DIY processing & recipes

[m_freeman]

This is my first attempt at DIY hog processing, just back from the Central CA hunt. Done quartering 2 nice hogs, bought the "Food Saver"- any suggestions, or advice for DIY processing, any recipes?

 

[calihunter05]

Good post, I would love some good recipes as well.

 

[jhill528]

Buy a meat grinder. I have been processing my own deer and pigs for several years now and yes, the food saver is a great thing to have, but having a meat grinder makes all the difference. Sorry no great recipes since I usually just grind then vacum pack and add seasonings later. I will tell you this for easier meat packing. When you go to vacum pack your bround meat, place a sauge stuffing tube on first, then slide the food saver bag over the tube and grind directly into the tube then vacum pack. It comes out way cleaner and its faster too.

 

[JustGuy]

http://schmidling.com/

 

[Bossbrott]

Separate the meat at the time of butchering, into general loads, burger, jerky, steaks, straps, stew, etc.
1-2# bags for us, family of 4.

That's the whole buck ~65#

 

[a_m_s100]

25% pork fat to meat ratio
Per 25lbs of Meat:
1 lb Jalapeno
1 quart Buttermilk
6lbs pork fat
1 packet seasoning (http://www.kascosharptech.com/harveys-hot-pork-sausage-seasoning.html)

1. De-bone meat
2. Cut into small 2x2” cubes (Same with fat)
3. Put fat and meat in tray
4. Add Jalapeno (de-seeded, adjust for heat)
5. Add seasoning of choice
6. Add buttermilk
7. Cover with foil and put in refrigerator or walk in freezer for up to 2 days
8. Put through grinder 2 times
9. Vacuum-seal

 

[easymoney]

Loads of great info here...
I do it as bossbrot does, bone out everything as you would use it and most of it goes to sausage.
Look into sausagemaker.com for great recipes and they sell "the insta-cure 1 and 2" which you add if you are not smoking or cooking the sausage to prevent botulism. Lots of great recipes and info, been buying from them for decades...
Once you get into it, you will buy or build a grinder and stuffer, because it is so easy ans so cheap...
I made 50lbs of Alsatian Christmas sausage and spicy sausage(50-50 wild pig and venison and not really spicy)the last two years for my family gifts. My family fights over it and they do not even know it is all wild game, they just do not ask...

 

[easymoney]

One more tip I have learned the hard way, is to cut off ALL the fat, especially the yellow fat. It is where the gamy flavor comes from(as well as the glands, which I assume most of you already know about)... It prevents the stinky bad flavor...

 

[fishnhunt]

Specific steps that I take include:
Cut off all the "clean" steaks that I can (ie no connective tissue/fat)
The scraps that are left I take and chunk those that I can get clean for stew meat
The rest (and it can include a little fat and a fair amount of sinew) I then grind and use plain or make into sausage. I never buy any spice packets and just make my own combos. I get most of my recipes from here:
http://lpoli.50webs.com/Sausage recipes.htm
My favorite from this website is the jalapeno breakfast sausage:
http://lpoli.50webs.com/index_files/Breakfast-Jalapeno.pdf
The only alteration that I make to this is to use fresh onion and garlic.
You should get a meat grinder if you don't have one already and buying one is like buying a muscle car...More power. If you don't have one/can't afford one you can always take the grind down to the game butcher and they'll usually grind it for a fee. FYI I use bacon for fat...Who doesn't like bacon??

 

[m_freeman]

thanks great info

 

[inchr48]

I really like this book, and refer to it often. Also, charts are available to help you know which cuts come from where. Good luck!

http://www.amazon.com/Basic-Butchering-Livestock-Game-Mettler/dp/0882663917

 

[Captjgray]

Not sure where you live but there is a great butcher supply place in North Huntington Beach (McFadden and Springdale)

just do a google search and Im sure you can find one near you.

They are a wealth of info and toys!

Ijust made a really big batch of wild pig pepperoni sticks and salami

I make a lot of chorizo as well. It is by far he favorite of all of my neighbors.

There are a lot of recipes online, however there are some great ready to roll seasonings available as well online

a GODD Grinder and a GOOD sausage stuffer can make it fun, buy a crappy one and you will take it to the butcher every time...

 

[bisonic]

A GREAT place for wild game recipes is here: http://honest-food.net
Hank is a gourmet chef who posts really good recipes of all sorts. His books are great too.

My family LOVES the chilendron, the venison chili, and chili verde. Great recipe for deer heart too.

 

[Bigbadboar]

Put your quarter of pork, ham or shoulder, into a crockpot and put on low heat for +/- 8 hours. If the meat is tough then you need to leave it in the crockpot longer. If it doesn't fit into the crockpot whole then just debone it and cut meat to fit. Once cooked the meat should separated easily by just pulling on it with a fork. Mix in sauces and seasonings that you like and voila, pulled pork. Whatever you don't eat right away just lightly pack into sandwich ziplocs and put in the freezer so all you have to do is zap it in the microwave if you get hungry.

 

[asskickink5]

FWIW, I've had great results using Hi-mountain seasoning kits for sausage. First attempt at venison summer sausage gave me better results than hickory farms!


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