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  1. archeryrob

    Bigos, Polish hunters stew

    So I made Keilbasa last year and cleaning the freezer as its a new homemade product I needed new recipes to use it. I bought two bags of kraut and thought traditional chopped and kraut with caraway like grandma used to do. Looked for some recipes and tripped over Bigos and had to try it...
  2. archeryrob

    Crackers

    Anyone making crackers? I harvested 50# of rye seed. Research i read how it is needing mixed with wheat to not be so dense for bread. Maybe I'll like that?? I was thinking if it makes dense bread. Maybe i should make crackers for eating Braunschweiger on?
  3. archeryrob

    Milk cow - holstein ground beef

    My daughters BF is friends with some milk farmers. They had a cow "go down" probably bad hip and they were just going to shoot it and push into the compost pile. He lifted it onto his trailer and took it to the butcher. They processed it and I got to say if some of the best ground meat I have...
  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

    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...
  6. 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...
  7. 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/
  8. archeryrob

    Venison bologna fat source?

    What are you all using for your fat source? I always used 73% beef and mixed 10# beef and 10# venison to get a 13% ratio and that always worked for me. With GB doubling in price in the last couple years I tried adding 20% pig fat to the last batch and had a bunch of the fat render out. It wasn't...
  9. 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...
  10. 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.
  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

    Hot Sweet Relish

    I had extra peppers and love that red relish they put on subs. Nothing I find at the grocery store makes me happy. They just add capsaicin to regular relish and call it hot. I made plain Jalapeno relish for cooking, or the real men, half pints. Then also make half Jalapeno and sweet pepper...
  13. archeryrob

    Vacmaster 350

    I got a 350 and it will not seal. Not generating a seal and popping a E02 error code. Took it apart and there is nothing in the tubes. Last thing I sealed was a deer liver and that frothed pretty good and I have to clean it all up. I cleaned the seal both sides, the slot it lays in and the lid...
  14. archeryrob

    Pablano peppers

    Who is growing them and how are you using them? I was thinking about using them for larger fried or stuffed pepper/poppers. Maybe half shell and stuffed with various and battered and fried. The girl won't eat Jalapeno as its too spicy for them and wanting to try options they will eat also.
  15. archeryrob

    Combo pellet and gas grills

    The gas grill is dying. had a nice charbroil gas grill for a while and it is rusting out inside, replaced all the burners and stuff twice and its about time after 12 years or more. I am thinking about getting of the two sides models one with pellets and one with gas for quick easy burgers and...
  16. archeryrob

    Venison bacon and sticking together question.

    I made venison bacon and I love it. It is all posted on my blog here, if anyone want to read, or copy it. I found the recipe from a guy on Facebook and forgot who he is to credit him. I made 14 pounds and mixed it in the 25# mixer. Then pressed it into pans to set over night and smoked it the...
  17. archeryrob

    Recipes for ground jerky?

    I am looking for scratch recipes for ground jerky. All my recipes are for whole sliced meats. I don't want to buy packaged spices. My daughter took a buck to the butcher to be caped for mounting and seems they ground way more of it than I/we were expecting. I will do some in the dehydrator and...
  18. archeryrob

    Meal recipes for canned meats

    What meals are you making with your canned meats? I have some canned chicken left, a punch of pork and about to can a lot more venison.
  19. archeryrob

    Big bite juicer screen clogging

    Anyone use one of these for making juice and sauces? We had to clean the screen 3 times when processing 40# of tomatoes to fill a stock pot to reduce for canning tomato sauce. It is still way faster than the old way, but just looking if there is some trick to prvent the pulp from clogging the...
  20. archeryrob

    Stuffed peppers on half shells

    Okay, my wife used to make stuffed peppers even though she doesn’t like the pepper part. Now she’s dieting and me and the daughter used one of my 1.7# ground deer packs, 3 cups of rice 60 oz of tomato sauce and six peppers half shelled. The wife normally made them whole. Cooked 45 minutes and...
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