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Ingredients: 4 boneless, skinless chicken breasts (6 oz each) 4 tablespoons Blackening Kickin' Chicken Seasoning 1 teaspoon olive oil 4 tablespoons blue cheese, crumbled 1 teaspoon garlic, minced Directions: Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture. This helps the seasoning stick better. Drizzle each chicken breast with 1 teaspoon of olive oil. Rub the olive oil evenly across both sides of the chicken. Season the Chicken: Generously c …

Ingredients: 2 lbs ground venison (or beef) ½ lb bacon, finely chopped or ground ½ cup breadcrumbs or crushed saltine crackers 1 egg, lightly beaten 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika (optional) Directions: Prepare the Bacon: If you have a meat grinder, grind the bacon to mix evenly with the venison. If not, finely chop the bacon i …

Ingredients: Venison backstrap (trimmed of sinew and fat) Backwoods Lemon Butter Garlic Marinade (1-2 oz per pound of meat) Salt and pepper, to taste Directions: Prepare the Backstrap: Trim any sinew and fat from the venison backstrap to ensure a tender final product. Marinate the Meat: Using a meat injector, inject the backstrap with Backwoods Lemon Butter Garlic Marinade. Use approximately 1–2 ounces of marinade per pound of meat to enhance flavor and tenderness. Brush the outside …

Ingredients: 2 ½ lbs ground venison or beef ½ lb hot breakfast sausage ½ package Lipton dry onion/mushroom soup mix 1 (7 oz) can mushrooms, drained and chopped 9 tbsp Backwoods Dried Jalapeño Flakes ½ large onion, finely chopped ½ package saltine crackers, crushed 1 tbsp Worcestershire sauce Tomato juice (as needed) Optional: Backwoods Crushed Red Pepper (for extra heat) Directions: Rehydrate Jalapeños: In a small bowl, cover the dried jalape& …

Venison chili and fall were made for each other. Maybe you have a tradition of making a fresh pot of it as soon as temps drop, or you save for the night following your first sit in a deer stand. Regardless of when and how often you whip up a batch, this recipe will either improve on your own personal recipe, or replace it. Everyone loves their own chili and thinks it’s the best. And everyone is right, funnily enough. Still, if you want to try something new, you can make this recipe in its …

Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible. TRIM UNTIL RUBY RED Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison i …

For those hunters who believe nothing should go to waste, and that our best four-legged friends, who never leave our side at the skinning pole, deserve to enjoy the fruits of our labor, there’s great news: Making dog treats using your dehydrator is incredibly easy and makes use of protein you might otherwise throw away, including silver skin, fascia, and even fat trimmings. Tongues lolling about, our dogs’ never-quitting smile is their way of asking: “So, what’s in this f …

Ingredients: 1 cup tomato juice 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 tablespoon pomegranate juice 2 tablespoons hot sauce (choose your preferred level of heat) Dash of Worcestershire sauce Pinch of salt Freshly ground black pepper (to taste) Directions: 1. Prepare the Juices: In a large pitcher, combine the tomato juice, freshly squeezed orange juice, and lime juice. The fresh citrus juices will give your Sangrita a bright, zesty base. 2. Add Pomegr …

When most people think of meatballs, they think of the classic: spaghetti and meatballs. While the classics are classics for a reason, meatballs are so versatile! You can switch up the ingredients, flavor profiles, etc. in an endless number of combinations. One of my favorite things about meatballs is that you can take a pound of ground meat and really make it go a long way. I prefer to grind my wild game through my #22 Big Bite Meat Grinder without any added fat. You might be surp …

We are never short of tips that's for sure. LEM brings you the best of the best tips on grinding, jerky & sausage making, using our burger press, collagen, and more.Grinder tips Use LEM's Ground Meat Packaging Systems in conjunction with your LEM Grinder for efficient freezer storage of your game.LEM Grinders are commercial-grade. They can grind between 160 lbs/hr (#5 Unit) and 360 lbs/hr (#12 Unit) but meant for home-use.A word about Wattage: Wattage is relatively meaningless when comparing …