Author Topic: Meat (Read 6620 times)

92xj · « **on:** March 22, 2020, 08:24:01 PM »

Spent this weekend knocking out 100 lbs of duck from this season
Jalapeno Summer Sausage
Summer Sausage with Pepperjack cheese
Salami
Bologna

The weekend before was spent smoking a bear ham that I cured and also making some fresh sausage
Bear breakfast, deer breakfast, deer hot italian and elk burger.

mburrows · « **Reply #1 on:** March 22, 2020, 08:25:42 PM »

That looks awesome! A little jealous over here

bearpaw · « **Reply #2 on:** March 22, 2020, 08:27:08 PM »

wow, impressive and yummy looking

Alchase · « **Reply #3 on:** March 22, 2020, 08:40:00 PM »

I admit, I am not much of a duck fan, but that is extremely impressive, and got my mouth watering,

Buckhunter24 · « **Reply #4 on:** March 22, 2020, 08:41:09 PM »

What sealer are you using to make those flat packs of burger?

92xj · « **Reply #5 on:** March 22, 2020, 08:54:42 PM »

Quote from: Buckhunter24 on March 22, 2020, 08:41:09 PM

What sealer are you using to make those flat packs of burger?

Measure out 1lb balls of meat, throw in bag, vacuum pack then press flat using your hand. The best way to package fresh sausage or burger. Thaws out in the sink with a little water in 3-5 minutes. Plus it stacks beautifully in the freezer. I am able to get 120 lbs on a shelf in my freezer.

WapitiTalk1 · « **Reply #6 on:** March 22, 2020, 08:59:30 PM »

Now that looks like some fine eating

Brushcrawler · « **Reply #7 on:** March 22, 2020, 09:03:38 PM »

Wow that’s inspiring! Do you by the seasoning mixed or mix your own?

Buckhunter24 · « **Reply #8 on:** March 22, 2020, 09:20:23 PM »

Awesome, thats a great tip thanks

Blacklab · « **Reply #9 on:** March 23, 2020, 07:40:38 AM »

Outstanding! 😉🥃🇺🇸

gallion_t · « **Reply #10 on:** March 23, 2020, 08:16:35 AM »

Looks awesome!

Axle · « **Reply #11 on:** March 23, 2020, 08:27:24 AM »

That looks AWESOME!

HUNTINCOUPLE · « **Reply #12 on:** March 23, 2020, 08:42:09 AM »

We ground and packaged 55lbs venison this weekend as well.

92xj · « **Reply #13 on:** March 23, 2020, 10:07:15 AM »

Quote from: Brushcrawler on March 22, 2020, 09:03:38 PM

Wow that’s inspiring! Do you by the seasoning mixed or mix your own?

I buy premixed. We have found our favorites and for now they are beating my mix at home stuff.

linxx77 · « **Reply #14 on:** March 23, 2020, 10:15:26 AM »

Dang, 92. I want to be just like you when I grow up.

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KopperBuck · « **Reply #15 on:** March 23, 2020, 10:43:15 AM »

Legit. What cheese did you use? I'm gonna do my own birds this year. Also... any tips on keeping the shot out of the grinder? Just be real thorough?

92xj · « **Reply #16 on:** March 23, 2020, 11:58:25 AM »

Quote from: KopperBuck on March 23, 2020, 10:43:15 AM

Legit. What cheese did you use? I'm gonna do my own birds this year. Also... any tips on keeping the shot out of the grinder? Just be real thorough?

I used high temp cheddar and high temp pepper jack. I use Walton's Inc for a lot of my purchases.
As far as shot. When I breast out the birds, I wash each breast off and then shove my finger through each hole in the breast. If a pellet is there I'll feel or push it out. It doesn't add much time at all. Though I've never got every shot removed and warn every person I share with. If I give them a whole log, I will tell them to slice thin and the knife will find any missed shot.
I also use my meat slicer and will slice a log before sharing and find shot there as well. But, I'm down to around 2-4 shot for every 100 pounds now with my finger through the breast method.

Angry Perch · « **Reply #17 on:** March 23, 2020, 01:53:54 PM »

How is the ham? It looks fantastic!

92xj · « **Reply #18 on:** March 23, 2020, 03:31:00 PM »

Quote from: Angry Perch on March 23, 2020, 01:53:54 PM

How is the ham? It looks fantastic!

It turned out amazing. I thought it was going to be too salty as I wet brined it for 7 days, plus did a few injections on day 2 and 6. Rensed it and smoked for 18 hours and it was about as perfect as I could hope for.

WSU · « **Reply #19 on:** March 23, 2020, 03:40:11 PM »

What's the recipe for bear ham? That's on my list to do this summer.

Buckmark · « **Reply #20 on:** March 23, 2020, 03:44:02 PM »

I have never had duck summer sausage and duck jalapeno summer sausage sounds awesome, i can pm you my address and would be willing to check one for pellets

Tight Spin · « **Reply #21 on:** March 23, 2020, 04:47:08 PM »

A country boy can survive !!!! Keep up the great work looks awesome

Alchase · « **Reply #22 on:** March 23, 2020, 06:46:57 PM »

Just curious, how many ducks did it take to make all that?

