Playing with Meat!

[Sniper-T]

I broke out the grinder today and ground up about 80 pounds of misc. from my freezer.

Put up a few packages, for future meals...
Deer:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131228b_zpsd02a232d.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131228b_zpsd02a232d.jpg.html)

Pork:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131504b_zps5b4d2c05.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131504b_zps5b4d2c05.jpg.html)

And a Goose an pork Mixture:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131504c_zps7e29c462.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131504c_zps7e29c462.jpg.html)

about 40 pounds in all:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131504a_zps4c8ca351.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131504a_zps4c8ca351.jpg.html)

[Sniper-T]

Plus I mixed up a bunch to make Sausage.

Deer/bear/moose/pork mixture (for Garlic sausage):
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131504e_zps790c439d.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131504e_zps790c439d.jpg.html)

Straight Pork for Italian Sausage:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131505a_zps0a43500b.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131505a_zps0a43500b.jpg.html)

And Goose and Pork for cajun garlic sausage:
http://i605.photobucket.com/albums/tt140/Sniper-T/0414131505b_zps26d467ab.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131505b_zps26d467ab.jpg.html)

The Beast:

http://i605.photobucket.com/albums/tt140/Sniper-T/0414131217a_zpse914e1db.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131217a_zpse914e1db.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0414131217b_zps6ae85a1d.jpg (http://s605.photobucket.com/user/Sniper-T/media/0414131217b_zps6ae85a1d.jpg.html)

[bacpacker]

Looks good. I like your drive set up for the grinder. What speed does the motor run? What reduction are you using?

[ak474u]

Mmmmm, sausage. Speaking of sausage, we went to the TX hill country for the weekend, and I had jalapeño, smoked sausage from this place... http://www.opassmokedmeats.com/

Before I had this sausage, I was confused, sad, my life had no meaning, and I didn't want to go on.... After eating this sausage, my life has turned around, and all I see is rainbows and butterflies. Little sausage rainbows and sausage butterflies.

Yes, it's that good.

[Sniper-T]

My dad put that grinder together over 60 years ago, and it is still using the same components (except belts). The motor is 3/4 hp 1800 rpm. There are no markings on the gear reducer, but I would guess that it is around a 10:1.

[bacpacker]

Looks like a set up my dad has for running a grinding wheel. I think hos is geared down to about 300 rpm. Its worked for over 40 years without fail.

[LUNCHBOX]

The thread listing was a little mis-leading and I was afraid to look......lol

Sniper, that is a really nice setup.

[Sniper-T]

The next evolution...

Sausage!
Goose and pork:
http://i605.photobucket.com/albums/tt140/Sniper-T/0416131541a_zps6da02afd.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131541a_zps6da02afd.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131550a_zpsd8461c45.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131550a_zpsd8461c45.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131555a_zps6063f0b1.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131555a_zps6063f0b1.jpg.html)

Italian (pork):
http://i605.photobucket.com/albums/tt140/Sniper-T/0416131625c_zpsd4b7d283.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131625c_zpsd4b7d283.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131625b_zps59aaf45f.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131625b_zps59aaf45f.jpg.html)

[Sniper-T]

Deer/etc, Garlic sausage:

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131724a_zps33988769.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131724a_zps33988769.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131724b_zps3795241c.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131724b_zps3795241c.jpg.html)

ready for the freezer:

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131825a_zpsd48898e7.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131825a_zpsd48898e7.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/0416131825b_zpsbca4d2c0.jpg (http://s605.photobucket.com/user/Sniper-T/media/0416131825b_zpsbca4d2c0.jpg.html)

Everything else is in the smoker now... mmmmm

[MegaCPC]

That's a bitchin setup Sniper!

[helomech]

I think someone needs to change the saying under snipers name to "playing with meat".

[mitunnelrat]

You just never know what'll happen these days ;)

That is pretty awesome T

[Sniper-T]

that could work well with the one about the picture!

lol

[mitunnelrat]

You're already enjoying it too much, and nothing's happened! lol

[LUNCHBOX]

I just can't figure out how all that meat got worked and not one photo of a grill smoking....(small tear runs down face)

[Sniper-T]

All the smoking happened in the smoker. I had a little bit of each left that didn't make it into the casings, so I just fried that up and made a spaghetti sauce out of it.

