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  1. archeryrob

    Kiełbasa using venison

    Actually it worked out fine. Texture could have been extracted better but I think with more fat it would. It bound and tasted good. I did the smoking for 3 hours and ran the smoke house about 120 and links got about 111 IT. Then out to the cajun steamer and submerged them and topped with a...
  2. archeryrob

    Kiełbasa using venison

    Well, it is what is now and I can revise making it next time. The pork I got was leaner than I wanted and mostly meat, so that lowered the fat content. I normally get a fatty pork shoulder from the butcher but didn't ride all the way to that one and got some pork from the super market Which...
  3. archeryrob

    Kiełbasa using venison

    Pretty sure that is what I said. It was clumping for the beginning and not mixing. Half way through I added the NFDM and it started tacking and mixing better and extracting which it was not doing before.
  4. archeryrob

    Kiełbasa using venison

    I did the 10# and added 1 Cup of water and a bit tacky , another cup a bit more. After 5 minutes it didn't look much better. Added 1/2 cup NFDM and started tacking up better. Left it mix 15 minutes while washing stuff up and it got good and tacky. I like the mixer but it seemed like 10# didn't...
  5. archeryrob

    Kiełbasa using venison

    So I got the stuff for 10# today and will probably grind it. I am thinking possible little water and no NFDM? I am going to mix in the lem 25# mixer with the #12 driving it. Venison bacon has it but other stuff has not. My Daughter got on some diet kick these influencers promote and made herself...
  6. archeryrob

    Venison Rib Roast

    I got to be honest my the dogs would eat any trash meat I made. I could trim all the connective tissue, fat and junk and cook it and they'd love it. I can't use them as taste abatures. But maybe, that trash is better than kibble? I haven't tried each, so I can't compare and only make...
  7. archeryrob

    Venison Rib Roast

    I was actually amazed how much worse it was using the processor. Its amazing to me how much they "ruined" the taste of the meat and that the majority of hunters think that this is normal. IMO, This is exactly why people don't like deer meat.
  8. archeryrob

    Kiełbasa using venison

    What does the poach do to the casings? What difference smoked vs poach? I would only put one type of water in and omit either, both, if needed.
  9. archeryrob

    Kiełbasa using venison

    I am looking to expand my recipes into Kiełbasa and looking for advice. I want to make a garlic one and maybe a later black pepper one. I always worry about the smokehouse and pork and fat out. Do I need the extra water? Should I add NFDM? This recipe did not call for it, but I might think it...
  10. archeryrob

    Venison Rib Roast

    I only ask with CWD making a spread all over the place its best to avoid the brain and spinal column. Also the the deer tasting bad when you were younger, I think that is all based on what they eat and also on how it is processed. I am a very picky processor and trim connective tissue and fats...
  11. archeryrob

    Venison Rib Roast

    I couldn't tell on this but you are separating the back strap from the spine with a knife and then sawzalling it out. Do I have that correct? Avoiding cutting the spine.
  12. archeryrob

    Sheep casings alternative?

    I've used those for hot dogs and I could not get a twist in them to hold and had to tie them like I saw in one of your pictures. I thought that was a huge PITA. Pre-cooked is nice though, just reheat instead of have to worry about temp.
  13. archeryrob

    Sheep casings alternative?

    What alternative besides collagen casings are there? They are just extra chew on a sausage link. I've done the glove on my let hand squirt over and swipe up and set on pan to par freeze doing skinless. I think they loose some flavor boiled, where a s fat stays in the skin some. I like the...
  14. archeryrob

    What should I ask for?

    This is cheaper thana coolbot. We built this 7 years ago and its still going. This year we called it the deer warmer as it got so damn cold the ground temp inside it was keeping them from freezing. https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/ I got busy this...
  15. archeryrob

    Building a wood shed

    I got a 18 x 30 metal building form Alan's factory outlet. I designed a shed roof the same size and did shingles and metal priced out. The building to build it myself came to the same cost as Alan's to put it up with sides on it and I didn't have to do anything except wait for them to show up...
  16. archeryrob

    Brown bread

    I've gotten really good at slicing the loaves. I was actually told I slice them too thin. :emoji_laughing: Got some citrus tung oil and sanded and reoiled the wood cutting board in the cabinets. The bread was almost raised that high in the loaf pans, sitting on a heat mat before going in the...
  17. archeryrob

    Brown bread

    My daughter makes this and it is hands down my favorite bread. Half bread and half whole wheat flour. I am interested in 100% fresh ground, but my bread maker won't agree on it yet. So I take what I can get. https://archeryrob1.wordpress.com/2025/02/05/brown-bread/
  18. archeryrob

    Venison day!

    Beautiful job! I loved canned venison. Fajita and burritos is my easy, nothing thawed out, for dinner recipes. One inch cubes fall apart line pulled pork. Tender stuff.
  19. archeryrob

    Deer Liver Recipes?

    I soak it for almost a week and change water every other day and blood still pours out. One thing I can say is don't vac seal liver. Put in zip lock bag and squeeze the air out. Ruined a solenoid tryin once. I grinds fine when included with fat and meat. Its a bit sloppy but mixes in the meat...
  20. archeryrob

    Deer Liver Recipes?

    Still working on my recipe for Braunschweiger. Removed hearts from original and just meat. This one was 7# meat and liver and 4# pig fat. I seems more spreadable so I have to see if I like that better or add more meat or reduce liver. Mainly monkeying with meat to liver ratio...
Great deal on LEM Grinders!
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