another day grinding.....

Chris Finch

Chris Finch

Well-known member
today was venisen beer brawtwurst day. i got to the club and helped my uncle finish up his batch of kelbasa first then we got started my batch.

now that all the sausage making is done it is finnally time to get the cast iron heated up.

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Very nice looking product, hope it tastes as good as it looks. We have been doing sausages the past few years and ahve been really happy with our product. We did a lot this year made breakfast sausage, brats, italian sausage and a hot dog type product (used regular hog casings). I'm startign to think about fermented sausages and have been buying supplies.

Good fun and eats.
 
i really want a cold smoker, but im going to have to wait until i have my own house to make one. i have more deer than i know what to do with im glad i didn't wack another one.
 
i really want a cold smoker, but im going to have to wait until i have my own house to make one. i have more deer than i know what to do with im glad i didn't wack another one.
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It is easy enough to get into that situation, sausages help with that a lot - especially if they are good and you have people asking for them. We usually do 3 deer per year and that is good, there is little carry over except grind usually. Right now ducks are closed, there isn't enough snow to make for good goosin' - so the deer are looking purty good right now even though we have our 3 in the freezer :).

I've jury rigged cold smoke a couple times with a remote fire box and smoke tube to my smoker, but it isn't worth it.
 
Ive got plans in my head that include a 55 gallon drum some pipe and an old refridgerator.

Hopefully the rivers lock up and we get that storm on friday. Then we should do okay. Its almost time to start corning goose breast...
 
Ive got plans in my head that include a 55 gallon drum some pipe and an old refridgerator.

Hopefully the rivers lock up and we get that storm on friday. Then we should do okay. Its almost time to start corning goose breast...
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That will work!
 
After two years of paying for it to be done, I've spent enough money to have bought a LEM grinder and small stuffer. However, I don't have room to process the meat or keep it cool before processing. I need a bigger shop. Where are the wealthy women that need a kept man to feed them and take them for boat rides?

the old butcher that I take my game to does a bacon burger grind. He uses bacon "ends and pieces" at a 50/50 ratio with game meat. I have not tried it with caribou, but moose I have tried from a buddy and it makes excellent burgers. I am told that black bear bacon burger is also excellent. Just cook it well to over 165 temp.

So if you have any left over venison try a small batch of bacon burger for grilling. I can find ends and pieces in 2 pound packs at Safeway or large health food stores if you want nitrate/nitrite free stuff. The ends and pieces have a higher flavor aspect due to more outer surface area being smoked.
 
I think Alaska is cold enough where you can keep it cool by putting it outside?

Also i dont think rich women that want boat rides want to have ice in the water for 8 months of the year.

We have the biggest cabelas grinder and all the accsessories for using it to stuff with. Much easier than an actual stuffer
 
After two years of paying for it to be done, I've spent enough money to have bought a LEM grinder and small stuffer. However, I don't have room to process the meat or keep it cool before processing. I need a bigger shop. Where are the wealthy women that need a kept man to feed them and take them for boat rides?

the old butcher that I take my game to does a bacon burger grind. He uses bacon "ends and pieces" at a 50/50 ratio with game meat. I have not tried it with caribou, but moose I have tried from a buddy and it makes excellent burgers. I am told that black bear bacon burger is also excellent. Just cook it well to over 165 temp.

So if you have any left over venison try a small batch of bacon burger for grilling. I can find ends and pieces in 2 pound packs at Safeway or large health food stores if you want nitrate/nitrite free stuff. The ends and pieces have a higher flavor aspect due to more outer surface area being smoked.
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I'll second the bacon grind burgers, we have been doing those for about 10 years and love them. We usually take a whole white-tail's worth of grind and make them - did 30 pounds worth this year. The ratio we use is about 1:5 bacon to venison.

I've been wanting to build a cold room chilled by an air conditioner and coolbot, but I just found a thermostat to turn a freezer into a chiller at any temp (http://www.amazon.com/dp/B0002EAL58?tag=wrightfood-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B0002EAL58&adid=10456JWVX52RVYXDN1MK&). I ordered one to make a curing box for sausages, but they would work great to turn a freezer into a chiller for keeping quarters until you get them cut.
 
i really want a cold smoker, but im going to have to wait until i have my own house to make one. i have more deer than i know what to do with im glad i didn't wack another one.
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http://www.amazenproducts.com/productdetails.asp?productcode=amnps5x8

Pick up one of these, you can seriously just use a cardboard box if you have to, but this will put out all the smoke you need for cold smoking. Cheese, Salts, you name it. works great. Then when you have the time/money and go for bigger smokers that can do hot or cold, these still work in virtually any and all smoker situations and are nice since they will keep smoking for hours with LESS tending than say chunk wood, loose pellets, chips or any other varieties.

