my new processing area
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Re: my new processing area
I made these using a 22mm casing. They come out a little thicker than slim jims.
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Re: my new processing area
I have sheep casting and the larger hog but i wonder is there any natural one smaller?
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Re: my new processing area
I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly
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Re: my new processing area
seen all o those but the beef - could use the 4 inch beef casing -for my baloney. Thanks.
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Re: my new processing area
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.
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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Re: my new processing area
My mother said caning a roster is the only way to eat one- makes the fall apart tender.
- Iluv2hunt
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Re: my new processing area
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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Re: my new processing area
you really got it going on there Ted, congrats.
Anything worth doing is worth overdoing
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Re: my new processing area
Nice set up Ted....
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Re: my new processing area
Man those look good!Kortsman wrote:I made these using a 22mm casing. They come out a little thicker than slim jims.
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Re: my new processing area
Hot Sticks
I have not made those in years.
I have not made those in years.
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