Pickle Beets: this recipe has been used by my family for years First clean beets and cover with water boil untill almost tender then peel with a fork then cut them and put them in kettle with 3 cups of the water they were boild in with 1 1/2 cupsvinegar ,1 1/2 cups sugar,1tsp salt,1tsp pickling spice,1/2 tsp mustard seed,1/2 tsp celery seed combine this and bring to a boil fill jars and hot water bath for 30 min. this is for 6 pints

I learned years ago to skin as soon as possible for cooling then let it hang for a week or more . now when you process it trim all the dryed outside off this is what gives it the strong gamey flavor (why some people don’t like wild game) the aging is also what makes it so tender that you can cut it with a fork

ND Mike I know that the meat dept at SuperVaue in New Salem and Hazen used to make it but I dont think those people would be around anymore

ND Mike do you make your own liver sausage and if you do would you share your recipe? I am also from ND and have been looking for a recipe that is more course than braunschweiger

I have one but dont remember if it is alum lined it also has some black plastic around the door frame if I remember I took the inside of the door off and replaced it with metal next I lined the door edge (glued) a fire rope around the door for a better seal

some years ago my hunting buddy and I experimented with several recipes for wine the one we liked the best we ground the whole berries with the pits using a food chopper (meat grinder) nothing better than choke cherry syrup on waffles or pan cakes .Growing up in ND on the farm we also did the cream in a bowl mixed in the choke cherry syrup and dipped home made bread in it

I use a Samson juicer for tomatoes no cooking required removes seeds and skins I would contact them because they have different screens for different berries ect

Brianzipperdog123 where do you get your roll of vac bags from and what is the accessories you use for pulling the vaccum other than your vac sealer

Ridley Acres I totally agree size 8×30 would be great for smoked Salmon fillet or whole fish also for summer sausages

processhead maybe it should be called what it is Chili Sausage

Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey

processhead thanks for that site amazing amount of recipes along with recipes and pictures

are you looking for pickled green bean recipe? If that is what you want Email me at lipjerker43@yahoo.com

I am having the same problem with about 30% of my messages coming from Waltons

A friend of mine has a cooler using a refer unit from a trailer he uses it as a cooler or freezer

Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?

I have had some in the fridge so long it is dry and hard to cut but still tastes good also for storage I vacuum seal with a cabelas foodsaver for over 2 yrs

If you like your stuffer to be horizontal ck with waltons about the Dakota stuffer it uses water pressure so all you do is open a garden hose valve to pressure the meat into your casing

I have had that once and the only thing that was different for us was our meat was from a younger animal since we butcherd our own beef it seems to shrink more than from a 2yr old we also cold smoked

HOT GERMAN DILLS 1QT 1Tbl Pickling Salt 1/8tspred pepper flakes 1/2 tsp pickling spice 2 toes garlic (canned minced alsoworks) 2 slices onion 2 heads of dill (or 2 tsp of dill seed) 1dried chile pepper (or 1/8 tsp cayenne pepper) 1/4 cup white vinegar fill the jar with boiling water put lid & ring on & hand tighten put towel on counter set jars on towel shake up daily if brine gets a little cloudy thats ok eat after 2 wks for lightly sour or 1 month for reg sour My family has done these for close to 100yrs You can also add peppers or carrots if you like to experiment enjoy some times I even drink the juice