Hey all you deer hunters, I love the sport and was lucky to harvest two nice size bucks and 1 mid size spike. I use all the meat I can get off the deer, even the heart, and I get some nice roasts, meat for jerky and sausages, etc. My questiions; 1. How well do you trim your scrapes for sausage makin...

I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With...

I love making venison and beef jerky, right now I'm sticking with grinding the meat and seasoning, marinade overnight, then press out into flat snack strops or round snack sticks. It's a big hit, everyone love them. I'm going to try some other recipes that call for using sliced whole muscle meat. In...

I have 3, one 5lb stuffer and a 15lb stuffer don't remember model name, but got them years ago from Northern Tool here the models link > https://www.northerntool.com/shop/tools/category_food-service-processing+stuffers Also have the Dakotah water stuffer that I enjoy when I'm working alone. On the 5...

Hi Guys I've been busy, but here is a simple question , with probably many answers. What methods have you found work out best for getting most of the trapped air out of your stuffer? I tried many ways and dreamed up a few of my own. I have some good results, but would really like to here from you all.

Nice job, I think it looks great.



WISH I could be in here more everyone, having a very good year deer hunting, so the butchering and making stuff with the meat, has me very busy and hunting season is not over to end of February.


Again I love those pics

I have to apologize to ALL my friends in this forum, yes, I am still here, with you all and watching everything, thank you I love it all. I'm only 58 years old, but have a lot heart problems, which keeps me from doing my sausage making on a regular schedule, but I try and do well. This forum keeps m...

Nice job and nice pics Ray, it all looks good, wish I could taste it LOL

Hey Stefans, glad to hear from you again, like I said the season has just started for me. The only thing I have done so far is start to make around 40 to 45 gals of wine, which I'm sure no one in here is interested in hearing about. This year things will be on the lighter side, as I'm coming off of ...

Hi Everyone, no I'm not dead, however, I have had some health issues with my heart for quite sometime now, but I'm on the right track and feeling much better. Just in time, as the my curing season has started. So I'm back, and it feels good, looking forward to some good ol' fashion chat with you all...

The equilibrium curing, couldn't think of the name, but yes that is what I unusually do in vac bags. However, I really like your idea about the ziplock bags a water, thing I'm gonna switch over to that method tomorrow. As far as correct amount of cure and salt, I weighted the meat, then calculated f...

Picked up 2 - 8lb pork bellies
Have then all coated and rubbed with the correct amount of cure #1 and salt.
Going to let them sit in Refrigerator in a food tub and rotate once or twice a day.

What do you all think, .... do this rotation / flipping thing for 8 days?

I need a refresher

I am not going to repeat myself, since I already spent time

Wow!!!!!!!!!!!!


Welcome Back Phil

Hey my friends I'm starting to get back into the game after my total knee replacement surgery. Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff. Ok they say it's...

Sorry about your loss, you gave it all the CPR you could.