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My favorite to date is wife taking the leftover pork and making Nachos and enchladas, Man they are good. Otherwise it gets frozen. You coulld make chilie like I did out of my leftover brisket?
I have the milwakiee version of that, We use it to demo school busses. Used to take us a half day with plasma and a loader to quarter a bus. I can do it now in less than an hour. I have never tried to cut straight lines with it but I will use mine when the reverse flow gets into the shop.
I...
Well we are touch and go right now with the blown knee, but as long as they continue to pay me and I dont go upside down I am looking forward to anothe trip to FL
The above is all good advice, I do however bet the problem is lack of a tight plate. I have the 1hp unit from cabelas and it will cut up the silverskin if the plate is tight. Regardless, Jumpback in and keep at it, this is all an art, Gotta keep doing it in order to get it right.
Glad to see this post. Otter and I will both have our yearly beef and while I cook the tounge every year I have been contemplating smoking it. We always pressure cooked them in a sort of brine water. Pealed and sliced for a sandwich.
Remember the first time mom made it for me,,, or the first...
Welcome Danio, I too had an obsession with making deer summer sausage. This is the firs year on over 10 that I haventr done any. It is all going into Deer Brats.
Regardless, u seem to have a good grasp on things, Why though do you cook the sausage so long?
This thread is pretty meaningless but a prelude to tomorrow nights Qview of some deer brats.
I hadnt used my Cabelas 1hp grinder in over a year and when I had stopped using it it was overheating at the bushing in the rear of the head.
I got it out and looked things over. The bushing is a...
I was searching around for a few things today and did find them but thought how handy it would be if we put our recipees in a central location. I will start with my fav deer breakfast sausage.
10lb ground deer mixed to your deer/pork fat ratio
4 tbsp salt (I like sea salt or kosher)
2 tbsp...
Looking good brother, Heck I think yours look better than mine...
What is Geota????? Damn Floridians...... We will hook u up at the gathering Mark...
It is German sausage. Used to streach the meat supply.
I didnt think I would like it but the homemade stuff is the bomb.
Sorry I diddnt get...
I learned the Cabrito method from Rivet and I am not real good at it yet. Salt and pepper night before wrap and toss in fridge. Next day on the grill slow until internal around 180 ish,
Now I do a modified version where I do same prep but then put it in the smoker at around 200 with hickory, or...
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