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Recent content by archeryrob

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  1. archeryrob

    What To Do For Cuz?! Suggestions Please!

    Cured pastrami
  2. archeryrob

    No Cook Venison

    I've put squirrels in the fridge but I typically gut and skin them first. :emoji_wink: FYI, squirrels typically are flea bags so I hope he didn't put it in the warm. Watch squirrels and not how often they scratch in the summer.
  3. archeryrob

    Asking For Suggestions!

    This is how I make Braunschweiger or liver wurst. I have tried smoking and then poaching to finish and I don't think it really made a difference on the fiberous casings. At the bottom I switched the recipe to all meat and used the heart elsewhere. My In Laws love this stuff. I eat it like hors...
  4. archeryrob

    Venison summer sausage

    I use 50/50 vension/pork butt and it makes a great consistency. I also use NFDM This is my Lebanon bologna and you can copy that and change spices, sugars and add cheese and jalapeno from another recipe, https://archeryrob1.wordpress.com/2025/01/04/lebanon-bologna-venison-with-pork-addition/
  5. archeryrob

    Sandwich meats

    I was thinking 4" as I like small loaf sandwiches. Also my daughter is making sandwich rolls from whole grains and about hamburger roll size, so that will probably be my go too. She's the baker and I'm the butcher. :emoji_wink: Looks like 4.6" is more available, but thinking 4" if I can.
  6. archeryrob

    Sandwich meats

    Whats with the Samali Cotto? It looks whiter than others? I was looking at he German Aerican style or Poli's favorite.
  7. archeryrob

    Sandwich meats

    Who is making thier own? I ws thinking of stuffing deer/pork and making Disco's Mettwurst. Maybe a salami when I find a good recipe and stock the freezer with sandwich meats for my lunches. I am growing tired of all this water stuffed crap they sell in the stores. I was looking at LEMs clear...
  8. archeryrob

    Chateaubriand Cut for the soon to be Step Son

    Congrats, do you not post online any more? I don't think I have seen anything on Facebook or YouTube.
  9. archeryrob

    deer neck

    I have never had great succes with neck meat and think its tough. It cans well but juice gets thick like it does in span from tendons melting. Probably best and most tender. I have marinated in ACV to tenderize a day and into a tied roast and good the first day and tough the second. Just made...
  10. archeryrob

    Bigos, Polish hunters stew

    I have, but there is only one of me and daughter and wife find them selves soo busy, too busy to help. Or that is the story I am told. Grew rye and harvested it and corn coming to make hominy. Deer season and meat making season coming soon. As I said, This one me, can't keep up with everything...
  11. archeryrob

    Bigos, Polish hunters stew

    So I made Keilbasa last year and cleaning the freezer as its a new homemade product I needed new recipes to use it. I bought two bags of kraut and thought traditional chopped and kraut with caraway like grandma used to do. Looked for some recipes and tripped over Bigos and had to try it...
  12. archeryrob

    Planning ahead - Upgrade to Sausage Making Equipment

    I went with LEM as the #12 and 25# mixer. Grinder acts as a motor too. The #12, IMO, is more than most home use people need. I have ground 1/2 a pig and multiple deer with mine. I can cut the neck into 1" square strips 12" to 15" long and just drop them in the throat and off it goes. #22 would...
  13. archeryrob

    Crackers

    Cool, I pdf'd that and saved for my self and sent to my daughter. Are Ya'll using store flour or fresh ground flour? I am trying to avoid all store bought, enriched flour.
  14. archeryrob

    Milk cow - holstein ground beef

    Farmers out here only have Holstien and some added swiss brown for higher cream levels.
  15. archeryrob

    Crackers

    How are you baking the same bread dough as crackers? Aren't they going to be more like Pita bread from rising?
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