A Great frying recipe

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A Great frying recipe

Postby woodsman1031 » Fri Jun 19, 2009 11:24 pm


I have used this for wild pork as well as venison.

You just crunch up a roll of Ritz crackers (we used store brand) in a 1 gallon bag, and cajun seasoning (we used slap yo momma brand). Dip your steaks in beaten eggs and then in the crackers. Fry it until golden brown.

This is some good stuff! :D

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Re: A Great frying recipe

Postby oldpaths » Sat Jun 20, 2009 11:55 am

Now thats what I'm talk'n bout!!mmmmm mmmmm
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Re: A Great frying recipe

Postby bobby leeper » Tue Jun 23, 2009 10:41 pm

works well with catfish fillets too. yummmy
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Re: A Great frying recipe

Postby JMartin » Tue Nov 03, 2009 12:14 am

Man...that sounds good, I'm gonna try that this weekend.
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Re: A Great frying recipe

Postby robert n leeper » Sat Nov 07, 2009 12:18 am

i like it hot and spicy, sounds like im gonna have to do it again...
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Re: A Great frying recipe

Postby Douglas » Fri Jan 13, 2012 12:13 am

Deep-Fried Turkey:

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil*
*Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving.
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Re: A Great frying recipe

Postby jmichelin84 » Sat Aug 04, 2012 5:49 pm

Try using instant mashed potato flakes they ad a nice crunch :)
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