Kill it and grill it: charcuterie edition. Not a dinner pic. *now with half-assed how-to*

[ARCHIVED THREAD] - Kill it and grill it: charcuterie edition. Not a dinner pic. *now with half-assed how-to*

Posted: 12/17/2016 3:48:19 PM EDT

The other night I enjoyed some home made charcuterie. Venison bologna, mustard, Apple wood smoked venison/sage/porcini sausage.

The meat-getter is a 6.5 grendel I put together for long range steel.

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The dogs are just biding their time.

Step one: find meat.

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? Step two, clean and dress meat.

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During this period, it's best to keep the meat out of reach of dogs.
Also, pacify said pups.

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Posted: 12/17/2016 3:54:09 PM EDT

[#1]

Very nice !I just stuffed 12 lbs of venison summer sausage , will smoke it tomorrow

Posted: 12/17/2016 3:56:18 PM EDT

[#2]

would eat

Posted: 12/17/2016 4:06:26 PM EDT

[#3]

That's a fine looking snack

Posted: 12/17/2016 4:12:34 PM EDT

[#4]

My favorite kind of meal.

Posted: 12/17/2016 4:15:19 PM EDT

[#5]

That plate would be fine had you bought the meats at the store. The fact that you killed it all, and had it made is even better.

Posted: 12/17/2016 4:18:27 PM EDT

[#6]

My first charcuterie attemp 12 lbs venison pork mix summer sausage , going on the smoker tomorrow , hope its as good as yours looks

Posted: 12/17/2016 4:19:54 PM EDT

[#7]

nice! bologna is an ambitious project, and the smoked sausage sounds delicious.

my curing has so far been limited to corned beef and bresaola. plan to make my way through ruhlman--goal is to get good at saucisson sec and faux prosciutto.

Posted: 12/17/2016 4:28:52 PM EDT

[#8]

Damn I am jealous

Looks delicious

Posted: 12/17/2016 4:39:12 PM EDT

[#9]

OP should do a "how to" thread, so we can see his process of making his goodies...

Posted: 12/17/2016 4:42:49 PM EDT

[#10]

The hounds are on crumb patrol.

Posted: 12/17/2016 6:37:54 PM EDT

[#11]

Quote History

Quoted:
My favorite kind of meal.

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Me too. I actually wind up eating that sort of thing often.

Posted: 12/17/2016 6:39:42 PM EDT

[#12]

Quote History

Quoted:
My first charcuterie attemp 12 lbs venison pork mix summer sausage , going on the smoker tomorrow , hope its as good as yours looks https://www.AR15.Com/media/mediaFiles/120312/IMG-0750-109439.jpg

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That looks great. I wound up under stuffing the bologna a bit, but fortunately I'd worked it well and everything holds together.

Posted: 12/17/2016 6:43:08 PM EDT

[#13]

Quote History

Quoted:
nice! bologna is an ambitious project, and the smoked sausage sounds delicious.

my curing has so far been limited to corned beef and bresaola. plan to make my way through ruhlman--goal is to get good at saucisson sec and faux prosciutto.

View Quote

LOL. The bologna was a kit from bass pro. Fortunately, it had cure packets that I used for the other sausage, because no one had it locally.

The dry cure stuff is ambitious. I am going to do some research and try dry cured sausage.

Posted: 12/17/2016 6:45:21 PM EDT

[#14]

Quote History

Quoted:
The hounds are on crumb patrol.

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The wiem moves shockingly fast for a 15 year old when there is a large deer roast on the table. I'm kind of surprised she's still so sneaky.

Posted: 12/17/2016 6:49:22 PM EDT

[#15]

Quote History

Quoted:

LOL. The bologna was a kit from bass pro. Fortunately, it had cure packets that I used for the other sausage, because no one had it locally.

The dry cure stuff is ambitious. I am going to do some research and try dry cured sausage.

View Quote

hey man--it's still making something beyond tossing it on the stove. don't sell it short.

Posted: 12/17/2016 7:00:54 PM EDT

[#16]

I give you a 10 for knowing about charcuterie.

Posted: 12/17/2016 7:09:07 PM EDT

[#17]

bravo...
well done.

Posted: 12/17/2016 9:12:05 PM EDT

[#18]

Quote History

Quoted:
I give you a 10 for knowing about charcuterie.

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Next time...Deer pate and smoked heart terrine.

