my new processing area

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From the Skinning Rack to the Dinner Table.

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Kortsman
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Re: my new processing area

Post by Kortsman » Tue Aug 21, 2012 2:12 pm

I made these using a 22mm casing. They come out a little thicker than slim jims.

Image

TerribleTed
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Re: my new processing area

Post by TerribleTed » Tue Aug 21, 2012 7:54 pm

I have sheep casting and the larger hog but i wonder is there any natural one smaller?

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Iluv2hunt
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Re: my new processing area

Post by Iluv2hunt » Tue Aug 21, 2012 8:05 pm

I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly

TerribleTed
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Re: my new processing area

Post by TerribleTed » Wed Aug 22, 2012 6:33 am

seen all o those but the beef - could use the 4 inch beef casing -for my baloney. Thanks.

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Deadeye
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Re: my new processing area

Post by Deadeye » Wed Aug 22, 2012 7:07 am

Those look good Ted! If I remember right we always used Hog Casings.

With the canning I believe Mom would cut up chunks of good meat, place them in a mason jar (actually found out that you could use Manaise Jars and they would seal as well) throw in pinch of salt and fill to the neck with water. Place them in a pot filled with boiling water for a certain period of time (I need to ask Mom about that), take them out and let them sit until you hear the lids go POP. The POP is the air cooling inside the jar and creating a vacum seal.

Best meat you will ever eat. Place in a deep skillet and simmer until hot, then add some flower to make gravy. I liked to put mine over mashed potatoes, but you could serve it however you wanted.

We had guests that had proclaimed they would never eat deer meat as it was to gamey, but they would gobble up mom's canned meat and ask what kind of beef that was and how she did it as "it was the best beef I've ever had". Most of the time she never told them it was deer.

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sam03
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Re: my new processing area

Post by sam03 » Wed Aug 22, 2012 7:34 am

Very cool setup!
I like animals, they are tasty!

TerribleTed
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Re: my new processing area

Post by TerribleTed » Wed Aug 22, 2012 11:42 am

My mother said caning a roster is the only way to eat one- makes the fall apart tender.

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Iluv2hunt
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Re: my new processing area

Post by Iluv2hunt » Wed Aug 22, 2012 11:47 am

An old rooster, probably right. A young one about 3 months old is like butter. I found my moms pressure canner. Gonna give pressure caning meat a try. But you gotta be very careful doing it
I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly

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nachogrande
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Re: my new processing area

Post by nachogrande » Wed Aug 22, 2012 8:45 pm

you really got it going on there Ted, congrats.
Anything worth doing is worth overdoing

M12Gunboy
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Re: my new processing area

Post by M12Gunboy » Thu Aug 23, 2012 7:17 am

Nice set up Ted....

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foreboding
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Re: my new processing area

Post by foreboding » Fri Mar 01, 2013 6:32 pm

Kortsman wrote:I made these using a 22mm casing. They come out a little thicker than slim jims.

Image
Man those look good!

TerribleTed
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Re: my new processing area

Post by TerribleTed » Fri Mar 01, 2013 8:40 pm

Hot Sticks


I have not made those in years.

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