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  1. archeryrob

    Storing Cabbage experiment

    Well, should be a no oxygen environment. Would anyone blink if I stored them whole in a root cellar? Its a test, as I said, worst case I added to the compost pile. Best case I learn something new. Or to not do that again. :emoji_wink:
  2. archeryrob

    Snack Stick recipes

    I got one rule with cooking, you make it, or you STFU while someone else is cooking. I do it also when its my turn to drink beer and not cook.
  3. archeryrob

    Storing Cabbage experiment

    Okay I thought about trying this with lettuce also. I have lettuce in the fridge for a month and just starting to brown up. Romaine is all trying to seed up now so will go to compost if not saved, Might try some too. Its going to waste and might as well try it. Fermentation occurs by using up...
  4. archeryrob

    Storing Cabbage experiment

    I chopped two heads of cabbage from the garden and put in an 11" vacuum bag and dropped a O2 absorber on top and sealed them. Sitting them on a shelf and I am figuring the lack of oxygen will prevent it going bad. I don't have a root cellar and stored in the utility room in the basement in the...
  5. archeryrob

    Crispy chicken skin?

    Cornstarch also.
  6. archeryrob

    Venison Summer Sausage

    Never saw the previous post, but it looks good. I go economy of scale anymore and only make 20# batches for the freezer. Hardly takes much more time to make that much more meat. When the bologna get to 145 just maintain IT temp for 4 minutes, or longer, then you can just open the smoker and...
  7. archeryrob

    Snack Stick recipes

    Here is one I copied from @R Blum that he shared. His is hot and I made a reduce "spicey version. https://archeryrob.wordpress.com/2018/10/27/pepperoni/
  8. archeryrob

    Time to try Sauerkraut

    Are you all storing in the fridge long term, or able to water bath can to be shelf stable. Does that change taste or texture? I don't have the fridge space as come hunting season the basement fridge is the butcher cooler during processing. I got about 80 cabbage seedlings coming up for me and...
  9. archeryrob

    Canned tomatoes shelf life

    I've eaten tomatoes that were 6 years old. Mom had Stewed toms that were in a room with a window and slightly browning just a bit, Loss of flavor but still edible. I store my stuff in the basement utility room that doesn't have a window and is cool. Heat and light just work slower than an broken...
  10. archeryrob

    Lebanon Baloney

    This is the one I use. I make it with deer/beef, but I did deer/pork this time and used a binder as I had fat out the first time I tried it with pork. I never used a binder when mixing with beef before. Turned out perfect with pork and the binder this time. I would say a 20% fat would be good...
  11. 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...
  12. 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...
  13. 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.
  14. 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...
  15. 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...
  16. 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...
  17. 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.
  18. 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.
  19. 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...
  20. 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...
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