Posted: 12/17/2016 9:33:09 PM EDT

[#19]

Once meat is acquired, grind it coarse, adding 10% pork fat and 10% beef fat.

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Also, roast those bones and make stock.

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You'll want this later.

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Posted: 12/17/2016 9:35:48 PM EDT

[#20]

I rate this:

Posted: 12/17/2016 9:38:39 PM EDT

[#21]

Winning.

Posted: 12/17/2016 9:40:24 PM EDT

[#22]

Then, mix in gin, diced shallots, garlic, sage and mushroom powder, and regrind fine.

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I recommend a helper...

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To hold your sausage while you stuff it tight.

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Posted: 12/17/2016 9:42:25 PM EDT

[#23]

Hell yea.

Posted: 12/17/2016 9:46:08 PM EDT

[#24]

Incidentally, a straw is the most important tool for this.

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No one likes their intestines forcefully inflated.

Having made America great another day, admire your work, and leave the sausage to dry in the fridge several days.

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Cold smoke two hours (too drunk for pictures at this point) and enjoy the fruits of your labour.

Posted: 12/17/2016 9:50:20 PM EDT

[#25]

Fucking 10 out of 10 my man.

Outstanding. You have delivered.

Posted: 12/17/2016 9:52:58 PM EDT

[#26]

Also, if you don't hear from me, it's because the lady friend has gone all Hannibal Lecter on me for posting that pic.

Posted: 12/17/2016 9:54:24 PM EDT

[#27]

Quote History

Quoted:

Me too. I actually wind up eating that sort of thing often.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
My favorite kind of meal.

Me too. I actually wind up eating that sort of thing often.

It's the good life. We do fruit/cheese/cured meats all the time in the summer. That with some nice crusty bread

Never with home made meats though.

Posted: 12/17/2016 9:54:29 PM EDT

[#28]

Quote History

Quoted:
OP should do a "how to" thread, so we can see his process of making his goodies...

View Quote

Good idea. How do I update a thread title?

Posted: 12/17/2016 9:56:31 PM EDT

[#29]

did not know about the straw trick
Thanks OP

Posted: 12/17/2016 9:59:46 PM EDT

[#30]

don't care about your cheese plate......Boston's rock though. Mine is snorting and farting under a blanket on the couch right now.

Posted: 12/17/2016 10:02:09 PM EDT

[#31]

Quote History

Quoted:

It's the good life. We do fruit/cheese/cured meats all the time in the summer. That with some nice crusty bread

Never with home made meats though.

View Quote

Good life indeed. I need a fig tree.

Posted: 12/17/2016 10:04:08 PM EDT

[#32]

Quote History

Quoted:
don't care about your cheese plate......Boston's rock though. Mine is snorting and farting under a blanket on the couch right now.

View Quote

I was not a fan of the little dogs... He's pretty fun though. Do you know about the reset button? When they get apoplectic and start hyperventilating, press underneath the sternum. Reset!

Posted: 12/17/2016 10:04:14 PM EDT

[#33]

Quote History

Quoted:

Good idea. How do I update a thread title?

View Quote

Edit the original post. It's in there last I checked.

Posted: 12/17/2016 10:05:12 PM EDT

[#34]

Quote History

Quoted:

I was not a fan of the little dogs... He's pretty fun though.

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Boston's are only little in stature.

My great dane is terrified of mine

Posted: 12/17/2016 10:06:48 PM EDT

[#35]

Excellent thread OP.

Enjoyed reading it.

Posted: 12/17/2016 10:08:42 PM EDT

[#36]

Quote History

Quoted:

Edit the original post. It's in there last I checked.

View Quote

That did it, thank you.

Posted: 12/17/2016 10:18:08 PM EDT

[#37]

Great work OP, 10/10, and bonus points for wife pics, even though that means you might be stuffing your own sausage for a while...

Posted: 12/17/2016 10:23:19 PM EDT

[#38]

10/10!

Posted: 12/17/2016 10:23:47 PM EDT

[#39]

Quote History

Quoted:
Great work OP, 10/10, and bonus points for wife pics, even though that means you might be stuffing your own sausage for a while...

View Quote

She's not my wife, that's my special lady friend. I'm just helping her conceive, man.

[ARCHIVED THREAD] - Kill it and grill it: charcuterie edition. Not a dinner pic. *now with half-assed how-to*

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