Post by: billythekidrock on February 14, 2010, 09:26:50 PM
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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F1webCasingPrepIMG_7934.jpg&hash=9b7d2a73df572baf43dcec8063def8643eb78eb2)
We used a universal stuffing tube kit and had to adapt multiple flanges but we never had a leak.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F2webCasingIMG_7912.jpg&hash=dc7f6ac05b415eb287b749eb18775d585c5a40e1)
(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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F3webStuffIMG_7916.jpg&hash=e4f9320d197862774c975dbcb589904eb91849c3)
30lbs of stuffed sausage.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F4webPolishCheddarIMG_7921.jpg&hash=c9adfee7faf17473909cdf71045f7c12ff84eaf2)
Layering the game meat and pork/beef blend.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FawebLayersIMG_7897.jpg&hash=d70c4435768556efa7543aea27d586c27c4ad765)
After we mixed the initial grinds we ran it back through for a second grind.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FbwebSecondGrindIMG_7898.jpg&hash=1e4086044fb6f1ecd23027864884386f08ec14d8)
The burger is then packed into a pre-weighed container to make two pound packages.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FcwebBurger-SausageIMG_7928.jpg&hash=66c89ba976e44675e6c0490607f97204bc46a7ea)
Then we packed them 20 packages per tote.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FdwebWrappedIMG_7940.jpg&hash=6170c3c3dff8553377e1ba302fd5bc508bd3e8b7)
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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebNewBatchPorkIMG_7943.jpg&hash=864a8b94a8cd0dc47dc3986fc3a121831cb0f3a3)
Post by: Aneoakleaf on February 14, 2010, 09:33:52 PM
Post by: Huntbear on February 14, 2010, 09:56:14 PM
Post by: robb92 on February 15, 2010, 04:50:05 AM
Post by: Skyvalhunter on February 15, 2010, 06:00:12 AM
Post by: markts on February 15, 2010, 06:17:50 AM
Post by: runamuk on February 15, 2010, 06:34:18 AM
Post by: dogtuk on February 15, 2010, 07:30:53 AM
Post by: ICEMAN on February 15, 2010, 07:41:53 AM
Post by: huntmando on February 15, 2010, 08:10:37 AM
Post by: billythekidrock on February 15, 2010, 08:13:59 AM
Nice that grinder looks like a beast Cabelas sells the auger for the 10mm stuffing tube you guys had a busy day
Yes, it is a beast! It will suck in and spit out 5lb chunks of meat. You can put a closed fist in the throat/hopper.
I am wondering if the auger would fit since the square end of the worm drive is nearly a half inch x half inch.
Post by: billythekidrock on February 15, 2010, 08:17:37 AM
Freeze your hands a bit?
Ya think? lol
Yes, they were frozen. If your fingers don't hurt then it is not cold enough.
Post by: ICEMAN on February 15, 2010, 08:29:04 AM
Post by: dogtuk on February 15, 2010, 08:29:46 AM
Post by: billythekidrock on February 15, 2010, 08:54:57 AM
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.
Post by: billythekidrock on February 15, 2010, 12:32:54 PM
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. :bash:
Post by: dogtuk on February 15, 2010, 01:30:24 PM
Post by: ICEMAN on February 15, 2010, 04:38:00 PM
Post by: billythekidrock on February 16, 2010, 04:54:25 PM
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.
Post by: dogtuk on February 16, 2010, 05:17:43 PM
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
Post by: MissinCaliBlacktails on February 16, 2010, 05:52:01 PM
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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F1webCasingPrepIMG_7934.jpg&hash=9b7d2a73df572baf43dcec8063def8643eb78eb2)
We used a universal stuffing tube kit and had to adapt multiple flanges but we never had a leak.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F2webCasingIMG_7912.jpg&hash=dc7f6ac05b415eb287b749eb18775d585c5a40e1)
(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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F3webStuffIMG_7916.jpg&hash=e4f9320d197862774c975dbcb589904eb91849c3)
30lbs of stuffed sausage.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F4webPolishCheddarIMG_7921.jpg&hash=c9adfee7faf17473909cdf71045f7c12ff84eaf2)
Layering the game meat and pork/beef blend.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FawebLayersIMG_7897.jpg&hash=d70c4435768556efa7543aea27d586c27c4ad765)
After we mixed the initial grinds we ran it back through for a second grind.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FbwebSecondGrindIMG_7898.jpg&hash=1e4086044fb6f1ecd23027864884386f08ec14d8)
The burger is then packed into a pre-weighed container to make two pound packages.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FcwebBurger-SausageIMG_7928.jpg&hash=66c89ba976e44675e6c0490607f97204bc46a7ea)
Then we packed them 20 packages per tote.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FdwebWrappedIMG_7940.jpg&hash=6170c3c3dff8553377e1ba302fd5bc508bd3e8b7)
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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebNewBatchPorkIMG_7943.jpg&hash=864a8b94a8cd0dc47dc3986fc3a121831cb0f3a3)
Post by: billythekidrock on February 17, 2010, 06:22:54 AM
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.
Post by: GoldTip on February 17, 2010, 06:29:58 AM
Post by: billythekidrock on February 17, 2010, 04:22:47 PM
Post by: tlbradford on February 17, 2010, 04:29:33 PM
Post by: carpsniperg2 on February 17, 2010, 04:53:52 PM