Steve Wertz wrote:

> Theoretically, of course, suppose you really killed something in
> the smoker. For whatever reason it just didn't turn out right.
>
> Take the meat and strip it from any bone. Run it through the food
> grinder (mill, or processor) and mix it with some mayo to moisten
> up and same salt if desired. You know have a highly edible
> cracker or sandwich spread.

I think this is called "potted" meat. I've restorted to it many
times myself, especially in my younger days.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article > , Reg
> wrote:

> Steve Wertz wrote:
>
> > Theoretically, of course, suppose you really killed something in
> > the smoker. For whatever reason it just didn't turn out right.
> >
> > Take the meat and strip it from any bone. Run it through the food
> > grinder (mill, or processor) and mix it with some mayo to moisten
> > up and same salt if desired. You know have a highly edible
> > cracker or sandwich spread.
>
> I think this is called "potted" meat. I've restorted to it many
> times myself, especially in my younger days.

As have I. It's the kind of thing that kicks ya up the learning curve
in those formative years.

monroe(gustamo '****up onna cracker'?