East Texas Outdoors Magazine November/December 2011

 

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East Texas Outdoors Magazine November/December 2011

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menu of the wild luke clayton shows you how to rustle up some grub east texas pick me up magazinei m free november/december 2011 making waves with cca clay hill ranch with mr whitetail more texas wounded warriors savage arms shoot 4th annual ben wheeler hog fest red rirt revolution east texas outdoors magazine pg 1

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archery firearms fishing camping hunting gear clothing 1141 hurst street center texas 75935 936.598.8310 1220 south palestine athens texas 75751 903.670.3222 a new nationally syndicated series about some of today s most talented singers and songwriters a behind the scenes look at what it takes to be a real texas troubadour check the website to learn where to watch troubadourtx.com east texas outdoors magazine pg 3

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26 contents 22 feature story clay hill ranch 50 52 54 58 64 82 luke hunts with mr whitetail savage arms shoot reader board texas wounded warriors words from the warden lake maps random ramblings of a redneck 14 18 21 22 26 30 32 34 36 40 42 pg 6 menu from the wild texas feral hog round-up recipe with chris smith clay hill ranch the red dirt texas girl success on lake fork bass coach red dirt revolution making waves 4th annual ben wheeler hog fest special section 32 etoutdoors.com

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east texas magazine vol 1 issue 4 staff noel martin jr publisher photographer designer managing editor account executive editor at large field rep 22 pasha ross watson luke clayton jerry doc watson contributing writers content doc watson luke clayton rebecca swift contributing photography luke clayton rebecca swift inparistexas.com sceneintown.com deborah mash veronica terres campbell weber angie dolezal kayne parrish ronna morrison bo hewitt michelle byerly 50 42 east texas outdoors magazine owned and operated by circle j.p enterprises llc p.o box 605 111 w main st frankston tx 75763 855 etoutdoors advertising questions can be forwarded via email to info@etoutdoors.com subscription available at etoutdoors.com east texas outdoors magazine the opinions expressed in east texas outdoors magazine do not necessarily reflect those of the editor publishers or their agents the publisher is not responsible for any intentional or unintentional misuse of another author s work all materials received and used in this magazine are considered original and submitted by it s original owner all materials in this magazine are under copyright to each individual author and may not be republished without permission from that author the information contained herein has been compiled from sources deemed reliable and it is accurate to the best of our knowledge and belief however east texas outdoors magazine cannot guarantee as to its accuracy completeness and validity and cannot be held liable for any errors or omissions pg 7

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editor s letter my friends it is that time of year again i seem to want to rise a little earlier so i can linger a little longer it has been a long hot dry summer and i for one am ready for this change for some this change means lighting the fireplace decorating for the holidays and deciding what gifts to buy for others it s the smell of a campfire setting up deer camp and the crack of a shot through the crisp morning air regardless of what you fill your freezer or stockings with this year we wish you abundance we are introducing some new things to the magazine we truly hope our readers enjoy we are proud to bring our readers recipes from the chefs involved with the east texas chapter of the texas chefs association we want to bring our readers the best ideas these east texas chefs have to offer for game and just maybe a dessert or two we are equally proud to introduce tiffany aldridge elliot and the texas regional radio music awards association from the texas state fair square festivals offroad events and everything in between if you are hearing music as you tap your toes with your friends at your favorite east texas event more than likely it is going to be the people we will be meeting with tiffany you may know their music now we will get to know the people behind the music be on the lookout for the next issue as we talk to pros with the know fishing and hunting guides of east texas we have it all right here in east texas hunting fishing camping and off-roading let s explore what the experts have to say about the great opportunities our part of this great state has to offer a continued thank you is extended to everyone who supports us please keep the comments and suggestions coming we love hearing from you see you outdoors pg 8 etoutdoors.com

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multi-state tournament trail in february for texas florida arkansas kentucky and michigan stay tuned east texas outdoors magazine pg 9

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around east texas budlight trail ceeder creek 1st todd pierce jeff fisher budlight trail lake fork pg 10 1st troy rossman troy clemens etoutdoors.com

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budlight trail hubbard creek 1st mike schooler zach henderson budlight trail lake `o the pines 1st aaron walker steve stroman pg 11 east texas outdoors magazine

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menus from the wild east texas outdoors magazine recipe with chris smith pg 13

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menu from the wild the standard method of preparing venison in texas has long been chicken fried steaks or possibly venison wraps with jalapeno and bacon these tried and true recipes are excellent eating but how about learning a few new ways to put this tasty and nutritious meat to use pg 14 etoutdoors.com

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i grew up on a farm in northeast texas and from a very young age watched my dad cure hams and bacon from domestic hogs we raised he also devoted a day to `sausage making and cranked out not only breakfast sausage but smoked links as well most of my adult life i ve regretted not paying closer attention to the methods he used to create those tasty home cured hams and sausages i ve been making breakfast sausage and smoked links for many years thanks to some hands on instruction from my friend ashley gorman who comes from a long line of german butchers and sausage makers a few years ago i enlisted the east texas outdoors magazine expertise of cody brown with allied kenco sales in houston www.alliedkenco.com and began curing hams and bacon cody is a storehouse of knowledge on making sausage jerky and curing meats and his company offers everything imaginable for the outdoor cook or butcher getting started breakfast of `pan sausage is the easiest of the sausages to make all that s needed is ground meat and seasonings i much prefer to use pre-mixed seasonings rather than buying all the spices in bulk and mixing them myself for a few dollars one can order enough of the seasonings to make 25 pounds of sausage some of the mixes contain more `hot in the form of red pepper others have more sage it s fun to experiment with the different mixes until you discover which best suites your taste exact rations of pork to venison can also vary to suit your taste if you prefer a very lean sausage a blend of 75 venison to 25 pork might be best i ve also made many pounds of breakfast sausage from quality cuts of wild pork if you have a meat grinder you can grind the meat at home if not your game processor can do the task for you and supply you with 1 or 2 pound packages of ground meat in a large mixing bowl i blend the prepared spice packet with the ground meat then wrap in one pound packages and freeze until needed it s a good idea to `test fry a sausage patty after adding some of the seasonings remember you can always make your sausage spicier by adding more seasoning but once added you can t take it out on to smoked sausage next time you re at the grocery check the price of specialty sausages such as kobasa or bratwurst you can crank out sausage just as good or better at home you ll need a sausage stuffer funnel for your meat grinder when making the smaller links and some way of slow smoking the meat once it s in the casings when slow smoking at low temperatures you will need to use a cure with your seasonings it s usually included with the seasoning packets it s best to mix the seasonings/cure with the ground meat the day before you plan to stuff the sausage into casings and place it in the refrigerator this gives the meat time to absorb the cure and become well flavored with the seasonings like breakfast seasonings these seasonings are prepackaged usually one packet makes 25 pounds of sausage but instructions are on each packet i use a smokin tex electric smoker for all my sausage making i simply put the wood pieces in the smoke box set the thermostat at the desired temperature and let my sausages slow smoke i begin at around 140 degrees then increase the heat slowly until the meat reaches an internal temperature of 160 degrees usually after five or six hours at low heat i increase the heat to 180 degrees for an hour to make sure the meat is at or just above 160 degrees pg 15

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