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03-02-2024, 04:22 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Wild game processing with the family
With both our children and their mates having this weekend off we decided it was time to get after sausage, jerky, and pre made burger making.
It started Tuesday evening with Mrs D and I bringing all the un processed game out of the deep freezers.
I booked Friday off work and with the Pit Boss and his gal both being off we began production about 9 am.
8 pounds ground and pressed goose jerky
12 pounds goose pepperoni sticks
25 pounds maple breakfast deer
25 pounds hot Italian deer
25 pounds pizza pepperoni deer
12 pounds chorizo deer
The daughter and son in law with grandson in tow, arrived about 7 pm Friday.
We started Saturday with removing the goose jerky from the smoker, as we started it at bed time, then we started the pizza pepperoni and goose sticks in the smokers.
We mixed up 12 pounds of Italian sausage ground deer, 12 pounds of maple breakfast deer patty’s, and 65 pounds of pre seasoned deer /beef burgers.
A few hours more for some of the pepperoni, and today will be done
Tomorrow will be the final washing of the tables in at the car wash, and slicing the pizza pepperoni.
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03-02-2024, 05:10 PM
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Join Date: Aug 2008
Location: Kitscoty,Alberta
Posts: 547
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Nice lookin set up , looks organized
Nothing like getting the family together to process the meat
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03-02-2024, 05:12 PM
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Join Date: Dec 2014
Location: Edmonton
Posts: 689
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Awesome thread here! I really love to hunt but I would say getting everyone together to do the meat processing might even rival the actual hunting for me.
The only thing I think you missed including is a beverage of your choice while working.
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03-02-2024, 05:59 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Dom4
Awesome thread here! I really love to hunt but I would say getting everyone together to do the meat processing might even rival the actual hunting for me.
The only thing I think you missed including is a beverage of your choice while working.
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It wasn’t missed, trust me.
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03-02-2024, 10:09 PM
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Join Date: Jul 2011
Location: Stony Plain
Posts: 1,146
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Truly sorry I missed out on helping. Looks like it went off without a hitch. Hope I get an invite next year.
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03-03-2024, 04:59 AM
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Join Date: Apr 2015
Location: Lloydminster
Posts: 4,558
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Looks great, that's some fine eats your doing there, nice to see the consumers getting in on the manufacture process
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03-03-2024, 09:22 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by waldedw
Looks great, that's some fine eats your doing there, nice to see the consumers getting in on the manufacture process
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The kids have always been part of the processing of our wild game, they all hunt after all. The treat was having the whole family helping out for a change, and did it ever make the tasks less laborious on me and Mrs D.
All that’s left is the smoking of a small batch of summer sausage, slicing the pizza pepperoni and table cleaning at the car wash.
All the sausage making equipment is washed and stored on the shelves, it’s just the meat slicer and vac sealer we need today.
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03-03-2024, 09:31 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,270
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I bet you're glad that big job is done. It's nice having kids to help with the labour. What a delicious menu!
Sent from my SM-S901W using Tapatalk
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03-03-2024, 09:34 AM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,944
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Nice!
I made a pile of sausage by myself this year.
30lbs of Spicy Italian
30lbs of Jalapeno Cheddar Bacon Smokies
15lbs of Jalapeno Cheddar pepperoni snack sticks
15lbs of Country Style Breakfast Sausage
15lbs of Garlic Sausage
I used Duncan Henry's recipes from his youtube videos, and each and every sausage is killer. Like holy sh!t good.
I blended my deer and elk 50/50 and then added pure pork fat to get the proper ratios.
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03-03-2024, 09:41 AM
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Join Date: May 2017
Location: Rocky Mtn House,AB
Posts: 2,225
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Very awesome for the family getting together for this! Good on you and enjoy!
As for me, making tag soup for tonight...
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03-03-2024, 11:16 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,480
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Way to go bud. Pass on a hello to Richie for me. That goose hunt we had together with those fellers rates at the top for sheer entertainment and excitement. LOL.
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03-03-2024, 11:18 AM
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Join Date: Nov 2018
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That’s awesome. I miss those days with my dad and my brothers and all our families back in Sask.
It won’t be long and your grandson will be in there helping and getting his hands in the nice cold ooey gooey meat. Then few more years after that you will have an extra deer to process. Pretty sure that boy will be sitting in on one of Grandpa’s blind adventures.
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03-03-2024, 11:20 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,480
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Quote:
Originally Posted by Greatwest
That’s awesome. I miss those days with my dad and my brothers and all our families back in Sask.
It won’t be long and your grandson will be in there helping and getting his hands in the nice cold ooey gooey meat. Then few more years after that you will have an extra deer to process. Pretty sure that boy will be sitting in on one of Grandpa’s blind adventures.
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The waterfowl blind too!
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03-03-2024, 11:23 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Greatwest
That’s awesome. I miss those days with my dad and my brothers and all our families back in Sask.
It won’t be long and your grandson will be in there helping and getting his hands in the nice cold ooey gooey meat. Then few more years after that you will have an extra deer to process. Pretty sure that boy will be sitting in on one of Grandpa’s blind adventures.
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We have a powered meat mixer, so frozen hands is a thing of the past. The only hands on part is filling the sausage stuffer, or when making pressed burgers.
The thought of the grandson and his involvement in our families passionate pursuits, in the near future, warms my heart to a great degree.
