Tndeer Logo

Page all of 3 123>
Topic Options
#3371837 - 09/23/13 08:46 PM 2013 Processing List
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Cold pack canned (I have no preference, wife says it's easier)
Canned stock
Frozen stock
Brine/smoke/pull shoulders
Save 5 necks. Rest will be roasted and pulled for carnitas/tamales

Ground
Whole meat smoked jerky
Ground meat jerky (for the toothless consumers \:D )
Whole backstraps
Whole tenderloins
A FEW packages of tenderized cube (backstrap and ham)
Corned venison
Smoke pastrami
MAYBE summer sausage, but not on the top of the list
Dried/peppered tenderloin and backstrap
Whole roasts

Smoked sausages:
Bohemian Garlic
Extra spicy
Roasted hatch green chili
Italian
Andouille (probably my favorite)
Dried
Boudin

Breakfast sausage
TAMALES \:\)

Any other suggestions? I'm always looking to try something new and pick up some good recipes.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3371856 - 09/23/13 08:57 PM Re: 2013 Processing List [Re: TX300mag]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
I haven't found a snack stick recipe I'm crazy about. If anybody has one that would probably be at the top of the list.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3372001 - 09/23/13 10:01 PM Re: 2013 Processing List [Re: TX300mag]
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11814
Loc: La Vergne,TN/Decaturville, TN

Offline
Snack sticks are a pain. I never could find a good recipe. I ended up making summer sausage and stuffing it into the breakfast link sized casings and drying them out a little more.
Top
#3372050 - 09/24/13 12:05 AM Re: 2013 Processing List [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
 Originally Posted By: TX300mag
Cold pack canned (I have no preference, wife says it's easier)
Canned stock
Frozen stock
Brine/smoke/pull shoulders
Save 5 necks. Rest will be roasted and pulled for carnitas/tamales

Ground
Whole meat smoked jerky
Ground meat jerky (for the toothless consumers \:D )
Whole backstraps
Whole tenderloins
A FEW packages of tenderized cube (backstrap and ham)
Corned venison
Smoke pastrami
MAYBE summer sausage, but not on the top of the list
Dried/peppered tenderloin and backstrap
Whole roasts

Smoked sausages:
Bohemian Garlic
Extra spicy
Roasted hatch green chili
Italian
Andouille (probably my favorite)
Dried
Boudin

Breakfast sausage
TAMALES \:\)

Any other suggestions? I'm always looking to try something new and pick up some good recipes.


That looks like a very worthy start. My mom sweet talked a small restauranteur in Athens into his "dolma" recipe. Those things at a TAFKAP gathering are like a cheese pizza at a kindergartner's birthday party. I will be using the last of my ground for that sometime very soon.

Shoulder roast = slow roasted, thin sliced French dip sandwich meat
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3372127 - 09/24/13 06:20 AM Re: 2013 Processing List [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
Looks like a worthy list to me.
_________________________
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
#3372130 - 09/24/13 06:21 AM Re: 2013 Processing List [Re: Trapper John]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
 Originally Posted By: Trapper John
Snack sticks are a pain. I never could find a good recipe. I ended up making summer sausage and stuffing it into the breakfast link sized casings and drying them out a little more.


Yeah, I've been letting my summer sausages hang in the curing fridge until they are hard as rocks.
_________________________
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
#3372265 - 09/24/13 08:54 AM Re: 2013 Processing List [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 731
Loc: hipster hollow

Offline
great list man! we expect pics of the progress and reports on how everything turns out. snack sticks would be great but not at the expense of having to use a bunch of artificial inputs to achieve desired results.
_________________________
http://www.whistlepighollow.com







Top
#3373558 - 09/25/13 08:28 AM Re: 2013 Processing List [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
How do you do your roasted Hatch green chili sausages? I have some Hatch chilies on hand.
_________________________
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
#3373738 - 09/25/13 10:30 AM Re: 2013 Processing List [Re: Poser]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 16545
Loc: Franklin TN

Offline
Add ribs to the list!
_________________________
Haven't been this excited about deer season

...since last deer season

Top
#3374132 - 09/25/13 03:59 PM Re: 2013 Processing List [Re: catman529]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
I wish I had some more on hand.

I bought about 30lbs this year to roast and freeze, but wish I had another 30. I PREFER to roast them over a hardwood flame with high heat, but roasting over any flame will do fine (gas stove top).

I roast them until they're blistered well and almost black, then place them in ziploc bags to cool. Skin falls right off. We use them for all kinds of dishes.

catman, I will and have eaten deer ribs-and enjoyed them. Hogs are plentiful, so I normally don't bother with the deer. Here's a recent pic from a place I hunt in Texas on the Guadalupe river. \:D

_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374134 - 09/25/13 04:00 PM Re: 2013 Processing List [Re: TX300mag]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
If you ever drive through Memphis, bring me a couple of wild hog bellys. I'll do 'em up right.
_________________________
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
#3374140 - 09/25/13 04:04 PM Re: 2013 Processing List [Re: TAFKAP]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: TX300mag
Cold pack canned (I have no preference, wife says it's easier)
Canned stock
Frozen stock
Brine/smoke/pull shoulders
Save 5 necks. Rest will be roasted and pulled for carnitas/tamales

Ground
Whole meat smoked jerky
Ground meat jerky (for the toothless consumers \:D )
Whole backstraps
Whole tenderloins
A FEW packages of tenderized cube (backstrap and ham)
Corned venison
Smoke pastrami
MAYBE summer sausage, but not on the top of the list
Dried/peppered tenderloin and backstrap
Whole roasts

Smoked sausages:
Bohemian Garlic
Extra spicy
Roasted hatch green chili
Italian
Andouille (probably my favorite)
Dried
Boudin

Breakfast sausage
TAMALES \:\)

Any other suggestions? I'm always looking to try something new and pick up some good recipes.


