Roll Call (Start Here First)
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Brine, Brine Brine. Oh, get rid of that unleaded & get yourself some leaded Fuel!
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
jfrauendienst0309 You have found the place. The members are so knowledgeable and friendly, you can ask anything and someone will have a great suggestion. Welcome aboard.
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
jfrauendienst0309 you need the article “Aging Big Game” by Roy Field at the Agricultural Station University of Wyoming in Laramie Wyo. They also have other good publications and recipes for sausage making. Been using this info for 60 years in the Great White North
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thank you for the suggestion on checking out the article “Aging Big Game” by Roy Field
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gChart Make sure you watch our livestreams on the 1st of every month! Jonathon and I will be sure to give out some t-shirts on the next one. We normally give a TON of stuff away! PapaSop is right though, and Team-Orange is the place you need to be!!
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Waiting on UPS for my seasonings! What’s everyone’s call On corned beef inject and cook the next day or brine for 10-14.
detter22 I am a bit undecided. I would do both and call it a compromise. LOL If you have the time I would brine. I have been leaning more towards friutwoods lately for smoking my bellies. I still like hickory for a cold double smoke though, oak is actually pretty good too.
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detter22 I am a bit undecided. I would do both and call it a compromise. LOL If you have the time I would brine. I have been leaning more towards friutwoods lately for smoking my bellies. I still like hickory for a cold double smoke though, oak is actually pretty good too.
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YooperDog I’m from Michigan too! I do a mesquite, hickory, cherry, and apple wood combo as my basic smoking for anything. I have never gone wrong with cherry or apple though. Happy smoking!
@J-B-Mac I am up near the Marquette area. I do use a mix probably more often than not. I tend to limit mesquite to beef, buffalo, ect… as those proteins are strong enough to stand with the mesquite. I will get my fill of mesquite soon as I will be cooking with it daily for a few weeks out in the field.
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@J-B-Mac I am up near the Marquette area. I do use a mix probably more often than not. I tend to limit mesquite to beef, buffalo, ect… as those proteins are strong enough to stand with the mesquite. I will get my fill of mesquite soon as I will be cooking with it daily for a few weeks out in the field.
YooperDog I know the area well! God’s country! I’m in the upper part of the mitt that gets the same snowfall you do. The fruit woods are heavy, and the mesquite and hickory wood is light in the mix. It’s my go-to, and it’s never failed me. Everyone has their own taste though, and none of them are wrong!
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER welcome to the site. A great site to learn and hone your skills. Go Team Orange
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER Welcome to Meatgistics. Lots of information and great people here
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER And I forgot to say that it is team blue that appeals to the more discriminating palate.
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER Welcome aboard! But remember, we love the Blues & our cooking keeps us in rhythm.
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
Ace56
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