@boomer17 Welcome to the board, it’s great to have someone from Alaska on! You mentioned Beaver, have you ever done anything with the tail? I was listening to an episode of the Joe Rogan podcast and he had a wild game chef on that said when done correctly beaver tail is amazing! It will also be helpful to have someone who has experience with bear on here for sure!
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@Forkinpork No worries, we are all in a rush as we approach the busy season! As for doing things differently, there is nothing wrong with that! I am sure people get tired of me saying it but if you have a process that works for you dont change it based upon something that I say! Now, having said that, I do think the vast majority of people could benefit from pre-mixed seasonings. I want to make sure no one thinks I am insulting handed down traditional recipes because I have had some wonderful product from homemade recipes. In general, though, I think preparing seasoning is best left to the professionals!
Have a good day everyone!
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You crack me up Jonathon, what wrong with making sausage, bacon, and hams, this time of year?
I’m sure you will agree that the cooler temps are in our favors and if you totally knew my set up you would agree in what I do.
It’s a long story about my operation and what I do to cure meats, some of it may be questioned by you and others.The bottom line is, we are on the same page about things, only I use some ol’ Time family tricks and/or methods.
With all that being said, Walton’s is on the money with information and how too, so I have nothing bad to say about that.
I have just a few different ways of doing things, but I’m going to start incorporating some of your ideas and methods because they make a lot of sense when it come to food safety.I’m also going to try this year, for the first time ever, some of your pre-mixed seasoning products.
I like what you do and feel that, what the heck, lets make things easier this year and try what you have to offer, as far as pre-mixed seasons for fresh and cured sausage, snack stick and jerky.
I feel it’s gonna be a good year and I will keep you and everyone posted!
Mikey
Stamford, CT
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@forkinpork Fall in the North East is one of the things I miss now that I am a Midwesterner! The temperature is perfect and obviously, the foliage is gorgeous. I don’t think anyone would call you crazy for wanting to make sausage in the fall…now the winter…that’s different!
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