Sharing stories of home processing
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rescuefoot For Brats I wouyld say use carrot fiber instead of sure gel. Sure gel is better for cured sausage, carrot fiber is better for fresh sausage like brats or breakfast.
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Not in the brat seasoning, but may work https://www.waltonsinc.com/applewood-rub
glen I did order the Apple Bratwurst Seasoning from Walton’s. The reviews indicate the seasoning should be either reduced or used with more meat. I’m interested in trying it with the prices of Apple in it and mixing in the high temperature cheese.
Will I need to add the carrot fiber to this seasoning also? I’m guessing there is a ratio for how much carrot fiber to add per pound of meat.
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This is a post for a social media campaign we are doing for a giveaway. We asked people to share a time that they fed their family or friends with something that they harvested and the winner will get the last copy of the “Home Production of Quality Meats and Sausages” that we have at Walton’s. It has been discontinued and as soon as I heard that I went and grabbed the last copy, I considered stashing it away in case my well thumbed copy ever goes missing but I figured it’d be better for someone who really wants this to win it!
This campaign is from our Instagram page but anyone is welcome to join, just know that the winners story will be featured on our Instagram (maybe FB) stories. Include pics if you have them, if not Londyn or I will come up with an image we feel suits it!
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rescuefoot Yeah, sorry if I wasn’t clear, WE are discontinuing it because it doesn’t sell enough. We are at a point now where space in our warehouse is at an absolute premium.
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One morning I was taking out the garbage. Ot was very foggy looked across the field and saw 4 deer disappear into the fog bank.
Knowing their direction I quickly went to the house got the son up and sent him ( with his 243) down a fence line to cut them off and hopefully get a good shot. Which he did. The rest reversed course and ran directly into my sights. A few hrs later we were packing 2 deer in the cooler. Plenty of meals were had that winter and spring from that harvest -
In the Northeast PA we had 27" of snow. After cleaning up and getting some rest, we decided to have a little back yard BBQ over an open fire. Adult beverages were cold and the venison sausage and butterfly steaks turned out great. I think we just found a new snow day activity!
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In the Northeast PA we had 27" of snow. After cleaning up and getting some rest, we decided to have a little back yard BBQ over an open fire. Adult beverages were cold and the venison sausage and butterfly steaks turned out great. I think we just found a new snow day activity!
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Well, I do not have any photos because it was to long ago. For the most part, we used to eat the vegetables out of a very good, all year long garden we grew, harvest deer from the property & beyond, harvest rabbits & chickens, & catch fish to eat. That was pretty well how we did it & it was real simple for the most part. I used to harvest deer on our property during December & January when it was very cold for the area, hang them in our barn or shed for about three days, then debone them. I tried making soup out of the horns, but that did not work very well. I tried making those nice fancy cuts with my meat saw, & that did not work real well either. But, deboning them & making sausage & ground meat, except for the back strap allowed us to primarily eat only venison for our red meat, with little exception. We were probably much healthier then too. I would stay up half the night at the kitchen table grinding venison for burger or sausage with my old manual (USA Made) #8 grinder. Then I would grind up pork jowls or butts & also tried some other things occasionally. Throw in a few spices & keep it on the spicy side, then mix it all together by hand, then hand stuff the Hog Casings with the venison & pork (sometimes beef or poultry as experiments) & freeze it all up. It was simple & we liked it & we were happy. Those were the good old days!
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We will be selecting a winner from these submissions today at the the live stream. Winner does not need to be present.
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I live on a hobby farm and process all my own animals. Last fall a friend was complaining about her dog getting sick from eating the apples that fell from her apple tree. I said I’d take the apples for my pigs. Well my pigs never had apples and wouldn’t touch them! But the turkeys loved the apples. I ended up finishing my turkeys on the apples. Nothing like “apple” turkey smoked on apple wood. Best turkey I ever had.
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The Outhouse grouse
Back in the 80’s My late grand parents owned a farm in southern Ohio. Ruffed grouse was a meal we were fortunate to have a couple times a year. My grandfather was hankering for a grouse dinner and it was in season so he gathered up myself, my sister and grandmother to hunt down these delicious birds for dinner. Shotguns in hand, we split up. Grandpa (Pop) and I took off in a clockwise direction from the house and grandma and sis went counter clockwise. Pop and I ha nott walked a hundred yards when we heard the report of a shotgun. We couldn’t believe the ladies had out hunted us! We met back up at the house after circling the property and saw my sister holding a dead grouse by the neck. I will never forget the smile on her face and the tears of laughter on my grandmothers. Pop asked what was so funny and grandma explained that soon after the hunt began, they jumped a grouse not far from the backdoor of the house. She stated that my sister raised the shotgun and fired. Being a novice hunter in her early teens, she missed the grouse all together and in its panic, the bird flew directly into the side of the outhouse breaking its neck. We all shared a good laugh and grandmother prepared a fine and pelletless bird for the evening meal. I owe my outdoor passion to my grandparents and miss them everyday. And yes this is a true story, Bubba -
Recently we, myself,husband,daughter and son in law, butcher this HUGE hog we raised for 2 1/2 years. She was more than what the tractor wanted, we had to weigh the back down even gutted with the head off it was hard to lift. Took us a few days total to get everything cut up and salted. While working my daughter cooked up some of the ribs and they were great. There was less fat on her than what I expected. It was a learning and memory for the kids and us all! Tried to post photo, unsuccessful.
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Hit the jackpot. Was in a local meat market looking at whole bagged open range beef tenderloin they normally sell for $12.99/lb. when the butcher dropped a 7 lber in front of me discounted to 6.99/lb. because it had to be sold due to timing. They sell these butchered filets for 26.99/lb. Win! Finished product weight was 6.5 lbs. Definitely worth the hour to butcher and vacuum pack for a savings of $135.
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zbigjeff Send me the pic in an email. That’s worth posting for sure!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Responded to your email. Read it and smile. Please!!! This ex IT guy obviously had a short circuit.
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