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Any one grind their own meat?

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by cycloneman, Jan 16, 2010.

  1. Zhurh

    Zhurh Active Member

    Joined:
    Mar 19, 2010
    Messages:
    2,116
    Location:
    Upper Yukon, Alaska
    We usually grind up 4-5 caribou. I wrap & freeze hind quarters and then grind several times over the winter; make jerky in dehydrator, use a shooter. You have to really clean the meat or it gives it a foul taste. No fat or gristle or muscle, all red meat. I use Uncle Abe's Jerky mix, get it from buffalo NY. They sell a bucket of the spice for 35 bucks, best I have found. I double up on the spice/lb as I like it rich & tasty. Good stuff, even the Indians just luv my dry meat and they don't like anything that's not natural and that means to me no taste.
  2. steve666

    steve666 New Member

    Joined:
    Mar 19, 2010
    Messages:
    232
    Location:
    Indianapolis, IN
    Breakfast Sausage
    3½ pounds boneless pork butt (do not trim the fat)
    1 teaspoon ground black pepper, or to taste
    2½ teaspoons kosher salt, or to taste
    ¾ teaspoon crushed red pepper
    2 tablespoons rubbed sage, or to taste
    1 tablespoon dried thyme
    1½ teaspoons ground savory
    ¼ teaspoon ground mace
    1/8 teaspoon ground cloves
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    Cut the pork into thin slices or as directed by the manufacturer of the food grinder. Pass through a coarse blade twice. Add the remaining ingredients and toss gently with your hands. Take about 1 tablespoon of the mixture and fry in a small skillet. Taste for seasoning. (If you’re like me, you might have to do this several times before you get it right.) Add whatever you like. When you are happy, shape into thin 3-inch round patties. Refrigerate until use, up to 3 days.
    Heat a large skillet over high heat. Depending on the amount of fat in the sausage, you will not need to use oil to fry, especially in a nonstick pan. Fry the patties until well browned and thoroughly cooked, about 4 minutes per side depending on thickness. Serve immediately or keep in warm oven.
    Notes: On the subject of fat content, you will need to decide how much you want. I can't imagine sausage without it. I have seen different ratios, ranging from 25 to 30% fat. Some recipes add more fat than is naturally in the meat, such as extra pork fat or fatback. It would be a good idea to have some on hand so you can add it during grinding if the piece of meat is leaner than you thought. The patties can be prepared ahead and frozen, uncooked, until use.
  3. JUNKKING

    JUNKKING Active Member

    Joined:
    Mar 19, 2009
    Messages:
    1,920
    Location:
    Just East of Pittsburgh PA
    If you don't have a dehydrator you can use cardboard furnace filters (not fiberglass!) get the 20 X 20 inch filters and use a jerky blaster to fill the V grooves with meat mixture. Set them on a 20 inch box fan alternating direction of the grooves and strap them on with a bungee strap. I use 4 coffee cups to elevate the fan off of the table let the fan blow through then filters for a day or two depending on how dry you like it. No clean up just bag the jerky and throw the filters away. I get the filters at a local hardware store for about 60 cents each and I'm sure a Home Depot or lowes would be a little cheaper than that. With this process you can make a bunch of jerky at one time I have used as many as 6 filters on a fan, Although the upper 2 layers had to be put back on the fan for a few more hours. I recommend 4 filters. You can also dehydrate Vegetables mushrooms fruits this way too.
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