Don't fret though... There will be some grilling happening... oh yes!

[Grumpy Old Man]

Don't do it too often Sniper or you will go blind. Or at least grow hair on your palms, I hear tell.;)

[Sniper-T]

How thick are your glasses Grumpy?

[Grumpy Old Man]

I only need 1.75 for reading. As Uncle Sy says "I always been a ladies man". ROFL

I was in a playful mood as my 5th grandson joined the ranks of my male heirs yesterday!

[Grumpy Old Man]

Really good work BTW. Do you natural casings for your sausage? I always have but sometimes they got hard to find.

[Tealcat95]

Very impressive work Sniper!!! When's dinner????;)

[Vodin]

Looks tasty Sniper. The snausages are done very professional. Do you take orders : )

[Sniper-T]

I am canning tomatoes right now, but I am thinking some grilled goose sausages, in a tomato sauce, over garlic mashed potatoes.

Served around 6:00ish for those who can make it.

This is actually the first time I have made sausages in over 25 years. It went rather well, just need to work on a couple things. Next time, I'll be stylin!

Bear season opens tomorrow, But due to the late spring (3" of snow so far today!!), it might be a couple weeks yet before they wake up! :(

Might have to go out for snow geese and turkey to get some fresh meat to play with!

lol

[bacpacker]

I'm on my way T. Never had goose, but the meal sounds great.

[Sniper-T]

got together with my neighbour an emptied out our freezers of last years leftovers, bought 50# of pork to go with and made 120# of sausages!

Garlic:
http://i605.photobucket.com/albums/tt140/Sniper-T/Pantry/1028131613a_zps58124deb.jpg (http://s605.photobucket.com/user/Sniper-T/media/Pantry/1028131613a_zps58124deb.jpg.html)

Italian:
http://i605.photobucket.com/albums/tt140/Sniper-T/Pantry/1028131659a_zpse5346f22.jpg (http://s605.photobucket.com/user/Sniper-T/media/Pantry/1028131659a_zpse5346f22.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/Pantry/1028131713a_zps728244f7.jpg (http://s605.photobucket.com/user/Sniper-T/media/Pantry/1028131713a_zps728244f7.jpg.html)

Summer:
http://i605.photobucket.com/albums/tt140/Sniper-T/Pantry/1028131730a_zps137b6d37.jpg (http://s605.photobucket.com/user/Sniper-T/media/Pantry/1028131730a_zps137b6d37.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/Pantry/1028131730b_zps79146876.jpg (http://s605.photobucket.com/user/Sniper-T/media/Pantry/1028131730b_zps79146876.jpg.html)

As soon as I get the garlic sausage out of the smoker, the summer will go in for a good blast of smokey goodness!

[Sniper-T]

the garlic...

http://i605.photobucket.com/albums/tt140/Sniper-T/1029131659a_zps4cc58af2.jpg (http://s605.photobucket.com/user/Sniper-T/media/1029131659a_zps4cc58af2.jpg.html)

summer, heading into the smoker...

http://i605.photobucket.com/albums/tt140/Sniper-T/1028131809a_zps44364759.jpg (http://s605.photobucket.com/user/Sniper-T/media/1028131809a_zps44364759.jpg.html)

[Sniper-T]

In addition to the smoked cat, I also smoked some of:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0823141027b_zps4041a1f2.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0823141027b_zps4041a1f2.jpg.html)

the salmon I caught a couple weeks ago..

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0823141646b_zpsfd181375.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0823141646b_zpsfd181375.jpg.html)

I also did a batch of chicken wings and a rack of pork ribs (no pics)

and am currently smoking a batch of deer jerky:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0824141346c_zps99aae1ab.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0824141346c_zps99aae1ab.jpg.html)

and a bird.

