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Meat Processing
#1
I want this thread to feature posts about processing your own meat. I've been butchering pigs pretty much all my life with my family and beef on occasion. I process my own deer when I shoot one. I've processed chickens and pheasants and turkeys. My dad cures bacon and hams and pork shoulders and then cold smokes them. Slowly the torch is being passed to the younger generation as I got to cut up the hog halves this past winter and my dad cut fat for lard. I'd like to see what other people here do and how they do it. This is definitely an important aspect of being self sufficient.

Another thing to be discussed here is what you do with the meat once it's not an animal. I've been interested lately in making my own different types of sausage. Here's what I found thus far after a few minutes of searching

http://www.meatprocessingproducts.com/sa...cipes.html

http://thespicysausage.com/sausagemakingrecipes.htm

http://masterman535.hubpages.com/hub/Dia...a-Beef-Cow
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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#2
I've kicked around the idea of getting a meat grinder or grinder attachment for the wife's Kitchenaid mixer. I haven't processed my own deer yet, but if I do I'll probably just grind it all. That way, at least at first, I can simply hack off pieces and grind them rather than worrying about making certain cuts.
Shodan, proud to be a member of pa2a.org since Sep 2012.Anim_sniper2Zombieanimated
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#3
Another awesome thread. Cool

I really, really hope to get into raising something next year.

I always butcher my own deer, and process it multiple ways.
I also have made my own pork sausage, from butcher store purchased pork, but that's about it.

One of the best items I've aquired is a 10lb horizontal stuffer.
Makes real quick work of making links.

This topic is one where I definately need to grow.
Welcome to ObamaNation part deuxUtg
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#4
The wife and I got a grinder attachment for our Kitchenaid Mixer for Christmas last year. We haven't got to use it yet, but I'm itching to get some chuck and some pork and try to bratwurst so I'll let you know how it works when we try it.

I was hoping that more people would have some input on this topic. I guess this is one subject we all need to work on. I'll have to start doing some digging and posting some links and book titles for reference.
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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#5
sleeper78;18681 Wrote:The wife and I got a grinder attachment for our Kitchenaid Mixer for Christmas last year. We haven't got to use it yet, but I'm itching to get some chuck and some pork and try to bratwurst so I'll let you know how it works when we try it.

I was hoping that more people would have some input on this topic. I guess this is one subject we all need to work on. I'll have to start doing some digging and posting some links and book titles for reference.

I have the grinder attachment for my Kitchenaid as well. I've used it many times to grind up pork to make chinese pot stickers. I've found it works a lot better if you put a little bit of vegetable oil on the blades before you start grinding.
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#6
Here are two books that I have and can vouch for as decent books pertaining to this thread.

The first one is one that I picked up at the MEN fair last month. I just finished reading it and am excited to try some of the stuff in it this fall.

The title is "A guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game" written by Wilbur F. Eastman Jr. ISBN 978-1-58017-457-2

I already know a good bit about the canning and freezing part since my family has been butchering for my whole life. However I don't get to spend as much time with my dad anymore and he is the one that does the curing and the smoking. That's a part I don't know and he doesn't know everything about it either so this book is going to come in handy.

The other book is a book that I found in a used book store in Selinsgrove years ago. Its An Outdoor Life Book from 1981 Distributed by Stackpole Books out of Harrisburg

"Hunting for the Pot, Fishing for the Pan" written by Byron W. Dalrymple
ISBN 0-8117-0840-3

This book talks about hunting and fishing as a way to provide food for your family. It talks about all sorts of game, hunting them, processing them, and then eating them. It also does the same thing for fish. The thing I like the most about this book is that he made some points and had some tips that I had never even considered. It is not your typical making game and fish book. He has some off the wall ideas that would suit us well in a SHTF scenario as well as everyday life.
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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#7
Thinking about sausage making today and decided that if I get a deer this year I'm going to make some sausage but with a twist. I like to shoot rabbits and squirrels but I'm not fond of eating squirrel. What I plan on doing this year is actually hunting squirrels and instead of giving them away or grumbling because I haven't found a recipe I love yet. I'm going to de-bone them grind them right into my deer sausage. I might even use rabbit if I get more than a few.

If I get enough rabbits and squirrels I might just make a small batch of rabbit/squirrel sausage and see how that turns out. Of course I'll probably have to add a bit of pork to it to bring the fat content up.

Thoughts?
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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#8
sleeper78;21466 Wrote:Thinking about sausage making today and decided that if I get a deer this year I'm going to make some sausage but with a twist. I like to shoot rabbits and squirrels but I'm not fond of eating squirrel. What I plan on doing this year is actually hunting squirrels and instead of giving them away or grumbling because I haven't found a recipe I love yet. I'm going to de-bone them grind them right into my deer sausage. I might even use rabbit if I get more than a few.

If I get enough rabbits and squirrels I might just make a small batch of rabbit/squirrel sausage and see how that turns out. Of course I'll probably have to add a bit of pork to it to bring the fat content up.

Thoughts?

Probably make a nice summer sausage.
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#9
sleeper78;21466 Wrote:Thinking about sausage making today and decided that if I get a deer this year I'm going to make some sausage but with a twist. I like to shoot rabbits and squirrels but I'm not fond of eating squirrel. What I plan on doing this year is actually hunting squirrels and instead of giving them away or grumbling because I haven't found a recipe I love yet. I'm going to de-bone them grind them right into my deer sausage. I might even use rabbit if I get more than a few.

If I get enough rabbits and squirrels I might just make a small batch of rabbit/squirrel sausage and see how that turns out. Of course I'll probably have to add a bit of pork to it to bring the fat content up.

Thoughts?

SHTF!!! Hunt ya some squirrel and make some Brunswick stew.
Have you tried brunswick stew?
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#10
AndrewG23;23393 Wrote:
sleeper78;21466 Wrote:Thinking about sausage making today and decided that if I get a deer this year I'm going to make some sausage but with a twist. I like to shoot rabbits and squirrels but I'm not fond of eating squirrel. What I plan on doing this year is actually hunting squirrels and instead of giving them away or grumbling because I haven't found a recipe I love yet. I'm going to de-bone them grind them right into my deer sausage. I might even use rabbit if I get more than a few.

If I get enough rabbits and squirrels I might just make a small batch of rabbit/squirrel sausage and see how that turns out. Of course I'll probably have to add a bit of pork to it to bring the fat content up.

Thoughts?

SHTF!!! Hunt ya some squirrel and make some Brunswick stew.
Have you tried brunswick stew?


No I haven't had Brunswick Stew. What is it? How is it prepared? This is one of the things I want to talk about on this thread. Let us know all about this dish.
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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