Post by: longknife on November 24, 2011, 10:32:04 AM
I understand the $3 a pound for the pepperoni, and pork fat price, and no complaints of its quality, but $150 to cut and wrap the remainder #20 is insaine!!!
Am i out of line on this? I know its been a while, but it used to be a by pound bassis.
Lesson learned, and am going to do it myself from now on. Or take it to Jhon Tuss on Camano Island, EXELLENT pepperoni, and sausages!
Post by: Bigshooter on November 24, 2011, 10:36:41 AM
Post by: JKEEN33 on November 24, 2011, 10:37:54 AM
Post by: lokidog on November 24, 2011, 10:44:06 AM
Post by: longknife on November 24, 2011, 10:45:11 AM
By the way it was Thompsons meats in Twisp, i would use them for a locker but thats it. (should have went with my instinct, had to drive over there also).
Post by: coachcw on November 24, 2011, 10:45:36 AM
Post by: JKEEN33 on November 24, 2011, 10:46:00 AM
Pepperoni is pretty easy to make yourself, just need a grinder and jerky/pepperoni gun. Oh, a smoker is handy too. Summer sausage is a little tougher as you need a much larger stuffer. I will be sending mine out for SS.
Do you have a good pepperoni recipe? I have been tempted to make my own, but hate to ruin any meat experimenting.
Post by: longknife on November 24, 2011, 10:48:42 AM
Post by: lokidog on November 24, 2011, 11:17:46 AM
Pepperoni is pretty easy to make yourself, just need a grinder and jerky/pepperoni gun. Oh, a smoker is handy too. Summer sausage is a little tougher as you need a much larger stuffer. I will be sending mine out for SS.
Do you have a good pepperoni recipe? I have been tempted to make my own, but hate to ruin any meat experimenting.
Weathergirl just went online to find a recipe that sounded good to her. I think a lot of the packaged spice things have directions and recipes. There are probably some on the forum in the recipe part as well. WG's was quite mild. We added lean pork choulder instead of strait pork fat like some recipes call for.
Post by: Huntbear on November 24, 2011, 11:24:05 AM
We are working on getting our own stuffer and doing our own from now on as well... although many think it is easier and more sanitary to just pay someone to do it for you.... :rolleyes: :dunno:
Post by: WonkyWapiti on November 24, 2011, 11:36:09 AM
and I then make up the teriyaki stick and german sausage using his smoker. It's not that hard to make up your own teriyaki
stick just tedious and time consuming. But I gotta admit that little teriyaki sticks are a much bigger pain in the butt
than the german sausages. My last elk I had on the westside, I took it to Dave Andersen in Cle Elum and he did a great job
and was very reasonable. I've had several buddies take their elk to him for cut and wrap.
Post by: JColony on November 24, 2011, 12:42:37 PM
Post by: Stickerbush on November 24, 2011, 12:54:02 PM
Post by: steen on November 24, 2011, 01:12:55 PM
Post by: bobcat on November 24, 2011, 01:15:46 PM
Post by: carpsniperg2 on November 24, 2011, 01:22:17 PM
Post by: Biggerhammer on November 24, 2011, 04:46:16 PM
Post by: Ridgeratt on November 24, 2011, 04:52:40 PM
Post by: longknife on November 24, 2011, 04:55:31 PM
Yes, i will definatly take the scrapps in to the butcher, no more $ being thrown out like that!
By the way it was Thompsons meats in Twisp, i would use them for a locker but thats it. (should have went with my instinct, had to drive over there also).
Post by: gasman on November 24, 2011, 05:19:26 PM
You dont need a press to make pep. All you really need a grinder. Feed the meat back through after its mixed with the seasoning in to the casing and you got pep.
No need for a smoker either. The smoke does not penitrate the casing (unless using hog or pig casings), so an oven will work too ;)
Making Pep. and Summer Sausage, is a no brainer to make. You just get to experiment on what you like to add to it.
I have know guy that take there scraps to the butcher and have them ground with fat to make pep. and SS on there own at home.