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03-03-2024, 02:51 PM
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Join Date: Dec 2014
Location: Edmonton
Posts: 689
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Quote:
Originally Posted by Dick284
We have a powered meat mixer, so frozen hands is a thing of the past. The only hands on part is filling the sausage stuffer, or when making pressed burgers.
The thought of the grandson and his involvement in our families passionate pursuits, in the near future, warms my heart to a great degree.
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I do not want to take anything away from your post but if anyone doesn't have a meat mixer I bought a pair of the kitchen wash gloves that are insulated on the inside and I just wash them when I am done. Just an idea if someone doesn't have a mixer and they get cold hands.
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03-03-2024, 03:39 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Dom4
I do not want to take anything away from your post but if anyone doesn't have a meat mixer I bought a pair of the kitchen wash gloves that are insulated on the inside and I just wash them when I am done. Just an idea if someone doesn't have a mixer and they get cold hands.
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That’s how we did it back in the beginning. Insulated dishwashing gloves, and cotton liner gloves. It saved the hands, but let’s face it your arms and back took a beating too, especially when you’re doing say 100-150 pounds of sausage in a weekend(I think one time with 4 hunters we did close to 300 pounds one weekend)
The price of a 20 pound mixer is pretty justified when the volume of meat processed crosses 100 pounds IMO. (~$199) powering it up was just a summer time hobbyists treat
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03-03-2024, 06:23 PM
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Join Date: Feb 2021
Location: Strathmore
Posts: 1,406
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That brings back good memories Dick. Any hair on anything was like a VERY serious infraction ! I had a big Shepherd and bud had a Australian Kelpe , lots of trim on shop floor but if they both locked on the same piece it was a major dog fight. We locked both the buggers in a bin overnight.
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03-03-2024, 06:50 PM
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Join Date: Jun 2008
Posts: 2,697
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Quote:
Originally Posted by Dick284
We have a powered meat mixer, so frozen hands is a thing of the past. The only hands on part is filling the sausage stuffer, or when making pressed burgers.
The thought of the grandson and his involvement in our families passionate pursuits, in the near future, warms my heart to a great degree.
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Awesome thread Dick! Just curious what size pulley you used on your mixer setup? I have one of those from Cabelas and a spare electric motor I could put to good use...
I also have to agree with the sentiment of involving your grandsons in your activities in the future. I just had my oldest grandson out this past weekend ice fishing for the first time and it was amazing!!
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03-03-2024, 08:30 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Hunter Trav
Awesome thread Dick! Just curious what size pulley you used on your mixer setup? I have one of those from Cabelas and a spare electric motor I could put to good use...
I also have to agree with the sentiment of involving your grandsons in your activities in the future. I just had my oldest grandson out this past weekend ice fishing for the first time and it was amazing!!
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1740 rpm motor, 1.25” pully on the motor, and a 10” pully on the mixer, it’s still a tad fast IMO, an 11” or 12” pully would be best, but this is year two of powered operation and, well we are a work in progress.
My grandson is only 15 months old, so the future is truly he right.
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03-03-2024, 08:45 PM
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Moderator
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Join Date: Aug 2012
Location: Strathmore
Posts: 5,643
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Great weekend with the fam reliving the hunts & preparing the feasts!
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03-03-2024, 08:57 PM
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Join Date: Dec 2014
Location: Edmonton
Posts: 689
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Quote:
Originally Posted by Dick284
That’s how we did it back in the beginning. Insulated dishwashing gloves, and cotton liner gloves. It saved the hands, but let’s face it your arms and back took a beating too, especially when you’re doing say 100-150 pounds of sausage in a weekend(I think one time with 4 hunters we did close to 300 pounds one weekend)
The price of a 20 pound mixer is pretty justified when the volume of meat processed crosses 100 pounds IMO. (~$199) powering it up was just a summer time hobbyists treat
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With how much of the processing we are doing ourself it probably makes a good deal of sense with all of the money we spend on other things. Even though I think I am invisible I do feel it after I spend an hour or so mixing meat. HAHA Do you mind sharing what machine you have?
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03-04-2024, 08:58 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Dom4
With how much of the processing we are doing ourself it probably makes a good deal of sense with all of the money we spend on other things. Even though I think I am invisible I do feel it after I spend an hour or so mixing meat. HAHA Do you mind sharing what machine you have?
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Cabelas 20 lb meat mixer.
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03-04-2024, 10:00 AM
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Join Date: Jun 2008
Posts: 2,697
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Quote:
Originally Posted by Dick284
1740 rpm motor, 1.25” pully on the motor, and a 10” pully on the mixer, it’s still a tad fast IMO, an 11” or 12” pully would be best, but this is year two of powered operation and, well we are a work in progress.
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Awesome thanks! Just looking at the picture with the mixer in it again and I see you have it plugged into some sort of switch, what are you using for that? Also what did you do to be able to tension the belt?
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03-04-2024, 11:18 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,632
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Quote:
Originally Posted by Hunter Trav
Awesome thanks! Just looking at the picture with the mixer in it again and I see you have it plugged into some sort of switch, what are you using for that? Also what did you do to be able to tension the belt?
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That’s a single phase Variable Frequency Drive, that causes me all sorts of heart ache, so it’s just a switch……… I am an electrician by trade, and dabble in millwrighting as I work with some millwrights. The base is 1/8” stainless steel.
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03-04-2024, 10:46 PM
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Join Date: Jun 2008
Posts: 2,697
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Cool, thanks again!!
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