What to make ?

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Rich
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What to make ?

Post by Rich » Mon Oct 31, 2016 15:27

My, my, my....twelve days off, 6 pork shoulders, 1 full pork loin, 49 or 50 lbs of venison, 20-30 lbs of beautiful, clean, white, back fat...and a beef loin....what SHALL I make ? :shock:

1st thing will be smoked jalapeno/cheese smoked sausage for my son to take to deer camp. :grin:

want to try a cured pork loin, ala Redzed... :lol:

any suggestions ? maybe try my hand at cured beef product ? maybe my first crack at a salami sausage... :smile:

will also make some snack sticks... :smile:
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Butterbean
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Post by Butterbean » Mon Oct 31, 2016 16:58

Take some whole muscle lean venison and make some pastirma/basturma. Very easy to do and pretty good too.

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To keep your energy level up while making all this stuff make some Chislic with the venison while you are working.
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Post by Rich » Mon Oct 31, 2016 17:14

SWEET !! Will take a look at that, great idea !! Thank you sir !

Cheers,

Rich
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Butterbean
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Post by Butterbean » Mon Oct 31, 2016 17:33

Let me know what you think about the chislic. But beware, its addictive as crack cocaine.
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Post by Rich » Mon Oct 31, 2016 18:05

:mrgreen:
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Butterbean
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Post by Butterbean » Tue Nov 01, 2016 00:22

Here is my version of pastirma using venison loin. I really like the color and the flavor is pretty good. I like to keep this for hunting trips. Its sortof like jerky only much more tender than most jerky you buy. Other than the curing, don't hesitate to add whatever spice combination you think would be good on the outside. Its all good and I don't think you can go wrong experimenting with your favorite spices.

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Post by Rich » Tue Nov 01, 2016 05:53

I will try it with a fresh venison ham muscle...should have one shortly...
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Post by Rich » Thu Nov 03, 2016 14:25

So yesterday i made smoked venison sausage with Jalapeno, hi-temp chedder and hi-temp pepper jack. made 50 lbs for my son to take to deer camp this year. I used the venison sausage mix from Heinsohn's Country store ( texastastes.com ) and smoked over hickory to 155 internal. blooming as we speak...was up late with the first 25 lb batch and will finish up that project today. waiting on some supplies to continue my "meat making" while off....

Cheers,

Rich
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