Back at the grinder

I took a day off from hunting and got my one deer lopped and chopped and have about thirty pounds ready for the grinder. I have all my pork set to go to the grinder too. Seasonings are in hand and casings at the ready.

I’m doing about ten pounds of whole muscle jerky and a pile of ring bologna along with an equal amount of summer sausage in one pound chubs like I did last year. I bought extra pork to grind some breakfast sausage while everything is out.

I like working with the meat almost as much as I do making plastic baits.

Lucky sob.

I made batch #1 of whole muscle jerky last night ( Ran it a little long in the dehydrator ) Batch # 2 going in tonight. I will keep a little closer watch on this batch.

Put the over-dried stuff in a gallon sized zip lock bag and toss in three or four slices of plain old white bread, zip shut and leave overnight.

I hate to agree with ya tom………. but cutting up the deer is part of the hunt I also enjoy. as far as doing all the processing like you do, well I gotta tough union job that doesn’t let me. I let that to the pros at the local butcher shop………..that way I know I will be able to eat it.

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I took a day off from hunting and got my one deer lopped and chopped and have about thirty pounds ready for the grinder. I have all my pork set to go to the grinder too. Seasonings are in hand and casings at the ready.

I’m doing about ten pounds of whole muscle jerky and a pile of ring bologna along with an equal amount of summer sausage in one pound chubs like I did last year. I bought extra pork to grind some breakfast sausage while everything is out.

I like working with the meat almost as much as I do making plastic baits.

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Like they say on the smoking site I follow……”If there are no pictures….it didn’t happen!!”

You’ll see the pic when the smoking stops.

Looking forward to the pics.

What with still hunting and the forecast for warm weather I might have to freeze everything until next week. Screwy weather all year and I don’t need this heat right now.

Tom, We do a lot of smoking. What is wrong with the heat you speak of?
Shawn

I like temps to be running in the 30’s down to the teens when I smoke my venison. Just personal preference that works with my smoking apparatus.

10-4 .

yea……crappies spoil when it gets warmer!!!!!!!

Now Glenn….don’t go trying to dunn the crappies when sunfish are the first cousin to sucker.

On a serious note Glenn. Have you ever pickled sunfish? A bunch of years back I was ice fishing and the schools were not having classes for some reason, another union teacher holiday probably. Anyway high school aged kids were all over the ice that day and catching tons of 5 and 6 inch sunfish. Some of these dopes were just tossing the fish on the ice like they were going to keep them. A warden stopped by to check licenses. The warden left but stopped back a couple hours later, after the kids were long gone. There laid all the fish they threw down on the ice. Needless to say, the warden was just short of pissed. I asked if he’d give me a possession tag for them, that I’d take them home and pickle them up. He did, 53 sunfish. I left as soon as I picked them up and counted them with him. I scaled and cut the heads off and gutted them and did the pickle thing just like I do with other fish. Man they were good along about Christmas.

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Now Glenn….don’t go trying to dunn the crappies when sunfish are the first cousin to sucker.

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better then kissing cousin to the crappie!!!! to answer your question no I do not pickle sunfish. it is my favorite fish to eat fried. I did however have pickled fish from someone else and yea they where good. also had pickled crappie and was also good. my favorite pickled fish is a pike. of course spear marks entice the flavor!! I will fess up her but it hurts……I do eat crappies but only if caught and eaten before there froze. now crappies…….there damn tasty smoked!!

“I will fess up her but it hurts……I do eat crappies”

There may be salvation for you after all. Here I thought you were some kind of heathen, eating only the lowly pike and mushy sunfish while calling those beautiful crappies bad names.

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“I will fess up her but it hurts……I do eat crappies”

There may be salvation for you after all. Here I thought you were some kind of heathen, eating only the lowly pike and mushy sunfish while calling those beautiful crappies bad names.

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it still hurts!! these things you call crappies are still low on the totem pole!!

Now back to the origins of the post. The summer sausage and ring bologna are both finished and hanging to dry a bit. When they come off the hooks for packaging I’ll get a picture to share.

Carole and I cooked up a short ring of bologna for our dinner last night and it was some kind of good. The summer sausage left enough to do a short chub. I brought that in this morning a cut the end off for a try and wow, that won’t spoil. It won’t be around long enough to spoil.

well done there chef tell!!!!!!!!!!

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Like they say on the smoking site I follow……”If there are no pictures….it didn’t happen!!”

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There is more drying and will get sealed on Friday. Good eating stuff

Tom what recipe do you like for your bologna and sausage? premixed or make your own spice. pm me if you like. Have some venison ,looking for something new to try.

TTfish….

I get a seasoning mix from a local meat market along with the beef gut casings for the rings. This shop makes a “house” ring bologna that is outstanding and I have them batch the seasoning out by weight for me. The cure and binder flours are mixed right in so its a one shot deal and things turn out great.

The summer sausage’s seasonings are done the same way using this shop’s own seasoning blend used in their “in house” sausage.

I’ve done my venison using this shop’s spices and mixes for several years and as far as I am concerned there is no better place to get these components to make sausage of any kind.

I’d bet they’d do a mail order. If you want the phone number/address just give me a nod and I’ll PM them to you.

Thanks for the info Tom. I’m yet unsure what I want to do. is the house bologna a spicy or plain flavor?. I will pm if needed.

They have two ring bolognas, one is garlic and the other just a nice seasoning blend. I don’t want the garlic so I use the other and its about as good as bologna gets. I tried the regular and the garlic rings made with beef/pork from their meat case before I settled on the regular. That garlic ring came back on me for three hours the night we had it. Burp, burp, burp. The regular ring didn’t have a bit of that.

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Now Glenn….don’t go trying to dunn the crappies when sunfish are the first cousin to sucker.

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..SUNFISH-BLUE GILLS rrr the BEST tasting fish that swims on this earth.! 2nd WALLEYES/SAUGERS. 3rd Other Fish. ………rrr

Thanks Randy. That was quite a splash when your two feet hit. And here I was on a roll with Glenn. Maybe even had him swinging over to the good side.

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Thanks Randy. That was quite a splash when your two feet hit. And here I was on a roll with Glenn. Maybe even had him swinging over to the good side.

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not a chance…………..looking like your outnumbered!!!!!!!!!