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Passing Wind Estates Hot Dogs
Yep, I'm going to aim for and 80\20 meat to fat ratio. Yours worked out to 79\21, so hopefully I am close. I have pure back fat as well as a picnic roast and a shank roast. I'm thinking I'll use one of the roasts, and however much back fat I need to get to 20%. -
Meat Mixer Advice
Nice ! I'd like it if mine was powered.- rca dog
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Passing Wind Estates Hot Dogs
I'm going to try this with ground moose tomorrow with a couple of minor modifications. Great job ! and a point ! -
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98DE9118-C0A4-4D12-803D-8DD9C3EB08AD_zpsun8ckef4.j
- rca dog
- Media item
- Comments: 0
- Album: Last Week's Fattie
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Last Week's Fattie
- rca dog
- Album
- Comments: 0
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Last Week's Fattie
I made a fattie last week, just thought I'd share. Sorry for no pics of it loaded before rolling, but I got all the other important points. I started with 50\50 venison\pork shoulder, ground through medium plate. Seasoned along with some mild Italian sausage I was making, then pulled out... -
EE38DA76-C33F-413A-87D3-D3614601CBDD_zpscyfp2yjr.j
- rca dog
- Media item
- Comments: 0
- Album: Last Week's Fattie
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D4AC0EC0-3F5D-425A-AA92-C58F767CE385_zps2l0bgnwp.j
- rca dog
- Media item
- Comments: 0
- Album: Last Week's Fattie
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C8596992-D2AE-4EDD-B2B0-AFA5A5C3466D_zpspkca9a9y.j
- rca dog
- Media item
- Comments: 0
- Album: Last Week's Fattie
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75024998-71AB-4293-A795-F6C5FAD5558A_zpsacltrgap.j
- rca dog
- Media item
- Comments: 0
- Album: Last Week's Fattie
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LEM 5# Sausage Stuffer
Great Job ! Points ! I'm curious to see how you like the breakfast sausages in collagen casings. I find that the casing comes off in pieces pretty easy when cooking. I'm doing all my breakfast sausages in sheep casings now. -
20 pounds of Venison Summer Sausage for the holidays
I agree, I need to start doing 'gift only' batches, then putting some good stuff in the stuff for our personal consumption. -
20 pounds of Venison Summer Sausage for the holidays
That looks great. I'm putting cheese in mine next time for sure ! -
Meat Mixer Advice
I have a 20 lb Cabela's mixer. It works pretty good, and does okay on my normal 10 lb batches too. It will work even better once I get rid of the suction cup feet and screw it to a board that I can clamp to the table.- rca dog
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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On The rack X3 - - HELP
I don't think I would try this myself, but here goes. I'm just theorizing here, but I would not put all the birds in at the same time, because of the difference in temp from top to bottom. You will have juices from the less cooked bird(s) dripping onto the more cooked birds(s), which doesn't... -
first try on summer sausage
I used hickory for the last batch I made, it turned out great. I didn't ferment though, curious to see how this comes out. -
Snack Sticks and Summer Sausage
That looks awesome ! 14 hours in the smoker, eh ? I had summer sausage in mine for twelve and I was thinking it was going to be another 12 before it got up to temp. Point from me ! -
Venison+moose+pork=garlic coil
So here it is. I will be modifying this recipe, it is a bit on the dry side, and it needs some salt. As per Crazymoon's suggestion, I will be adding 1 lb of pure pork fat, and probably 80 grams kosher salt to the next ten lbs I try. The flavour is good, just lacking some salt. Live and... -
EB2BCAB8-26DF-4709-BA31-3013FF4AD6D8_zpsirrw0zwc.j
- rca dog
- Media item
- Comments: 0
- Album: Venison+moose+pork=garlic coil