Post by: Ridgeratt on November 24, 2011, 05:23:20 PM
http://www.spokanespice.com/
Post by: butcher98951 on November 24, 2011, 05:26:08 PM
Post by: Arteman on November 24, 2011, 05:27:14 PM
Post by: fishngamereaper on November 24, 2011, 06:50:17 PM
Post by: hugheshunter on November 24, 2011, 07:15:09 PM
Post by: Heredoggydoggy on November 24, 2011, 07:22:41 PM
Post by: Antlershed on November 24, 2011, 07:41:46 PM
Post by: GrainfedMuley on November 25, 2011, 01:24:49 AM
Post by: wraithen on November 25, 2011, 01:37:21 AM
Post by: Curly on November 25, 2011, 06:14:14 AM
http://hunting-washington.com/smf/index.php?topic=10883.0
http://hunting-washington.com/smf/index.php/topic,12563.0.html
Post by: GrainfedMuley on November 25, 2011, 06:18:31 AM
I've actually never heard a peep about anything bad about stewarts. Everyone I know loves that place. Some people will ONLY buy their meat from those guys. They've built quite the rep and seem interested in keeping it.
They have been in biz since 1938.
Post by: GrainfedMuley on November 25, 2011, 06:19:20 AM
I've read some bad reviews about Stewart's on this board............
http://hunting-washington.com/smf/index.php?topic=10883.0
http://hunting-washington.com/smf/index.php/topic,12563.0.html
You simply can't please everybody all the time.
Post by: PolarBear on November 25, 2011, 06:28:38 AM
Post by: Elkpiss on November 25, 2011, 02:58:30 PM
Post by: Yelm hunter on November 25, 2011, 08:22:01 PM
I usually take my deer/elk to Stewarts in Mckenna, WA... If I don't do them myself. I would have only charged you $150.00 out the door with summer sausage.
Post by: GrainfedMuley on November 25, 2011, 10:08:42 PM
Holy Hell were did you go??
I usually take my deer/elk to Stewarts in Mckenna, WA... If I don't do them myself. I would have only charged you $150.00 out the door with summer sausage.
Whom are you refering to?
Post by: wraithen on November 25, 2011, 10:15:23 PM
Post by: longknife on November 26, 2011, 07:04:50 AM
Yes, i will definatly take the scrapps in to the butcher, no more $ being thrown out like that!
By the way it was Thompsons meats in Twisp, i would use them for a locker but thats it. (should have went with my instinct, had to drive over there also).
Post by: BrushChimp on November 26, 2011, 08:13:35 AM
If u live around south west washington uncle jims is the $hit.. great guy and just a complete profesional product he puts out.. the worst place IMO is Heritage meats in rochester.. they use to be pretty good but went down the $hitter..& I'm talking about ss & pepp.. I got mine back from uncle jim's in 4 days and he prides himself on u getting ur meat back not scrap or beef or somebody elses.. again great guy & he is consistant and its never dry always nice and moist.. he is in Adna
:yeah: X2 on Uncle Jims. Great product!!
Post by: Jingles on November 26, 2011, 08:28:33 AM
and got a total of 100 pounds back and some of it had been from a gut shot deer.
Same place a original poster to this string----- previous owners though
Post by: conwaydave on November 26, 2011, 04:08:26 PM
Word to the wise though!! Do not bring in any game that is dirty :bdid: The first elk I brought to him, I had scrubbed on and cleaned for quite a while and thought it was pretty clean actually. And I was brought up and raised to take pride in the care of game as soon as the animal hits the ground, really! Well, when he tossed me a brush and the hose, and said hurry up it's almost closing time! I learned really fast what he expects, but also, made me glad that this is the way he runs his business, and is exactly why I want to continue going there.
Post by: TheHunt on November 27, 2011, 10:04:47 AM
Learn to bone out your own animals then get a grinder atttachment for your blender and your off to a great start. You can make a roast out of any single muscle group of an animal. The larger muscles are in the hind half of the animal.
For pepperoni you can take the 25 lbs or the minimal amount the butcher will require to do a batch and just hand it to them. Mountain View meats does my pepperoni for 4 dollars a lb. Kind of expensive but I love the results. The rest I cut myself.
Post by: GrainfedMuley on November 27, 2011, 10:19:30 AM
Post by: spin05 on November 27, 2011, 10:28:05 AM
Linds custom meats, near Kent, is my favorite place to take game. His place is the only place that I know of, that expects you to be there to wrap your own meat, You have to bring friends to help, but he brings your animal out and will ask you how you want things as he cuts up your animal, and you can witness your animal being cut up. He will ask, how thick do you want your steaks? 1 or 2lb packages for burger? how many steaks in a pkg.? You know you get all your meat! I tried to offer my wrapping help once closer to home, for a deer at fox meats in Stanwood, and they said NO Way! Looked at me like I was crazy! The price was down per lb. at Linds because you are not paying for someone to wrap it for you. It is some work to wrap, but then you can double wrap also!
