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  1. archeryrob

    Deer Liver Recipes?

    I updated my recipe here to use ground meat so I can save the hearts for pickling. https://archeryrob.wordpress.com/2020/02/22/braunschweiger-liverwurst-for-2020/
  2. archeryrob

    Ground jerky recipe changes from sliced

    I used the backwoods original and it tasted like salt flavored, IMO. Others agreed the same also. I like this honey BBq and looking for others. I got a hot and smokey I got to refine.
  3. archeryrob

    Maple wood

    How is maple vs other woods? I like strong smoked stuff and got piles of cherry and its my favorite. Currently burning maple to heat the house and figure it would be milder. Maybe like apple for smoking white meats like pork, chicken or fish?
  4. archeryrob

    Ground venison...what to do?

    I just posted in the Jerky section as I got a bunch to use up. You can use it as a sub for beef, but cook with olive oil. Jerky and Venison bacon are good ideas. You'd have to a just the latter for 5# as I only make it as 21# with 15# of deer any more. If doing Jerky I suggest a finer grind...
  5. archeryrob

    Ground jerky recipe changes from sliced

    How much are you all changing your recipes from sliced jerky? I got a lot of ground deer to use up and got Venison bacon to make, but still full on bologna. I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat...
  6. archeryrob

    Grain mills

    Anyone have a grain mill they recommend? My daughter started making bread and my buddy is growing rye in the food plot with my try and harvest next year and will also maybe plant white wheat. SO I am once again venturing into a place I do not know and no one around me that does either.
  7. archeryrob

    Liquidfied fat

    Okay, I just cut and packaged the logs for the freezer. Not terrible, but not great. Not very dry, but drier than I like. Crumbles some when cut and not bound like it should be. I won't give it away and it'll get used in pasta salads and broccoli salads. Now, I do not think mixing did it. I...
  8. archeryrob

    Liquidfied fat

    LEM 25# mixer on a Big bite #12
  9. archeryrob

    Liquidfied fat

    1/2 cup water and 2 cups of Kings syrup. I have never used NFDM with the beef versions before and not had a problem.
  10. archeryrob

    Liquidfied fat

    I mixed longer times with beef and never had anything like this.
  11. archeryrob

    Liquidfied fat

    I made 20# of Lebanon bologna like I always do. I normally use 10# and 10# 73% ground beef. That gives me a 13.5% fat content. Since ground beef is gone up so high in price I decided to use just deer and pork fat. I used 17# and 3# of pork fat for a 15% content. I mixed it for 20 minutes and it...
  12. archeryrob

    Cherry Wood

    White sap wood rots like crazy. Heart wood okay on exterior, sap wood not unless covered in something else.
  13. archeryrob

    Venison and CWD

    I don't worry with it. I butcher myself and the carcass stays intact. I may cut the spine to toss it, but use the machette for that, which also cuts Poison vines. The Fish or inside loins are first, then separate all 3 large muscle in the legs out and extra loin top of the butt. Strip back...
  14. archeryrob

    Ground Venison Jerky

    I went to parchment paper on the racks to save the sticking to the racks. The weston did not stick but was slow and hard to clean. Meat dehydrator work great but the thin wire makes it sag into it. I am still experimenting and trying recipes. Likely to continue next year after I run out of...
  15. archeryrob

    Venison trail bologna

    Indaswamp covered it very well. I have always used 50/50 venison to 73% beef to make my bologna. With the cost of beef ground I am reconsidering just going to pork fat alone. That gives me a 13.5% fat content and I'll probably aim for 85/15% Venison/pork fat. I think 50/50 with pork shoulder...
  16. archeryrob

    Seeking budget crossbow advice.

    I have a Killer instinct 350 and have for years and love it. To be honest I don't think you need more than a 350 fps and they have seem to hit a wall over 400 the last couple years. The expensive bows mostly have the narrow width libs to be able to hunt out of a blind. If your in a tree this...
  17. archeryrob

    Ground Venison Jerky

    Did you have any trouble with sticking? I did 20# of a honey BBQ and it is a wet sticky mixture. The ground tended to sink into the openings on the Meat dehydrator racks and made an hours work for me and my son to push and pry them off the racks. I am trying the last 7.8 left over in round...
  18. archeryrob

    In Search of Venison Sausage Ideas

    My favorites to use ground is Bologna, I do Lebanon Bologna. I also have to submit the Vension bacon is a good choice. I am about to run a 20# batch of Honey BBQ ground jerky Maybe mix Tuesday and dehydrate/cook Wednesday. You get a good wet mixture and emulsify it good. I have a 25# mixer for...
  19. archeryrob

    In Search of Venison Sausage Ideas

    To each his own and I did not like the straight deer and pork fat. I cut the venison 50/50 with pork shoulder and pork fat. I also liked just close to a 30% fat content. IMO, they don't use beef for sausages because texture is different just like pork is not making bologna. Deer or very similar...
  20. archeryrob

    So let's talk knife sharpening...

    I use wet stones and many time the lansky, but I'm not super picky and just want it workable and done. My butchering knife I hand made from a farriers rasp. Short knife but heavy curved to be able to skin and separate meat from bone. I seem to dull it quick on the back bone and ribs digging...
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