Meat

[KopperBuck]

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]

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]

How is the ham? It looks fantastic!

[92xj]

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]

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

[Buckmark]

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]

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

[Alchase]

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

[92xj]

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]

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]

That looks really good!

[92xj]

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


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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]

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]

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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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]

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