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re: Deer Processing Questions - update pg2
Posted on 11/19/12 at 10:39 am to REB BEER
Posted on 11/19/12 at 10:39 am to REB BEER
Thanks for all of the input.
I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.
Looks like Bacon ends and Boston Butt for the pork and mix it 50/50 to start with - will adjust to taste for flavor / texture.
I'll start looking to see what kind of seasoning mixes are available local and try some to find what we like.
I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.
Looks like Bacon ends and Boston Butt for the pork and mix it 50/50 to start with - will adjust to taste for flavor / texture.
I'll start looking to see what kind of seasoning mixes are available local and try some to find what we like.
2
Posted on 11/19/12 at 11:31 am to Chris4x4gill2
(no message)
This post was edited on 11/29/12 at 2:53 pm
Posted on 11/21/12 at 5:31 am to Chris4x4gill2
quote:
I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.
If all your butcher does is grind it up, you can pay for it with a few deer. I bought one for $120 from cabelas. Works good if you have three or four deer a year.
Anyone have a jalapeno and cream cheese recipe? I want to try this this year.
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