Pounded out some pork loin nice and thin, dredged it in seasoned flour then panko, and fried it up. Even the picky kids couldn’t say no!

I had the hankering to do something meat related but I didn’t feel like hauling out all the equipment. So I thawed out 1 lb of (straight) venison and made up some restructured jerky with a jerky gun. I haven’t made that in many years, and certainly not since learning about protein extraction. Smoked it up on the Pit Boss. It came out pretty darned good. I’ve never had restructured jerky like this.

That’s quite the spread Tex_77!

Used Pa’s Black Bull (soluble) for the first time today. Injected a deer loin and roasted it. Also did a butcher tie on the roast, I’d never done that before. It was a lot easier than I figured it would be. My 10yo actually cooked it (and some sides). Trying to get her practiced up in the kitchen.

I ground, mixed up, and stuffed 25 lbs of Jerry’s Brat (50/50 venison and pork shoulder).

While I had the grinder and stuffer out, I did a little experiment. Again with a 50/50 mix of deer and pork shoulder, I made some sticks using the Sweet Maple Bacon snack stick seasoning and the 26mm cellulose casings. The first time I’ve used either of those things. The skinless aspect is interesting, I just wish they were available for the home producer (small pack size) in other diameters. The flavor is good, but not something I’d make frequently. I did enjoy one with breakfast though. Might make a good hunting breakfast.

Finally got a shot with my youngest “future Meatgistics member” sporting our gear. Maybe I should get his username reserved…

Thanks again Austin

Just finished processing 3 deer, much of which is now sausage (as will more become later on in the year). I mixed up 25 lbs of cured & smoked Polish along with 25 lbs of summer sausage. I used high temp cheddar in half of the summer. A bit of the summer “extras” got stuffed into 19mm sticks casings. It all came out amazing.

I’ve gotta give a big “thank you” to the Meatgistics community as well as Austin & Jon for all of the excellent information. Last year’s summer sausage was easily the worst I’ve ever made: crumbly, water-logged, wrinkly… I did everything wrong. After spending hours pouring over posts and videos here, I produced my best-ever sausages. It’s only been a couple days and a lot of it has disappeared already!

I harvested a wild turkey on Monday. I’ve had the breasts curing since then. I tied them up and smoked 'em up for dinner today. I’ve never cured turkey before… good stuff!

I know it’s no longer April, but here’s something I find helpful when putting stuff into the bags (like when packaging a bunch of ground meat): I use a wide-mouth canning funnel and put that in the mouth of the bag. Since it’s wide mouth, it’s easy to push the meat through. It keeps the opening of the bag clean and free of meat/juices. It’ll seal easier without going through and cleaning the top of each bag.

Double smoked ham for dinner, yum.

Oh, and I made cinnamon rolls for breakfast using my Grandma’s old recipe.

Venison kielbasa (using Walton’s ingredients of course), homemade pierogis, and pickled beets. Yum.

Got the wife a simple “dumpling press” as one of her Christmas gifts. Beats the heck out of pressing pierogis with a fork!

I, too, love wrapping my green vegetables in bacon. After cooking, I eat the bacon and discard the greens.

Kidding… I wouldn’t let that green stuff anywhere near my bacon!

I know it’s no longer April, but here’s something I find helpful when putting stuff into the bags (like when packaging a bunch of ground meat): I use a wide-mouth canning funnel and put that in the mouth of the bag. Since it’s wide mouth, it’s easy to push the meat through. It keeps the opening of the bag clean and free of meat/juices. It’ll seal easier without going through and cleaning the top of each bag.

That’s crazy Spidey! Nicely done.

Here ya go!

Smoked the breasts up today. I basted them occasionally with some melted butter. They came out great, I don’t think I’d change a thing.

I harvested a wild turkey on Monday. I’ve had the breasts curing since then. I tied them up and smoked 'em up for dinner today. I’ve never cured turkey before… good stuff!

processhead I was intending on doing that, but now that you mention it… I missed doing that. Going back and injecting it now. Thanks for the tip/reminder!

Thanks! If it hadn’t been so long since I’ve harvested a turkey (too many unsuccessful trips… harvest totals seem down and I don’t have much time to dedicate to scouting anymore), I would have pre-ordered some of Walton’s turkey cure to try out. Maybe another time. And I have used Morton Tender Quick in the past, but I haven’t seen that in stores around here for many years. So after referencing a few other recipes and a cure calculator, here’s what I’m trying:

• 2 boneless, skinless turkey breasts (3 lb 5 oz of meat)
• 2 quarts cold water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 Tbsp poultry seasoning
• 1 1/2 tsp cure #1 (Sure Cure)

I’ll probably brine for 4-5 days, and then soak in fresh water for an hour like you’re saying. I’ll tie 'em up and smoke them. I’ll check back in with my results.

Nicely done processhead! Just this morning I got my first bird in a few years. I was also planning on curing and smoking mine. I might try a butchers tie as I don’t have any netting. Mind sharing your recipe?

rlammers and johnsbrewhouse you guys are making me hungry; those look delicious!