texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Ajcicconi, deepvalue, amb, Coltonhummel, John jennings
66639 Registered Users
Top Posters(All Time)
dogcatcher 100,816
bill oxner 67,375
stxranchman 55,584
SnakeWrangler 51,578
RKHarm24 44,585
rifleman 44,451
BMD 41,064
Big Orn 37,484
Facebook
Forum Statistics
Forums45
Topics452,942
Posts6,577,866
Members66,639
Most Online19,184
Feb 5th, 2020
Print Thread
Page 3 of 5 1 2 3 4 5
Re: A Dying Art [Re: oldrancher] #7820406 04/27/20 12:40 AM
Joined: Feb 2015
Posts: 2,055
F
flintknapper Offline
Veteran Tracker
Offline
Veteran Tracker
F
Joined: Feb 2015
Posts: 2,055
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.


[Linked Image]
[Linked Image]
[Linked Image]


Spartans ask not...how many, but where!
Re: A Dying Art [Re: Hudbone] #7820785 04/27/20 01:15 PM
Joined: Mar 2020
Posts: 122
R
Ramhorn Offline
Woodsman
Offline
Woodsman
R
Joined: Mar 2020
Posts: 122
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
Joined: Sep 2012
Posts: 10,654
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 10,654
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.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: A Dying Art [Re: BOBO the Clown] #7820844 04/27/20 02:03 PM
Joined: Jul 2019
Posts: 1,793
H
Hudbone Online Content
Pro Tracker
Online Content
Pro Tracker
H
Joined: Jul 2019
Posts: 1,793
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
Joined: Oct 2004
Posts: 33,352
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 33,352
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
Re: A Dying Art [Re: BOBO the Clown] #7820982 04/27/20 03:43 PM
Joined: Sep 2012
Posts: 10,654
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 10,654
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~
Re: A Dying Art [Re: BOBO the Clown] #7821145 04/27/20 05:36 PM
Joined: May 2011
Posts: 15,905
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 15,905
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.

[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]

Re: A Dying Art [Re: BOBO the Clown] #7821148 04/27/20 05:39 PM
Joined: May 2011
Posts: 15,905
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 15,905
[Linked Image]

Jerky from my Son's first buck.

[Linked Image]

Summer Sausage

[Linked Image]

Re: A Dying Art [Re: BOBO the Clown] #7821156 04/27/20 05:48 PM
Joined: May 2011
Posts: 15,905
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 15,905
Fresh pork & green onion sausage.

[Linked Image]

[Linked Image]

Re: A Dying Art [Re: BOBO the Clown] #7821173 04/27/20 05:58 PM
Joined: May 2011
Posts: 15,905
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 15,905
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
Joined: Mar 2012
Posts: 11,575
C
colt.45 Online Content
THF Celebrity
Online Content
THF Celebrity
C
Joined: Mar 2012
Posts: 11,575
coolpics skinnerback
cheers we been doing it for generations also
bang never done the canning meats though...
flag



i'm postaddic
Re: A Dying Art [Re: BOBO the Clown] #7821852 04/28/20 04:45 AM
Joined: Aug 2011
Posts: 2,451
P
pigplinker Offline
Veteran Tracker
Offline
Veteran Tracker
P
Joined: Aug 2011
Posts: 2,451
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
Joined: Jan 2011
Posts: 18,754
E
Erathkid Offline
THF Celebrity
Offline
THF Celebrity
E
Joined: Jan 2011
Posts: 18,754
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


Life is too short, as is. Don't chance it.
Don't text and drive.
Re: A Dying Art [Re: pigplinker] #7822296 04/28/20 04:57 PM
Joined: Feb 2015
Posts: 2,055
F
flintknapper Offline
Veteran Tracker
Offline
Veteran Tracker
F
Joined: Feb 2015
Posts: 2,055
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.

[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]


Spartans ask not...how many, but where!
Re: A Dying Art [Re: BOBO the Clown] #7822327 04/28/20 05:14 PM
Joined: Jul 2006
Posts: 100,816
dogcatcher Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jul 2006
Posts: 100,816
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.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: A Dying Art [Re: dogcatcher] #7822346 04/28/20 05:31 PM
Joined: Oct 2004
Posts: 33,352
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 33,352
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?


It's hell eatin em live
Re: A Dying Art [Re: redchevy] #7822359 04/28/20 05:39 PM
Joined: May 2011
Posts: 15,905
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 15,905
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
Joined: Oct 2004
Posts: 33,352
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 33,352
Lol we called it mustang grape wine hammer


It's hell eatin em live
Re: A Dying Art [Re: skinnerback] #7822418 04/28/20 06:08 PM
Joined: Oct 2004
Posts: 33,352
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 33,352
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.


It's hell eatin em live
Re: A Dying Art [Re: redchevy] #7822425 04/28/20 06:12 PM
Joined: Jul 2006
Posts: 100,816
dogcatcher Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jul 2006
Posts: 100,816
Originally Posted by redchevy
Lol we called it mustang grape wine hammer

I have heard it called both.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: A Dying Art [Re: BOBO the Clown] #7822725 04/28/20 10:34 PM
Joined: Sep 2012
Posts: 10,654
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 10,654
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~
Re: A Dying Art [Re: BOBO the Clown] #7823485 04/29/20 03:49 PM
Joined: Oct 2004
Posts: 33,352
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 33,352
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
Re: A Dying Art [Re: redchevy] #7823693 04/29/20 06:32 PM
Joined: Sep 2012
Posts: 10,654
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 10,654
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.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: A Dying Art [Re: redchevy] #7823810 04/29/20 08:16 PM
Joined: Feb 2015
Posts: 2,055
F
flintknapper Offline
Veteran Tracker
Offline
Veteran Tracker
F
Joined: Feb 2015
Posts: 2,055
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.


Spartans ask not...how many, but where!
Re: A Dying Art [Re: BOBO the Clown] #7824883 04/30/20 08:20 PM
Joined: Jul 2006
Posts: 100,816
dogcatcher Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jul 2006
Posts: 100,816
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


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Page 3 of 5 1 2 3 4 5
Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3