon mustard
1 tablespoon milk

- In a sauce pan boil potatoes in water until tender; mash & set aside
- Brown venison
- Stir in next nine ingredients & simmer 5 min
- Stir in potatoes, parsley & chili sauce remove from heat
- Place bottom Pastry in a 9in pie plate & brush with mustard
- Add meat mixture
- Top with remaining pastry; seal edges
- Cut slits in top crust & brush with milk
- Bake @ 450 for 10 min
- Reduce heat to 350; bake 25 min or until golden brown
- Enjoy with a salad & cold beer

Deer Camp Goulash (In Pressure Cooker)

Here's a recipe from the Camp Guthalot cook book.

1 1/2 lbs Stewing Steak (You can use any type of stewing steak...I like venison best:)
2 Onions
Cooking oil
Garlic
Paprika pepper to taste
1/2 pint beef stock
1/4 pint tomato juice (Spicey V8 for me)
4 potatoes
Salt/Pepper to taste

- Heat Cooking oil in cooker and lightly brown sliced onions & crushed garlic.
- Add the steak cut into small pieces and brown well.
- Add all other ingredients except potatoes & cook for a few minutes stirring continously.
- Close cooker and cook for 15 minutes.
- Cool quickly & open cooker...add potatoes cut into large pieces
- Close cooker and cook for another 5 minutes.

Serve over egg noodles with a bit of sour cream.

Ohhh...& don't forget your BEER!

Venison & Pork Breakfast Sausage

Not to toot my own horn or anything:)  Here's my recipe for bulk breakfast sausage & it's awesome!

6 pounds ground venison

4 pounds ground pork

5 tablespoons salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon crushed red pepper

1 pint ice water

Combine all ingredients and mix well.  This can be placed in natural casings or used as patties.

If you decide to make it please let me know what you think.

Chef Kenny Hinline Spices (Order Form)

For those who were interested in my review of Chef Kenny's spices here's his order form.

Order Form

Quantity

______Kenny’s Original “Camp Stew”
______ Kenny’s NC Bourbon Molasses Rub & Grill
______ Kenny’s World Famous Chicken Seasoning
______ Kenny’s Raspberry Chipotle Chicken Rub
______ Kenny’s Mesquite Rub & Grill
______ Kenny’s Game and Meat Rub
______ Kenny’s North Carolina Hickory Rub & Grill
______ Kenny’s Southwest Santa Fe Seasoning
______ Kenny’s NC Apple Butter Chop Rub w/ Brn Sugar
______ Kenny’s Deep South Tangerine Pepper Seasoning
______ Kenny’s Curried Pineapple Chicken Rub
______ Kenny’s Bayou Cajun Blackening
______ Kenny’s Gingered Teriyaki with Wasabi
______ Kenny’s Lemon Pepper, Garlic, & Herb Seasoning
______ Kenny’s Old Coast Key Lime Seafood Seasoning
______ Kenny’s Caribbean Jerk Seasoning
______ Kenny’s Deep South Mango Magic Seasoning
______ Quantity of Spices

 x $5 (price each bottle)

______ Spice Order Amount

Quantity

______ Super Swiss Peelers (carbon steel blade)
______ Super Swiss Peelers (stainless blade)
______ Soft Skin Peelers (serrated & stainless)
______ Julienne Peelers (stainless)
______ Quantity of Peelers

 x $7 (price each peeler)

______ Peeler Order Amount

Totals

______ Spice Order Amount
______ Peeler Order Amount
______ Total Order Amount

 + $4 (shipping and handling)
______ Grand Total All Items

Ship to:

Name:_____________________________________

Address:___________________________________

Address:___________________________________

City:______________________________________

State: _____________________________________

Zip:_______________________________________

Phone:_____________________________________

Email:_____________________________________

Note: orders shipped via United States Post Office

Send this order form along with a
check or money order for the Grand
Total to:

Kenny Henline
247 Henline Heights
Spruce Pine, NC 28777

Alternatively, you may email
chefkennyh@gmail.com with which
items you wish to order and receive a
PayPal invoice.