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Re: A Dying Art [Re: oldrancher] #7820406 04/27/20 12:40 AM
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Originally Posted by oldrancher
Originally Posted by BOBO the Clown
Originally Posted by RGLass
We moved there in 1976. I left there in 2012 . Still have family there.


Bet we know a lot of same people.


Dietz Bread or home made bread and dried hard sausage and home made grape jelly was my breakfast, lunch and sometimes dinner. Nothing better. We still make our own sausage just as my Opa's and Oma's did. BoBo are you from the Fredericksburg area?


I guess fewer and fewer of each generation have any interest in making their own Sausage, Jerky, Jelly, etc. I still do all my own. My Daughter has no interest in it...though she grew up helping me.


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Re: A Dying Art [Re: Hudbone] #7820785 04/27/20 01:15 PM
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Originally Posted by Hudbone
Next thread should be on pickles.


YES!

Both my Grandmothers made all kinds. I miss em

Re: A Dying Art [Re: Ramhorn] #7820809 04/27/20 01:34 PM
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Originally Posted by Ramhorn
Originally Posted by Hudbone
Next thread should be on pickles.


YES!

Both my Grandmothers made all kinds. I miss em

both of my grandmothers canned pretty much everything they grew in their gardens. My dad's mother made a bunch of pickles over the years but as she got into her 90s they went down hill on flavor. The last batch I recall was in a gallon jar and we swore she pickled them in kerosene, nasty horrible.

we still can peach, plum and mustang grape jelly/jams but that's about it for us.


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Re: A Dying Art [Re: BOBO the Clown] #7820844 04/27/20 02:03 PM
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Flintknapper, your sausage has a might red color. Did you use mono-cure or saltpeter?

Re: A Dying Art [Re: BOBO the Clown] #7820863 04/27/20 02:24 PM
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I am always bummed that the canning/jelly skills died with the grandmother on my moms side and great grandmother on dads side. One died way to young to pass on and the other I just barely knew. Have a few of their recipes but not nearly enough.


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Re: A Dying Art [Re: BOBO the Clown] #7820982 04/27/20 03:43 PM
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redchevy, I was afraid some of my mom's and MIL recipes would get lost, so I jumped in and found out how to do those ... and tried to document all the steps, ingredients and processes. After a morning hunt, I went to my mom's and spent several hours with her to learn how to make her jelly/jam. It's pretty simple but time consuming for all the steps. My wife and I have used it multiple times with great success over the years.

but all my dad's fine tuned sausage recipes are gone with his book getting sold/lost after he passed. That is something I will miss and one of the reasons I haven't gotten into making sausage on my own ... there was many hours and failed attempts, near misses and great output documented in that book.


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Re: A Dying Art [Re: BOBO the Clown] #7821145 04/27/20 05:36 PM
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My oldest 2 kids used to help me make sausage & jerky but not anymore, always too busy now. I'm teaching my youngest 2 now and will teach my grandson when he's old enough.

Here's my oldest 2 loading the smokehouse, miss those days.

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Re: A Dying Art [Re: BOBO the Clown] #7821148 04/27/20 05:39 PM
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Jerky from my Son's first buck.

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Summer Sausage

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Re: A Dying Art [Re: BOBO the Clown] #7821156 04/27/20 05:48 PM
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Fresh pork & green onion sausage.

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Re: A Dying Art [Re: BOBO the Clown] #7821173 04/27/20 05:58 PM
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For years I've been wanting to get into canning, just haven't yet. Nobody cans anymore. My Grandparents on both sides had huge gardens and canned everything, including meat. I want to learn and then teach my kids, preserving some of the old ways. I miss all of the different jelly and jams, ate a whole lot of mustang grape jelly. Grandparents and parents all passed on before their time, and I don't have any of their recipe books so I'll be teaching myself LOL.

Re: A Dying Art [Re: skinnerback] #7821293 04/27/20 07:16 PM
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coolpics skinnerback
cheers we been doing it for generations also
bang never done the canning meats though...
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Re: A Dying Art [Re: BOBO the Clown] #7821852 04/28/20 04:45 AM
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Flintknapper is that some Muscadine grapes on the counter. We have several vine on the farm and we picked about 10 gal of grapes last year. We juiced them up and put in the freezer. That way when we get low on jelly we just pull out enough and make a batch. We put them in a quart size freezer bag that hold just enough to make a batch.

Bobo this was a great thread. I will try some of these out. I have made my own for years, but like some I get caught up in life and don't take time to smell the sausage. I need to slow down and pass on some skills to the little ones.

Re: A Dying Art [Re: Hudbone] #7822043 04/28/20 01:54 PM
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Originally Posted by Hudbone
Granzin is a good source. He can taste yours and come pretty close to telling you all that you got in it. They process thousands of deer a year. Don't know if it's into five figures yet, but it has been high four figures for years now.

