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#3303865 - 07/27/13 02:08 PM Re: Fermenting some cabbage [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.


As I drove by Canale's Grocery on the way to Morris, I started wondering how to make a venison country ham. I betcha it could be done somehow.


There will be one in the works as soon as I have some more pork lard. The process is simple, just need a cool, dry place to hang it for 6 months. BuckWild's cellar will suffice.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3305195 - 07/28/13 10:50 PM Re: Fermenting some cabbage [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8937
Loc: Memphis

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 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Just read the part of salt curing a deer hindquarter for 6 months . Wow! Put that on the bucket list.


As I drove by Canale's Grocery on the way to Morris, I started wondering how to make a venison country ham. I betcha it could be done somehow.


There will be one in the works as soon as I have some more pork lard. The process is simple, just need a cool, dry place to hang it for 6 months. BuckWild's cellar will suffice.



If he'll offer the space, I'd like to do one as well.....
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Everything important in life was learned from Mary Jo Kopechne.

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#3315900 - 08/08/13 11:25 AM Re: Fermenting some cabbage [Re: memfuzz]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: memfuzz
I got the 7.5 from Cabela's about two years ago. I've made lots of kraut and some awesome dill pickles too.
http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B000H6UYVW


Thanks for posting this. My wife loves the book and I just ordered the fermentation pot. Between my recent experience with curing meat and a fermentation pot, we'll be able to ditch the refrigerator \:\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3315959 - 08/08/13 12:27 PM Re: Fermenting some cabbage [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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Poser where are you curing your meat? Refrigerator? Basement? I have been wanting to give it a try for a while now. The main thing that concerns me is humidity control.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3316055 - 08/08/13 01:39 PM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: BamaProud
Poser where are you curing your meat? Refrigerator? Basement? I have been wanting to give it a try for a while now. The main thing that concerns me is humidity control.


Right now, I am experimenting with BuckWild's basement. You can see pics here: http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3313215&page=1#Post3313215

It stays reasonably cool, dry and has good airflow. I have dry cured sausages hanging right now and will add a Bresaola this Sunday once its finished the initial curing stage in my fridge. If that works without any fuzzy green mold, I'm going to try a whole deer leg.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3316769 - 08/09/13 12:53 AM Re: Fermenting some cabbage [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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How did I miss that thread? very cool!
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3316924 - 08/09/13 08:04 AM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3317791 - 08/09/13 11:11 PM Re: Fermenting some cabbage [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8937
Loc: Memphis

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 Originally Posted By: Poser
 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....


It failed miserably?

I wondered about that. The house I lived in on E. Parkway had a basement rat issue for a while.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3317823 - 08/10/13 12:41 AM Re: Fermenting some cabbage [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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 Originally Posted By: Poser
 Originally Posted By: BamaProud
How did I miss that thread? very cool!


Looks like BuckWild's basement is not going to work....



Uh Oh!

You can make a fermentation chamber pretty cheep and easily(if I can do it anyone can) Watch Craigslist and pick up an old refrigerator or freezer and hook up a dual stage temperature controller like this:

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1&gonew=1#UNREAD

If you want to come out to Bartlett I can probably make some space in my chamber for ya.(yea that sounds weird)


Edited by BamaProud (08/10/13 12:42 AM)
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3318024 - 08/10/13 09:53 AM Re: Fermenting some cabbage [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
-been considering making a curing chamber. It's just that I already have 2 fridges and chest freezer with no garage. Not sure the Mrs. Would go for another fridge in the house because, if I do one, I want a full sized one. Hmm
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
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