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Ingredients: 1 venison roast (from the hind leg) Backwoods Mesquite or Hickory marinade 1 onion, peeled and quartered 4-6 peeled and quartered potatoes 1-2 cups baby carrots Cooking oil Salt and pepper (to taste) Water (enough to cover veggies) Directions: Prepare the Venison Roast: Take the venison roast and use a meat injector to inject the Backwoods Mesquite or Hickory marinade into the meat. Use about 1 ounce of marinade per pound of roast for optimal flavor infusion. After injecting, br …

Ingredients: Backwoods Fresh Cajun Seasoning (Generous amount) Butter or Olive Oil (For basting) Fresh Redfish fillets (Scales and skin left on; you can substitute with striper fish) Directions: Prepare the Fish: Start by filleting the redfish, making sure to leave the scales and skin on the fillet. This helps lock in moisture and allows for easy grilling. Place the fillets, skin-side down, on a clean platter, making sure the scales are facing up. Season the Fish: Baste the fillets with a …

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& …

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 …

How To Make Homemade Jerky that Puts Store-Bought Jerky to ShameFor outdoor snacks, nothing beats homemade jerky. And truth be told, it’s pretty tasty indoors, too. Packed with lean protein and flavored however you like it, it’s the perfect go-anywhere, do-anything food.One look at the price of store-bought jerky should answer any question about why you might want to make your own. One taste of our Backwoods Jerky Seasonings should seal that deal forever. When you make your own jerky, you contro …

The Taste of ChildhoodEvery year driving up to the dove fields, I would peek in my dad’s ice chest looking for one thing, Summer Sausage. This was one of those quick snacks we'd eat after a long hot day in the field, piled high with cheddar cheese on some cracks, paired with an ice-cold coca cola. This recipe was inspired by my childhood, one I’m passing down to my kids and now, you too.What you will need Meat GrinderSausage StufferSausage CasingsGlovesSmokerIngredients 8 pounds venison 2 pound …

Grilling outside in the summertime is such an immersive experience that brings people together. It creates connections, sometimes without them even knowing it. While you season and prepare the ingredients for the grill, your family gathers in the backyard. Children swim in the pool, squealing with delight. Friends play a round of cornhole in the corner shade. Cold cans clink together in congratulatory cheers, even if the only thing being celebrated is just being together.As you place that first …

I am often asked how I manage to frequently take my three year old daughter on morning hunts, and my answer is always the same - "I’m prepared". Down to every little detail, planning and preparation are key. This doesn’t necessarily have to apply to hunting with children but will help aid you in having a smooth morning in general. There’s nothing worse in my book than trying to hunt with someone who isn’t prepared and who spends the last few minutes scrambling to find their gear and make coffee …

Curing meat is one of the most ancient food preservation techniques that has prevented the spread of bacteria and increased the longevity of shelf life for both meat and fish. The process of meat curing takes out all moisture making it uninhabitable to microbes and bacterias that could get you sick. For all types of meats, whether you’re working with salami, sausage, jerky, ham, or bacon, choose LEM’s Backwoods Meat Cure.Why Should You Cure Meat? Reduce the risk of botulism in meatBotulism is a …