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Re: A Dying Art
[Re: oldrancher]
#7820406
04/27/20 12:40 AM
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Joined: Feb 2015
Posts: 5,158
flintknapper
THF Trophy Hunter
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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.
Spartans ask not...how many, but where!
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Re: A Dying Art
[Re: Hudbone]
#7820785
04/27/20 01:15 PM
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Joined: Mar 2020
Posts: 175
Ramhorn
Woodsman
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Woodsman
Joined: Mar 2020
Posts: 175 |
Next thread should be on pickles. YES! Both my Grandmothers made all kinds. I miss em
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Re: A Dying Art
[Re: Ramhorn]
#7820809
04/27/20 01:34 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: A Dying Art
[Re: BOBO the Clown]
#7820844
04/27/20 02:03 PM
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Joined: Jul 2019
Posts: 14,149
Hudbone
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Flintknapper, your sausage has a might red color. Did you use mono-cure or saltpeter?
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Re: A Dying Art
[Re: BOBO the Clown]
#7820863
04/27/20 02:24 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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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.
It's hell eatin em live
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Re: A Dying Art
[Re: BOBO the Clown]
#7820982
04/27/20 03:43 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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Posts: 12,861 |
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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: A Dying Art
[Re: BOBO the Clown]
#7821148
04/27/20 05:39 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,015 |
Jerky from my Son's first buck. 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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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,015 |
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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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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Joined: May 2011
Posts: 28,015 |
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.
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Re: A Dying Art
[Re: skinnerback]
#7821293
04/27/20 07:16 PM
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Joined: Mar 2012
Posts: 13,609
1860.colt
emoji colt.45
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emoji colt.45
Joined: Mar 2012
Posts: 13,609 |
i'm postaddic
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Re: A Dying Art
[Re: BOBO the Clown]
#7821852
04/28/20 04:45 AM
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Joined: Aug 2011
Posts: 2,708
pigplinker
Veteran Tracker
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Joined: Aug 2011
Posts: 2,708 |
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.
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Re: A Dying Art
[Re: Hudbone]
#7822043
04/28/20 01:54 PM
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Joined: Jan 2011
Posts: 19,498
Erathkid
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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.
Life is too short, as is. Don't chance it. Don't text and drive.
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Re: A Dying Art
[Re: pigplinker]
#7822296
04/28/20 04:57 PM
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Joined: Feb 2015
Posts: 5,158
flintknapper
THF Trophy Hunter
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THF Trophy Hunter
Joined: Feb 2015
Posts: 5,158 |
Spartans ask not...how many, but where!
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Re: A Dying Art
[Re: BOBO the Clown]
#7822327
04/28/20 05:14 PM
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Joined: Jul 2006
Posts: 110,795
dogcatcher
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Posts: 110,795 |
Muscadine wine. I remember my grandpa would go to the Hill Country every year to get them to make wine, grandma would make the jelly.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: A Dying Art
[Re: dogcatcher]
#7822346
04/28/20 05:31 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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Muscadine wine. 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?
It's hell eatin em live
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Re: A Dying Art
[Re: redchevy]
#7822359
04/28/20 05:39 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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Muscadine wine. 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.
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Re: A Dying Art
[Re: BOBO the Clown]
#7822365
04/28/20 05:42 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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Lol we called it mustang grape wine
It's hell eatin em live
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Re: A Dying Art
[Re: skinnerback]
#7822418
04/28/20 06:08 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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Joined: Oct 2004
Posts: 39,533 |
Muscadine wine. 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.
It's hell eatin em live
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Re: A Dying Art
[Re: redchevy]
#7822425
04/28/20 06:12 PM
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Joined: Jul 2006
Posts: 110,795
dogcatcher
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Posts: 110,795 |
Lol we called it mustang grape wine I have heard it called both.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: A Dying Art
[Re: BOBO the Clown]
#7822725
04/28/20 10:34 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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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"
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: A Dying Art
[Re: BOBO the Clown]
#7823485
04/29/20 03:49 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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Posts: 39,533 |
Even ripe mustang grapes are very tart/sour to me without lots of sugar I wouldn’t choose to eat them.
It's hell eatin em live
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Re: A Dying Art
[Re: redchevy]
#7823693
04/29/20 06:32 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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Posts: 12,861 |
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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: A Dying Art
[Re: redchevy]
#7823810
04/29/20 08:16 PM
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Joined: Feb 2015
Posts: 5,158
flintknapper
THF Trophy Hunter
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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. ^^^^^
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.
Spartans ask not...how many, but where!
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