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0824141346b_zps6c99acbb.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0824141346b_zps6c99acbb.jpg.html)

[Sniper-T]

Sliced up some goose breast and a pork roast, about a 60-40 mix:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/0921141330a_zps5c21e7b1.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/0921141330a_zps5c21e7b1.jpg.html)

pulled out the grinder:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/0921141330b_zps430a7ced.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/0921141330b_zps430a7ced.jpg.html)

Shortly:
http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/0921141350a_zps50c6179f.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/0921141350a_zps50c6179f.jpg.html)

I added a little thyme and sage:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/0921141352a_zps3b4a5b05.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/0921141352a_zps3b4a5b05.jpg.html)

Ready for the freezer:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/0921141412a_zpsbc84e08b.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/0921141412a_zpsbc84e08b.jpg.html)

When I get some more of something, I will pull out the big bag that is tagged 'for sausage' and make up a batch

[realist]

I'm hungry. The best I did this week is make some venison jerky this week. Very impressive work.

[Sniper-T]

after hunting on Sunday, my neighbour and I made up some sausages...

Grinding:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229e_zps53a8f79a.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229e_zps53a8f79a.jpg.html)

In total we ground up 60 pounds of meat, 40% pork, 40% goose, and 20% deer:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229d_zpsc407debf.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229d_zpsc407debf.jpg.html)

Portioned it out into 10 pound lots for batching sausage:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229a_zps231fc88b.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229a_zps231fc88b.jpg.html)

My neighbour mixing in the seasoning/cure for the pepperttes, and scraping the meat off his hands with a filleting knife... lol:
http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141347b_zps6c4ccdf2.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141347b_zps6c4ccdf2.jpg.html)

Naturally, we had the frypan going for tasters:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229c_zpsc50f1317.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229c_zpsc50f1317.jpg.html)

[Sniper-T]

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141347a_zps2b6c7e89.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141347a_zps2b6c7e89.jpg.html)

Didn't get any pics of the process, and it was too dark by the time we got em all hung up in the garage, but will post a few more of the finished product tomorrow.

[jamesneuen]

I miss smoked salmon. Cut it really thin, get it dry enough it's almost like jerky...... mmmmmmmmmm!
So does mixing in some pork take away some of the gamey flavor? Last deer I shot I had processed by a butcher and it was so strong I almost couldn't eat it.

[Sniper-T]

most deer are grain or corn fed around here, so they have very little 'gamy' taste to begin with, but no, not really. The pork helps to add some moisture into other very lean meat. pure deer or goose sausage tends to be very firm and dry. Check your hunting locations if you are experiencing overly gamy meat, the only place that is an issue around here is in the SE where they are in a pine forest and eating pine needles/bark.

[helomech]

after hunting on Sunday, my neighbour and I made up some sausages...

Grinding:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229e_zps53a8f79a.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229e_zps53a8f79a.jpg.html)

In total we ground up 60 pounds of meat, 40% pork, 40% goose, and 20% deer:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229d_zpsc407debf.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229d_zpsc407debf.jpg.html)

Portioned it out into 10 pound lots for batching sausage:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229a_zps231fc88b.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229a_zps231fc88b.jpg.html)

My neighbour mixing in the seasoning/cure for the pepperttes, and scraping the meat off his hands with a filleting knife... lol:
http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141347b_zps6c4ccdf2.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141347b_zps6c4ccdf2.jpg.html)

Naturally, we had the frypan going for tasters:

http://i605.photobucket.com/albums/tt140/Sniper-T/multiplicity/1004141229c_zpsc50f1317.jpg (http://s605.photobucket.com/user/Sniper-T/media/multiplicity/1004141229c_zpsc50f1317.jpg.html)

Where did you get that pulley set up for your grinder. Mine spins way to fast, need to slow it down.

[Sniper-T]

it is just a simple gear reducer... I believe 4:1. that grinder is about 50 years old, that my dad put together... I have no idea where he got it, but I would imagine any farm supply.

basically just a block with two bearings and a shaft... different sized pulleys to achieve the speed.

[helomech]

Yeah, I just wondered if you knew where to find one. Never seen one anywhere.

