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Comments
Lisa Keatingsays
We are up in the Sierras, near horsetail Falls. It is May 11. Is it too late to look for morels in fire areas around here?
Jim Holmessays
I read your instructions for cleaning horse clams. I noticed you didn’t save the piece that the muscles are attached to. This piece looks like the seal for the shell halves. I save it because it adds another texture to the ground meat and it tender and juicy compared to the neck. Love horse clam fritters. Thankyou Jim.
Jim: I do save it, it was just not in the picture. It’s the “scallop” I refer to.
Dave Cooksays
Next time you plan a trip to Georgia let me know and we will do some Stripper and White Bass fishing on Lake Oconee. Maybe get a hog or two on my property as well.
Mark Strozinskysays
Hank Just joined your group, yesterday I pulled about 20# of Coho and King out of the smoker, followed your recipe and it turned out fantastic. I just have an old “Big Chief” electric smoker but (in the summer) I am able to keep the temperature at approx 145 without the smoking jacket on. Really glad we found you on the internet, I am an active outdoorsman and wild game/fish is very important to us. Looking forward to more recipes. Best regards Mark Strozinsky
We are up in the Sierras, near horsetail Falls. It is May 11. Is it too late to look for morels in fire areas around here?
I read your instructions for cleaning horse clams. I noticed you didn’t save the piece that the muscles are attached to. This piece looks like the seal for the shell halves. I save it because it adds another texture to the ground meat and it tender and juicy compared to the neck. Love horse clam fritters. Thankyou Jim.
Jim: I do save it, it was just not in the picture. It’s the “scallop” I refer to.
Next time you plan a trip to Georgia let me know and we will do some Stripper and White Bass fishing on Lake Oconee. Maybe get a hog or two on my property as well.
Hank
Just joined your group, yesterday I pulled about 20# of Coho and King out of the smoker, followed your recipe and it turned out fantastic. I just have an old “Big Chief” electric smoker but (in the summer) I am able to keep the temperature at approx 145 without the smoking jacket on.
Really glad we found you on the internet, I am an active outdoorsman and wild game/fish is very important to us.
Looking forward to more recipes.
Best regards
Mark Strozinsky