I like sitting around on a summer day tending a fire/smoker but after 6-8 hours it gets old and I am out of beer. I now use this since I can pretty much light it and forget it. Come back here and there check on it, then once it is done, sit down with a beer.

Sausage looks great by the way, best of luck.

Smoking meats forum is a pretty neat site for recipes/info as well.

Several guys on here got me pointed in the right direction on sausages so you should be set.
 
I've been wanting to build a cold room chilled by an air conditioner and coolbot, but I just found a thermostat to turn a freezer into a chiller at any temp (http://www.amazon.com/...10456JWVX52RVYXDN1MK&). I ordered one to make a curing box for sausages, but they would work great to turn a freezer into a chiller for keeping quarters until you get them cut.
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you will want to then add a cool mist vaporizer with a humidistat to it so you can keep your humidity up around 60% (assuming you are talking salami's etc) (depending on what meat you are curing as well)

using a bacterial culture to dip them in prior to curing them helps jump start your bacterial growth with the RIGHT bugs so you have less chance of spoilage helps as well.
 
I think Alaska is cold enough where you can keep it cool by putting it outside?

Also i dont think rich women that want boat rides want to have ice in the water for 8 months of the year.
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I can keep it outside for a few days in September. The ravens and alley cats become an issue. We are also getting huge temp swings these days where we can have a nice cool day followed by a 70 degree monsoon storm for several days. That happened this year in mid september and I was worried about my meat quality for the four hour trip back to town in the truck canopy. There was no way to keep it on the trailer with out it getting wet from the storm. Rich women are rather picky about cold and stuff. Some days I can't blame them.
 
I've been wanting to build a cold room chilled by an air conditioner and coolbot, but I just found a thermostat to turn a freezer into a chiller at any temp (http://www.amazon.com/...10456JWVX52RVYXDN1MK&). I ordered one to make a curing box for sausages, but they would work great to turn a freezer into a chiller for keeping quarters until you get them cut.
Click to expand...


you will want to then add a cool mist vaporizer with a humidistat to it so you can keep your humidity up around 60% (assuming you are talking salami's etc) (depending on what meat you are curing as well)

using a bacterial culture to dip them in prior to curing them helps jump start your bacterial growth with the RIGHT bugs so you have less chance of spoilage helps as well.
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Yep! Was going to try some cured solid pieces like Bresaola and then some landjaegers too.
 
Where are the wealthy women that need a kept man to feed them and take them for boat rides?
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Ray,

If you come across one of these women,,,,,,,,,,,, find out if she has a sister.
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Dave, you got it all wrong....see if she has a DAUGHTER!!!

then again, I am younger than you!!

Tod, good plan....so many good meats....if only I had more time.
 
Good lookin links Chris.

I bought a cabelas grinder this year when I saw it on sale and had a bunch of points saved up. A week after it arrived so did the snow geese. I ended up with 25lbs of breast meat and turned it all into sausage. Breakfast, Italian link and loose, Brats, and fresh Chorizo. I cut everything with a ground up fatty pork shoulder by about 20-30% and have been VERY happy with the results.

I also ground up about 200lbs of venison and didn't add a thing. I like my deer meat clean of all of the silver skin and fat, or at least as much as possible, then ground and frozen in 2 lb food saver bags.

-D
 
i keep asking for a food saver for christmas but santa must think im a bad boy. it would make life a lot easier and fish would be worth freezing.
 
The bags can be expensive, but they're a whole lot cheaper than throwing away freezer burned food.

I still try and eat all of the fish I catch while fresh. Tuna are the exception, it's sushi, then seared steaks, then frozen in large chunks and made into tuna salad when ready.

I smoke salmon a few times a year and will seal lunch sized packs. Can do the same thing with veggies, etc. You can vacuum seal just about anything!

-D
 
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