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Thread: Moose Processed plus some

  1. #1
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    Default Moose Processed plus some

    Been a busy week in the garage / butcher shop conversion. It sure is nice having the place and equipment to process the game. Just finished:
    Smoked 25 pounds Red Bellies
    Butchered remaining 12 Chickens
    Butchered 2 medium sized moose
    Made 25 pounds of Chorizzo
    Made 25 Pounds of Italian Sausage
    Made 25 Pounds of Breakfast Sausage
    Made 10 pounds jerky
    Made 20 pounds cabbage sausage
    Made 12.5 pounds Slim Jims
    Butchered buddies small bull moose
    All inedible moose scraps were cooked and ground for dog food
    All moose leg bones were cooked and cut up for dog treats
    Sausage Prep




  2. #2
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    Salmon Bellies smoked

    Brined

    Racked

    Ready to eat

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    A few choice cuts





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    The crew




  5. #5

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    Great stuff man!! I haven't been moose hunting yet this year (leaving this afternoon) I can only hope to be as lucky as you were. Thanks for sharing the pics, man that stuff looks good.

  6. #6

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    That all looks great! Congratulations on a very successful season.

    What tools do you use to cut the ribs apart in the field and what type of saw do you use to cut those ribs into smaller portions at home?

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    Quote Originally Posted by LongShadow View Post
    That all looks great! Congratulations on a very successful season.

    What tools do you use to cut the ribs apart in the field and what type of saw do you use to cut those ribs into smaller portions at home?
    In the field we use a Wyoming saw- for more info - http://forums.outdoorsdirectory.com/...-Moose-2-amp-3

    In the garage I have an old meat band saw that was given to me and I restored

  8. #8
    Supporting Member Old John's Avatar
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    Wow...!!! thanks for sharing the picts...

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    Hows the cuber working for you?, lol, I see it in the background.

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    Quote Originally Posted by Rock_skipper View Post
    Hows the cuber working for you?, lol, I see it in the background.
    The cuber works great and was a welcome addition to the shop. We have had 3 different meals using it and processed several different cuts of meat using it. These fresh chicken breasts ran through the cuber were delicious!

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    Glad to hear, One heck of a setup you have there. Congrats on all the meat.

  12. #12
    Member broncoformudv's Avatar
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    I am insanely jealous of your setup and hope to get there eventually, think the first step will be buying a house with a decently sized garage to work in. Congrats on the successful season!

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    Default sausage

    Would you be kind enough to share your cabbage sausage recipe? Sound good.

    Thanks
    Grizz

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    Quote Originally Posted by Grizz K View Post
    Would you be kind enough to share your cabbage sausage recipe? Sound good.

    Thanks
    Grizz
    10 pounds meat - the recipe calls for pork butt - I use 75% moose 25% pork butt
    1 tbsp. ground white pepper
    1 tsp. ground ginger
    1 tbsp. ground nutmeg
    1 tbsp. thyme
    1 tbsp. ground hot red pepper
    6 tbsp. salt
    1 tbsp. sugar
    1 small onion
    31/2 lbs. cabbage (core removed)

    Quarter and boil cabbage until tender - drain and cool
    Grind meat, onion, and cabbage through a 3/16 or 1/4 inch grinder plate
    Add all ingredients and mix very well
    Stuff in 22-24 mm sheep casings (I freeze it in 1 pound packages without stuffing in casings)

    Freeze and use like regular breakfast sausage.

    This is a great flavored sausage - enjoy!

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    R Raven, you are my new hero. That is amazing.

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    reminds me of my dads shop . many deer and pigs cut up there. congrats on the harvest i hope to have a place of my own one day for this.

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