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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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And it begins!! Deer sausage season

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  • HouseHomey
    Club Member
    • May 2016
    • 5555
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #16
    I love what you do my friend. Loving the this thread. Loving full trucks!! Loving your full employment through HARD WORK!!

    Way to handle that business!!

    I am a quantity foods guy but this is in a whole other league.

    Loving all the pictures.

    Stay safe brother.

    Comment


    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Thanks homey.. I have some damn good help. A couple of young ladies showed up a few months ago looking for a job ,. Both wearing jeans and cowboy boots so I thought what the hell I have hired a few guys to help but they don't work near as hard as these ladies do.. I have another truck loaded up right now with 200 lbs of sticks and hot dogs tht we stuffed this morning,. And the two ladies already have all the brats and summer sausage sliced and vacuum sealed!! They did over 400 lbs in 5 hrs!

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      You stay safe too. I saw you are dealing with some personal/professional struggles of your own.. keep your head up!! Things will get better!! Thinking of ya up here in mn!!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Wow! 5 hours? I’m not worthy. Thanks for the kind words. I’m like a cat, I always land on my feet. Broken but not defeated.
  • Backroadmeats
    Club Member
    • Dec 2018
    • 556
    • Central mn

    #17
    Well we are back at it! This is the end of the venison I have in the freezer.first pic is 250 lbs of sticks and 30 lbs of jalapeno cheddar hot dogs. Second on is 150 lbs of hot dogs that went in yesterday morning. I also smoked 250 lbs of various summer sausage yesterday but forgot to take a picture so here it is resting in the cooler. Click image for larger version

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    Comment


    • gcdmd
      gcdmd commented
      Editing a comment
      The Keystone is a nice touch. Is it to celebrate the end of the project or to keep you going during?

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Haha! A little of both. After putting all the summer sausage in the cooler we realized we buried the beer,. Had to take some of it back out and get the beer in the front so we could get to it
  • Backroadmeats
    Club Member
    • Dec 2018
    • 556
    • Central mn

    #18
    Hot dogs are done!! 100 lbs of brats back in the smoker and the last 50 lbs of hot dogs! Click image for larger version

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    Comment

    • TyYoda
      Former Member
      • Dec 2020
      • 2

      #19
      Great thread and pictures. I'm planning to make my own snack sticks/summer sauage and brats. Would you be willing to share your brat and summer sausage receipes like when you shared the snack stick recipe.

      A few questions:
      -what cut of meat are you using for the pork in the 50/50 snack stick mix. I recently purchased 30 lbs of pork butt and was thinking of using it in a 70 vension/30 pork ratio?
      -are the 25# batches total weight, or 25# of meat plus the ingredients?

      Thanks!
      -

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        I buy all my seasoning from p&s seasonings for brats I would recommend the blue ribbon polish kielbasa. I have uses pork butts before .. I use a 50/50 pork to venison ration , it just makes a better brat. My batches are 25 lbs of meat plus the seasoning packet ,. 2 cups milk powder and 2 cups water. I can get the numbers off my seasoning packets if ya would like. Google p&a seasonings and check out all the seasoning they have. Any other questions let me know!!
    • TyYoda
      Former Member
      • Dec 2020
      • 2

      #20
      I certainly would appreciate the numbers off your seasoning packets.

      Comment

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
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