Search found 512 matches
- Mon Jan 14, 2019 01:53
- Forum: Sausages
- Topic: Deer Liver Sausage time again (Leberwurst)
- Replies: 11
- Views: 4148
The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuff...
- Mon Jan 07, 2019 01:05
- Forum: Sausages
- Topic: Deer Liver Sausage time again (Leberwurst)
- Replies: 11
- Views: 4148
- Sun Jan 06, 2019 21:38
- Forum: Venison and Other Game
- Topic: Rabbit meat pies
- Replies: 4
- Views: 3126
- Sun Jan 06, 2019 21:19
- Forum: Venison and Other Game
- Topic: Rabbit meat pies
- Replies: 4
- Views: 3126
- Sun Jan 06, 2019 21:17
- Forum: Sausages
- Topic: Deer Liver Sausage time again (Leberwurst)
- Replies: 11
- Views: 4148
- Sun Jan 06, 2019 16:31
- Forum: Venison and Other Game
- Topic: Rabbit meat pies
- Replies: 4
- Views: 3126
Rabbit meat pies
My wife and I spent 5 days over New Years winter camping in the mountains. There is very little snow but was still brisk, lowest temp in the morning was -20. Rabbits were fairly easy to see and we shot 4. I stewed them up last night and am making meat pies today. Here is a pic of another fellow that...
- Sun Jan 06, 2019 16:21
- Forum: Sausages
- Topic: Deer Liver Sausage time again (Leberwurst)
- Replies: 11
- Views: 4148
Deer Liver Sausage time again (Leberwurst)
It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking ...
- Sun Nov 04, 2018 16:12
- Forum: Hardware
- Topic: Bowl Cutter Issues
- Replies: 5
- Views: 3593
- Fri Nov 02, 2018 14:18
- Forum: Sausages
- Topic: Pig age appropriate for fermented sausages with starter cul?
- Replies: 3
- Views: 2690
There's others here way more knowledgeable than me but I use similar meat all the time. I get barn clean out (smaller) pigs from the local Huterite colony. They are intensely barn raised as well. They are only about 6 months old and anywhere from 25-40 KG. Some times they're very lean so I need to a...
- Fri Nov 02, 2018 14:13
- Forum: Hyde Park
- Topic: Making room in the freezer
- Replies: 5
- Views: 5004
Good on you! I do similar here with a couple young single moms who work at the local supermarket with my wife. I take an extra doe with the flintlock and cut it up and make some nice lyoner and jalapeno cheese salami for lunches. 50 pounds of good fresh meat and sausage really cuts down on the groce...
- Fri Nov 02, 2018 14:06
- Forum: Hardware
- Topic: Bowl Cutter Issues
- Replies: 5
- Views: 3593
- Sun Sep 30, 2018 15:29
- Forum: Dry Cured Meats and Sausages
- Topic: Just got 500 pounds of fresh organic meat. What to make??
- Replies: 3
- Views: 2883
Just got 500 pounds of fresh organic meat. What to make??
Well it's fall and that's hunting and sausage and salami time. My friend and I just got this nice bull moose. Had to carry it a mile to where we could get it to the 4 wheelers. Perfect timing as I'm all out of salami and Batsurma! https://i.imgur.com/8LSiaY4.jpg https://i.imgur.com/oGbCS5v.jpg https...
- Fri Apr 20, 2018 13:53
- Forum: Hyde Park
- Topic: Top 5 Items You make
- Replies: 8
- Views: 6047
- Wed Feb 21, 2018 03:54
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512045
- Tue Feb 13, 2018 02:17
- Forum: Smoked pork products
- Topic: My Bacon Smoke
- Replies: 32
- Views: 16467