Wisconsin "Cheeseheads"

[Cindlady]

Wow, another slow day on here.....

Night All!

 

[Huntress78]

Got the coops all cleaned yesterday. Boyfriend has been doing a lot of woodworking so had big bags full of oak shavings from the planer. Used it all up for bedding...smells really good in there this morning!

Got to watch the Pack win and then made one of Jim's heaters. Don't know if I did it right, cut it from the top with the lid on so the bottom is a bit narrower than the top but it still seems steady and has a bit of a lip on top from the lid. Suppose to get cold again this week so will give it a test. And I still have the bottom so could make another one I guess. Thanks for the instructions Jim.

Congrats to your son BL4! That's pretty much how we butcher. Skin, remove the loins, quarter, (put everything in the fridge overnight) then cut/butterfly the loins into chops, take off roasts and steaks from the hindquarters, and all the meat from the front shoulders is kept for sausage (we make our own). All I use is a fillet knife and everything gets bagged in a vacuum sealer.

A question for those who have used the JBWeld stuff....Can I use it to repair a metal waterer? The little pin broke off so there is a small hole in it. Wondering if a dab of the weld will fill the hole and if it's safe to use in the waterer or if it will poison the birds.

 

[BayBay Peepers]

Welcome to the snow globe!

 

[jvls1942]

Got the coops all cleaned yesterday. Boyfriend has been doing a lot of woodworking so had big bags full of oak shavings from the planer. Used it all up for bedding...smells really good in there this morning!

Got to watch the Pack win and then made one of Jim's heaters. Don't know if I did it right, cut it from the top with the lid on so the bottom is a bit narrower than the top but it still seems steady and has a bit of a lip on top from the lid. Suppose to get cold again this week so will give it a test. And I still have the bottom so could make another one I guess. Thanks for the instructions Jim.

Congrats to your son BL4! That's pretty much how we butcher. Skin, remove the loins, quarter, (put everything in the fridge overnight) then cut/butterfly the loins into chops, take off roasts and steaks from the hindquarters, and all the meat from the front shoulders is kept for sausage (we make our own). All I use is a fillet knife and everything gets bagged in a vacuum sealer.

A question for those who have used the JBWeld stuff....Can I use it to repair a metal waterer? The little pin broke off so there is a small hole in it. Wondering if a dab of the weld will fill the hole and if it's safe to use in the waterer or if it will poison the birds.

go ahead and JB the metal waterer,, I have patched up holes that rusted through the bottom,,

and if your metal waterer leaks .. check all over in cans for pun holes.. hold the cans up to a very strong light.. the sun works best.. but don't count on seeing that for a couple of days..

 

[babylady4]

Thank you! Thank you! THANK YOU! To everyone who gave me advice on butchering the deer. I pan fried one of the backstraps tonight, and it is EXCELLENT! This is the BEST venison I have EVER had! It tastes fresh, and has a very MILD flavor; not gamey at ALL! I did not get to the meat today like I wanted, but will get to it tomorrow. I plan on making my own ground mix as well Huntress, not certain what I will do with it all exactly but I am planning it out.

Get your shovels ready!!!!

 

[jvls1942]

taking a break,,

took a couple of pictures of my progress,,+

...
above is the chain and sprocket shown to the right of the board.
to the left of the board is the feather plate with the 80 holes drilled
in it waiting for me to pull the fingers through..
the plucker is lying on it's side because that is the last position I worked
on it..
..
the above picture is the motor mount board with motor mounted.

I took this picture with everything turning,, the high speed shutter
makes it look like everything is standing still..
those four bolts are the motor mount,, and by turning the nuts up or down,
I can adjust the tension of the drive chain,,

still snowing here,, it is level with the step on the back porch 7 inches there,,

i tarped the tractor today,, glad I did that,,not quite as nice as having it in the garage, but the next best thing to it..

...........jiminwisc.........

 

[jvls1942]

Thank you! Thank you! THANK YOU! To everyone who gave me advice on butchering the deer. I pan fried one of the backstraps tonight, and it is EXCELLENT! This is the BEST venison I have EVER had! It tastes fresh, and has a very MILD flavor; not gamey at ALL! I did not get to the meat today like I wanted, but will get to it tomorrow. I plan on making my own ground mix as well Huntress, not certain what I will do with it all exactly but I am planning it out.

Get your shovels ready!!!!

If I had my way, I would grind up the whole deer..
chili, cowboy beans, sloppy joes, taco meat..

 

[Terri O]

You all are making my mouth water with your venison stories! We had out LO chili tonight...made with beef and lamb--it was delish for sure. Good night! TerriO

 

[Cindlady]

Hi those of you left here.....

I wish more people in my family spent more time hunting.... I miss venison.

I shoveled out to the coop this afternoon, by the time I was done with chores it drifted over most of it!

Nothing else here..... night all!

 

[Huntress78]

Thank you! Thank you! THANK YOU! To everyone who gave me advice on butchering the deer. I pan fried one of the backstraps tonight, and it is EXCELLENT! This is the BEST venison I have EVER had! It tastes fresh, and has a very MILD flavor; not gamey at ALL! I did not get to the meat today like I wanted, but will get to it tomorrow. I plan on making my own ground mix as well Huntress, not certain what I will do with it all exactly but I am planning it out.

Get your shovels ready!!!!

Before we got into making big batches of sausage I would grind the shoulder meat and just do fresh sausage (bulk, not in casings). I'd make breakfast sausage... make small patties and freeze between waxed paper, and Italian sausage...make small meatballs and freeze to use in spaghetti sauce. The sausage is always better with some fat added...the fat from the deer, fatty bear meat or pork shoulder works well. A small batch of breakfast sausage would be 4lbs of venison and 1lb of fatty pork shoulder (steak).
I've found that weighing the meat and measuring the spices exactly is necessary for good sausage. Write down the recipe you use and adjust it as needed next time till it's perfect for you...then always measure the same! Our last batch of summer sausage turned out WAY too salty because the boyfriend thought 20lbs of meat was OK for a batch where the spices were measured for 25lbs!
If I wasn't up to making sausage or if we had multiple deer, some of the shoulder meat was cubed up for stew...good in the slow cooker or pressure cooker. OR if you're feeling ambitious, canned venison is awesome...tastes good and a quick meal. Just open a jar, heat to boiling and you can thicken the broth for gravy or add sour cream for stroganoff.
Dang now I made myself hungry. Guess I better put my boots on and go hunting.