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cdhknives
Flour Bluffian in training
Joined: 03 Aug 2012
Posts: 297
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 Posted: Sun Jan 04, 2015 9:04 pm Post subject: Game processing in CC |
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I usually go to Moody's Meat market but I suspect they have their hands full moving the store...
I don't know if I'm over being PO'ed at AH enough to try them again.
All Creatures is 50/50, one good, one bad for me last year.
Who else in CC makes a good venison sausage and/or snack stick?
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Mon Jan 05, 2015 1:21 am Post subject: |
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trying not to be a AH, but give it a shot yerself.. hand -grinder( yep lotsa work) and your blades...'cool garage, plastic table , white butcher paper and chop him/grind him... the cheapo vacuum / meat bags or like we did way back.. white wax butcher paper wrapped tight.. good for 6 mos...you'll mess some up, but learn a lot...
venison shoulder ground for HB and chili meat ..
backstraps cut into medallion skillet steaks.. hams muscled for jerky or cut into lean venison roasts.. or to round steaks..any trimmings can go towards ground meat.
and you have the satisfaction for yer meat, yer way..
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the creepy uncle that scares the kids.... |
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cdhknives
Flour Bluffian in training
Joined: 03 Aug 2012
Posts: 297
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| Posted: Mon Jan 05, 2015 9:42 am Post subject: |
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Tried it myself, both recipes and the seasoning packs you can buy, didn't like the results as well as good professional work, and paid almost as much buying pork scraps to add.
I still do my own steaks and ground meat for chili, but link sausage, well, I just can't get a recipe down that I like, and my sausage stuffer is the add on to a kitchenaid mixer grinder attachment and it is, to say the least, not user friendly.
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Tue Jan 06, 2015 1:23 pm Post subject: |
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don't give up!
http://www.meatsandsausages.com/
spend an evening poking around this site..
the most complete meat/ sausage/ curing site I've run across...
covers almost everything I can think of...
cold smoke, hot smoke, curing, all kinds of meats and even fish...
and loads of sausage recipeis broken down by country of origin...
Polish site, I think but theres hrs of good info...
good sausage is the perfect balance of fat and salt... everything else is second...
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justimm
Horse Mullet
Joined: 13 Jul 2012
Posts: 138
Location: Portland
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| Posted: Fri Jan 09, 2015 10:45 am Post subject: |
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I go to A&H in Annaville. Best sausage and summer saugage ive had from anywhere around corpus!
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A woman once told her husband to tie her up and he could do anything he wanted, so he tied her up and went fishing! |
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cdhknives
Flour Bluffian in training
Joined: 03 Aug 2012
Posts: 297
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| Posted: Wed Jan 14, 2015 10:20 am Post subject: |
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| justimm wrote: | | I go to A&H in Annaville. Best sausage and summer saugage ive had from anywhere around corpus! |
Last time I was there I left so angry I'm not sure I can go back. I've had them do sausage for me before, and liked the result, but after waiting patiently in line for almost 15 minutes to back up and be ready to offload, and then have the woman from inside walk out, stop me, and wave the newcomer into line in front of me was more than I could take.
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