Search found 512 matches

by fatboyz
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...
by fatboyz
Mon Jan 07, 2019 01:05
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 11
Views: 4148

This liver smelled a little gamey but doesn't taste gamey. It was a little buck. I used 3.0kg belly trim, 1.7 kg deer trim, and 1.3 kg deer liver. Also 400g bacon.
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by fatboyz
Sun Jan 06, 2019 21:38
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 3126

First Batch is done!
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by fatboyz
Sun Jan 06, 2019 21:19
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 3126

Yes' it's a Lynx. We saw the mother about 100m down the trail. I was mouse squeaking with my mouth to get her attention. I looked to my right and this fellow and his/her two siblings were about 10m away! Seeing these guys was the highlight of the day for my wife.
by fatboyz
Sun Jan 06, 2019 21:17
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 11
Views: 4148

Done and Done. The chubs are out cooling in the snow. Here's some progress pics.
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by fatboyz
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...
by fatboyz
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 ...
by fatboyz
Sun Nov 04, 2018 16:12
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 3593

When I use the bowl cutter for emulsion I never add any milk powder. The emulsion seems to be excellent as binder. We add about 20-30% emulsion to the meat block and never use any binders or milk powder.
by fatboyz
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...
by fatboyz
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...
by fatboyz
Fri Nov 02, 2018 14:06
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 3593

Same as butter bean here. I use an auto body filler applicator as my scraper. My chopper is the same size and 4kg is about perfect.
by fatboyz
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...
by fatboyz
Fri Apr 20, 2018 13:53
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 6047

Hands down:
Ukrainian Garlic Sausage
Weisswurst
Jalapeno Cheese Smokes
Maple Breakfast sausage
Schinkenspeck.
by fatboyz
Wed Feb 21, 2018 03:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 512045

We've got close to 3 feet, and it's been -30 or colder for the last 2 1/2 months! I'm tired of winter. I want to go to Georgia or Arizona and shoot hogs!!
by fatboyz
Tue Feb 13, 2018 02:17
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 16467

If you just cold smoke it are you going to hang it to dry like Shinkenspeck? If it's just cold smoked it's not ready to eat?