Author Topic: What I am doing while I am home. (Read 5935 times)

Russ McDonald · « **on:** October 01, 2013, 05:16:40 PM »

Since I am not working for the time being. This is what I am doing. 9lbs of mule deer mixed with pork that is going you be stuffed fur summer suasage. 8lbs of white tail mixed with pork. Half going to pepperoni sick and over half brats. Got 3lbs of jerkey that i will season tonight and put on the dehydrator along with 2lbs of beef for same.

Sent from my DROID RAZR HD using Tapatalk 2

NW-GSP · « **Reply #1 on:** October 01, 2013, 05:21:13 PM »

Yum!. I go to the butcher in two weeks to pick the deer my wife and I got this year. Can't wait!

scout/sniper · « **Reply #2 on:** October 01, 2013, 06:16:47 PM »

Yummy.
Sorry, but I honestly hope you have to go to work before you finish.

Boss .300 winmag · « **Reply #3 on:** October 01, 2013, 06:25:26 PM »

I finished my weld job on mower deck, primed, and reinstalled. If it quits raining I will check sighting on sons , and daughters guns. Mow lawn again might do some bear and grouse hunting. Oh almost forgot need to get wood split and into barn oh joy.

But I would much rather work, but the AC's CONGRESS CAN'T DO THIER JOBS!

A?? CLOWNS

Russ McDonald · « **Reply #4 on:** October 01, 2013, 07:11:12 PM »

Here is the jerkey seasoned up and going to rest in the frig overnight then the dehydrator. Smoker isgoung to be working tomorrow to.

Sent from my DROID RAZR HD using Tapatalk 2

Blacklab · « **Reply #5 on:** October 02, 2013, 08:51:51 AM »

lookin good! I want to see the summer sausage

Russ McDonald · « **Reply #6 on:** October 02, 2013, 10:42:52 AM »

Quote from: Blacklab on October 02, 2013, 08:51:51 AM

lookin good! I want to see the summer sausage

In the smoker but I will get pictures when I am done.

BigD · « **Reply #7 on:** October 02, 2013, 10:51:50 AM »

I see a very serious problem there, you have no beer in your fridge!

Russ McDonald · « **Reply #8 on:** October 02, 2013, 12:57:07 PM »

Quote from: BigD on October 02, 2013, 10:51:50 AM

I see a very serious problem there, you have no beer in your fridge!

Drinking days are gone but I have some on the top shelf. Back behind the meat is a bottle of Cabo Wabo tequilla.

coachcw · « **Reply #9 on:** October 02, 2013, 01:01:45 PM »

invite the neighbor over to drink that bottle of arbor mist ! and stuff sausage

Russ McDonald · « **Reply #10 on:** October 02, 2013, 01:09:30 PM »

Lol nothing but old people around me coach.

sausage out air drying than in the frig. Brats are done and in the freezer.

Sent from my DROID RAZR HD using Tapatalk 2

coachcw · « **Reply #11 on:** October 02, 2013, 01:14:30 PM »

I may have to send some deer to you to cover up the taste !

Russ McDonald · « **Reply #12 on:** October 02, 2013, 01:35:52 PM »

I got some applepie moonshine. I suppose that would work.

Blacklab · « **Reply #13 on:** October 02, 2013, 03:22:03 PM »

mmmmmm I want some

Russ McDonald · « **Reply #14 on:** October 02, 2013, 04:11:00 PM »

Here is the summer sausage.

Here is the snack sticks went into the smoker

Sent from my DROID RAZR HD using Tapatalk 2

Timberstalker · « **Reply #15 on:** October 02, 2013, 07:13:02 PM »

Awesome deal Russ. Looks good!

Russ McDonald · « **Reply #16 on:** October 02, 2013, 07:16:40 PM »

Jerky venison and did some beef for the wife.

Here is the snack sticks. Taste real good

Sent from my DROID RAZR HD using Tapatalk 2

Blacklab · « **Reply #17 on:** October 03, 2013, 06:09:20 AM »

Nice job Russ

I love summer sausage

Used to get it from a local game processor. He died a few years ago and so did his business. Oh man was it good tho.

Russ McDonald · « **Reply #18 on:** October 03, 2013, 11:15:26 AM »

Brats on the grill for lunch.

Sent from my DROID RAZR HD using Tapatalk 2

Russ McDonald · « **Reply #19 on:** October 03, 2013, 11:50:14 AM »

It took me over 12 hours to do all this. All taste tested and wow some good stuff. Lots of first for me too. Never did brats or snack sticks. What a sense of accomplishment. I urge those of you that haven't done this give it a try. I did the whole processing of both of my deer from the last two seasons. You will save a bunch of money by doing it your self.

Sent from my BNTV600 using Tapatalk 2

Boss .300 winmag · « **Reply #20 on:** October 04, 2013, 07:40:17 AM »

Sorry Russ i wont be able too comment on what I'm doing at home as they saw the light and called me back to work!

Just when the sun came out.

Russ McDonald · « **Reply #21 on:** October 04, 2013, 03:16:14 PM »

Quote from: Boss .300 winmag on October 04, 2013, 07:40:17 AM

Sorry Russ i wont be able too comment on what I'm doing at home as they saw the light and called me back to work! Just when the sun came out.

Lucky you. I see a few other people are done by next week if they keep it up.

dc1608 · « **Reply #22 on:** October 04, 2013, 03:59:28 PM »

how long are you keeping it on the smoker? Also what temp are you keeping it at?

Russ McDonald · « **Reply #23 on:** October 04, 2013, 04:41:35 PM »

Quote from: dc1608 on October 04, 2013, 03:59:28 PM

how long are you keeping it on the smoker? Also what temp are you keeping it at?

it really goes by internal temp. First set temp to 135 and brought internal temp to 80. Then set temp to 155 and started with the smoke. Till internal temp hit 140. Set temp to 175 until internal temp hits 152. On the final temp seeing it also says to add water so casings don't get tough. This is the same for the sashimi as the snack sticks. Good instruction in the Hi Country seasoning packages. Total time was about 4 hours on the salami and took a little over 2 hours on the snack sticks. On the snack stocks you can go longer to dry then out more. Kind of like a slim jim just lower temp to 140 and dry to your taste. Miner i did like as snack sausage.

Sent from my DROID RAZR HD using Tapatalk 2

dc1608 · « **Reply #24 on:** October 04, 2013, 04:53:09 PM »

Thanks for the info. Looking to butcher and make my own this year.

Russ McDonald · « **Reply #25 on:** October 04, 2013, 06:06:30 PM »

Did salami last year and it was ok. Made some adjustments this year and wow. Taste as good as when i had some done by fischer meats. Well worth doing it yourself. You know what your pitying in to it and you can make adjustments. Good luck. Pm me if you need help.

Sent from my DROID RAZR HD using Tapatalk 2

Russ McDonald · « **Reply #26 on:** October 08, 2013, 02:19:11 PM »

Now that i have done up ask the above. I have been cutting word for the house. Saturday was up the 73 road nice cow elk and a yearling. Up the 70 road today same thing.

Sent from my DROID RAZR HD using Tapatalk now Free

News:

Advertisement

Author Topic: What I am doing while I am home. (Read 5935 times)

Advertisement

Quick Links

Recent Topics