YooperDog thank you.

processhead said in Cooking Whole Hog:

Now if you are committed to using as much of the hog as possible, the intestines can be used for casings and the stomach can be prepared and eaten, but you need to flush them several times of their contents and that is not the most pleasant job.
For me, I will stick to buying hog casings casings.

I suspect we’ll just do the fresh casing once just for the experience and then go back to buying them. Since swine aren’t rumen animals I’m not overly interested in the stomach.

Nice job working around the challenges.

cdavis wow, he’s a nice looking buck. Good luck with taking that big boy.

John Belvedere So did you use a sour dough starter or Yeast?

Jonathon I believe that is pepper you are seeing Jon

I absolutely love this idea! I wonder if we could find a customizable option for this tall lanky body of mine (I’m 6’6")

Jonathon nice crappie. My daughter caught her 2 best crappie the other day. She made me keep them separate from the rest of the fish. She ate both of them and wasn’t about to share. She was pretty proud of them. 20210804_123318.jpg

I hope my son will feel the same way when I am gone.

GWG8541 looks like a solid success

Since seeing this I have been craving an Italian hogie roll.

John Belvedere good info 👌

Jamieson22 All that means (regarding the # of bags) is you need to create items to fill each type.

chippewa nice

jsaaz23 Wow! Those look like they came right off the supermarket shelf! I heard on the radio yesterday that every hotdog you eat shortens your life by 30 minutes. Really? What the h*ll. I’ve an aunt that’s 98. I don’t think I want to live that long, anyway. I’d rather enjoy a good hotdog.

HerbcoFood Hopefully not. I’ve had it directly from the Scott location and multiple packs purchased from the grocery stores and have been impressed.

lkrfletcher not bad. I could go for that.

Tex_77 zGot it added to the top of your original post.

Where is the fire built? I am guessing that is the home behind it (with the light fixture).

Kmucker I can’t figure out the picture thing either. The only thing that works for me is to screen shot the picture then send it from there. So far it has worked every time. Hope this helps I think we all enjoy seeing everyone’s pictures 📷.

Great, job!!!, they look great!

Jonathon Once again team Orange is victorious!

Definitely did it right. Now I got to go make a salami sandwich

very interesting

twilliams I still think those coordinates were a little off. I can’t see many trees from the sat photos.😋

bocephus LMAO!

The Feedlot thanks for the recipe. I’ll have to try it.

https://youtu.be/2-bbYH_akHg?t=9 Say it frenchie!

tmully Feel free to post it here https://meatgistics.waltonsinc.com/category/54/user-recipes We set this up for an easy way for people to share recipes with each other and just as importantly, find them later!

I agree with the sanitary concerns and Jon’s comment about maybe a video idea would be to get one really nasty and show us the best way to clean it.

twilliams They look good to me

Pivodog looks like and I bet a very tasty product. Looks like you did a pretty dang good job. Congrats

Blown up my share. It’s an skill that is acquired by failures and retries.

wdaly PXL_20210605_200307293.jpg PXL_20210605_200941463.jpg PXL_20210606_030812711.jpg!
Made 3# of Bloody Mary snack sticks with added dehydrated tomato powder. They’re tasty but still not true bloody Mary taste. Wife says she likes the extra tomato flavor.

The Feedlot good looking pile of meat. Enjoy!

Good Haul. - Go Colorado!

YooperDog cheader and ghost pepper

Jonathon I only caught a small part of the podcast I will have to watch it over

If you happen to use the crutch either in foil or paper, Dont’ch just hate it when you have had it in the cambro and open it up for the first time? GAWD!! ;<)

Steve Winscot Chopped Ham n Cheese

twilliams you sure did nail it! Looks amazing

IVERYAN Looked awesome man, good score on that hobart. The steam made me oddly hungry!

Pivodog Making of Fleichkase bowl chopper video

https://youtu.be/gLXbqeXkI94

twilliams I’ll send you a recipe i love for Salisbury

Jonesy congrats. And so your journey begins…

Nice birds!

AdamCA Great mount. Congrats

twilliams that’s a fatty!

I have been using the small casings for a while now, although Jonathan last time I ordered the 1.5" they seemed even smaller, almost as if they were only 1"… wonder if manufacturers changed?

butch Yeah, you gotta post pics or at least how you think they came out!

Randyman Never more of a true statement has been made. I right with you! Just remember that it is easier to ask for forgiveness than permission…

BTW, just joking, I wouldn’t do that to my wife, she likes eating what I serve so all is okay…

Bob Stehlik I am up in those areas spring through fall, there are some nice motorcycle roads to roll on. My wife is from the Antigo area so we do a bit of riding through central Wisconsin too. Rollmops are one of those things you either love or hate, herring and pickles are meant to be together. Our last major ride for the year is usually in the Tomahawk area. Now that my brothers took up riding again I will push into mid- October.

twilliams that’d work great

snack.jpg

Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

Oooooh! This has my attention!

Use MS Paint and resize by “pixels” make it 1000x800 and it will load.

YooperDog, I am sad to see ice fishing come to an end. Hard water is my absolute favorite way to fish and I didn’t get out as much this winter as I wanted to. Oh well, bring on Spring!

Walkeg Jonathan used a double negative. What he meant to say was “it was good” when adding crispy bacon to the mix. Also, we agree that adding raw bacon to a mix is NOT good because it makes it soggy. In addition, I sometimes add “pork belly” to a mix for fat content only if I’m using a lean meat product. That’s not the same as adding raw bacon. It’s just uncured fat content.

mdseaside said in Champion juicer:

What a great idea. I have one sitting on a shelve and wonder why. Makes great juice and peanut butter. Never thought of using it for meat. Have tried to make hot dogs but could never get the meat emulsion right. Looks like problem solved. Thanks for the post. Go team Orange.

