It’s Jerky and Sausage Time Again!

amc rulz · Jan 5, 2022

Buddy (pictured) and I ground up 50#’s of venison/pork brat sausage earlier, now we’re making straight seasoned/cured venison hunter’s sticks. These will be cut to 1 foot lengths and then to the smoker today. We also have a bunch of jerky ready for the smoker.

amc rulz · Jan 5, 2022

My mom gave me this hand grinder which was passed down by her mother. They don’t make ‘em like this anymore, it’s at least 100 years old. My uncle lost the end of his finger in this thing when he and my mother were kids and goofing around with it.

GKL · Jan 5, 2022

Wow, that's from back when it was more expected to make products that really last instead of the "Planned Obsolescence" that seems to happen a little too often today :lol:

KingTotsalot · Jan 5, 2022

amc rulz said:
My mom gave me this hand grinder which was passed down by her mother. They don’t make ‘em like this anymore, it’s at least 100 years old. My uncle lost the end of his finger in this thing when he and my mother were kids and goofing around with it.

KT inherited a very similar sausage grinder from His Royal Mum…it has 3 different heads for it to produce different textures. And yes, it is pretty much indestructible! KT’s Mum never let the young Kinglet play around with it! :laughing:

We sometimes use it when making hash…meat and potatoes for breakfast. Hash and eggs….A true Southern delicacy!

BTY, in the picture, the piece next to the nut is on backwards as it is designed to scrape the sausage or ground mixture from the cutter head. Only a truly Olde King would notice that! :laughing:

amc rulz · Jan 6, 2022

KingTotsalot said:
KT inherited a very similar sausage grinder from His Royal Mum…it has 3 different heads for it to produce different textures. And yes, it is pretty much indestructible! KT’s Mum never let the young Kinglet play around with it! We sometimes use it when making hash…meat and potatoes for breakfast. Hash and eggs….A true Southern delicacy!

BTY, in the picture, the piece next to the nut is on backwards as it is designed to scrape the sausage or ground mixture from the cutter head. Only a truly Olde King would notice that!

Thanks KT for the heads up on the backwards piece :lol:

. Hash? Love corned beef hash and eggs for breakfast, but I bet home made is much better than canned!

stetam · Jan 6, 2022

Best time of the year. We are lucky in the area to be the origin of Lebanon Bologna which is by far the best.Every grocery store sells it. Our deer bologna and sticks are made using the same recipe. No other meats added. And not to mention the deer scapple and dried deer :dingding:

https://www.webstaurantstore.com/blog/2670/lebanon-bologna.html

KingTotsalot · Jan 6, 2022

amc rulz said:
Thanks KT for the heads up on the backwards piece . Hash? Love corned beef hash and eggs for breakfast, but I bet home made is much better than canned!

Since you have this machine, you can make it yourself! Equal amounts of any left over meat like roast beef or pork, boiled potatoes and cut all up into about 3/4” pieces, then grind through together to mix. Cook in cast iron skillet using a light vegetable oil, add eggs and finish off! A very hearty breakfast or lunch on a cold day! And yes, it is much better than the canned product, but for convenience, KT has eaten many a can of the Armour product when out camping! :laughing:

And don’t forget to add a dash of Katsup or chili sauce just before it hits the plate! Yummm. :eat3:

Forgot to mention, run a bit of onion through also with the meat and potatoes….very tasty!

markinswpa · Jan 7, 2022

Oh yeah, lookin good guys. Enjoy

markinswpa · Jan 7, 2022

stetam said:
Best time of the year. We are lucky in the area to be the origin of Lebanon Bologna which is by far the best.Every grocery store sells it. Our deer bologna and sticks are made using the same recipe. No other meats added. And not to mention the deer scapple and dried deer

https://www.webstaurantstore.com/blog/2670/lebanon-bologna.html

Seltzers Sweet Lebanon Bologna is my favorite. Slice of fresh tomato, a little Hellmans on fresh Italian bread. Don't get much better. You guys are making me hungry.

Foragist · Jan 11, 2022

Fine looking setup you got there. I have a big manual meat grinder too, and made a bunch of jerky from my bow kill deer. From gun season deer, I got lots of fresh cuts and just got back a bunch of smoked summer sausage and hot dogs from the processors. Wish I could do it all at home like you. Good stuff!

amc rulz · Jan 12, 2022

Next up, summer sausage. I picked up this 5lb. stuffer over the weekend. I’ve already run 10lbs of hunter sticks through it, man it’s fast! I’ve got 10lbs of beef brisket thawing and it will end up as 2 1/2” smoked logs. I’m doing a short hour cold smoke and then into the oven to finish until an internal temp of around 160F.

amc rulz · Jan 12, 2022

After I mix the meat and ad seasonings and cure, i stuff the casings and let set for at least 24 hours. The last 5lb run of sticks I made contain beef, pork, venison and a lb.of bacon. I like to go with at least 30% fat.

KingTotsalot · Jan 12, 2022

amc rulz said:
After I mix the meat and ad seasonings and cure, i stuff the casings and let set for at least 24 hours. The last 5lb run of sticks I made contain beef, pork, venison and a lb.of bacon. I like to go with at least 30% fat.

My, those certainly look tasty! :yes:

amc rulz · Jan 15, 2022

24 hour cure then ready for smoked.

It’s Jerky and Sausage Time Again!

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