Live from the butcher shop

[Chef]

Anyone use beef fat for their ground?
A little harder to come by it seems
 
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Beef fat has a much stronger flavor and does not render as well as pork fat


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[Robhuntandfish]

Made 10 lbs of smoked venison sausage tonite and I am done. Freezer is to the brim. A lot of meat off that buck!  If I get another it will go to processor and be split among others.  As will some in that freezer.  ( Use herb philipson bags to separate different cuts and burgers and sausage etc. Label it by year on bags and sealed portions inside)

Sausages will be cooked at a later date in the smoker. 

[crappyice]

Made 10 lbs of smoked venison sausage tonite and I am done. Freezer is to the brim. A lot of meat off that buck!  If I get another it will go to processor and be split among others.  As will some in that freezer.  ( Use herb philipson bags to separate different cuts and burgers and sausage etc. Label it by year on bags and sealed portions inside)
Sausages will be cooked at a later date in the smoker. 

Looking good!
What casings are you using? They seems to have those same “tags” hanging off like the ones I used- I wonder if your casings are thick and hard to chew as well.

I also notice how the front set looks “pink-er” did you do that set last? Did you fat start to break down more?


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[Robhuntandfish]

3 minutes ago, crappyice said:

Looking good!
What casings are you using? They seems to have those same “tags” hanging off like the ones I used- I wonder if your casings are thick and hard to chew as well.

I also notice how the front set looks “pink-er” did you do that set last? Did you fat start to break down more?


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i used casings from price chopper - natural casings from Syracuse casing company - they come packed in salt.  Have used these for a few years now and they work well.  Have a few tags here and there i just trim before sealing.  I think the color is just the light in the kitchen as the closest is right under the over head light.  

[Five Seasons]

On 11/19/2018 at 8:15 AM, Uncle Nicky said:

A year ago-an old guy who just wanted the antlers. Confuses me also.

i guess if the meat goes to a good cause I can understand antler only hunting. I try to be pretty open minded, but I'll be honest... as a hunter it's hard for me to support the "trophy only" hunters.

[Uncle Nicky]

4 hours ago, Belo said:

i guess if the meat goes to a good cause I can understand antler only hunting. I try to be pretty open minded, but I'll be honest... as a hunter it's hard for me to support the "trophy only" hunters.

I understand 100%.

[Robhuntandfish]

Sweet and spicy BBQ snack sticks. 

[NYBowhunter]

20 minutes ago, Robhuntandfish said:

Sweet and spicy BBQ snack sticks. 

Those look great!!!

[Robhuntandfish]

Cracked pepper and jalapeno brats. No venison in these. 

[Nytracker]

Guess I forgot to post this . Made this a few weeks ago 50/50 venison  to russian boar. Cracked pepper and garlic summer  sausage. 

Came out great ... logs weight out at 3 lbs a piece.

Edited December 22, 2019 by Nytracker

[crappyice]

Guess I forgot to post this . Made this a few weeks ago 50/50 venison  to russian boar. Cracked pepper and garlic summer  sausage. 

Came out great ... logs weight out at 3 lbs a piece.

Damn that looks phenomenal


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[Nytracker]

When I butchered the boar  I took all my scraps for grinding . I didn't remove any fat . I was still worried  it might be to lean .  It turned out great . Wasn't the least bit dry . Not greasy either. Cook time took 7.5 hours .  Longer than I expected . Cook temp was 200 ... done temp was 156 degrees. 

[Robhuntandfish]

GF got me this for Xmas.  Although she says it's a little mean since this is the first in 10 years I haven't gotten a deer. Lol.  She may have cursed me and I might have to burn it, but thought it was a cool gift.