Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: JW_Halverson on September 19, 2012, 11:51:37 pm
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Finally broke down and bought a meat grinder. Bought a decent half horse model at Cabelas.
I had a 20 lb block of venison scraps from last December and decided it was time.
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Misc/Picture001_zpsb416b415.jpg)
That machine chewed up and spit out the 20 lbs in a matter of less than 5 minutes. OOOH, I like this machine.
Next day I had help from a friend mixing and stuffing the casings.
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Misc/Picture003_zps717bafde.jpg)
This morning I loaded the smoker....
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Misc/Picture004_zpsd682133a.jpg)
And settled in to wait...How long does this have to take!!!!
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Misc/Picture005_zpsbf4a2ebb.jpg)
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The summer sausage spice/cure mix was a pre-bought and it is ok, I guess. It was a little on the sweet and salty side, so next time I use it I will add some vinegar, additional red pepper flake, marjoram, and sage.
Not bad, though. I will certainly have to get some whole wheat bread baked so I can have some sammiches. Stop by, we'll have a cold beverage, snak on some sausage and cheese, and swap outrageous lies about what phenominal hunters we really are.
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Sweet set up JW. Thanks, now you got me craving some fresh deer jerky.
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Maybe I'll change my username to Osausage Outlaw. >:D
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JW, don't try to run that smoker in your car. If it is anything like a dehydrater, it will burn out all kinds of fuses. I learned that the hard way ;)
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That's the crappy thing about smoking meat... the waiting!! Usually by the time it's ready to come out, you have everyone within a mile radius gathered to "sample" what comes out of it.
I almost bought a smoker just like that a couple weeks ago, but somehow the wife managed to convince me that we wouldn't use it enough. Now you got my mouth watering. I wonder if it's still on sale... :)
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Texas wild boar makes better sausage....just sayin. ;) I used to have part interest in that same model of grinder. Left it in Nebraska when I moved down here. I miss it, mine is a much smaller cheapie. It's ground a lot of pork, turkey and venison though. Looks good J-dub.
George
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Have grinder and smoker. Will hunt for food.
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Mmmmmmmmmmmmm....Just had lunch and I'm hungry again. The reason I hunt is to make sausage.
We (SkinnyD) and myself just found a bonus bag of deer meat in his freezer. 8lbs of jerky next Sunday
Waiting is the painfull part. But patience lots of patience the difference between good and great. Smoking is an art form.
Thanks Leroy
Badger free work zone for 9 days
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yum. wish I was headin up your way. archery deer starts in two weeks and I's got a little left over from last year yet. got an ol crappy smoker, but it still works. talkin my wife into lettin me build a big cold smoker for the...day. like that smoked meat. bet that pig ud be good too. pbr
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That was a good laugh, JW, thanks!
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Cute "grinder" J-dub, very cute.
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that looks good... i have a lil smoker like that they work great , now i have to go to the store and find something to put in it.
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Looks good, it's been awhile since I have made sausage. The good thing about making your own is you tend to use only the best of ingredients.
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JW, That sure looks mighty good. I sure miss living out there. My friend Dave in whiteriver and use to take two muleys does and one pig over to the processor west of whiteriver. Boy can they make the best summer sausage. we'd get back the best cuts and sausage the rest. Thats a lot of meat. They have the seasoning packaged if your out that way. Its the best I ever had.
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Sorry I haven't posted in a few days...not supposed to type with a mouth full.
Marc, you are so right. My sausage meat is well trimmed and quality control is measured out by the ounce, not by the ton.
Spyder, I have had some sausage from a processer in White River, and you are right! I have a friend that grew up there and he makes the best sausages I have ever eaten....bar none!
The next batch is about 20 lbs again and I am thinking various bratwursts. Mmmm, brats! I also have two cabbage heads in the fridge that each weigh close to 15 lbs...gonna rip out a batch of home made sauerkraut!