[Sniper-T]

I'll check it when I get home from work, see if there is a name or anything on it.

[Sniper-T]

I checked, but apparently forgot to post. There is no name on it, as it is actually homemade. It is just a chunk of pipe with a set of bearings snug fit inside, and the ends of the pipe are hammer crimped over to secure the bearings.The pipe in turn is simply welded to a pedestal. The shaft goes through the bearings and the sheaves are set screwed onto the shaft to hold it's position.

[helomech]

Going to see if I can make something. Thanks.

[jamesneuen]

the reverse of that is how i power my buffing wheel at home to get high enough speed.

[Sniper-T]

I reversed the pullies once when I put it together, basically painted the wall in my buddies garage with hamburger

[realist]

I bet that got your attention.

[Sniper-T]

his mom's too, she was standing there telling him to make sure we didn't make a mess or his dad would have a fit!

We burst out laughing, and she just rolled her eyes and left!

Going to be playing wih meat tomorrow, well Poultry to be exact. Got 20 Hutterite chickens coming.
Going to keep 2 whole for smoking and break the rest down.
1 big bag of wings for the smoker/bbq
10 breasts individually wrapped and frozen
26 breasts ground up and packaged in portions and frozen
10 thigh/backs individually wrapped and frozen
26 thigh/backs deboned and ground up like above.

Carcusses simmered down and deboned. meat will have fixen's added to it and turned into chicken pot pies (frozen) and the broth will be reduced and some canned and some dehydrated.

[Sniper-T]

So, I did a breakdown as I went, and please keep in mind my scale is not legal for trade, but this is what I got:

Hutterite Chicken Breakdown
20 birds... $170.00... $8.50/bird... ~5.82#/bird

5 birds:
wings: 3#
breasts: 7#
thigh/backs: 8#
tenders: 1.25#

15 birds:
ground thighs: 18#
ground breasts: 21#
tenders: 4-1/2#
wings: 8-1/4#
all skin/fat: 9-1/4#
all carcuses/bones: 25-1/2#
Stock:

I'm still making the stock, I'll add that total later.

My next step will be to price compare at the local stores, and do a comparison like this:

Safeway: M&M Costco: Superstore IGA
breasts:
ground breast:
thigh/back:
ground thigh:
tenders:
Wings:
Stock:
Whole bird:

Naturally my labour isn't included in my costs... but hey! I like playing with meat!
;)

[Caveman Survival]

It'll be an interesting comparison indeed. And those are all fresh correct? I mean not frozen?

[Sniper-T]

Fresh, butchered within a couple hours of pick-up. Cleaned, bagged, and in boxes of 10.

Also bought 20# of bacon @$5.00/#

And they truly are awesome birds... roasted/smoked or busted up.

Chicken tender stirfry for dinner tonight!

[bacpacker]

Sounds like a good price on the birds to me. With the added bonus, they are fresh.

Good eatin for a long time.

[Vodin]

I am grinding away on the Beef Chuck, Pork Shoulder and Lamb still. Making Hamburger, Breakfast Sausage, Italian Sausage and Cevapcici Sausage And the Cevapc is really tasty.

http://www.mnn.com/food/recipes/stories/cevapcici-with-tzatziki-dip

In all it is about about 25 pounds of meat. Having a blast and losing weight grinding the sausage (manual grinder) :)

[Sniper-T]

Yeah, been buying them from this colony for a while now. Really impressed with them! A friend, who also bought expressed interest when I said I was breaking them down, and asked the cost savings... I know that it is cheaper, but not how much, yet!

[Sniper-T]

Here’s the breakdown, averaged prices per pound from several stores.
I bought 20 birds for $170 and broke them down into the following; and got the quantities displayed in pounds.

Keep in mind, my labour time is not included.

