On the way to the processor.
- Thread starter Winelover
- Start date
yodogsandman
Well-Known Member
Good score! Looks like Cindy's just letting you catch up.
Thanks for sharing pics.I'm with JW,looks tasty.
Take a Deer roast and jam the biggest snap-on screwdriver you got right in the end.Wob it out and fill with your favorite sausage.Kinda halfway sew/stake the end back together.When done,and sliced,should have a nice little sausage eye in the center.
A good home made Kielbasa(sp) is a favorite.
Take a Deer roast and jam the biggest snap-on screwdriver you got right in the end.Wob it out and fill with your favorite sausage.Kinda halfway sew/stake the end back together.When done,and sliced,should have a nice little sausage eye in the center.
A good home made Kielbasa(sp) is a favorite.
Winelover
North Central Arkansas
We like our venison, too much, to turn into sausage. Don't do roasts, either. I leave the backstraps whole, marinate, then grill. I like venison stew, so I have the processor maximize the stew meat, while minimizing the burger. I also don't have any suet added to the burger....Cindy will add ground pork, bacon ends or nothing at all......depending on her recipe requirements.
I hear ya S,cast iron is magic.
I may not be the brightest bulb in the pack,but can hold my own in a kitchen,and as a student of engineering.For the life of me,can not explain how cast iron imparts that "love",which our G-ma's referred to in their discussions on the subject.
Obviously,a bunch of bullet casters,"get it".I do know that there is a serious dis-connect going from modern gas,electric ranges and what G-ma was "proving" with her wood cookstove.She's building a fire before sunup,and it doesn't,go out 'till after supper.
As such,the cast iron pots N pans never really leave the heat.Compared to a modern cook,with modern range.We hit the juice,throw a pan on and want it all at the perfect heat,right now.It just doesn't translate well.
So,yes to your methodology utilizing wood heat...but it's still magic?
I may not be the brightest bulb in the pack,but can hold my own in a kitchen,and as a student of engineering.For the life of me,can not explain how cast iron imparts that "love",which our G-ma's referred to in their discussions on the subject.
Obviously,a bunch of bullet casters,"get it".I do know that there is a serious dis-connect going from modern gas,electric ranges and what G-ma was "proving" with her wood cookstove.She's building a fire before sunup,and it doesn't,go out 'till after supper.
As such,the cast iron pots N pans never really leave the heat.Compared to a modern cook,with modern range.We hit the juice,throw a pan on and want it all at the perfect heat,right now.It just doesn't translate well.
So,yes to your methodology utilizing wood heat...but it's still magic?
#2,Duckboy son armed with his custom,Smith bros. recurve.....
I'm so proud of him....he said **** work yesterday and went bow hunting with an older,longbow bud.Passed on a bunch of does.Nuthin special there...
But late in the evening,a 400# class Black bear comes in."Dad,he was just too far out".The boy is good for almost 30yds.The bear hung up at 50.No bait.He took pics,it was a bruiser.
I'm so proud of him....he said **** work yesterday and went bow hunting with an older,longbow bud.Passed on a bunch of does.Nuthin special there...
But late in the evening,a 400# class Black bear comes in."Dad,he was just too far out".The boy is good for almost 30yds.The bear hung up at 50.No bait.He took pics,it was a bruiser.
Chris
Well-Known Member
You absolutely should be proud of him. Passing up marginally out of range is hard to do. You trained him well.
F
freebullet
Guest
Congratulations! Haven't been out for deer yet myself. Aching to go. Have permits for 6
Winelover
North Central Arkansas
Arkansas allows 6 deer per season in the zone, I'm in. Two bucks and four does in combination, between Archery, Muzzleloading and Modern Gun. We do, however, have the three point rule on the bucks....minimum three points, one side. Turned 65 this year...so I have bought my last license, which is good for the rest of my life. Fishing license, also.
KHornet
Well-Known Member
I made a Venison and Bean crock pot meal yesterday. 2lb. Corse ground Venison,
1 lb ground pork, large bag Great White Northern beans, can of sliced carrots, one\
large sweet onion, couple cups of chopped celery, garlic salt, sea salt, red pepper
flakes to taste. Everything goes into the crock pot at once, cover with water, takes
about 8 hours slow cooking. Couple of good meals for the two of us, and the balance
in the freezer. Freezes well!
1 lb ground pork, large bag Great White Northern beans, can of sliced carrots, one\
large sweet onion, couple cups of chopped celery, garlic salt, sea salt, red pepper
flakes to taste. Everything goes into the crock pot at once, cover with water, takes
about 8 hours slow cooking. Couple of good meals for the two of us, and the balance
in the freezer. Freezes well!
smokeywolf
Well-Known Member
Sounds great! Somewhat similar to my ham bone and navy bean soup.