Ed Kennell 40,309 #1 Posted February 8 Today was deer processing day. 150 lb bologna 82 sticks 75 lb sausage 75 lb burger 25 pans of scrapple Scrapple cooker 2 7 Share this post Link to post Share on other sites
SylvanLakeWH 27,251 #3 Posted February 8 yum yum!!! Share this post Link to post Share on other sites
WHX?? 50,565 #5 Posted February 8 (edited) I thought you had a Amish dude make it? Or was that @Mike'sHorseBarn ? Edited February 8 by WHX?? 2 Share this post Link to post Share on other sites
Ed Kennell 40,309 #6 Posted February 8 8 minutes ago, WHX?? said: I thought you had a Amish dude make it? Or was that @Mike'sHorseBarn ? I do have an Amish butcher that makes what I call hot dog sandwich bologna . A 10 lb 4" dia. roll that he slices and vac pacs. He also cures my hinds for chipped deer . What we made at a friends shop today is a sweet bologna..more for snackin than for sandwiches. I actually grind my own burger. I like to grind in a pound of bacon to five poiund of deer. We fried a skillet of the sausage this morning and it was really good. I may have to buy a tag for doe sausage next year. 3 Share this post Link to post Share on other sites
Mike'sHorseBarn 3,115 #7 Posted February 8 33 minutes ago, WHX?? said: I thought you had a Amish dude make it? Or was that @Mike'sHorseBarn ? As I'm reading this I'm literally eating a chunk of my bologna lol 1 2 Share this post Link to post Share on other sites
953 nut 57,586 #8 Posted February 9 1 hour ago, Ed Kennell said: He also cures my hinds You were referring to the DEER hinds, right. 1 3 Share this post Link to post Share on other sites
WHX?? 50,565 #9 Posted February 9 You gotta hook up with the guy Ed where Mike had some sausage made. It reminded me of a andouille sausage but not quite. He brought some to Pullstart's plow day and my Lord was to die for. 3 hours ago, Ed Kennell said: cures my hinds for chipped deer . Curing your own hams is wicked easy at home. Use the football roasts. That way you get get them to the saltiness one prefers by tweaking the amount of cure in the brine. Submerge them in a bowl with a plate to keep them down. You don't want them exposed to air while curing. I like to smoke them but just as good finishing them in the oven. Excellent in $h1t on a shingle, Reubens ... any sammy. There is a maple cure too. https://www.grocery.com/store/the-sausage-maker-insta-cure-prague-powder-1-8-oz-curing?language=en¤cy=USD&srsltid=AfmBOopcv-S9uwucOVDKwHHV76AzZrAVkD8AJqENpZYPWt3X8McZ6sWeLkU 1 1 Share this post Link to post Share on other sites
