Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by cudarunner

Well here's the start of what will be a few installments for this dish.

Here's one of the basic ingredients. The rest will follow tomorrow.

Attachment 224063

Are you making kielbasa?

Originally Posted by Leatherstockiings

Are you making kielbasa?

Inquiring Minds Want To Know!

Originally Posted by cudarunner

Well here's the start of what will be a few installments for this dish.

Here's one of the basic ingredients. The rest will follow tomorrow.

Attachment 224063

Condoms?

Originally Posted by MikeB52

A wallawalla delicacies known as invisible snake stew perhaps?


Do hope it involves your smoker....


OCD, great loooking pastry dish sir! Is that a meat pie kind of meal or a dessert?

Dessert. You can read more about it here. Galette des rois - David Lebovitz

Originally Posted by cudarunner

Well here's the start of what will be a few installments for this dish.

Here's one of the basic ingredients. The rest will follow tomorrow.

Attachment 224063

While All of my kids know the 'basics' of how to make my various sausages, today my son did 90% of the work. Here's some pics;

I'd already pre-ground the pork and deer meat. I used 7#'s of deer and 1.25#'s of pork trimmings. I ground the deer through a 3/4" die then a 1/2" die and the pork had been ground through a 1/8 die on my K5 mixer (NOTE!: Never try to grind game through a Kitchen Aid Mixer's grinder as you are asking for trouble)!

Here's Connor mixing the two meats before the final grind:



Now it's time to put the natural casings on the stuffing tube:



Ok we're done grinding and stuffing and it's time to pin prick the air pockets from the casings:



The sausage is in the smoker at a decent temp;



6 hours later the finished product:



I taught myself to make smoked meats because my father used to talk about the dry cured hams, bacons and smoked sausage that they used to make out home on the homestead. The problem was that he Didn't WANT To Help! He HAD To Help and he never bothered to learn how it was done!

I've sworn to all of my kids that they would learn at least the basics and to keep my recipes so that this art won't be lost upon them or their children, grandchildren etc.

I hope all have enjoyed!

Originally Posted by cudarunner

While All of my kids know the 'basics' of how to make my various sausages, today my son did 90% of the work. Here's some pics;

I'd already pre-ground the pork and deer meat. I used 7#'s of deer and 1.25#'s of pork trimmings. I ground the deer through a 3/4" die then a 1/2" die and the pork had been ground through a 1/8 die on my K5 mixer (NOTE!: Never try to grind game through a Kitchen Aid Mixer's grinder as you are asking for trouble)!

Here's Connor mixing the two meats before the final grind:



Now it's time to put the natural casings on the stuffing tube:



Ok we're done grinding and stuffing and it's time to pin prick the air pockets from the casings:



The sausage is in the smoker at a decent temp;



6 hours later the finished product:



I taught myself to make smoked meats because my father used to talk about the dry cured hams, bacons and smoked sausage that they used to make out home on the homestead. The problem was that he Didn't WANT To Help! He HAD To Help and he never bothered to learn how it was done!

I've sworn to all of my kids that they would learn at least the basics and to keep my recipes so that this art won't be lost upon them or their children, grandchildren etc.

I hope all have enjoyed!

I can't encourage that enough. If you don't keep that alive it dies right there. And even if what you are doing is different from what we are doing , the fact that you share that here makes it common to all of us. It's part of our collective culture even if it is only practiced by you. Good job.

Originally Posted by OCDshaver

I can't encourage that enough. If you don't keep that alive it dies right there. And even if what you are doing is different from what we are doing , the fact that you share that here makes it common to all of us. It's part of our collective culture even if it is only practiced by you. Good job.

Coming from you, I can't tell you how much that means!

Thank you!

As Bob Dylan said: "The times they are a changin" and that is surly true; but knowing how those that came before us did things is important to know how we will do things in the future. We might not do it exactly like it was done, but the spirit and heartfelt acknowledgement that you are attempting to keep a tradition alive is something that no one can take away!

While today here in SE Washington State, wheat harvest is still a staple for many, including my relatives they now use self propelled combines that cost about $300K+ and back in the day they used horse/mule drawn combines and those animals needed to be fed whether they were in harvest or in the dead of winter.

I really don't know which cost more. Here's a pic of my Great Grandfather's Harvest in 1917. He is at the head of the team standing in a light wagon. The small boy beside him was my namesake and Grandfather Roy Clark at age 12.

I decided to drag a couple of things out of the freezer and fix myself a treat.

Supper was a small lobster tail drawn in a butter wine dip along with a small pork steak that was seasoned and then braised in chicken stock with whole black peppercorns and garlic and topped with a slightly thicken sauce from the braising. A baked potato with sour cream, bacon butter and seasoned with salt and pepper and fresh green beans cooked with onions in chicken stock.



Later vanilla ice cream with chocolate topping was dessert.

Originally Posted by cudarunner

NOTE!: Never try to grind game through a Kitchen Aid Mixer's grinder as you are asking for trouble)!

My wife has been grinding a lot of deer meat in that grinder for the last couple of years without any problem. What is the potential trouble?

(If it's about motor burnout, we're probably okay because we only do 3 pounds at a time.)

Originally Posted by Utopian

My wife has been grinding a lot of deer meat in that grinder for the last couple of years without any problem. What is the potential trouble?

(If it's about motor burnout, we're probably okay because we only do 3 pounds at a time.)

Ron,

First and Foremost This is Only My Opinion:

I've had my K5 for 30 years and I feel it's better built than the newer ones. My main concern is that I find that venison contains much tougher membrane than say domestic animals especially in the shanks. 'IF' you are cutting the pieces up small than you should be alright. If you noted I ground the venison 3 times in my Chop-Rite 22 starting with a die with 3/4" holes in it and while I didn't worry about how small the pieces of meat were, it wasn't an easy task. Grinding beef and pork is much easier.

I'd just as soon do the work with a hand grinder than try to replace my old workhorse. It cost me $300 all those years ago and I don't think that the new ones that cost the same now would last the 30 years that my K5 has.

By the way I'd found a place that had dies for the kitchen aid's that have larger holes in them and are made from Stainless Steel I bought a set and they work great. I'll see if I can find the place and send you a link.

For anyone who would like to expand the die selection for a Kitchen Aid Stand Mixer's Grinder Attachment; Here's the link to the set I purchased.

6 PC Set Meat Grinder Plates Knife for New FGA KitchenAid Mixer Food Chopper | eBay

I will tell you that the newer 'blade/knife' that comes with the grinder is far inferior to the old sets. This set not only has a better selection of dies and blade but they are in Stainless Steel.

I did lap all of the dies on both sides as well as the knife and I love the set!