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Thread: Pepper Sticks On The Way

  1. #1
    Member Birdstrike's Avatar
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    Default Pepper Sticks On The Way

    I just dropped off 10lbs of duck meat at Indian Valley Meats to be processed into pepper sticks. If they are anything like the pepper stick samples made from venison they have, they'll be yummy. It took a good amount of the duck I had left over from this season. But, was a good use of leg and thigh meat and some of the less desireable birds. Should keep me in sticks for quite some time.


    I'll report back and let everyone know how good they are.
    http://www.indianvalleymeats.com/

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    Member AK DUCKMAN's Avatar
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    Quote Originally Posted by Birdstrike View Post
    I just dropped off 10lbs of duck meat at Indian Valley Meats to be processed into pepper sticks. If they are anything like the pepper stick samples made from venison they have, they'll be yummy. It took a good amount of the duck I had left over from this season. But, was a good use of leg and thigh meat and some of the less desireable birds. Should keep me in sticks for quite some time.


    I'll report back and let everyone know how good they are.
    http://www.indianvalleymeats.com/
    10 lbs. If your like me half will be gone by the 1st of jan

  3. #3
    Member Birdstrike's Avatar
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    I picked up my pepper sticks and man are they good. I ended up with 13lbs (10lbs of duck + 3lbs of other ingredients) which equaled 17 packages. I'm sure they won't last long. For any of you that have enough meat, or can combine meat with some buddies, this is sure a tasty option.

    I still have quite a few packages of mallard and pintail breasts to enjoy through the winter. If you're looking for recipes check out this site. I've used Scott Layseth's recipes for years and have found them all to be fantastic and a few simply superb.

    http://www.huntfishcook.com/index.ph...ario&Itemid=34

    The duck breasts with bourbon cream sauce is one in the superb category.

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