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#3371837 - 09/23/13 08:46 PM 2013 Processing List
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8937
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

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


Registered: 11/10/02
Posts: 8937
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

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#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: 11828
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.
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#3372050 - 09/24/13 12:05 AM Re: 2013 Processing List [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9556
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
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Everything important in life was learned from Mary Jo Kopechne.

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


Registered: 07/28/10
Posts: 12926
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

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#3372130 - 09/24/13 06:21 AM Re: 2013 Processing List [Re: Trapper John]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12926
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: 739
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.
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http://www.whistlepighollow.com







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


Registered: 07/28/10
Posts: 12926
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: 16809
Loc: Franklin TN

Offline
Add ribs to the list!
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#3374132 - 09/25/13 03:59 PM Re: 2013 Processing List [Re: catman529]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8937
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

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