Meat processing

Discussion in 'General Chat' started by AustinL, Sep 29, 2018.

  1. AustinL

    AustinL AH Veteran

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    As our deer season opened this weekend we spent the day knocking out a 50lb batch of sausage that will be smoked and dried.

    All links are stuffed tied and resting in the fridge. We will smoke them in the morning and start the ac after that. Should be done in about a week to 10 days

    55174FD4-7A0D-4821-B26E-4ECE5E1A64EE.jpeg 0ECFC777-7434-4E49-936C-BB55A4059066.jpeg
     
    Last edited by a moderator: Sep 30, 2018
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  2. slam8031

    slam8031 AH Enthusiast

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    That sounds awesome! Where’s smell-o-computer when you need it...
     
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  3. curtism1234

    curtism1234 AH Enthusiast

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    Very nice, I'd like to get into sausage making sometime. My brother has some friends who will do sausages for the cost of pork butt so I have a pretty good deal going on now.
     
    Last edited: Sep 30, 2018

  4. Von Gruff

    Von Gruff GOLD SUPPORTER AH Elite

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    Having done a fair few larger batches of sausage, I know what goes into making that amount in the home process. Lots of good eating right there.
     

  5. AustinL

    AustinL AH Veteran

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    We do quite a bit each year and have acquired some pretty good equipment which helps. Our smokehouse is 4x8 so we can do a pretty good batch at a time. We also have a window unit ac hooked up on it to aid in temp control and moisture removal during the drying process

    Got the smoke rolling right now
     
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  6. GuttormG

    GuttormG AH Veteran

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    Delicious, deersausage, cold smoked.

    IMAG0052_zpsd6dd65a0.jpg
     
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  7. AustinL

    AustinL AH Veteran

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    Just my luck I get a batch in the smokehouse and it decides to rain just about everyday since that time.

    A little behind schedule but should be ready to go in the next 4-5 days
     

  8. AustinL

    AustinL AH Veteran

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    1B982F35-1D98-405A-9275-670822016B02.jpeg Sliced a couple of venison hams that I cured and smoked making venison pastrami

    It is now vacuum sealed in half pound packages in the freezer
     
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  9. Ragman

    Ragman AH Fanatic

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    We have that job to look forward to in the near future. I got tired of paying someone to do it for me and enjoy the process. I've never smoked anything though. We bought a Bradley smoker on sale a year ago but haven't taken it out of the box yet! Gotta admit I'm a little intimidated since I don't know what I'm doing. But everybody wants smokies!
     

  10. putter97127

    putter97127 AH Member

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    Don't be afraid. sausagemaker.com is a great resource. Lots of how-to articles and decent prices on supplies
     

  11. AustinL

    AustinL AH Veteran

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    Just jump in and do it nothing more satisfying than a freezer full of meat that you have brought from field to table.

    Lots of good books on the subject as well as a wealth of information online. Next up will be a run of jalapeño and cheese summer sausage
     

  12. lwaters

    lwaters BRONZE SUPPORTER AH Elite

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    Here is what I do to a lot of my deer meat. Pack in jars pressure cooker for 75 min. This is great to thicken and eat on potatoes, rice, or noodles. Even makes a great stew.
     

  13. lwaters

    lwaters BRONZE SUPPORTER AH Elite

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    Here's a photo IMG_20181207_130149.jpeg
     
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  14. AustinL

    AustinL AH Veteran

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    I have thought about canning just have not worked up the nerve yet.

    Did just finish our first batch of summer sausage. Seasoning blend needs some tweaking but should have a solid recipe after the next go
     

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