Word to the wise though!! Do not bring in any game that is dirty :bdid: The first elk I brought to him, I had scrubbed on and cleaned for quite a while and thought it was pretty clean actually. And I was brought up and raised to take pride in the care of game as soon as the animal hits the ground, really! Well, when he tossed me a brush and the hose, and said hurry up it's almost closing time! I learned really fast what he expects, but also, made me glad that this is the way he runs his business, and is exactly why I want to continue going there.
Mike Lind does it right. I miss not being able to take my meat there now that i live too far away. Yes he is a stickler on your meat being clean. Otherwise you might end up eating it.So if you like mouse turds in your meat then bring it in dirty. Its been awhile since i been in there.I think my last deer was $45
Post by: TheHunt on November 27, 2011, 10:37:07 AM
Opinion stated....thank you :hello:
That is what this site is all about. You will actually see my post in what I personally witnessed at Stewarts Meats. I have two witnesses that saw the same thing. Your welcome on facts are facts.
Post by: allen on November 30, 2011, 04:41:17 PM
An acquaintince of ours occasionaly had venison backstrap steaks givin to him by a butcher shop employee. This was with the story that a customer would bring in a deer & want the whole thing made into some kind of sausage & no way were they going to make that backstrap into sausage. So what did the customer get replacement meat or shorted? Either way ripped off.
I'm sure many if not most of the shops are reputable, but.......
Post by: nw_bowhunter on November 30, 2011, 04:52:51 PM
Post by: akirkland on November 30, 2011, 06:16:00 PM
Post by: KopperBuck on December 01, 2011, 01:45:20 AM
Post by: longknife on December 01, 2011, 03:29:50 AM
We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).
I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!
Post by: KopperBuck on December 01, 2011, 03:43:07 AM
We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).
I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!
I'm going for my personal record. 3 weeks tomorrow. I'm pretty jacked up to see if there's any difference. I've let them hang longer but only b/c they froze solid. This will be my first controlled age. Most beef goes 21 days, why can't a deer? You should look online about how to modify a window A/C unit. Apparently you can override the control. I've read good things about them, not sure how reliable they are, but was looking at rigging one until I ran into my current setup. I checked two days ago and still no green fuzz. I'm now debating how much sausage I want to do because I know some of those rear cuts are going to be TENDER.
I get riled up on the game taste issue. Part hanging time, mostly cooking. I've tasted calf elk that tasted like boot with road apple butter. That's real hard to mess up. I've had rutted bulls that tasted great, if you age properly, and cook rare.. can't beat it. All I've been thinking about the last two weeks are backstraps... and it's been hard to restrain.
What's an SS table?
While on semi-topic, I read in the Alaska HF magazine today about caribou drinking urine during the rut. I'm not sure you could age or cook that right from the sounds of it. I thought my dog eating horse chit was bad...
Post by: longknife on December 01, 2011, 04:02:32 AM
We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).
I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!
I'm going for my personal record. 3 weeks tomorrow. I'm pretty jacked up to see if there's any difference. I've let them hang longer but only b/c they froze solid. This will be my first controlled age. Most beef goes 21 days, why can't a deer? You should look online about how to modify a window A/C unit. Apparently you can override the control. I've read good things about them, not sure how reliable they are, but was looking at rigging one until I ran into my current setup. I checked two days ago and still no green fuzz. I'm now debating how much sausage I want to do because I know some of those rear cuts are going to be TENDER.
I get riled up on the game taste issue. Part hanging time, mostly cooking. I've tasted calf elk that tasted like boot with road apple butter. That's real hard to mess up. I've had rutted bulls that tasted great, if you age properly, and cook rare.. can't beat it. All I've been thinking about the last two weeks are backstraps... and it's been hard to restrain.
What's an SS table?
While on semi-topic, I read in the Alaska HF magazine today about caribou drinking urine during the rut. I'm not sure you could age or cook that right from the sounds of it. I thought my dog eating horse chit was bad...
LOL, i wondered why theres no nutritional value to caribou! Good luck on the meat, sounds good!
I meant Stainless Steel tables, halibut season is 5 months away, need a good cutting area this year for saltwater fishing! Its a Good start.
Post by: Huntboy on December 01, 2011, 05:52:49 AM
Post by: Elkrunner on December 01, 2011, 03:23:02 PM
Post by: h2ofowlr on December 01, 2011, 03:53:29 PM
Post by: Johnb317 on December 01, 2011, 04:54:37 PM
All the review that were linked were written in 08 so maybe they've fixed whatever.
Post by: 270Shooter on December 02, 2011, 02:05:21 PM
Post by: longknife on December 02, 2011, 05:42:02 PM