The Butchering Thread

[giles]

Disgusting!

I remember back when I started aging big game. Everyone thought I was crazy and disgusting. You can't taste the difference between a rutted up buck and a fawn out of my freezer.

 

[the Lackster]

Longest i ever hung in my walk in was around 6 weeks. Even the ham steaks were fork tender.

 

[bowhunter1023]

Season, sear, and roasted with standard country pot roast fixings. Gonna eat good tonight.

 

[xbowguy]

7 more pints in to bathe. 9 more going in shortly. Puts 25 on the shelf for the year.

 

[the Lackster]

View attachment 119006View attachment 119007

7 more pints in to bathe. 9 more going in shortly. Puts 25 on the shelf for the year.

Looking good! My wife scored 20 dozen quart jars somehow. Got a good bit of deer and beef to can.

 

[Mike]

52 lbs of venison/bacon burger. Blessed to able to borrow a Carnivore.

 

[bowhunter1023]

Dog treats are on! I'll never throw out the sinew, silverskin, and other non-fatty trimmings again. Throw on the smoker at 225 for a couple hours and you got the best dog treats around. All the 1/8-1/4" "rind" trimmings crisp up nicely like this!

 

[Mike]

Dog treats are on! I'll never throw out the sinew, silverskin, and other non-fatty trimmings again. Throw on the smoker at 225 for a couple hours and you got the best dog treats around. All the 1/8-1/4" "rind" trimmings crisp up nicely like this!

View attachment 119015

I coarse ground the stuff that I don't keep and mix it with the kibble.

 

[tracker 6]

Hell , I'd eat that !!

Dog treats are on! I'll never throw out the sinew, silverskin, and other non-fatty trimmings again. Throw on the smoker at 225 for a couple hours and you got the best dog treats around. All the 1/8-1/4" "rind" trimmings crisp up nicely like this!

View attachment 119015

 

[bowhunter1023]

Boned-out rear leg ready to be brined and smoker per the recipe in the Meateater wild game cookbook.

 

[xbowguy]

Holy Shit! First jar into second batch sounded like it popped. Well it did! Musta had a crack is what I figured. Popped the whole bottom out of the jar!

 

[giles]

You have a thing for blowing shit up...

 

[xbowguy]

You have a thing for blowing shit up...

I resemble that remark!
And Thanks! I needed a good laugh about now....LMFAO

 

[Buckmaster]

Jar wasn’t preheated hot enough Ric. That’s happened to me before. It makes a good mess in your water.

 

[Big_Holla]

View attachment 119006View attachment 119007

7 more pints in to bathe. 9 more going in shortly. Puts 25 on the shelf for the year.

What all was in your sauce pan? Seasonings to add to the jars?? What kind of pressure cooker? I was looking at one at Menards Saturday and was close to getting til my wife found a new front door on clearance.

 

[Buckmaster]

One garlic clove, dash of salt, dash of black pepper, couple tablespoons of beef broth per jar. It’s that easy.

 

[xbowguy]

What all was in your sauce pan? Seasonings to add to the jars?? What kind of pressure cooker? I was looking at one at Menards Saturday and was close to getting til my wife found a new front door on clearance.

I use double strength onion soup mix in mine.
Any pan deep enough to submerge the jars will work.

 

[Jamie]

no, really it won't. you cannot kill botulism in a boiling water bath. killing botulism requires cooking above 240 degrees fahrenheit. the only things safe to water bath can are high acid foods, like tomatoes. meat, fish, low acid vegetables, etc., need to be pressure canned.

 

[xbowguy]

We've been doing boiling water bath for 3 hours...like 10 years now. Recipes call for 90 min. in pressure cooker or 3 hrs in rolling boil.

 

[xbowguy]

Recently tried a new concoction. Brat Patties w/Bacon and Hi-temp Cheddar Cheese.

20# Pork loin cut into small cubes (did not remove fat layer on bottom). And keep extremely cold to help mixing later.
5# Bacon frozen cut into small pcs. Again keep frozen if at all possible.
1 bag of Brat Seasoning from Waltons.
5# of Hi Temp Cheddar Cheese..

While I mix the pork and bacon together Glenna sprinkled the seasoning mix in to get all mixed well prior to grinding. Cheese was blended in by hand after grinding meat.
Will make approx 130~ 1/4# patties.
These are absolutely awesome! They're like a steak-Brat.