Search found 16 matches
- Wed Jan 18, 2012 22:43
- Forum: Hyde Park
- Topic: Some musings on a variety of subjects
- Replies: 28
- Views: 14831
- Mon Jan 16, 2012 01:00
- Forum: Venison and Other Game
- Topic: pork/smoked deer boudin
- Replies: 13
- Views: 14413
- Sun Jan 15, 2012 22:46
- Forum: Venison and Other Game
- Topic: pork/smoked deer boudin
- Replies: 13
- Views: 14413
- Sun Jan 15, 2012 18:35
- Forum: Venison and Other Game
- Topic: pork/smoked deer boudin
- Replies: 13
- Views: 14413
- Sun Jan 15, 2012 08:11
- Forum: Venison and Other Game
- Topic: pork/smoked deer boudin
- Replies: 13
- Views: 14413
- Sat Jan 14, 2012 23:35
- Forum: Venison and Other Game
- Topic: pork/smoked deer boudin
- Replies: 13
- Views: 14413
pork/smoked deer boudin
10 lbs pork shoulder, 6.5 lbs smoked deer meat (hot smoked) rice will be cooked in the stock liquid. This will be bulk packaged in bags. Casings are just too expensive.
- Sun Dec 04, 2011 00:58
- Forum: Recipes from around the world
- Topic: Don't Eat Your Horse - He won't trust you any longer!
- Replies: 33
- Views: 32102
- Wed Nov 30, 2011 19:04
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 54998
I know the muscle groups come apart very easy if butchering before rigor sets in. But during the two weeks I was there there were two days that didnt get above 50 and about 10 days that didnt get below 50. So I dont have the opportunity to hang deer. The bucks and older deer I will plan on going to ...
- Wed Nov 30, 2011 14:49
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 54998
Ive got some sharp knives and one of those huge cutting boards. So within the hour of shooting it was already hung, skinned and gutted. I then quarter it. I start trimming and cutting into grinding size and then its into the freezer for chilling waiting for vacume sealing. On the younger deer I sepe...
- Wed Nov 30, 2011 05:10
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 54998
Lets see, I grind quite a bit of it for deer burger, breakfast sausage, italian or other types of sausage, I make roasts, chicken fried steak, sauteed steaks. What I brought back this time is about half of what I need. I plan on making some summer sausage, meat sticks, jerky etc etc, most of the red...
- Tue Nov 29, 2011 07:28
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 54998
- Wed Nov 09, 2011 22:43
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 24989
There is no season except open, you can kill day or night any time of the year. No limits. I dont use any of the magnum rounds (destroys too much meat) Ive used 250 savage, 30-06 and a specialty round for the AR called a .50 beowulf. Ive got the 300 savage, 250 savage and 35 remington and 50 beowulf...
- Wed Nov 09, 2011 21:08
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 24989
- Thu Nov 03, 2011 21:42
- Forum: Technology basis
- Topic: On packaging meat for the freezer.
- Replies: 9
- Views: 6277
I use the 2 lb plastic meat bags that you twist up and then run through the taping machine to seal. the twisting up helps get any air voids out, and it works pretty good. But for longer terms, I then put those in vacume seal bags and really pull a vacume on them. Because after about 6 months of just...
- Sat Sep 24, 2011 20:56
- Forum: Technology basis
- Topic: On packaging meat for the freezer.
- Replies: 9
- Views: 6277