Search found 71 matches

by Swallow
Tue Jan 24, 2012 18:54
Forum: Other products
Topic: Brisket
Replies: 12
Views: 9623

When we had cows they all had a tag but it was a small aluminum clip about an inch and a half long and fit close to the ear. Well I can remember those as well but that is no longer the case, now the ear and chest flap tags are huge great red, yellow, blue, etc plastic paddles that yuh could swat fl...
by Swallow
Tue Jan 24, 2012 17:51
Forum: Other products
Topic: Brisket
Replies: 12
Views: 9623

Re: Brisket

I get only the ones called "packer brisket" which are in the original cryovac package. That wouldn't stop anyone doing whatever awful they do to the stuff in a custom order, especially for a big customer, so you're right. That, plus the standards for US beef are different from those of Canadian bee...
by Swallow
Tue Jan 24, 2012 12:07
Forum: Other products
Topic: Brisket
Replies: 12
Views: 9623

Re: Brisket

...told her it was $12.68 a kilo. What do you think of that price? Seems a little high to me. ...looks like the exchange rate is about par these days, so that's both USD & $Canadian 5.75 per pound. In North Carolina and Texas, both places get their meat from a mega-feedlot-slaughterer-packer in Mon...
by Swallow
Tue Jan 24, 2012 01:17
Forum: Other products
Topic: Brisket
Replies: 12
Views: 9623

Brisket prices

I persume that is for USDA Prime. regular super market prices east coast USA are less then 5 USD per pound usually about 4.50. Ross, that would be for Manitoba grade A feed lot finished Angus. As we don't get USDA beef here I'm not sure how that would correlate price ways, but I still think that it...
by Swallow
Mon Jan 23, 2012 23:41
Forum: Other products
Topic: Brisket
Replies: 12
Views: 9623

Brisket

This morning I sent the little woman to town to check up on and pick up some brisket. She got back and I asked her "Where's the Brisket". She told me that she had talked to the butcher and he had told her that they didn't sell much brisket but that he could order some in for her. She asked him what ...
by Swallow
Mon Jan 23, 2012 18:25
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 192155

Moose

Think 75/pork to 25 moose, unless you like it dry. Plus, the moose will go further. Make a pattie, fry it and try it before you do the final product. You'll get a better idea of the final product and can than adjust the seasonings to do the final recipe. I would agree with more pork and less moose ...
by Swallow
Mon Jan 23, 2012 15:13
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 192155

Moose

Revid Whilst I can't help you with moose sausage there will be others who will chime in pretty soon that can, so just hang in there. And Welcome this place.

Swallow
by Swallow
Sun Jan 22, 2012 04:21
Forum: Hyde Park
Topic: FREE TREE TRIMMING
Replies: 3
Views: 2456

ice

Shucks Darn thats what we folks up here in Sunny Manitoba Canada call a lite dusting. a minor inconvenience, hardly worth a mention on the news channel. Hell if yuh ever have to go outside up here tuh take a pee, yuh got to keep backing up to keep from freezing to the ground. And snow, last time we ...
by Swallow
Fri Jan 20, 2012 21:11
Forum: Sausages
Topic: [CAN] Elk Snack Sticks
Replies: 10
Views: 8089

Swallow , I think that the taste of most venison depends on the forage the animal had for the three months before its death. A rancher I knew in Oregon said that he preferred to take a deer about three weeks after the wheat harvest ended while they were still eating grain and before they moved back...
by Swallow
Fri Jan 20, 2012 19:55
Forum: Sausages
Topic: [CAN] Elk Snack Sticks
Replies: 10
Views: 8089

pepperoni

I personally have never tasted elk and I don't like the taste of deer but I will say that the best pepperoni that I have ever tasted was made from moose. It was made by an old Ukrainian sailing buddy of mine. I have no idea what the recipe was or the procedure involved but it was simply the best. Is...
by Swallow
Thu Jan 19, 2012 22:40
Forum: Technology basis
Topic: Smoke dwell time and taste ?
Replies: 4
Views: 3517

Smoke

Ross, whilst I'm no expert on these matters I would think that yes it would make a difference. Smoke gets stale real quick and I would think that it would be better to have the smoke moving past the meat and then out. At least to me meat done with liquid smoke always tastes like licking the inside o...
by Swallow
Thu Jan 19, 2012 01:31
Forum: Hyde Park
Topic: Some musings on a variety of subjects
Replies: 28
Views: 14764

ah uh

WOW! The logistics of processing that much meat in one day overwhelms me. I found this site today. http://forums.sbo.sailboatowners.com/member.php?u=78260 Butchering a single hog is an awful lot of work and doing a dozen would require quite a team. Ross, I'm still trying to figure out about how but...
by Swallow
Thu Jan 19, 2012 01:18
Forum: Hyde Park
Topic: Some musings on a variety of subjects
Replies: 28
Views: 14764

lots o hogs

Well Ross, there were a lot of people involved. When I say the family I mean the whole bunch, my grandparents plus their eight sons and daughters ie. my uncles and aunts and their families. The hogs were shot at 5 am sharp, then came the scalding, scraping and the gutting. Everyone had their work cu...
by Swallow
Wed Jan 18, 2012 23:51
Forum: Hyde Park
Topic: Some musings on a variety of subjects
Replies: 28
Views: 14764

Waste

Way back when I was a kid on the farm, when we slaughtered hogs we didn't throw anything away, not even the Squeal. That we stuffed in a sack and only let it out to bait coyotes and foxes with. back then the whole family would get together and we would slaughter nine to twelve hogs in a single day a...
by Swallow
Wed Jan 18, 2012 22:50
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke house with central air
Replies: 8
Views: 20510

Smoke house with central air

I hear quite a bit about cold smoking, at what temp do you fellas cold smoke, and how do you get to that temp? Firstly my smoke house is made of 1/16" steel rolled round to five foot diameter standing six foot high , blanketed by 4" fiberglass insulation and then covered in stucco wire and mortared ...