For all the hunter sausage makers here!

Talk about anything here as long as it is not against the rules.
fatboyz
Passionate
Passionate
Posts: 312
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

For all the hunter sausage makers here!

Post by fatboyz » Fri Nov 11, 2016 14:24

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 sacrifices of others that are allowing me to pursue this very basic passion. My two daughters will arrive from the city later today and we will all head to the woods for the afternoon and rest of the weekend deer hunting. The rut is in full swing and I'm quite certain my knives will be used at some point this weekend. Sometime mid winter when I'm making a batch of salami in my meat shed I will be able to reflect on this day and enjoy a simple day in the woods again. Shoot straight "meat Makers" and remember what a privilege we've been given!
User avatar
Butterbean
Moderator
Moderator
Posts: 1847
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Fri Nov 11, 2016 15:38

Do quite a bit of hunting myself. Good luck with your hunting and stay safe. I haven't harvested anything just yet. Been hunting a big one so I've let most walk waiting for him. Let 15 walk past me yesterday only to get a glimpse of my quarry at over 500 yards. Maybe he will find the need to get a little closer soon but he didn't get as big as he is by being dumb.

Did enjoy some good after hunt meal the other night. Venison Wellington with stuff the deer didn't eat from the garden.

Image
unclebuck
Frequent User
Frequent User
Posts: 135
Joined: Mon Jan 17, 2011 14:49
Location: Lac La Biche, Alberta

Post by unclebuck » Fri Nov 11, 2016 16:37

I will be going out the the son & grandson on the weekend to several alfalfa fields that I have permission on. Looking for a big dry doe for hams, smoked backstraps, and sausage. We live on the edge of the boreal forest, so we have some good sized animals coming out of the bush to graze on the alfalfa and standing wheat, oats, or barley that is still out in some cases. Grain & alfalfa fed, means fine eating!!!!!!
"What can't be smoked can't be eaten."
User avatar
redzed
Moderator
Moderator
Posts: 3379
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Fri Nov 11, 2016 23:07

I rely on brother-in-law for my venison. :lol:
MatterOne
User
User
Posts: 68
Joined: Tue Aug 30, 2016 03:02
Location: SE Wisconsin

Post by MatterOne » Sat Nov 12, 2016 01:19

I'll be heading to the north woods next weekend in pursuit of the elusive whitetail.
Rich
User
User
Posts: 67
Joined: Fri Nov 13, 2015 03:56
Location: Louisiana

Post by Rich » Tue Nov 15, 2016 18:33

so far this year...one 7 pt, one spike (son thought it was a doe), one dry doe...will be trapping a few swine after the first of the year...gonna be a good year !!

we practice QDM on our lease, so we do harvest does...I have access to several hundred acres that farmers want to protect from swine, hence the trapping...
User avatar
Butterbean
Moderator
Moderator
Posts: 1847
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Wed Nov 16, 2016 02:35

I haven't killed anything yet. I have a cancer in my head after seeing this buck and he has me gnawing my pillow at night. I've let about fifty deer walk waiting on this guy. I know antlers aren't good to eat but I think he would look good on my wall and this has been the first deer in about 10 years that has really motivated me. I don't know how much more patience I have. Pretty soon I'll go to meat hunting and hope to thin out about 30 does because we had such good conditions most does have twins by their sides and we already have too many.



Image
fatboyz
Passionate
Passionate
Posts: 312
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Post by fatboyz » Wed Nov 16, 2016 14:41

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 be time to make sausage.
K98 AL
User
User
Posts: 65
Joined: Tue May 31, 2016 15:43
Location: Oklahoma

Post by K98 AL » Wed Nov 16, 2016 14:58

fatboyz wrote: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 be time to make sausage.
Awesome! It'd take three decent Oklahoma deer to yield that much meat. I've taken a buck, a doe, and a feral pig so far. Made one lousy batch of brats, corrected the problem, and made a tasty batch of smoked cheese sausages. Andouille is next up, right after rifle season's over.
User avatar
Butterbean
Moderator
Moderator
Posts: 1847
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Wed Nov 16, 2016 15:00

Do you use any meats from the fifth quarter?

I really need to throw in the towel with the buck I've been hunting and just get on with harvesting some does. My son came home and harvested this boar but he has pretty rank so we left him for the buzzards and coyotes. I sure wish it had been a sow because this would have been some good meat to blend with venison but man did he stink.

Image
fatboyz
Passionate
Passionate
Posts: 312
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Post by fatboyz » Wed Nov 16, 2016 20:29

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.
User avatar
Butterbean
Moderator
Moderator
Posts: 1847
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Thu Nov 17, 2016 02:08

Fifth quarter are what most toss in the gut pile. Fifth quarter sounds better than guts. :lol:
fatboyz
Passionate
Passionate
Posts: 312
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Post by fatboyz » Thu Nov 17, 2016 06:02

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.
fatboyz
Passionate
Passionate
Posts: 312
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Post by fatboyz » Sat Nov 26, 2016 20:16

My youngest daughter got a nice mature dry doe this morning. 101 lbs on the rail. I see some Landjaeger, jerky, Genoa and Weisswurst and franks right there!
User avatar
Butterbean
Moderator
Moderator
Posts: 1847
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sun Nov 27, 2016 01:01

Good job on both your parts!
Post Reply