Product: ....... Qty I got ....... $/#...... Total
thigh/backs: ....... 8#....... @3.5....... $28
ground thighs:..... 18#....... @3.5....... $63
breasts:............... 7#....... @10.13....... $71
ground breasts:..... 21#....... @7.9....... $166
tenders:............... 5.75#..... @10.13....... $58
wings: ................ 11.25#..... @6.7....... $75
cooked meat.......... 5#....... @7.2....... $36
Stock: .................. 18l....... @3.95....... $71
.................................................. ...... -------
.................................................. ...... $568

Had I just bought the same qty of each thing at the store, it would have cost me $568. Or more than 3.3 times as much.

To put it another way, with what it would have cost me at the store, I could have bought 66 Hutterite birds.
I’m thinking that that was time well spent.


Conversely, if I were to have bought the whole birds at the store, to the same poundage as I did…

whole birds... 116# @3.95 = $458

eta, sorry about the formatting...

[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:
http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0314151049b_zpscfkrrvpp.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0314151049b_zpscfkrrvpp.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0314151049c_zpsop8garqx.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0314151049c_zpsop8garqx.jpg.html)


I kept 10 pounds as hamburger:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0314151621a_zpslgb5szul.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0314151621a_zpslgb5szul.jpg.html)

And then the sausage stuffer came out:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0314151238a_zpszkd151zk.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0314151238a_zpszkd151zk.jpg.html)

first batch... of three

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0314151256a_zpshq9q7q5f.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0314151256a_zpshq9q7q5f.jpg.html)

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:

http://i605.photobucket.com/albums/tt140/Sniper-T/1025151411a_zpsmq646ioo.jpg (http://s605.photobucket.com/user/Sniper-T/media/1025151411a_zpsmq646ioo.jpg.html)

[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?

[Sniper-T]

er... um... Kesephist, why did you delete your post? it asked valid questions and offered awesome personal opinions.

Vodin, I don't eat hotdogs, so cannot offer any insight into them other than to mention what I witnessed as a kid touring a local packing company...

shovel any spillage off the floor into the slurry, ash your cigarette into the slurry, spit and cough into the slurry...

As for non-cased sausages, make your mix a little thicker, and press out directly onto a tray. let sit for a couple hours to 'set' and then smoke or bake or fry as necessary.

[bacpacker]

I used to work for a packing house and totally concur with Snipers offering. BTW, hotdogs and bologna is the same thing, just different packaging. Nothing is waster either.

[Kesephist]

er... um... Kesephist, why did you delete your post? it asked valid questions and offered awesome personal opinions.

Vodin, I don't eat hotdogs, so cannot offer any insight into them other than to mention what I witnessed as a kid touring a local packing company...

shovel any spillage off the floor into the slurry, ash your cigarette into the slurry, spit and cough into the slurry...

As for non-cased sausages, make your mix a little thicker, and press out directly onto a tray. let sit for a couple hours to 'set' and then smoke or bake or fry as necessary.

Hmm... Lemme check...

Not in my history section... feh.

Note to self: do not post or edit while sleep deprived.

I may be being beset by others. I dimly recall being on an NCIS:LA website and making some MILD criticisms about the Vicious Pixie.

[Sniper-T]

If it was an accident, no biggie. I restored it.

[Vodin]

Hmmm...still Hot Dogs have charm that I am interested in producing. I am not that messy with the meats to where I will shovel it into a slurry. I guess I will just put the scraps of my meats all into a batch. That sounds like the most likely answer :)

Than you Sniper-T what you have presented me will be done in my kitchen, minus bodily fluids, buts and other various non meat like substances.

[Sniper-T]

lol!

sorry Vodin, I do, or at least I should realize and accept that some people do like hot dogs, regardless of my personal opinions.

I talked to a buddy who makes a year supply at a time, for his 4 kids, and them (shudder), he will dig out his recipe, but he was able to tell me that he cut back on the recipe to a 50:50 mix for meat:fat. He also makes a couple batches of 50:25:25 beef:pork:pork fat for his wife and him.

He will get me the spice blend that he buys, and let me know the process for you.

Sorry bud, I didn't mean to disillusion hotdogs for you (gag)

Nor do I wish to discourage you from making them (urk)

Sorry, I just threw up through my nose a little!

Bon appetite!

[Vodin]

LOL it is only meat!

I can understand your distaste and revulsion but hey you had the inside vision of what was occurring.

This also explains why I wont buy pre ground meat ever again. Sadly I will need to buy grocery store meat still since I have not found a farmer close to me.

[Sniper-T]

Do you have a grinder? If you can buy things like 'pork loins' or roasts, and grind them yourself, you are head and shoulders above when it comes to quality of meat... as opposed to buying misc ground meat.

know, that more fat has more taste, but is also more likely to burn, sizzle/split/etc. most store bought's run (or at least used to, I haven't followed this in a while) between 60-75% fat. This is my buddy's concession, in that he cuts back to 50:50. which is quite common for many non-store bought tube steaks.

The beauty of making sausage, is that you can play with mixes, spices, brines and casings...
Tabula Rasa!

[Sniper-T]

My neighbor texted me yesterday, saying he got a bear and was stuck working late today and needed some help butchering it, so I headed over after work and gave him a hand...

The set up:

http://i605.photobucket.com/albums/tt140/Sniper-T/hunting/0601161557a_zpstibwmpbu.jpg (http://s605.photobucket.com/user/Sniper-T/media/hunting/0601161557a_zpstibwmpbu.jpg.html)

The victim:

http://i605.photobucket.com/albums/tt140/Sniper-T/hunting/0601161557b_zpso77gyuvn.jpg (http://s605.photobucket.com/user/Sniper-T/media/hunting/0601161557b_zpso77gyuvn.jpg.html)

With a 10-1/2" buck knife for perspective:

http://i605.photobucket.com/albums/tt140/Sniper-T/hunting/0601161558b_zpscvpukiuo.jpg (http://s605.photobucket.com/user/Sniper-T/media/hunting/0601161558b_zpscvpukiuo.jpg.html)

The hide:

http://i605.photobucket.com/albums/tt140/Sniper-T/hunting/0601161558a_zpsq5z4kb61.jpg (http://s605.photobucket.com/user/Sniper-T/media/hunting/0601161558a_zpsq5z4kb61.jpg.html)

The proud papa:

http://i605.photobucket.com/albums/tt140/Sniper-T/hunting/13327637_257636611260498_7155956321786222908_n_zps ttzumtkh.jpg (http://s605.photobucket.com/user/Sniper-T/media/hunting/13327637_257636611260498_7155956321786222908_n_zps ttzumtkh.jpg.html)

tipped the scales just shy of 400 lbs, 7'2" from nose to toes.

I got over 100 #'s of meat out of the deal... so SCORE!

[Sniper-T]

Did something new last night... I canned 14 pints of bear meat! I've canned fish before, but never meat, so I'm anxious to try this in a couple weeks and see how they are.

I seasoned them in pairs, trying a bunch of different things for some variety:
2 jars - ketchup
2 jars - bbq
2 jars - thai chili peppers (4 and 6 whole peppers respectively)
2 jars - Franks Red Hot
2 jars - Italian Salad dressing
2 jars - chili powder
2 jars - Cracked black pepper

Added a 1/2 tbsp. of course salt per jar

Pressure canned for 90 minutes at 15 #'s

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0602161927b_zpsztxdvjz4.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0602161927b_zpsztxdvjz4.jpg.html)

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0602161927a_zpslwsk2hzg.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0602161927a_zpslwsk2hzg.jpg.html)

[helomech]

I always can with no seasoning. I just add seasoning when I eat it.

[Sniper-T]

I need to pick up some more pint jars on the way home today for the rest, and will do some plain as well. I do like to experiment though, and my wife was really skeptical about the canned suckers I did until she tried the tomato and the Italian flavoured ones and those she loved. I'm hoping to get her on board with some of these.

[helomech]

We got lucky, a friend bought a place and one room in the place was full of canning jars still in the boxes. The boxes where falling apart, but he gave us I think 15 cases of jars. The room probably had 300 cases in it.

[Sniper-T]

Wow! that's a nice score!

[Sniper-T]

I picked up another flat of wide mouth pint jars and canned the last of the bear.

