pvtpublic
Whale Oil Beef Hooked
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- Feb 19, 2011
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If that’s your second and you managed to produce a roast like that, you’re on fire. I’ve done at least 10 deer and mine still look like crap lol. I pretty much get the backstraps and loins out then grind the rest.
I'm not doing salami yet, I still have to learn grinding, then sausage making. Salumi, not a typo, is a whole muscle cure. I did it last year with success, so I want keep that going.salami sounds good, on a fermentation oriented forum!
Those are the tendons, it's a shank roast. I'm going to brine it, smoke it, and let it barely simmer for as long as reasonably possible.??? still has silver skin?
Salumi is all of the cured meats, including the ones that are ground. I've made lots.I'm not doing salami yet, I still have to learn grinding, then sausage making. Salumi, not a typo, is a whole muscle cure. I did it last year with success, so I want keep that going.
Those are the tendons, it's a shank roast. I'm going to brine it, smoke it, and let it barely simmer for as long as reasonably possible.
Shows what I know, ha! I'm just getting into it, thanks for the correction! I haven't decided on any specific recipes yet, do you have any recommendations?Salumi is all of the cured meats, including the ones that are ground. I've made lots.
Nah, I just make salami and pepperoni. I haven't done whole muscle, but keep thinking about. it. Don't put fennel in your salami, I've tried that and got tired of it really fast.Shows what I know, ha! I'm just getting into it, thanks for the correction! I haven't decided on any specific recipes yet, do you have any recommendations?
That looks amazing! I'm a little hesitant about doing something like that, like I'll mess it up something fierce. How long did it take for you to get used to making salami?
Nah, I just make salami and pepperoni. I haven't done whole muscle, but keep thinking about. it. Don't put fennel in your salami, I've tried that and got tired of it really fast.
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This is only my second time butchering an animal (aside from birds), last year was a deer fawn and I learned on that. I always grew up bringing everything in, and I gotta say, this is so much better. I look forward to making some salumi with some of theses cuts!
I process all the wild game my family harvests. We save a few steaks and roasts from the deer and antelope we get but most gets ground into burger meat to use in any dish that calls for hamburger, or I make sausage. This is my most recent… venison jalapeño cheddar summer sausage.If that’s your second and you managed to produce a roast like that, you’re on fire. I’ve done at least 10 deer and mine still look like crap lol. I pretty much get the backstraps and loins out then grind the rest.
HBT threads aren't really official threads until bracc tosses out a smart ass comment hahahawith a pic like that, aren't you supposed to ask if this is a pelicle?
50F would work fine for fermenting the meat. Big thing is keeping the humidity up to 75%. If you are starting fermented sausages, I highly recommend Marianski's "The Art of Making Fermented Sausage". It covers the techniques AND the safety requirements.@passedpawn I see that you use the same chamber for lagers as sausage, but you ferment at 55. I ferment at 50, would that work for the sausages too, or is that too cold?
Thanks for the recommendation! I'll have to add that to my giant book wishlist haha50F would work fine for fermenting the meat. Big thing is keeping the humidity up to 75%. If you are starting fermented sausages, I highly recommend Marianski's "The Art of Making Fermented Sausage". It covers the techniques AND the safety requirements.
I wound up with about 150#. I havent ground up anything yet nor made my jerky.
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are those two bag on the left tallow?
Really big deer hahaBig deer!
Wow! Nice! Elk is my unicorn hunt. Hopefully in the next few years. I’m part of a group of Army buddies waiting for the last guy still serving to ETS so we can meet in Wyoming for a hunt.Really big deer haha
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Have you told him to hurry up?Wow! Nice! Elk is my unicorn hunt. Hopefully in the next few years. I’m part of a group of Army buddies waiting for the last guy still serving to ETS so we can meet in Wyoming for a hunt.
He was months away before Ukraine started…Have you told him to hurry up?
I was ten years in as a jarhead, I get it. It's too bad that it's for such a childish engagement (aren't they all though?)Voluntold. He’s a CSM so retirement is a “request”.
It's at 110* right now. Doing it super slow, like at 200*
135* and I'm going pack it in a cooler for a bit after that
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