Meat processing

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

  1. AustinL

    AustinL AH Veteran

    Joined:
    Feb 1, 2018
    Messages:
    152
    Video/Photo:
    48
    Likes Received:
    274
    Location:
    Kerrville, Tx
    Hunted:
    USA, South Africa
    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
    Velo Dog, Mekaniks, Edge and 4 others like this.

  2. slam8031

    slam8031 AH Enthusiast

    Joined:
    Apr 6, 2013
    Messages:
    314
    Video/Photo:
    18
    Likes Received:
    201
    Location:
    sc, usa
    Member of:
    NRA, SCI
    Hunted:
    rsa
    That sounds awesome! Where’s smell-o-computer when you need it...
     
    Von Gruff and Pheroze like this.

  3. curtism1234

    curtism1234 AH Enthusiast

    Joined:
    Apr 28, 2016
    Messages:
    285
    Likes Received:
    179
    Hunted:
    Hunted: RSA, MO, WY. Fished: MO, IL, AR, MS, FL, WI, MI, WY
    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

    Joined:
    May 5, 2009
    Messages:
    1,519
    Video/Photo:
    460
    Likes Received:
    1,550
    Hunted:
    New Zealand, Austaralia
    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

    Joined:
    Feb 1, 2018
    Messages:
    152
    Video/Photo:
    48
    Likes Received:
    274
    Location:
    Kerrville, Tx
    Hunted:
    USA, South Africa
    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
     
    Von Gruff and Edge like this.

  6. GuttormG

    GuttormG AH Veteran

    Joined:
    Mar 27, 2016
    Messages:
    205
    Video/Photo:
    2
    Likes Received:
    150
    Delicious, deersausage, cold smoked.

    IMAG0052_zpsd6dd65a0.jpg
     
    Velo Dog and Von Gruff like this.

  7. AustinL

    AustinL AH Veteran

    Joined:
    Feb 1, 2018
    Messages:
    152
    Video/Photo:
    48
    Likes Received:
    274
    Location:
    Kerrville, Tx
    Hunted:
    USA, South Africa
    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

    Joined:
    Feb 1, 2018
    Messages:
    152
    Video/Photo:
    48
    Likes Received:
    274
    Location:
    Kerrville, Tx
    Hunted:
    USA, South Africa
    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
     
    Ridgewalker and Therack like this.

  9. Ragman

    Ragman AH Fanatic

    Joined:
    Jun 8, 2015
    Messages:
    918
    Video/Photo:
    126
    Likes Received:
    1,117
    Location:
    Saskatchewan, Canada
    Hunted:
    Canada(Sask./B.C.), Namibia, RSA(Eastern Cape) USA(Texas)
    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

    Joined:
    Apr 7, 2010
    Messages:
    23
    Likes Received:
    24
    Hunted:
    South Africa
    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

    Joined:
    Feb 1, 2018
    Messages:
    152
    Video/Photo:
    48
    Likes Received:
    274
    Location:
    Kerrville, Tx
    Hunted:
    USA, South Africa
    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
     

Share This Page

 
  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice