I know a bunch of you hunt. How many of you process your own meat? I’m looking for good jerky, salami, sausage recipes. Ain’t gotta be wild game either.
Super 990 cooking channel
- Thread starter Laroo
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You can prolly find recipes and tips on butchering horsies on a European website.
We do all our own butchering except beef, don’t have the saws, yet. Make all our own summer sausage, brats, hotdogs, sticks, bacon, deer bacon ect. Don’t make much as far as jerky. What kinda flavors do ya like?
Let’s hear what all you prefer
We do breakfast pork sausage every year, LEM brand seasoning. Summer sausage is either old plantation or curleys. Brats vary year to year. Some is a local butcher shop recipe, we’ve used north country seasoning. Usually make some hot Italian style as well. We like hot so we usually add more black/ and red pepper to that. Wife’s parent love the maple sausage recipe we use, I’d have to look at the ingredients. I can’t remember em off the top of my head.
I do all my own deer. I either cut it in cubes for jerky meat and grind the rest for snack sticks.
For jerky and snack sticks I really like Cabelas Prime rib seasoning.
For Jerky I season, let it sit for 24 hours and throw it in the smoker at 180 until done. For snack sticks I use ground, mix the seasoning in and put it in one of those jerky shooter guns that look like a calk gun.
For pork I have nothing ground from my butcher. I have them vacuum seal all the meat they would grind in 5# packages. Then I make my own sausage, brats etc.
I really like the LEMs brand seasoning for pork. It is not near as salty as other brands. For brats I usually add cheddar cheese.
Also I patty all my brats. That way we only need to stock hamburger buns in the house.
T1 said you gagged swallowing a sausage?
I’ve been using LEM seasoning and Nesco seasoning for jerky and have been happy with both. Been researching making my Own seasoning. Just picked up one of those jerky guns last week and have been making jerky using hamburger. Cant keep it around for long. Ready to try sausage and salami
Ive seen evidence of him choking on ice cream tho
What sort of equipment do you feel is mandatory? Ross is using a pellet grill, what about grinders, stuffers, mixers or dehydrators. Smoke houses, cold smokers?
We have a 1.5 or 1.75hp cabelas carnivore grinder, a 25lb mixer that can be hooked to the grinder or manually mixed, 2 manual stuffers a 5lb’er and and 15lb iirc. from Walton’s, possibly getting a 25lb electric stuffer in the near future.
We hot smoke pretty much everything on a homemade smoker I built a couple years ago. Not huge, we can get 75lbs or so in it depending on what we’re smoking
Yup. 1.75 Cabelas grinder. We just have a hand mixer from Cabelas. It doesn’t go to bad.
We don’t have a stuffed because we don’t make sausage links.
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Get a really good vacuum sealer. I have one of the 16” This is still to light weight for doing a lot. It heats up quickly. I’d love a commercial vac chamber but can’t justify that cost.
This taper saves so much time.
I have a 9 tray Excalibur dehydrator. But that thing hasn’t been used in years. I do all my jerky and snack sticks on my pellet grill.
I’d love a slicer some day.