These things make juice? Never tried that…

GWG8541 They look great. That’s a lot of sausage!!!

Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it.

John Belvedere I quite literally cannot WAIT for you to listen to our podcast that will be out next Monday. Many, many good laughs should be had on something that happened that ties to this post! The lack of product loss is shocking, thats as good as I do with what I assume is better equipment, so well done there for sure. I am thinking your 60 minute tumble the next day helped with that. Also, really nice and thorough write-up of your process. This deserves a tip of the hat!

rtphilli Man, that’s a work of art… 😎

Jonathon I replaced my kitchen cabinets with 2 Husky tool benches with wood tops. I wanted a modular kitchen that I can easily move the pieces to clean under/behind. My goal is a commercial quality kitchen.

smokinbubba if I were going to do a large amt. I would course grind and package in amts. that I normally use

Hunter-Steve That’s great to know, I have terrible time trying to find it anywhere by me but we have a couple of H marts so i’m going to check it out once this snow storm is over.

JoeB Midwest_kc Correct about the aluminum reacting. Any acidic food will react with the aluminum and form aluminum oxide, which does impact the flavor of food, even at small levels. It has also been linked to Alzheimer’s. In Alzheimer’s patients, it has been discovered that they have an excessively high presence of aluminum. That’s enough for me to stay away, I have enough problems as it is LOL.

When I wrap a tray or pan with aluminum, I always put a layer of plastic wrap over the food first. Restaurant grade plastic wraps are fine with aluminum over it even in the oven up to 400’F.

akdave dyna glo signature

smithbryan84 Yes, the cure is supposed to come along side with the cure. I will be in touch outside of this to get some more information.

Looks great

Tex_77 That brisket is looking good sir

bubba_mcnabb Yup, time is the one thing we can’t change! Nice magnetic knife rack and commercial sink you got there!

What did you make?

Looks great, tell me more. Have you ever tried to make bread and butter pickles with them?

20210118_030648.jpg 20210118_030555.jpg

keend0
We all know how to cook.

IMG_20201213_122513_658.jpg

Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!

Jonathon said in Cured Smoked Pheasant:

processhead Nice job! She fetched so she wins that argument!

Right you are, Jonathon. She covers my a$$ most of the time and is a great companion to boot.

@zuper check out the Pepperoni Unit and make pepperoni sticks. We did this with goose and it was incredible, we also used 26mm cellulose casings for a skinless product and we just did this again with pheasant, both times it was killer. For an actual snack stick seasoning go with Willies and add high-temp cheddar cheese

We just breast out the birds. Stand on their wings and grab legs, slow steady pull straight up and leaves you with breast and legs. We just snip off legs and scrap.

Great looking spread. Time well spent.

Sylvester ya no problem! You can always toss some cheese in with your cold smoke too… just saying :)

@Aaron-B man that looks great and thanks for the spread sheet.

fisherman43

Stainless Steel Dumpling Ravioli Maker Press, AUAM 2 Pack Pierogi Mold - Wonton Mould, Easy-tool for Dumpling Wrapper Dough Stamp Cutter Pastry Pie Making (Small 3 inch,Large 3.75 inch)

I don’t recommend the dough cutter they sel as a kit, it’s exactly the size of the molds and you need to roll each round out to allow for the depression in the mold.
I use the big one for potatoe and cheese and the small one for dersert pierogies.

Chef I use their lump in my Primo as well.

Scooby1 said in Jalapeño Summer Sausage:

Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again…

As long as whatever meat you have is surrounded and under the water you will be safe. The summer sausage log I put the probe in was placed dead center of the bunch. I have a mesh stainless plate that goes on the bottom so water flows under everything and I put stainless mesh plates on top to keep the meat from floating up. As far as cooking time remember that your internal temps of the meat can not go higher then what you set the sous vide controller at. So even if the outside sausage log hits the desired temp before the inner log when finished they will both be at the desired temp.

Sous vide cooking has many uses. I finished a homemade pastrami in my sous vide after curing it for 10 days and then smoking it for 4 hrs. I had it in my sous vide for 30 hrs. at 150.0A7D0D42-5F32-4DEB-8298-6DAC623B866E.jpeg 9EDFCF8B-8CD5-42C0-9DFA-D6DA93BCB28D.jpeg 0A911C5C-39E8-4B78-ACB7-34AACB0EE29A.jpeg DD434727-3231-4DF6-8C05-5B9CB377ABCF.jpeg 91763EC0-D156-413F-B167-03D16A808D05.jpeg 27B2B9F9-A4A5-4A7B-A55F-DEB3B050712F.jpeg

You can make great steaks or roasts. I recently did a eye round in my sous vide. Meat was held at 130 for 24 hrs. and then seared in my Big Green Egg. The eye round was fork tender.64505643-3AC5-4321-8818-8FFF197EAB96.jpeg 1506CED1-A598-4527-8FC9-C2D4DC670B4F.jpeg DF83C6D0-3BAA-4C04-9E2F-913207ABD768.jpeg

gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com

Put an electric stove murder in the bottom

Looks great, You certainly got the max use from your smoker!

Looks great

msalmon man that looks great. Congrats

Thank you. I was actually a bit short on fatback so I chucked in some bacon, maybe that was part of it.

We Hunt 4P, was a good season.

Darkfish89 looks awesome!