The Moving Forward Night Before UTC Admittedly Off Topic Thread

#1
FalcoVol

FalcoVol

O.V.E.R.C.O.M.E.
Joined
Feb 8, 2010
Messages
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#1
I doubt this will gain a lot of traction, but it's that time again.

Let's get it rolling like true Volunteers.
 
#4
#4
Checking in! Ready for kickoff tomorrow, need a W to take my mind off last week. Sipping on a cold one watching Diners, Drive ins, and dives ATM.
 
#12
#12
newokie03 said:
Many times. Have my last shoulder from last season in the fridge thawing as we speak to slice and make this weekend actually.
Click to expand...

Took a few lbs of ground and extracted it. I might never eat the stuff from the store again.
 
#15
#15
FalcoVol said:
Took a few lbs of ground and extracted it. I might never eat the stuff from the store again.
Click to expand...

I try not to. When I do mine around here, the house smells great for 3-4 days. Keep the dehydrator running non-stop for however long it takes to make a run.
 
#16
#16
newokie03 said:
VOLNATION are the voices in your head Mr Falco.
Click to expand...

straitjacket-o.gif


:)
 
#24
#24
FalcoVol said:
Ooooooh. WANT.
Click to expand...

Its freakin awesome

5 pounds of ground venison
1 pound of 60/40 ground beef( fattier the better)
2TB Mortons Tender Quick Curing Salt
2 1/2 tsp garlic salt
2 1/2 tsp coarse black pepper
2 1/2 tsp mustard seed
1 tsp liquid smoke


Mix the grind together. I usually mix it by hand and run it through the grinder. Mix your salt and other dry ingredients together and sprinkle over the meat, a little at a time, until its all incoporated. Add the liquid smoke a little at a time as you mix in the dry ingredients. Refrigerate for about 24 hours, mixing occasionally.

Take out and roll into about 2 pound logs or out in large meat casings. I find it easier just to shape them by hand.

Put in the oven at 200° and cook until the center reaches 160°

It will make your tongue wag
 
#25
#25
CountVolcula said:
Its freakin awesome

5 pounds of ground venison
1 pound of 60/40 ground beef( fattier the better)
2TB Mortons Tender Quick Curing Salt
2 1/2 tsp garlic salt
2 1/2 tsp coarse black pepper
2 1/2 tsp mustard seed
1 tsp liquid smoke


Mix the grind together. I usually mix it by hand and run it through the grinder. Mix your salt and other dry ingredients together and sprinkle over the meat, a little at a time, until its all incoporated. Add the liquid smoke a little at a time as you mix in the dry ingredients. Refrigerate for about 24 hours, mixing occasionally.

Take out and roll into about 2 pound logs or out in large meat casings. I find it easier just to shape them by hand.

Put in the oven at 200° and cook until the center reaches 160°

It will make your tongue wag
Click to expand...

That sounds really good!!!!!!
 
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