Who else is cuttin meat boys?? - Page 2

58thecat · #31 12-01-2021, 07:07 AM

Quote:

Originally Posted by Demonical

It's tag soup for me this year...

I was getting skinny over the last few winters so said to heck with it....nov 1st...bang flop.

Gutless method and home he went

Been eating good since nov 6th

pitw · #32 12-01-2021, 09:33 AM

Cut and wrapped 3 hogs we shot Saturday. Now just waiting for the brine to do it's magic before I smoke the bacon's and hams. No booze involved as we like to eat our finished product.

bighornram · #33 12-01-2021, 10:28 AM

i have moose and elk demonical if you would like a few meals. If you have none i be happy to share.

SamSteele · #34 12-01-2021, 10:37 AM

3 deer and a moose in the freezer already. Had my CWD results within a week. The freezer is full!

Big Dog Al · #35 12-01-2021, 12:20 PM

Do you mind me asking what type of sausage that is and if a personal type of recipe? Looking to try new recipes. Congrats on a full freezer by the way and I'm guessing negative results on the deer.

sns2 · #36 12-01-2021, 12:40 PM

Quote:

Originally Posted by teberle

did a couple whitetails this season. My butchering skills are beginning to come together. Used to take me 10 hours, now it only takes 7 haha.

what's in the glass there bessiedog?

arsenic

sns2 · #37 12-01-2021, 12:58 PM

Quote:

Originally Posted by wildwoods

Hams cold smoking:

Finished product:

A little glaze and reheat and you can’t beat it! Just another good alternative to roasts and steaks.

How did you get the lymph nodes out?

wildwoods · #38 12-01-2021, 01:41 PM

Quote:

Originally Posted by sns2

How did you get the lymph nodes out?

I didn’t. I suppose you could remove the top round halfway and pull it off of the bottom round before hand. I’ve never had it taint anything. Just pull it out when slicing her up!

SamSteele · #39 12-01-2021, 02:03 PM

Quote:

Originally Posted by Big Dog Al

Do you mind me asking what type of sausage that is and if a personal type of recipe? Looking to try new recipes. Congrats on a full freezer by the way and I'm guessing negative results on the deer.

Mennonite sausage that’s a mix of venison and pork. I posted the details in the “What’s for dinner” thread under General Topics.

After speaking with Omega50, I have some tweaks to do next time but this round is good too.

sns2 · #40 12-01-2021, 02:10 PM

Quote:

Originally Posted by wildwoods

I didn’t. I suppose you could remove the top round halfway and pull it off of the bottom round before hand. I’ve never had it taint anything. Just pull it out when slicing her up!

You is a wilder bugger than me

Dick284 · #41 12-01-2021, 02:44 PM

Deer are all cut and frozen at our house, moose went to a butcher. (I suck at tying roasts)

The sausage making will happen in the new year.

Demonical · #42 12-01-2021, 05:46 PM

Quote:

Originally Posted by bighornram

i have moose and elk demonical if you would like a few meals. If you have none i be happy to share.

Thanks, it's all good mate.

aragor764 · #43 12-02-2021, 10:03 AM

I butcher all my wild game myself as well, wouldn't have it any other way, the satisfaction and the quality that comes out of it is undeniable. I am originally from NB and for some reason it seems to be less popular back there, probably because they have to register the animal and stuff. My brother showed me some cuts from the deer he had sent to a butcher and I was not impressed. He said he will butcher himself next year but its a hard sell...no idea why..

Sooner · #44 12-02-2021, 12:29 PM

My son & I cut up his deer on Tuesday night after it hung in the garage for a week. 2 tubs and a bit of nice red meat was cut up & frozen for sausage or peperoni once we get the cwd results back. The neighborhood magpies and odd raven are feasting on what's left of the carcass and such the last 2 days. Gonna be some birds with full tummies around here for a few days.

jpg.gif Tub 1.jpg (26.9 KB)
jpg.gif Tub 2.jpg (28.0 KB)

Jim Blake · #45 12-03-2021, 08:24 AM

We cut up the elk I got earlier in November. I'm going to make some Elk Brats this afternoon. Here is our set up.

pitw · #46 12-03-2021, 10:16 AM

That is a very nice set up.^^^ Don't look like any wastage on them hind 1/4's.

Pioneer2 · #47 12-03-2021, 11:30 AM

Half a cow moose into burger ,1/4 into mild Italian sausage and the remaining 1/4 into bratwurst.Deer stks and chops with the trim likely destined to be pepperoni sticks.........homemade of course/smoker.

Jim Blake · #48 12-03-2021, 12:17 PM

Did a small batch of Elk Bratwurst.

elkrub · #49 12-03-2021, 02:46 PM

Great setup you got there Jim!! That's just what I need.....

sns2 · #50 12-03-2021, 07:15 PM

Quote:

Originally Posted by Jim Blake

Did a small batch of Elk Bratwurst.

Super nice job!

Your own blend or store bought mix?