92xj · « **Reply #23 on:** March 23, 2020, 06:56:54 PM »

Whatever my legal possession limit in the freezer at my house prepped for consumption is.

I have no idea, I don't count my birds except on the day's I kill them.

92xj · « **Reply #24 on:** March 23, 2020, 07:09:07 PM »

Quote from: WSU on March 23, 2020, 03:40:11 PM

What's the recipe for bear ham? That's on my list to do this summer.

Go pick whatever cure sounds the best from Walton's inc. I cured for 7 days, dried over night in the fridge, then smoked never getting the smoker above 180. I used the southern brown sugar, I think it's the name. When you get closer to doing yours, let me know and I'll send you everything I did. But what I juts typed is about it. Nothing else really

fowl smacker · « **Reply #25 on:** March 23, 2020, 09:23:59 PM »

That looks really good!

92xj · « **Reply #26 on:** March 23, 2020, 09:56:40 PM »

Quote from: linxx77 on March 23, 2020, 10:15:26 AM

Dang, 92. I want to be just like you when I grow up.

Sent from my iPhone using Tapatalk

That's a simple equation.

Don't be a sheep
Don't be a coward
Speak your mind and stand by your beliefs
Give it a little effort

KopperBuck · « **Reply #27 on:** March 23, 2020, 11:32:24 PM »

Quote from: 92xj on March 23, 2020, 11:58:25 AM

Quote from: KopperBuck on March 23, 2020, 10:43:15 AM
Legit. What cheese did you use? I'm gonna do my own birds this year. Also... any tips on keeping the shot out of the grinder? Just be real thorough?

As far as shot. When I breast out the birds, I wash each breast off and then shove my finger through each hole in the breast. If a pellet is there I'll feel or push it out. It doesn't add much time at all.

Are you then shoving the whole breast through at once? I have zero experience with birds through a grinder. Scares the *censored* outta me. Need to nut up I suppose. We do a pretty good job before we freeze cleaning channels out but you never know.

Side question, are you soaking before you freeze? I dunk everything regardless these days. Not sure why, habit I guess. Seems to assist in cleanup and damage duty if nothing else. I’ll hang some for a couple days that aren’t blown out that I’ll eat fresh.

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92xj · « **Reply #28 on:** March 24, 2020, 05:42:53 AM »

Quote from: KopperBuck on March 23, 2020, 11:32:24 PM

Quote from: 92xj on March 23, 2020, 11:58:25 AM
Quote from: KopperBuck on March 23, 2020, 10:43:15 AM
Legit. What cheese did you use? I'm gonna do my own birds this year. Also... any tips on keeping the shot out of the grinder? Just be real thorough?

As far as shot. When I breast out the birds, I wash each breast off and then shove my finger through each hole in the breast. If a pellet is there I'll feel or push it out. It doesn't add much time at all.

Are you then shoving the whole breast through at once? I have zero experience with birds through a grinder. Scares the *censored* outta me. Need to nut up I suppose. We do a pretty good job before we freeze cleaning channels out but you never know.

Side question, are you soaking before you freeze? I dunk everything regardless these days. Not sure why, habit I guess. Seems to assist in cleanup and damage duty if nothing else. I’ll hang some for a couple days that aren’t blown out that I’ll eat fresh.

Sent from my iPhone using Tapatalk

Yep, whole breast through at once, sometimes even two if they are still frozen together.
Here is my bird process during season.

Friday, kill birds, bring them home and lay on garage floor breast up.
Saturday, kill birds, bring home and breast up garage floor
Sunday, maybe kill, maybe church
Monday home from work, take care of birds, cut breast out, legs, etc.
Breast then go into a bowl of water (I don't add anything to the water)
Bowl of water and breast into the fridge
Wednesday or Thursday, bowl inside to the sink
wash breast off and jam finger in shot holes, lay on paper towel and dry
place in vacuum seal bag orderly in rows (this is key)
weigh bag, write weight on bag and throw in freezer
When I am ready to grind, I will pull the bags out of the freezer and stand up in a cooler in the garage for a day or two before grinding.
I want the birds to still be fairly frozen but also break apart in their rows
Then start grinding. I shove a whole frozen breast into the grinder and let her eat.
If I do get a pellet, I can most of the time hear it when it's at the plates and blade, stop grinder and find it. Most will just push right through and I have never had any grinder parts break or damage because of a pellet.
knock on wood, I am at zero pellets found eating on this last batch. I think my finger technique really works in finding and removing the pellets when cleaning. And since I am not worried about the presentation of the breast I will rip/disfigure the thing when needed when I think I feel a pellet in there.

Fl0und3rz · « **Reply #29 on:** March 24, 2020, 07:13:55 AM »

Looks awesome and delicious. We do the same with burger/sausage.

KopperBuck · « **Reply #30 on:** March 24, 2020, 06:34:07 PM »

Thanks for the write up!

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92xj · « **Reply #31 on:** March 29, 2020, 03:59:59 PM »

Quote from: KopperBuck on March 24, 2020, 06:34:07 PM

Thanks for the write up!

Sent from my iPhone using Tapatalk

Absolutely. When you get to work, feel free to shoot me any questions you might have.

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Author Topic: Meat (Read 6620 times)

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