That looks like a very worthy start. My mom sweet talked a small restauranteur in Athens into his "dolma" recipe. Those things at a TAFKAP gathering are like a cheese pizza at a kindergartner's birthday party. I will be using the last of my ground for that sometime very soon.

Shoulder roast = slow roasted, thin sliced French dip sandwich meat



Tell me more! I'm intrigued by this-completely new to me.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374145 - 09/25/13 04:09 PM Re: 2013 Processing List [Re: TX300mag]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
I drive through Memphis regularly. If I happen to have any when I do I'll PM you.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374166 - 09/25/13 04:24 PM Re: 2013 Processing List [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
 Originally Posted By: TX300mag

 Originally Posted By: TAFKAP

That looks like a very worthy start. My mom sweet talked a small restauranteur in Athens into his "dolma" recipe. Those things at a TAFKAP gathering are like a cheese pizza at a kindergartner's birthday party. I will be using the last of my ground for that sometime very soon.

Shoulder roast = slow roasted, thin sliced French dip sandwich meat



Tell me more! I'm intrigued by this-completely new to me.


Which part?
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3374167 - 09/25/13 04:26 PM Re: 2013 Processing List [Re: TAFKAP]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: TX300mag

 Originally Posted By: TAFKAP

That looks like a very worthy start. My mom sweet talked a small restauranteur in Athens into his "dolma" recipe. Those things at a TAFKAP gathering are like a cheese pizza at a kindergartner's birthday party. I will be using the last of my ground for that sometime very soon.

Shoulder roast = slow roasted, thin sliced French dip sandwich meat



Tell me more! I'm intrigued by this-completely new to me.


Which part?


Dolma. I know it involves grape leaves if I'm not mistaken?
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374188 - 09/25/13 04:38 PM Re: 2013 Processing List [Re: TX300mag]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
 Originally Posted By: TX300mag
I drive through Memphis regularly. If I happen to have any when I do I'll PM you.


Sweet. I'll cure some Pancetta and send you one of them once they are cured.
Thing is, I need the belly in one piece, if at all possible.
_________________________
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
#3374199 - 09/25/13 04:44 PM Re: 2013 Processing List [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
Yuuup. They're incredibly good. Mom's always made them with beef because of cost & availability, but lamb is most common. She's even begun doing a few lamb ones for me, as well.

It's basically just seasoned rice/meat, wrapped in brined grapeleaves, and baked covered in the oven for a while. It's served with a lemon/dill sauce.

But like most other "regional" recipes, I think dolma have as many serving variances as the families in Greece.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3374221 - 09/25/13 05:01 PM Re: 2013 Processing List [Re: TAFKAP]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Is frozen belly OK or does it have to be fresh? I'm going Friday. I don't think I'll hunt this weekend, but if I see any hogs I'll definitely shoot if I can.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374223 - 09/25/13 05:02 PM Re: 2013 Processing List [Re: TX300mag]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Thanks, TAFKAP. I've never brined grape leaves, but they're certianly abundant.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3374228 - 09/25/13 05:04 PM Re: 2013 Processing List [Re: TX300mag]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12860
Loc: Tennessee

Offline
 Originally Posted By: TX300mag
Is frozen belly OK or does it have to be fresh? I'm going Friday. I don't think I'll hunt this weekend, but if I see any hogs I'll definitely shoot if I can.



Frozen is fine.
_________________________
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
#3374575 - 09/25/13 09:55 PM Re: 2013 Processing List [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
 Originally Posted By: TX300mag
Thanks, TAFKAP. I've never brined grape leaves, but they're certianly abundant.



They're available in most medium to nice grocery stores in a jar. Another thought I had tonight.....do you have access to a grill rotisserie or a vertical broiler? Make a gyro-meat loaf. I promise, that thought has NOTHING to do with the gyros I had for dinner. ;\)

Here's what the jars look like we buy. I'll see if Momma TAFKAP can get a recipe down. But she's hard to pin with it, since it's all in her head anymore. Plus, she tastes the raw meat to make sure it's right, and I just can't bring myself to do that.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3382863 - 10/01/13 01:58 PM Re: 2013 Processing List [Re: TAFKAP]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Poser, one of my BIL sat in the stand Sunday afternoon and killed 7 hogs. I wish I wasn't 2.5 hours away. Sounds like pork might be plentiful this year.
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3383086 - 10/01/13 03:55 PM Re: 2013 Processing List [Re: TX300mag]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2103
Loc: Cleveland, TN

Offline
Here is my thread from last year (?) about Vension Snack Sticks. There is a link to a different forum in it that has a recipe that everyone loved that tried it.

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3125186&page=2&fpart=1
_________________________
Any time you can get out to hunt, is a good day to hunt.

Top
#3385908 - 10/03/13 08:47 AM Re: 2013 Processing List [Re: DntBrnDPig]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Thanks DntBrnDPig! Looks awesome!
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3387290 - 10/04/13 07:47 AM Re: 2013 Processing List [Re: TX300mag]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

Offline
Adding Poser's pepperoni recipe
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
Page all of 3 123>


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4105487
RUGER
86937
Deer Assassin
65373
BSK
60967
Crappie Luck
51376
spitndrum
Newest Members
Urban deer Hunter, Mclem135, Cch, Timberninja31, Claims Rep.
13266 Registered Users
Who's Online
96 registered (Bullfrog, BuckDropper, MUP, Reaper40, Lost Lake, in the dog house!, 7 invisible) and 145 anonymous users online.
Forum Stats
13266 Members
42 Forums
92918 Topics
1085688 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
September
Su M Tu W Th F Sa
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.211 seconds in which 0.003 seconds were spent on a total of 14 queries. Zlib compression enabled.