texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Rescue Fire, Sulphur bluff, BPetty, WhiskeyNights, winntiger
67883 Registered Users
Top Posters(All Time)
dogcatcher 104,846
bill oxner 76,965
stxranchman 57,157
SnakeWrangler 55,042
RKHarm24 44,585
rifleman 44,461
Gravytrain 41,487
BMD 41,115
Forum Statistics
Forums45
Topics593,917
Posts11,168,627
Members82,883
Most Online19,184
Feb 5th, 2020
Print Thread
Last years Deer into Sausage this weekend #8033830 11/02/20 02:48 PM
Joined: Oct 2014
Posts: 48
J
Jamoke Offline OP
Light Foot
OP Offline
Light Foot
J
Joined: Oct 2014
Posts: 48
Well, I got 2 Deer last year a spike and a 5x4 buck. Knowing that opening Day is only a few away, time to clear out the old to make way for the new. Everything was vacuum packed and in a chest freezer, So no freezer burn. My wife and I eat venison through the year, but no longer have the kids around So didn't eat as much this year. Had about 38 lbs of nice venison after cutting all the silverskins and removing any bones, added a 15 lb Boston pork butt and about 5 pounds of premium beef fat, would have preferred pork fat, but the butcher only had beef. 2 grinds on the deer and beef fat mixed. 1 grind on the pork and a second grind to half for the pork. I like a little texture. Half a bottle of red wine, black pepper, red pepper flakes, garlic and onion powder, salt, corriander powder, fennel seed, dry parsley flakes, some parmesan cheese and a little slap ya momma, and spicy Hungarian paprika. Let it rest over night, in the morning, cased it and hung in the garage for 4 hours with fans blowing on it to dry it a little. Then vacuum packed and back into the freezer, what we didn't eat for dinner. Delicious! [Linked Image]

Re: Last years Deer into Sausage this weekend [Re: Jamoke] #8033860 11/02/20 03:08 PM
Joined: Oct 2004
Posts: 34,969
R
redchevy Offline
THF Celebrity
Offline
THF Celebrity
R
Joined: Oct 2004
Posts: 34,969
Interesting smoke house grin

I told my wife i was glad the house we were building has an island in the kitchen it would be perfect for grinding meat and suffing sausage... im not sure if we are gonna fight over that yet or not!


It's hell eatin em live
Re: Last years Deer into Sausage this weekend [Re: Jamoke] #8034268 11/02/20 06:28 PM
Joined: Jul 2019
Posts: 4,130
H
Hudbone Online Content
Extreme Tracker
Online Content
Extreme Tracker
H
Joined: Jul 2019
Posts: 4,130
never heard of no "premium beef fat".

Re: Last years Deer into Sausage this weekend [Re: Hudbone] #8035483 11/03/20 03:30 PM
Joined: Oct 2014
Posts: 48
J
Jamoke Offline OP
Light Foot
OP Offline
Light Foot
J
Joined: Oct 2014
Posts: 48
When you go to the butcher, and they are trimming only the top quality cuts, really aged, well marbled, the fat that still had some beef in it was perfectly marbled, the stuff looked like wagyu trimmings. That's what I meant by premium beef fat. I'll post some pictures later, this stuff looked good enough to eat!

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