Playing with Meat!

[mitunnelrat]

That's impressive.

[Sniper-T]

My hunting buddy and I got together today to finally grind up our deer trimmings from last fall. We mixed 30 pounds of deer with 15 pounds of pork....

and the grinder came out:





I kept 10 pounds as hamburger:



And then the sausage stuffer came out:



first batch... of three



they're all hanging in the garage now, the smokers will come out tomorrow.

1. mild Italian
2. Spicy Italian
3. Garlic Sausage

yum yum

[bacpacker]

Looks wonderful.

[Vodin]

Looks amazing. I say this since I have a manual labor grinder. And thirty pounds of meat kinda takes it outa you. Sniper-T try this recipe and let me know what you think of it.

*** Cevapcici (Cevapi) Balkan Sausage Sandwiches

Photo by ~Srb~
Total Time:
50 mins
Prep Time:
20 mins
Cook Time:
30 mins
Balkan variation of the Arabic kebab found in most southeastern European countries, such as those of the former ...
Ingredients:
Servings:
4
Units: US | Metric
• 1 1/2 lbs ground pork
• 1 lb lean ground beef
• 1/2 lb ground lamb
• 1 egg white
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 onion, finely chopped
• 4 pita bread or 4 white bread or 4 rolls
Directions:
1. 1
In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
2. 2
Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
3. 3
Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
4. 4
Preheat the grill, medium-low heat. Lightly oil the grilling surface.
5. 5
Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
6. 6
Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.

From <http://www.food.com/recipe/cevapcici-cevapi-balkan-sausage-sandwiches-361035/photo>
*** It has a taste that I like!

[Sniper-T]

Sounds interesting... will try it next time...

[Kesephist]

How thick are your glasses Grumpy?

(lines up glasses to ignite a piece of paper from sunlight) I'm 20/600. Diabetic family history has ruled me outa LASIK. "M still here, though.

[Sniper-T]

Made up some Jerky on the weekend...

I did up two batches:
1. Deer FS
garlic powder
roasted red pepper
onion powder
Cajun seasoning
black pepper
salt
soy sauce
Worcestershire

2. Deer FS
Onion powder
Garlic powder
Cayenne powder
chili powder
black pepper
salt
Dr. pepper.

marinated in the fridge for a day, and then 3 hours in the smoker at 160F with apple/mesquite, and whiskey oak.

Finished in the dehydrator at 135 for 3 hours.

Turned out freakin awesome!

This is after the smoker, getting ready to dehydrate:

[Kesephist]

Everything else is in the smoker now... mmmmm

Grampa was always a straight hickory wood smoker back when he had his farm. Last I had heard the grove of hickories his dad had started explicitly FOR smoking fuel was still there.

Out here a lot of stuff is mesquite smoked, being the major woody burnable in a desert. (a few folk I know get paid very well for de-mesquiting ranch and farmland out here, and get to keep the stuff to boot.)

Any particular wood/seasoning combination in your sausage smoking?

[Sniper-T]

basically it depends what I am in the mood for and what the meats are. I like Hickory and mesquite for stronger game meats, while some pork and chicken do better with cherry or oak. I often do blends, to cut down the harshness of a mesquite I will do 75-25 with something milder, like apple.

[Vodin]

Simple request for a simple grind. Looking to make Hot Dogs. And since I have not started in on casings I figured I would skip em fer the hot dogs. Any suggestions?