REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Wild Game => Topic started by: Sammconn on May 15, 2020, 11:24:21 AM
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So a couple days ago I made what will turn out to be a great idea but in the short term is going to be awful. I mixed up 52.5 pounds of pepperoni.
Now we all enjoy the pepperoni sticks by the bagful, but a giant PITA to make.
Here is the 30 odd pounds of moose meat ground and ready to mix.
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The pork is from Costco about 20 pounds in three chubs.
(https://uploads.tapatalk-cdn.com/20200515/a05934341992084642ab0fcfebb500dd.jpg)
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Next up split evenly to blend.
I use my grinder to blend.
Twice through and done. May be one extra trip, but it passes for lean ground beef when it comes out.
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(https://uploads.tapatalk-cdn.com/20200515/f9016d3d2ef743ba5f2ea272d612ed9f.jpg)
And 52 pounds ready for spices. (https://uploads.tapatalk-cdn.com/20200515/0734a8e788dc0492934b96b13f94f586.jpg)
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I don’t buy the pre-made sausage mixes. Far too much crap in them that is not needed. To each their own as they are convenient.
I mix my own spice from bulk spice tubs.
I cure with a picklecure and coarse salt blend.
There is science behind the ratios but the math works out to 1 part picklecure to six parts coarse salt.
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Here are my tried and true recipes.
(https://uploads.tapatalk-cdn.com/20200515/b165c4460b573bd930bdbf48530892d0.jpg)
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The whole lot is now curing in the fridge.
My method is a three day cold cure.
Passed down to me from those it was passed down to.
Boy oh boy does my fridge smell good.
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Tomorrow brings the stuffing and smoking.
Will be a long day.
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Tomorrow brings the stuffing and smoking.
Will be a long day.
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Oh yes, a long day but well worth the long day when you start munching on it.
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Sounds good. I love it!
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Awesome Sam!
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So I stuffed everything and it’s in the smoker as of 10:00 this morning.
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(https://uploads.tapatalk-cdn.com/20200516/0861e768e3d18fe75fce64b13beda7b3.jpg)
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Boy that looks good
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So all done at 17:00.
It’s tasty.
(https://uploads.tapatalk-cdn.com/20200517/7f36eee94cdd1f7162f6f311dc658af9.jpg)
I finish all my sausages in a boiling water bath.
Pull out of smoker at about 140*.
Cook in boiling after to 160*.
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Never heard anyone doing that before.
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Where are you going to store all of this at? My boys would be found with empty wrappers and the meats gone
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Where are you going to store all of this at? My boys would be found with empty wrappers and the meats gone
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How dare you blame your kids for something you would be found guilty of!
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I have plenty of self control proof being the whisky bottle I left half full last night instead of finished
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