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Deer sausage season!!

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  • Backroadmeats
    commented on 's reply
    Yup crazy I right.. this was sopposed to be a slow down and spend time with the kids thing... But has turned into holy crap the kids can make a good living running this thing!! And we have enough good help we can leave and nothing changes..my five year old boy wants to skin a pig so bad. He is back there all the time asking to help.. he just needs to get a little bigger or we have to build a shorter skinning rack.

  • Backroadmeats
    commented on 's reply
    I love it..but I have to take a few more prcations bit your post has really got me thinking ...

  • barelfly
    commented on 's reply
    Backroadmeats - no advice I can provide. My aging was done in my oven for the first few days and then in the garage fridge. Strictly home dry age hack!

  • Backroadmeats
    commented on 's reply
    Ohh I saw it and watched with amazement!!I even ordered the umai bags. But somehow got busy and never got back to it.. I am not sure that would work in my application. I am looking into the aging cabinets now if ya have any advice on those!!

  • Spinaker
    commented on 's reply
    That is awesome news! It is crazy how new stuff pops up like that. Backroadmeats

  • barelfly
    commented on 's reply
    Backroadmeats - if you search on the board, you can find a few posts from me and the method I used for a variety of types I made using Umai Dry charcuterie casings as well as Michael Ruhlman’s book. Not sure if it would work for your needs, but for personal use, both are great!


  • Backroadmeats
    commented on 's reply
    The first week we cut up 96 by Thursday afternoon .we had the other thirty done Tuesday. Then did 2 hamburger cows to finish out the week. I know sounds weird but I am contemplating not even taking deer next year. I think I can do better going a different direction. I am now licensed to do meat for sale that can be sold in stores and to restaurants. Lots of doors are starting to open I never thought would be a reality.. I am adding on to about double the size of the cutting floor this spring

  • Backroadmeats
    commented on 's reply
    I just had the lady that owns the Italian restaurant that I supply with fresh and smoked sausage ask if I did charcuterie.. I told her I want to so looking into what I need to do it..

  • Spinaker
    commented on 's reply
    A down year?! LOL, That still sounds like a ton of deer.
    I love the hack with the ham bags. Great thinking!

  • Backroadmeats
    commented on 's reply
    Actually it was a down year . Last year we did 168 and we were hoping for about 250 or more. The turkeys are hanging in ham bags. I tumble them in my vacuum tumbler so I can cure them in 3 hours but last year it destroyed my turkeys!! They were really good and juicy!!

  • barelfly
    replied
    Dang! 128 deer! That’s crazy!

    but all of that looks so good! Gives me ideas of making up some charcuterie again over the holidays.

    Leave a comment:


  • Spinaker
    replied
    Wow! That is amazing. So much venison. It is crazy to think that it is happening all over the place, so much deer out there.

    Interesting how you smoke those turkeys whole like that. Very cool to see!

    Leave a comment:


  • Greygoose
    replied
    I want some,,,,,

    Leave a comment:


  • Backroadmeats
    started a topic Deer sausage season!!

    Deer sausage season!!

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ID:	1135869 We have finished boning out the 128 deer we got in a started making sausage last Tuesday. Today we are finishing up some packaging of the last of 2068 lbs of the first batch. Oh also smoked 148 lbs of turkey for neighbors and the help the Wednesday before Thanksgiving. Here is 600 lbs of sticks hanging in the cooler and 250 lbs of summer sausage. Almost half way done.

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