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12/6/2019 7:27:02 PM
Posted: 12/17/2016 2:48:19 PM EST
[Last Edit: 12/17/2016 9:07:46 PM EST by AR4U]
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.Attachment Attached File
Link Posted: 12/17/2016 2:54:09 PM EST
 Very nice !I just stuffed 12 lbs of venison summer sausage , will smoke it tomorrow 
Link Posted: 12/17/2016 2:56:18 PM EST
would eat
Link Posted: 12/17/2016 3:06:26 PM EST
That's a fine looking snack 
Link Posted: 12/17/2016 3:12:34 PM EST
My favorite kind of meal.
Link Posted: 12/17/2016 3:15:19 PM EST
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.
Link Posted: 12/17/2016 3:18:27 PM EST
My first charcuterie attemp 12 lbs venison pork mix summer sausage , going on the smoker tomorrow , hope its as good as yours looks  
Link Posted: 12/17/2016 3:19:54 PM EST
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.
Link Posted: 12/17/2016 3:28:52 PM EST
Damn I am jealous


Looks delicious
Link Posted: 12/17/2016 3:39:12 PM EST
OP should do a "how to" thread, so we can see his process of making his goodies...
Link Posted: 12/17/2016 3:42:49 PM EST
The hounds are on crumb patrol.
Link Posted: 12/17/2016 5:37:54 PM EST
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Originally Posted By jungatheart:
My favorite kind of meal.
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Me too.  I actually wind up eating that sort of thing often.
Link Posted: 12/17/2016 5:39:42 PM EST
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Originally Posted By midnitecreeper:
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.
Link Posted: 12/17/2016 5:43:08 PM EST
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Originally Posted By sirensong:
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. 
Link Posted: 12/17/2016 5:45:21 PM EST
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Originally Posted By jerrwhy01:
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.
Link Posted: 12/17/2016 5:49:22 PM EST
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Originally Posted By AR4U:

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.
Link Posted: 12/17/2016 6:00:54 PM EST
I give you a 10 for knowing about charcuterie.
Link Posted: 12/17/2016 6:09:07 PM EST
bravo...
well done.
Link Posted: 12/17/2016 8:12:05 PM EST
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Originally Posted By grinning_bob:
I give you a 10 for knowing about charcuterie.
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Next time...Deer pate and smoked heart terrine.  
Link Posted: 12/17/2016 8:33:09 PM EST
[Last Edit: 12/17/2016 11:27:00 PM EST by AR4U]
Once meat is acquired, grind it coarse, adding 10% pork fat and 10% beef fat.Attachment Attached File

Also, roast those bones and make stock.
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You'll want this later.
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Link Posted: 12/17/2016 8:35:48 PM EST
I rate this:
Link Posted: 12/17/2016 8:38:39 PM EST
Link Posted: 12/17/2016 8:40:24 PM EST
[Last Edit: 12/17/2016 9:00:14 PM EST by AR4U]
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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Link Posted: 12/17/2016 8:42:25 PM EST
Hell yea.
Link Posted: 12/17/2016 8:46:08 PM EST
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.
Link Posted: 12/17/2016 8:50:20 PM EST
Fucking 10 out of 10 my man.

Outstanding. You have delivered.
Link Posted: 12/17/2016 8:52:58 PM EST
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.  
Link Posted: 12/17/2016 8:54:24 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By AR4U:

Me too.  I actually wind up eating that sort of thing often.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By AR4U:
Originally Posted By jungatheart:
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.
Link Posted: 12/17/2016 8:54:29 PM EST
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Originally Posted By Ronin72:
OP should do a "how to" thread, so we can see his process of making his goodies...
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Good idea.  How do I update a thread title?
Link Posted: 12/17/2016 8:56:31 PM EST
did not know about the straw trick
Thanks OP
Link Posted: 12/17/2016 8:59:46 PM EST
don't care about your cheese plate......Boston's rock though. Mine is snorting and farting under a blanket on the couch right now. 
Link Posted: 12/17/2016 9:02:09 PM EST
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Originally Posted By Bones45:


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.
Link Posted: 12/17/2016 9:04:08 PM EST
[Last Edit: 12/17/2016 9:06:28 PM EST by AR4U]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By VTDefender:
don't care about your cheese plate......Boston's rock though. Mine is snorting and farting under a blanket on the couch right now. 
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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!
Link Posted: 12/17/2016 9:04:14 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By AR4U:

Good idea.  How do I update a thread title?
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Edit the original post. It's in there last I checked.
Link Posted: 12/17/2016 9:05:12 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By AR4U:

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 
Link Posted: 12/17/2016 9:06:48 PM EST
Excellent thread OP.

Enjoyed reading it.
Link Posted: 12/17/2016 9:08:42 PM EST
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Originally Posted By WinstonSmith:


Edit the original post. It's in there last I checked.
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That did it, thank you.
Link Posted: 12/17/2016 9:18:08 PM EST
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...
Link Posted: 12/17/2016 9:23:19 PM EST
10/10!
Link Posted: 12/17/2016 9:23:47 PM EST
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Originally Posted By jblomenberg16:
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...
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She's not my wife, that's my special lady friend.  I'm just helping her conceive, man.
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