pictonguy
Head Chef
Raw bone is fine to feed to a dog, been doing that all my dog life. If someone is feeding their dog rotting meat left on a bone, well sure, not what you want to be doing, critical thinking engaged.
50+ lbs of meat thawing out
- Thread starter grumpyoldman
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
OP
OP
grumpyoldman
Sous Chef
two kinds: smoked links three heat levels
and breakfast sausage in two heat levels
and breakfast sausage in two heat levels
OP
OP
grumpyoldman
Sous Chef
we have always enjoyed making sausage for our friends over the years but even with good equipment, making as much as we do age is catching up with us . for example : this morning i have to debone 80 lbs of boston butts , not a big deal but it all takes time, plus we own rental property and that keeps me busy, so sometimes i do have time constraints
My Italian American DH and his cousins make sausage once a year. We have 10 pounds in the freezer still but it's just the two of us, so we're good until spring. It is hard work, but they make a good team.
They also make wine together. Good grapes from California that they crush,etc. and it's a process, but it's delicious dry red table wines. Goes great with Italian sausage!
They also make wine together. Good grapes from California that they crush,etc. and it's a process, but it's delicious dry red table wines. Goes great with Italian sausage!
Badjak
Head Chef
- Joined
- Dec 24, 2010
- Messages
- 1,134
There are some sausages using ted wine as an ingredient, I think Longaniza (spelling?)
LOL - no, I meant the dog will have a butchered bone, take it into the back field or bury it in the garden. Then digs it up and has another chew on it.
Few times I ever had bones like that as long as they didn't try to bring them into the house - I didn't care. None of my dogs ever got sick, just repeating what the vet said.
I don't think most normal dogs, not little Frou Frou with painted nails, would ever have a problem. LOL.
OP
OP
grumpyoldman
Sous Chef
the 80 lbs of meat the wife got yesterday has now been deboned , cut up and in the freezer
When you freeze large quantifies like this do you do it discreet bulk packages? Like 5 pounds a package?
OP
OP
grumpyoldman
Sous Chef
the way i have done it in the past was just to debone the boston butt and weight it, mark the weight on it then double wrap it an put it in the freezer pretty much intact
but with the new chamber vac, yesterday i cut it all up and using the chamber Vac just sealed it and froze it. it took ( 2 ) 11 inch x 12 inch bags for each butt it seems easier to handle this way and take up less freezer space , this morning i took out all the old intact butts to thaw , hopefully i can start making sausage this coming Monday or Tuesday at the latest
but with the new chamber vac, yesterday i cut it all up and using the chamber Vac just sealed it and froze it. it took ( 2 ) 11 inch x 12 inch bags for each butt it seems easier to handle this way and take up less freezer space , this morning i took out all the old intact butts to thaw , hopefully i can start making sausage this coming Monday or Tuesday at the latest
Badjak
Head Chef
- Joined
- Dec 24, 2010
- Messages
- 1,134
Gotta go and google chamber vac.
If it is what I think it is, it's awesome
If it is what I think it is, it's awesome
OP
OP
grumpyoldman
Sous Chef
once you use a chamber vac. you will never be satisfied with the small ones again, with the chamber vacs you can control the vacuum time , seal time and the cool time of the seal plus the chamber vacs have a much wider seal
Last edited:
OP
OP
grumpyoldman
Sous Chef
the old way and the new way
OP
OP
grumpyoldman
Sous Chef
i am going to say this about chamber vacs and then i am going to shut up about them
after i got mine i was talking to a friend about it who is a big time hunter
he wanted to see it in action , this past Saturday after he had killed and cut up an elk him and his son brought it to our house to try the chamber vac for himself , he loved it a few minutes after they left my phone rang , the 1st words i heard him say is " i'm sold , whats the model number of that thing " ( his arrived this past Wednesday haha )
after i got mine i was talking to a friend about it who is a big time hunter
he wanted to see it in action , this past Saturday after he had killed and cut up an elk him and his son brought it to our house to try the chamber vac for himself , he loved it a few minutes after they left my phone rang , the 1st words i heard him say is " i'm sold , whats the model number of that thing " ( his arrived this past Wednesday haha )
OP
OP
grumpyoldman
Sous Chef
i just finished cutting up all that meat in the picture and have it in the refrigerator, right after breakfast tomorrow the fun begins , i will grind 70 odd pounds of it and season it , then back in the fridge over night to let the flavor bloom then into the casings it goes , i am going to use some of it to make breakfast sausage but haven't decided how much yet
