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


Registered: 07/28/10
Posts: 12660
Loc: Tennessee

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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

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#3374140 - 09/25/13 04:04 PM Re: 2013 Processing List [Re: TAFKAP]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8923
Loc: Crosby, TX

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

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


Registered: 11/10/02
Posts: 8923
Loc: Crosby, TX

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

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


Registered: 11/06/09
Posts: 9509
Loc: Memphis

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 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.

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


Registered: 11/10/02
Posts: 8923
Loc: Crosby, TX

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 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

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


Registered: 07/28/10
Posts: 12660
Loc: Tennessee

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 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: 9509
Loc: Memphis

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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.

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


Registered: 11/10/02
Posts: 8923
Loc: Crosby, TX

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

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


Registered: 11/10/02
Posts: 8923
Loc: Crosby, TX

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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

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


Registered: 07/28/10
Posts: 12660
Loc: Tennessee

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 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
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