Pudelpointer
CGN frequent flyer
- Location
- Lethbridge, Alberta
Hey Boo, would you be willing to share your Kielbasa recipe? That is one I do not have a recipe for.
Ian
Ian
who butchers your deer?
- Thread starter migrant hunter
- Start date
I cheat.
For the "kubasaw" I use 40-50% ground pork shoulder mixed in with lean red meat and a nitrite cure. The binder & seasonings are "store-bought".
The garlic sausage binder I get from Stuffers Supply Company in Langley (Item# BISEFIGARLIC). They do mail order and have VERY quick shipping! After filling the casings I prepare it like traditional Kovbasa by cooking to 170-180 F in a hot water bath before air-drying overnight and smoking for an hour or so. It is VERY important that the water does not boil while cooking the sausage.
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My father and I do our own, and then he does everyone else's, too. He processed 23 animals last season. Some of them came back in December to make sausages - about 250lbs.
Because there are only two of us at home, I like mine cut into 2 - 4lb "roasts". If I want steaks, I cut them at thaw time. Keeps the options open. By the way, I don't recall freezing any kind of big game with bones intact.
Because there are only two of us at home, I like mine cut into 2 - 4lb "roasts". If I want steaks, I cut them at thaw time. Keeps the options open. By the way, I don't recall freezing any kind of big game with bones intact.
I've had two deer done by butcher one was excellent the other pooly cut tried to make the chops and steaks larger by cutting on the bias so when grilled they kind of separated. The first butcher did a lot of game+lamb and goats the second beef maybe he wasn't used to the smaller cuts? The last few I butchered myself by deboning and then butchering and having the trimmings done to sausages at a specialty shop. It's a bit messy but easy and you can really spend the time to get well trimmed cuts, The rolled & tied roasts cook quickly. Use sawhorses 4x4 or6' 1/2" plywood or hollow core door covered with heavy plastic I also use a crazy carpet to act as a cutting surface,good luck,good eating..
Turkeyslayer 1300
CGN Ultra frequent flyer
- Location
- Russell, Ontario
I normally stick a ladder into the rungs on my pool deck and use it as a meat pole skin the deer and gut it then quarter it. I then bone out the quarters and clean up the roasts on the kitchen table.The best part about all of this is that I did it all myself and I know exactly how much meat I get from the deer and i get that extra little bit of satisfaction.
- Location
- Grande Prairie, Alberta
My buddie and I cut up our own deer but leave the big Elk, etc to the shop
- Location
- Saskatchewan
I do my own. My kids and wife help, we actually enjoy it as a family activity. I come from a family with 4 generations of professional butchers. I am not one myself, but I learned a bit at Dad's elbow, and I use my Dad's "Hobby" sausage kitchen that he built after he left the business. It is complete will all the commercial grade tools - saw, scale, silent cutter, sausage stuffer, etc. plus walk-in cooler and smokehouse. We only use commercial services if desperate for lack of time (my cousins in that case).
We do ALL our own butchering. The quality of the finished product is much better and I am 100% sure the meat in the freezer is ours, not someone else's gut-shot animal.
We just finished off another batch of elk & pork maple sausage and Kovbasa this weekend.
Sink full of elk trimmings
Weighing binder & seasonings
Elk & pork maple sausages
Kovbasa waiting their turn in the water
Kovbasa being cooked in hot water bath
Kovbasa fresh out of the smoker
That's it . Now I am hungry and it is only 7 in the morning. All kidding aside my buddy and I are going to start making our own as it cost to much to do about 6 deer a year.
I butcher all my own... With help.
I share with my parents & siblings, so those who want "free meat", help hunt it and especially help process it. On average, it's done at mom's place & there are 4 to 6 people dealing with various stations. Even my queasy sister, who insists that "it's TOO GROSS to do!" was at a station packing meat via a vacuum sealer. All she did was cut vacuum bags & seal em. My stepdad, other sis or I, were the one filling the bags & keeping her busy.
Mom did the cleaning in the sink, stepdad did the major cuts, sister Tan & BIL did deboning for burger, stirfry & stew meat depending on the quality & cut of the meat & I bounced around all the various stations & ran meat to the freezer.
One of those Waring Pro meat grinders is an absolute wonder how much it cuts down on grinding burger! We used to do that by hand!
L
I share with my parents & siblings, so those who want "free meat", help hunt it and especially help process it. On average, it's done at mom's place & there are 4 to 6 people dealing with various stations. Even my queasy sister, who insists that "it's TOO GROSS to do!" was at a station packing meat via a vacuum sealer. All she did was cut vacuum bags & seal em. My stepdad, other sis or I, were the one filling the bags & keeping her busy.
Mom did the cleaning in the sink, stepdad did the major cuts, sister Tan & BIL did deboning for burger, stirfry & stew meat depending on the quality & cut of the meat & I bounced around all the various stations & ran meat to the freezer.
One of those Waring Pro meat grinders is an absolute wonder how much it cuts down on grinding burger! We used to do that by hand!
L
- Location
- WMU248 near Edmonton
we do all our own butchering as well.
that way you know what your getting, no surprises like the butcher letting your game hang a bit too long, and swapping animals.
You also get to trim all the fat and tendons off before it goes into the meat grinder, get much nicer hamburger and you can add what you wnat to your sausages.
that way you know what your getting, no surprises like the butcher letting your game hang a bit too long, and swapping animals.
You also get to trim all the fat and tendons off before it goes into the meat grinder, get much nicer hamburger and you can add what you wnat to your sausages.
