Search found 308 matches

by fatboyz
Tue Nov 22, 2016 20:16
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 10234

Ahh thanks for the info. I'll see what I can find locally.
I wonder if anyone has processed their own natural? How much work is is? Going moose hunting next week!
by fatboyz
Tue Nov 22, 2016 15:13
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 10234

Since Bob linked this recipe to a recent thread for Blue Monkey I definitely want to try this. If I don't have protein lined casings would a normal fibrous 65 or 75 that I use for semi dried salami work?
by fatboyz
Tue Nov 22, 2016 15:06
Forum: Canned meat products
Topic: Canned Venison
Replies: 7
Views: 6031

This is the one I have. Works excellent for what I've done so far. Most fish canners up Island were using this model with Large Salmon cans which are 1 pound.

http://www.wellscan.ca/can-sealer-Ives-way.html
by fatboyz
Mon Nov 21, 2016 20:28
Forum: Canned meat products
Topic: Canned Venison
Replies: 7
Views: 6031

Red put the word out through friends and maybe on some local buy and sell there on the island. Tin canning was very popular with folks on the island for canning salmon. I know several that used to tin can but now only use jars. If I'm talking to the inlaws I'll throw it out there. one of them might ...
by fatboyz
Mon Nov 21, 2016 15:31
Forum: Canned meat products
Topic: Canned Venison
Replies: 7
Views: 6031

The one pound cans are about a buck a piece and the 1/2 pound are about 50 cents. I buy some pull top lids for ones I want to take out hunting so I can warm it up on the fire easy. The place I order from is in British Columbia called Wells can.
by fatboyz
Mon Nov 21, 2016 03:14
Forum: Canned meat products
Topic: Canned Venison
Replies: 7
Views: 6031

I did up some in a very similar fashion, and some as corned moose. I have a tin canner that I process them in. Just fried up some with onions, potatoes, Speck, and some homemade sauerkraut. Very tasty!
by fatboyz
Thu Nov 17, 2016 06:02
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17387

Ah got ya. I'm not a fan of organs. I kept the doe liver for my folks but wolves and coyotes get the rest.
by fatboyz
Wed Nov 16, 2016 20:29
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17387

Not sure what the 5th quarter is?

My youngest daughter also got a cow elk. We got 205 lbs of meat from that. I only had 30 pounds of sausage trim. Cow elk is too good as steaks and roasts so our majority of sausage meat comes from our deer harvest.
by fatboyz
Wed Nov 16, 2016 14:41
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17387

Well the knives were needed! We ended up with a buck and a yearling doe. These both are purely for sausage. Deboned them today and got 110 pounds of beautiful meat. Vac packed it all in 15 pound batches so I add 5 pounds of pork trim and fat for a 20 pound batch. One more weekend to go and it will b...
by fatboyz
Mon Nov 14, 2016 12:34
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 79011

thanks Stefan, that makes a lot of sense! I'm making a second batch right now and I thought the cabbage was just swelling, that's why it was rising up!
by fatboyz
Fri Nov 11, 2016 14:24
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17387

For all the hunter sausage makers here!

I'm curios how many members here are hunters? I find it very satisfying to harvest my own meat and then make products with it. It's 6:15 AM on remembrance day as I prepare to head to the woods with my flintlock in hopes of harvesting a nice doe for sausage. This is the perfect time to reflect on the...
by fatboyz
Thu Nov 10, 2016 05:09
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 79011

Stefan what is the purpose of the spiking? do you stir it or just poke it?
by fatboyz
Sun Nov 06, 2016 18:56
Forum: Sausages
Topic: Rindswurst: All beef Frankfurter
Replies: 7
Views: 6231

This sounds great Red. As it happens I just returned home yesterday from a cow elk hunt with my daughter. I now have 250 pounds of nice lean meat sitting in the cooler at my friends shop. Going to break down the 1/4's and wet age them. So I have some nice "beef" like meat to try this on!
by fatboyz
Fri Nov 04, 2016 03:27
Forum: Canned meat products
Topic: Canning with Tin Cans
Replies: 4
Views: 4298

My canning machine goes from stage 1 to 2 as you keep turning the handle. I have no idea how much pressure is actually applied though?
by fatboyz
Sat Oct 29, 2016 12:03
Forum: Sausages
Topic: Wild sheep Merquez
Replies: 5
Views: 3635

The 20% was perfect. I would agree that it's about as lean as deer. It sure turned out awesome. Having to ration it out so we don't eat it too quick!