Search found 418 matches

by Kijek
Thu Jan 24, 2019 15:15
Forum: Sausages
Topic: AIR IN STUFFER
Replies: 4
Views: 760

Thanks Butters, I do have the tendency of putting in heaping mounds of meat at one time.
by Kijek
Sun Dec 30, 2018 05:02
Forum: Venison and Other Game
Topic: Using Venison and other Meat?
Replies: 2
Views: 493

Thanks butters very useful info with my sausage making, I spend a ton of time trimming where I guess I don't need too.
Thank you very much
by Kijek
Sun Dec 30, 2018 02:44
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 2406

Wait take your time looking at different brands and models. For Starters go to Waltonsinc.com .......... and Sausage maker. I've been down a long road of making smokers and buying smokers, so PM me with questions and other brands and venders. I not say I'm an expert or better then anyone in here, bu...
by Kijek
Sat Dec 29, 2018 21:08
Forum: Venison and Other Game
Topic: Using Venison and other Meat?
Replies: 2
Views: 493

Using Venison and other Meat?

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...
by Kijek
Wed Dec 19, 2018 16:44
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 810

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...
by Kijek
Sat Dec 08, 2018 23:19
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 810

CALLING ALL JERKYS

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...
by Kijek
Sat Dec 08, 2018 18:34
Forum: Sausages
Topic: AIR IN STUFFER
Replies: 4
Views: 760

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...
by Kijek
Fri Dec 07, 2018 21:49
Forum: Sausages
Topic: AIR IN STUFFER
Replies: 4
Views: 760

AIR IN STUFFER

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.
by Kijek
Wed Dec 05, 2018 15:27
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17277

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
by Kijek
Sat Nov 10, 2018 05:03
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17277

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...
by Kijek
Mon Oct 15, 2018 20:57
Forum: Hyde Park
Topic: NOT DEAD!
Replies: 4
Views: 983

Nice job and nice pics Ray, it all looks good, wish I could taste it LOL
by Kijek
Mon Oct 15, 2018 00:43
Forum: Hyde Park
Topic: NOT DEAD!
Replies: 4
Views: 983

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 ...
by Kijek
Sun Oct 14, 2018 14:50
Forum: Hyde Park
Topic: NOT DEAD!
Replies: 4
Views: 983

NOT DEAD!

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...
by Kijek
Wed Jun 27, 2018 19:05
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 5061

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...
by Kijek
Wed Jun 27, 2018 15:59
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 5061

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