What's your next Meat Project?
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@dennyo said in What's your next Meat Project?:
bocephus I’ve got baby beef liver out for Sunday’s din din. Got a deer heart thawing to go with it!
Actually it was a great hit!
As a youngin I could not stand anything “Liver” nowhere no how!!
What had changed for me is not cooking the hell out of it. I’ll say just take it to medium rare to at most medium.I also tossed in 2 deer hearts into the skillet. Any of you that like chicken, turkey or beef hearts, deer heart is better! Maybe I could have said "Any of you that don’t like chicken, turkey or beef hearts, deer heart way is better!
@dennyo deer heart is excellent
. It is our first meal after a harvest. -
cdavis I have a heart in my freezer from last year that I have been wanting to sliced thin, cook with onions, serve in a corn tortilla.
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cdavis I have a heart in my freezer from last year that I have been wanting to sliced thin, cook with onions, serve in a corn tortilla.
HerbcoFood man that sounds good. Can’t wait for season to start.
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I had one deer heart from Dec 2018 and the other one was Dec 2020. I vac seal everything that goes into my freezers. Absolutely no freezer burn. I had 2 ribeyes that were hiding from early 2018 and after thawing them out I wouldn’t have known that they could have been fresh from the store. Goon-D-Bar!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I had one deer heart from Dec 2018 and the other one was Dec 2020. I vac seal everything that goes into my freezers. Absolutely no freezer burn. I had 2 ribeyes that were hiding from early 2018 and after thawing them out I wouldn’t have known that they could have been fresh from the store. Goon-D-Bar!
@dennyo yep vacuum sealing is the only way to go.
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I’m going to make 12lbs of Smoke Bologna this weekend. I haven’t decided to use the bowl chopper to just the grinder, any suggestions?
Pivodog if I had the bowl chopper I would use it. It looks like it emulsifies so much better.
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Pivodog if I had the bowl chopper I would use it. It looks like it emulsifies so much better.
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Pivodog good luck
and post some pictures. -
Pivodog fried bologna sammich is awesome!
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Pivodog You need to take a chub and bbq it. Eating like a king, fried slabs aren’t bad either.
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Pivodog You need to take a chub and bbq it. Eating like a king, fried slabs aren’t bad either.
YooperDog agree. I had smoked a store bought chub a while back. Came out great.
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
Paul
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processhead Looks great!
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead Looks legit, hope it was worth it
Looking forward to a flavor report! -
A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead that looks great! I’m a huge fan of braunschweiger!
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processhead Looks legit, hope it was worth it
Looking forward to a flavor report!glen said in What's your next Meat Project?:
processhead Looks legit, hope it was worth it
Looking forward to a flavor report!Did some tasting and packaging this morning. Very happy with the flavor.
We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
All things considered, totally worth it.
Paul
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead That really looks good! I like it with the texture you have there. What wood did you smoke it with?
Back in the late 70’s, early 80’s we used to make a coarse liver sausage with venison or elk liver, a little pork liver, pork butt and onions. Then smoke it with Alderwood. One of my hunting buddies Grandfather from Germany would sit there and guide us through the process. That was some good stuff. What seasonings did you use in yours?Improvise, Adapt and Overcome! Semper Fi
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processhead That really looks good! I like it with the texture you have there. What wood did you smoke it with?
Back in the late 70’s, early 80’s we used to make a coarse liver sausage with venison or elk liver, a little pork liver, pork butt and onions. Then smoke it with Alderwood. One of my hunting buddies Grandfather from Germany would sit there and guide us through the process. That was some good stuff. What seasonings did you use in yours?We opted to not smoke it. The casings appear to be plastic and did not look like it would be permeable to smoking.
I mixed up seasonings from the braunschweiger recipe in Kutas’s book. A lot of sources will tell you that venison liver is unsuitable for liver sausages, but that has not been my experience.
Paul
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