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Thread: old and dried out meat!
6 Days Ago #1
old and dried out meat!
One of my favorite non-sporting activities these days making fermented sausages. These are indestructible and a staple camping/adventure lunch for us.
Nice couple batches that we packaged today. On the left is a venison peperone and on the right is an elk salami. We tried for two very different batches and were really happy with what we got. We started these back in January and have been drying since. Both started as 30 pound batches (25 pounds meat and 5 pounds fat).
For the elkalami, we ground the fat really coarse, which is a really nice look and great for flavor and texture.
Couple shots of the food prep room we put in the basement one of the best things Ive done. We have a couple three freezers and a chiller for garden produce or meat when it is too warm to hang. Big deep sink will fit anything. Chamber vac is a great thing to have. Just really nice to be able to process fish and game in a dedicated area.
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6 Days Ago #2
Exactly what I have been wanting to try and make for years, just don't know where to start.... Awesome products!Go in Lite come out Heavy! MEATMODE BABY >---->
6 Days Ago #3
If you can follow a recipe and are careful, it is pretty straightforward. We have always worked in large batches (over 20 pounds) and just went with it and had good luck. Good quality meat (easy for the hunter) and good fat from a butcher that breaks down their own hogs makes for a great product.
Get the below book, read it and jump in. I'd be happy to answer any question you had, there are also some great forums with a lot of experts!
Ruhlman & Polcyn
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated): Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev: 8601404327117: Amazon.com: Books
Last edited by Tod osier; 6 Days Ago at 03:54 PM.
6 Days Ago #4
I've built a walk in cooler myself and do all my own game and fish processing as well as several hogs every year. I'm always interested to see the setups that others have and how they go about doing the same thing. Care to elaborate on your set up? Maybe in a separate post if you don't want to hijack this thread.
6 Days Ago #5
For the setup, I partitioned off a long skinny room with 12' of countertop (what you can see) with a sink and cabinets underneath. Behind is a long (12') pantry. Freezers (3) are at the end. I plumbed for gas and thought about putting a range top, but for canning I just use a turkey fryer outside, which is just around the corner. Lots of drawers for organization and shelves wherever they fit. I have a couple places that I think about putting in couple wall cabinets, but haven't because I wonder if they will make the space feel closed in.
5 Days Ago #6
That's some awesome looking meat!
5 Days Ago #7
2 Days Ago #8
Todd, I actually have to book I haven't tried any of the recipes yet but am anxious to!Go in Lite come out Heavy! MEATMODE BABY >---->
2 Days Ago #9
Looks very good. What does you drying setup look like? I want to try charcuterie someday but lack the humidity control right now. My basement is too humid in the summer and way too dry in the winter.
2 Days Ago #10
Last edited by Tod osier; 2 Days Ago at 10:57 AM.
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