I love Granzins. They have my favorite dry sausage. Garlic, cracked peppercorns with light smoke. up


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Re: A Dying Art [Re: pigplinker] #7822296 04/28/20 04:57 PM
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Originally Posted by pigplinker
Flintknapper is that some Muscadine grapes on the counter. We have several vine on the farm and we picked about 10 gal of grapes last year. We juiced them up and put in the freezer. That way when we get low on jelly we just pull out enough and make a batch. We put them in a quart size freezer bag that hold just enough to make a batch.

Bobo this was a great thread. I will try some of these out. I have made my own for years, but like some I get caught up in life and don't take time to smell the sausage. I need to slow down and pass on some skills to the little ones.


Actually those are Mustang Grapes though we have Muscadine around here in places as well. I grew up in Central Texas where the Muscadine Grape is abundant and I prefer it, but hard to find here. I also preserve the juice and make jelly when needed. It will keep for a long time frozen.

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Re: A Dying Art [Re: BOBO the Clown] #7822327 04/28/20 05:14 PM
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Muscadine wine. up I remember my grandpa would go to the Hill Country every year to get them to make wine, grandma would make the jelly.


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Re: A Dying Art [Re: dogcatcher] #7822346 04/28/20 05:31 PM
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Originally Posted by dogcatcher
Muscadine wine. up I remember my grandpa would go to the Hill Country every year to get them to make wine, grandma would make the jelly.

What is the difference in Mustang and Muscadine? I have only ever seen one type of native grape anywhere ive been in texas and it was mustang for all I know. Is it in fact two different grapes? or two names for the same thing?


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Re: A Dying Art [Re: redchevy] #7822359 04/28/20 05:39 PM
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Originally Posted by redchevy
Originally Posted by dogcatcher
Muscadine wine. up I remember my grandpa would go to the Hill Country every year to get them to make wine, grandma would make the jelly.

What is the difference in Mustang and Muscadine? I have only ever seen one type of native grape anywhere ive been in texas and it was mustang for all I know. Is it in fact two different grapes? or two names for the same thing?



Good question. We have mustang grapes here and we make wine with them, but we call it muskadine wine lol.

Re: A Dying Art [Re: BOBO the Clown] #7822365 04/28/20 05:42 PM
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Lol we called it mustang grape wine hammer


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Re: A Dying Art [Re: skinnerback] #7822418 04/28/20 06:08 PM
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Originally Posted by skinnerback
Originally Posted by redchevy
Originally Posted by dogcatcher
Muscadine wine. up I remember my grandpa would go to the Hill Country every year to get them to make wine, grandma would make the jelly.

What is the difference in Mustang and Muscadine? I have only ever seen one type of native grape anywhere ive been in texas and it was mustang for all I know. Is it in fact two different grapes? or two names for the same thing?



Good question. We have mustang grapes here and we make wine with them, but we call it muskadine wine lol.

According to google they are two different varieties.


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Re: A Dying Art [Re: redchevy] #7822425 04/28/20 06:12 PM
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Originally Posted by redchevy
Lol we called it mustang grape wine hammer

I have heard it called both.


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Re: A Dying Art [Re: BOBO the Clown] #7822725 04/28/20 10:34 PM
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all I know is if you eat a bunch of mustang grapes and get the juice on your lips and surrounding skin, it will blister and be painful for a long time ... one of my grandmothers had a huge mustang grape vine along one side of her sheep pen that my brother and I would have to go collect the grapes for her to make mustang grape jelly ... and we ate a "few"


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Re: A Dying Art [Re: BOBO the Clown] #7823485 04/29/20 03:49 PM
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Even ripe mustang grapes are very tart/sour to me without lots of sugar I wouldn’t choose to eat them.


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Re: A Dying Art [Re: redchevy] #7823693 04/29/20 06:32 PM
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Originally Posted by redchevy
Even ripe mustang grapes are very tart/sour to me without lots of sugar I wouldn’t choose to eat them.

right! but we didn't know any better, only grapes we ever had ... none of the grocery stores had grapes back then, at least not in our area.


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Re: A Dying Art [Re: redchevy] #7823810 04/29/20 08:16 PM
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Originally Posted by redchevy
Even ripe mustang grapes are very tart/sour to me without lots of sugar I wouldn’t choose to eat them.


^^^^^


Exactly..and this sets them apart from Muscadine grapes. I use quite a bit of sugar in my recipe for Mustang jelly and also make some with a hint of cinnamon in it.

Actually, my favorite jelly is Mayhaw but it's hard to find enough of it around here to make it worth your while.


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Re: A Dying Art [Re: BOBO the Clown] #7824883 04/30/20 08:20 PM
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This is a CD Of old books and pamphlets about butchering, sausage making and curing meats
https://www.ebay.com/itm/Sausage-Ma...Books-CD-Smoking-Preserving/331199405487


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