4 jars - plain
1 1/2 jar - w/ thai chili peppers and coffee

don't ask, it seemed like a good idea at the time. lol

1/2 tbsp course salt into each full jar, 1/4 into the 1/2 jar.

pressure canned for 90 min at 15#'s

[Vodin]

Wife jest caned Jalapeno Jelly. And a tasty way to appreciate it is to place on a cracker with cream cheese. Yum!

[ak474u]

Wife jest caned Jalapeno Jelly. And a tasty way to appreciate it is to place on a cracker with cream cheese. Yum!

Today we canned 14 jars of strawberry jam, 4 jars cherry jelly, 13 jars smoked pepper and tomato salsa, and I smoked 24lbs of cherry southern comfort injected pork butt.

[realist]

Cherry Southern Comfort???? Sounds great, is this a test or have you done that before?

[ak474u]

Cherry Southern Comfort???? Sounds great, is this a test or have you done that before?

Tested it once before, and for some reason I ended up with almost a whole non-SoCo pork butt left over. I use about 1 cup cherry SoCo, 1/2 cup apple cider vinegar, and about 1/2 cup beef broth to inject. I do the usual rub, garlic, onion powder, pepper, kosher salt, fennel seed, rubbed sage, dill weed, cayenne, chipotle chili powder, and brown sugar. Let it sit injected and rubbed overnight, smoke about 10-12 hours over mesquite and finish with oak. During the process I coat with raw honey, and brown sugar. It's meat candy.

[realist]

Nice!!! Well that is something I'm going to have to experiment with.

[Stormfeather]

You guys are making me hungry.

[Sniper-T]

Got a rack of pork ribs just itching for the smoker this weekend... haven't decided yet what to do with them. and since there will be some left over room, I might just throw a chicken in too. I'm thinking of an Orange infusion for that.

[Sniper-T]

I came across this video a while back, and it basically how I do mine... thought I would share it (works for any animal):


https://www.youtube.com/watch?v=w63Q1eEWPG4

[mitunnelrat]

Watching him do that is making me incredibly hungry. Great video, there. I've helped butcher exactly one deer. We didn't break the hindquarter down. Thanks, T.

[helomech]

That is how I do mine, taught myself

[realist]

Good video. Most people do not realize how much time it takes to process meat. Taking the silver skin off seems to take for ever. The last butchering we had three bucks that took us two days to get all the meat processed. We only do steaks and stew meat. The stew meat we wait until we get enough then do a big batch of sausage. I like the way the guy points out the different cuts of meat. Most people do not know what they are cutting. Over the past five years, the guy who I hunt with has been trying to teach me but you know some you can train and others........

[ladyhk13]

Good video. Most people do not realize how much time it takes to process meat. Taking the silver skin off seems to take for ever. The last butchering we had three bucks that took us two days to get all the meat processed. We only do steaks and stew meat. The stew meat we wait until we get enough then do a big batch of sausage. I like the way the guy points out the different cuts of meat. Most people do not know what they are cutting. Over the past five years, the guy who I hunt with has been trying to teach me but you know some you can train and others........

Have you ever thought about canning the stew meat and then using it for stroganoff? I do that with my beef. When I want to make it I just pull out a jar, steam the meat to heat it and then add it into my sauce after I've made it and it's hot. Then let it simmer a bit while I make the noodles. Super easy.

[Sniper-T]

I canned some bear this spring. Turned out fantastic. And yeah, very versatile in the kitchen.

[ladyhk13]

I canned some bear this spring. Turned out fantastic. And yeah, very versatile in the kitchen.

Bear...yummy! Haven't had that since I was a kid in upstate NY.

[Sniper-T]

I'll put a jar aside if it looks like a meet up is in the works this summer

[Sniper-T]

Going to try smoking some of the suckers we caught to see how they turn out...

Have 4 fish in brine to smoke tomorrow. Be my first time smoking this type of fish, so I am interested to see the results...

batch 1 - coarse salt brine.
batch 2 - coarse salt and dried rosemary brine.

[bacpacker]

Bet they'll be hard to light.

[Sniper-T]

I have a torch...