2013 Processing List

[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 )
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.

 

[TX300mag]

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.

 

[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.

 

[TAFKAP]

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 )
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

 

[Deck78]

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.

 

[catman529]

Add ribs to the list!

 

[TX300mag]

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.

 

[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 )
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.

 

[TX300mag]

I drive through Memphis regularly. If I happen to have any when I do I'll PM you.

 

[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?

 

[TX300mag]

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?

 

[TAFKAP]

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.

 

[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.

 

[TX300mag]

Thanks, TAFKAP. I've never brined grape leaves, but they're certianly abundant.

 

[TAFKAP]

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.

 

[TX300mag]

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.

 

[DntBrnDPig]

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/ubbthr ... =2&fpart=1

 

[TX300mag]

Thanks DntBrnDPig! Looks awesome!

 

[TX300mag]

Adding Poser's pepperoni recipe