Kitchen duty

[Intheshop]

Got some boys,all piling in,ha...coming today/tonight,leaving big city life.

Beyond killing season,it's my b-day...we need to celebrate.

Killing for me these days,means thinking back at animals that have graced our tables.The youngins will carry that on.

Here's the menu;besides fresh venison on the barby....

We have slow roasted beef,sliced impeccably thin,dipped of course in au-jou and some french crusty bread.Pulled chicken thigh,salad that is flat out stupid good.Think Cajun.

A potato pie of sorts,this is patently offensive with homemade sausage,you can't eat just one.It's scalloped because of the onion rou and cheese.Crab claw,served on fresh green salad,with Va country ham.Home made crust on a chocolate pie,and another home made carrot cake,soaked* of course.French vanilla ice cream,melted,on the side.

 

[S Mac]

Happy Birthday, sounds tasty.

 

[RBHarter]

Happy birthday . Sounds yummy .

 

[fiver]

I'm not even sure what some of that is but it all sounds good.

November is birthday month around here.
SIL's brother just added a new one on the second.

 

[smokeywolf]

Intheshop, it all sounds real good. But you have left one thing out...... Your address.

Have a great birthday.

 

[gman]

Happy birthday!

 

[Ian]

It would take me three days to even sample all that goodness.

Seems like a lot of people here had very amorous St. Valentine's days in their past.....

 

[Intheshop]

Thanks all,cutting up a doe from this a.m. One of the boy's.

Youngins gave "me" a electric meat grinder.....doh.We've been using an old family,U-grindit .

 

[fiver]

there is no comparison between the crank and crank and crank
and the just run it through methods.
we generally grin the fat and the meat on the big hole setting.
then weigh them out [mix by hand] and run them through together on the next smaller size.

 

[Chris]

We do quite a bit of meat here. I've found a way to make this easy for us and we have both hand crank and electric at home.

We don't grind our own except of sausage or specialty mixes. Instead we go down to the local store and ask them to grind it. We have our meat prepped/chilled in pails and show up just before closing time... they have to clean their grinder for the next day anyway. Then buy whatever meat you want from them... some like pork, I like fatty beef 50-50 with venison, etc. Your call and what you like mixed can be another discussion. Then have them grind it in whatever ratio pleases you and wrap in cling on styrofoam trays. Our guy here does it for nothing just for the meat sale and the good will.

I don't know if he would grind pure venison without compensation, so the above assumes buying meat to mix into the hamburger.

Saves me a lot of time and makes a quality freezer meat.

 

[Intheshop]

I hear ya.

Mom's whole family was Moravian,Winston Salem,NC.Think Czech blood..

So,making sausage is on the bucket list.The boys got not only tired of crank,crank...but tired of listening to me whining and yap'n about making the stuff.

The cpl years we've been making it,we've noticed it is always the first to go from freezer.Nuthin too fancy,little pork and some spices.Loose style,no casings....now we're looking at that.Along with maybe a "store bought" smoker?I know they're pretty easy to fabricate,just kinda want a modest factory unit.

 

[Ian]

I don't case it unless I'm going to smoke it dry. Everything else is pan sausage. 1/2 wild pig and 1/2 of any kind of venison and a big helping of bacon ground in plus a big seasoning load cooks up great in the pan with scrambled eggs.

 

[fiver]

it was a ton easier to drop it off at the local store and have it done there. but the new management took over and put and end to that right off.
my SIL's Brother is the manager of the meat dept. and he can't do ours or even his own any more.
he gets us the beef trimmings and some extra pork fat when we ask for it.

 

[freebullet]

Happy birthday

I agree with smokeywolf about leaving out your addy. Mean just mean.

Fortunately we have a nice e-grinder, mixer, vac pakr, cutting boards, & such to make in good quantity for our selves. When the deer were overpopulated it wasn't uncommon to grind 350+lbs in a season not counting steaks & roasts.

Maple brown sugar venison breakfast sausage is one of my favorites.