Lots of meat!

[billythekidrock]

the one for the cabelas #32 is 1/2x1/2 i just measured mine it should fit

That just made my day. I may have to run by and pick one up (or two). It seems that some of the online retailers are out.

Well apparently they don't carry them anymore.

[dogtuk]

Wow i just checked weston supply that is where cabelas gets there verticle stuffers they do not carry them anymore maybe they do not work

[ICEMAN]

Willy, you need an upright press like this!

[billythekidrock]

Willy, you need an upright press like this!

We have one of the Cabelas models but the pan is out of round and the meat oozes out.

[dogtuk]

BTKR

I had the same problem with the cabelas verticle stuffer i got a gasket making kit it had a 1/4 inch dia. gasket in it i made my own using this kit and it works great no more meat oozing out the side

[MissinCaliBlacktails]

How did you like that hi country seasoning? I used some to try and make some sausage and it came out horrible! did a 50/50 mix with venison and pork. Followed the instructions and everything. Maybe just the flavor? I used the brawt kit

Lots of meat!

Now that all the seasons are over (and it didn’t hurt to have a three day weekend) we got around to grinding most of our game meat from last season.  Most of the burger had a mixture of pork butt and beef suet added. The rest of the burger had 50/50 pork blend. There was a slight flavor difference and I think I preferred the beef suet blend. We also made a 30lb batch of Polish Cheddar sausage using a kit by Hi-Country. All in all we processed nearly 400lbs.

Prepping the casings by soaking and running water through them.



We used a universal stuffing tube kit and had to adapt multiple flanges but we never had a leak.



(We did try the 10mm tube but it would not push the meat through. Even though this is a commercial grinder I think we will need the high-speed stuffing auger to make pepperoni.)

It did work great with the larger tubes



30lbs of stuffed sausage.




Layering the game meat and pork/beef blend.



After we mixed the initial grinds we ran it back through for a second grind.



The burger is then packed into a pre-weighed container to make two pound packages.



Then we packed them 20 packages per tote.



At the end of the day we still had two 8lb+ pork butt roasts that were partially thawed. I took them home and made pulled pork in the oven. First I cut them in half and then I rubbed them with regular Johnny’s seasoning, Johnny’s Garlic seasoning and some brown sugar. Then I baked them at 275 degrees for seven hours. When it was finished I had 10.5 lbs of pulled pork.

[billythekidrock]

How did you like that hi country seasoning? I used some to try and make some sausage and it came out horrible! did a 50/50 mix with venison and pork. Followed the instructions and everything. Maybe just the flavor? I used the brawt kit

The Hi-Country kit was fine, though I think I like the Hi-Mountain kit better.
I had some cold and some heated in the microwave and they both tasted great. It was a tad more fatty since we used pork and and beef suet instead of porkbutt.

[GoldTip]

BTKR, looks like you had a good weekend.  Have you tried Michlitch of Spokane for your hi-speed auger?  Thats where I get all my stuiff and I know most of the commercial guys get all their stuff from them.  Just Google sear them and it will come up Spokane spice company.  Click that and then on the left click on "products" and it will take you to all their butchering equipment as well.  If they can't get it, then no-one probably can.  Good luck.

[billythekidrock]

In the past I have ordered from Michlitch, but I haven't looked recently. We do have a link to them in the "Cooking Links" sticky thread.

[tlbradford]

That pulled pork looks awesome.  I bet your glad that project is done.

[carpsniperg2]

thats a pile right there