OL_JR · #51 12-03-2021, 07:59 PM

Just started cutting my boys buck up this evening. We've done our own cut and wrap for a while but just getting into the sausage making last year. Found out that ****ty sausage makes incredible meat for spahgetti sauce or lasagna lol.

Learning experience but try again this year with some improvements.

Jim Blake · #52 12-04-2021, 06:44 AM

Quote:

Originally Posted by sns2

Super nice job!

Your own blend or store bought mix?

It is a from scratch recipe I got from a sausage shop in Germany. The owner did the conversion for a small batch. I had to do a lot of begging LOL!!

I usually use the recipes that are based on grams as they are more consistent but trust me this one works!! At least for my taste.

For 10 lbs.

1 pint whole milk
3 whole eggs
2 cups soy protein or equal skim milk powder
5 tblsp. salt
1tsp. ginger
1.5 tblsp. white pepper
1 tblsp. mace
1 tblsp. nutmeg

7 lbs. wild game meat
3 lbs. pork belly
You can also use a 50/50 meat ratio

You can also smoke these but I haven't done that yet. You would have to add cure #1 to the recipe if you did at 2 tsp per 10 lbs..

sns2 · #53 12-04-2021, 09:44 AM

Quote:

Originally Posted by Jim Blake

It is a from scratch recipe I got from a sausage shop in Germany. The owner did the conversion for a small batch. I had to do a lot of begging LOL!!

I usually use the recipes that are based on grams as they are more consistent but trust me this one works!! At least for my taste.

For 10 lbs.

1 pint whole milk
3 whole eggs
2 cups soy protein or equal skim milk powder
5 tblsp. salt
1tsp. ginger
1.5 tblsp. white pepper
1 tblsp. mace
1 tblsp. nutmeg

7 lbs. wild game meat
3 lbs. pork belly
You can also use a 50/50 meat ratio

You can also smoke these but I haven't done that yet. You would have to add cure #1 to the recipe if you did at 2 tsp per 10 lbs..

Jim, thanks for posting pics of your shop, it is out of this world nice, and for sharing this recipe. You are a credit to this forum, sir.

I have never tried a true brat recipe, but I need it give this a whirl, as well as the Coburg Sausage recipe that has floated around here for a bit.

Thank you. Have a good day.

Jim Blake · #54 12-04-2021, 12:19 PM

Quote:

Originally Posted by sns2

Jim, thanks for posting pics of your shop, it is out of this world nice, and for sharing this recipe. You are a credit to this forum, sir.

I have never tried a true brat recipe, but I need it give this a whirl, as well as the Coburg Sausage recipe that has floated around here for a bit.

Thank you. Have a good day.

No problem I like sharing recipes. The only thing I'll add about the recipe is if you don't like a bit of peppery taste you can cut the pepper down to 1.0 tblsp.. It's certainly not overpowering but depends on your taste.

sns2 · #55 12-04-2021, 02:08 PM

Quote:

Originally Posted by Jim Blake

No problem I like sharing recipes. The only thing I'll add about the recipe is if you don't like a bit of peppery taste you can cut the pepper down to 1.0 tblsp.. It's certainly not overpowering but depends on your taste.

Two questions…

First, so to be clear you do not smoke at all?

Second, can I ask what type of knife sharpener you are running, and how you like it? I’m in the market currently for one.

Jim Blake · #56 12-04-2021, 03:23 PM

Quote:

Originally Posted by sns2

Two questions…

First, so to be clear you do not smoke at all?

Second, can I ask what type of knife sharpener you are running, and how you like it? I’m in the market currently for one.

Yes I sure do! Attached are a pic of my smoker and some kielbasa I did early this Fall.

I have a Waring Commercial Sharpener I bought about 18 or so years ago. It's still going strong! It has a coarse, fine and strop attachments.

Not sure why the pics are sideways!!!

sns2 · #57 12-04-2021, 03:36 PM

Outstanding

Jim Blake · #58 12-04-2021, 03:47 PM

Curing and Sausage making are great hobbies. Most everything I make I do in small batches. The neighbors are happy recipients of the product. Makes good small Christmas gifts as well.

I would like to get into some fermented and dry types of sausage. Need more research to do it safely. I'll bet Omega50 is a master of these types.

C&C Outdoors · #59 12-04-2021, 07:03 PM

Quote:

Originally Posted by Jim Blake

I would like to get into some fermented and dry types of sausage. Need more research to do it safely. I'll bet Omega50 is a master of these types.

Before I started processing my own meat, I used to bring my elk to a butcher in pouce coupe BC

Would always get his recommended landjaeger sausage made up each trip. Turned out excellent each time.

Can't find any place local to do the same with wild game due to health code etc.

He might be able to point out in the right direction for safety guidelines.
Can give you contact info if interested

OL_JR · #60 12-04-2021, 08:33 PM

Quick reminder to be careful with the knives folks. Boy stuck himself pretty good today actually ended up going to the hospital to get checked out. Hit a muscle in his hand and the amount of blood was pretty alarming to say the least. All good now just going to be pretty sore tommorow.