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 :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.

 

[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 :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

 

[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. :D

 

[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.

 

[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