Not one drop of blood….

I just finished reducing my two deer to 12-6 pound bags of very lean, clean 1″ cubes for sausage making. Right no I’m looking at 25 pounds each of ring bologna, summer sausage and Polish sausage which will each style take three of the bags of venison. I’m not sure where the other three bags will go but most likely another batch of summer sausage later on towards spring. I also have a meat lug with 49 pounds of lean, whole muscle jerky meat all seasoned and will be smoker ready by Friday. While trimming the muscles for the jerky I made up three 3 pound bags of seasoned cubes to grind into pressed jerky. For a change, during all this cutting and cubing and skinning and quartering and carcass stripping I suffered not one single nick. Not a single drop of blood this year and no I do not wear the meat handlers gloves. I do keep my knives extremely sharp though and that certainly helps. I think this is the first year ever I’ve gotten to this point without a bandaid somewhere on one of the mitts. Its a refreshing change. lol

Every seasoning this year has come from Walton’s. Love their seasonings. The Colorado jerky blend is making the jerky while the Walton’s “H” seasoning is doing the summer sausage again this year. The ring bologna is the Walton’s Hot Dog/Bologna seasoning. Walton’s Polish Sausage blend will do those links.

I’ll be posting pictures of the finished products as they get done.

nice going!!!!!!!!! you do know you just jinxed yourself!!!!!

come to think of it i dint need first aid either, but i’m hoping to take the risk again after this weekend!!!!!!!

you wouldnt happen to need a union sampler guy would ya!!!!!!

Did you mean 12/6# bags or 6/12# bags?

I’m only asking for the pork ratio for a 25# batch of each. Looks like 9# venison 16# pork? What are you using for pork? Thanks.

12, 6 pound bags. Each batch gets three six pound bags [18 pounds] of venison and 7 pounds of 60/40 pork.

I’m thinking I might change the venison/pork ratio to 15 venison, 10 pork in all three of the target sausages. I’ll re-freeze the un-used venison and use it for another sausage later. Should end up with nine pounds for that project.

What I use for my summer sausage is 80/20. Ring baloney 50/50 and polish 50/50. Just a different mixture of venison to pork. Just letting you know what I use. Not saying mines right, its what I use.

Nice work not getting nicked! I use a outdooredge razor edge knife and it got me good right on top of the knuckle on my middle finger. Wowza did that bugger bleed. Probably should have gotten stitches but nearly two weeks later it is almost fully healed.

CaptainMusky wrote:

Nice work not getting nicked! I use a outdooredge razor edge knife and it got me good right on top of the knuckle on my middle finger. Wowza did that bugger bleed. Probably should have gotten stitches but nearly two weeks later it is almost fully healed.

One year I got the big idea that my panfish sized Rapala fillet knife would be great for removing silver skin on some larger flat pieces. This knife was shaving sharp. I was slipping the point of the knife just under some silver skin and pushed just a touch too hard and found the point of the blade just under the skin on the back of my hand. The skin was being pushed up by the knife’s point. That ended the use of that knife….and holding a piece of meat that one wants to push the knife thru.

Tom Sawvell wrote:

One year I got the big idea that my panfish sized Rapala fillet knife would be great for removing silver skin on some larger flat pieces. This knife was shaving sharp. I was slipping the point of the knife just under some silver skin and pushed just a touch too hard and found the point of the blade just under the skin on the back of my hand. The skin was being pushed up by the knife’s point. That ended the use of that knife….and holding a piece of meat that one wants to push the knife thru.

Yikes!

I have been doing my “cutting up” the last few years with my electric fillet knife and really like it. I still use my regular knife for some of the fine work, but I really like the electric for big stuff. The only thing I have to remember is to let it rest some as I can feel it getting hot in my hand. When this happens I just set it down and grab the other regular knife and do the fine work.

PS – I also have taken to wearing surgercial gloves for dressing out all my game and even cutting up the meat. I really like that when dressing out the deer so when my hands get really messy and slippery with blood, I just strip off the gloves and put on “new hands”.