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Post by strippitman on Jan 24, 2013 9:47:41 GMT -5
Well, I finally put the new stuffer to work over the past weekend. This thing is the cats arse! I had a little trouble at first getting the "bugs" worked out. It is a water powered stuffer and I had some issues with improper fittings that I had purchased which caused me to have some pretty severe leaks when I first tried to operate it. It connects to a kitchen sink faucet and I used a clamp-on fitting on the first attempt and as I was pressuring up the water lines the pressure blew the clamp-on fitting right off the faucet! It sounded like a gun going off and there was water everywhere. Luckily, even though I was pretty aggravated at that point, me and my dad were able to laugh about it and we decided to put the stuffing portion of the sausagemaking process on hold for a day until I could get the proper fittings. The following day, I picked up a fitting that threads into the sink faucet and then a hose can screw onto that. I put that on and VOILA! everything worked - leak free. Now it's time to operate the stuffer! I was a little tentative at first because it is just weird operating a stuffer that functions under pressure. So, I took it pretty slow at first but after a couple of minutes I felt pretty comfortable and cranked up the speed. This thing can crank some serious sausage in a hurry! Wow! Amazing! And it stuffs everything perfectly. The design of it does not allow air to get trapped inside which is a problem for vertical stuffers. Air makes the casings explode if there is too much of it. Here are some pics of the stuffer and the finished products: Ready to start stuffing (before I knew I had water leaks) In action Polish Sausage From left to right: Mexican chorizo, bratwurst, polish sausage I panfried the leftover portions that were at the end of the stuffer. The chorizo was absolutely awesome! The brats had great texture but the flavor was lacking a little. The polish sausage reaked of garlic but really the garlic taste wasn't near as strong as I was expecting...it was really pretty tasty!
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Post by strippitman on Jan 14, 2013 9:00:24 GMT -5
We are making these next time I'm down and we slay a mess of gills! I'm drooling over this. Looks so tasty!
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So...
Jan 7, 2013 15:34:07 GMT -5
Post by strippitman on Jan 7, 2013 15:34:07 GMT -5
This is the best hunting story I've ever heard that doesn't end with killing something. Incredible! Hopefully next year at this time you'll be grinding him into summer sausage
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So...
Jan 4, 2013 9:01:12 GMT -5
Post by strippitman on Jan 4, 2013 9:01:12 GMT -5
I'm impatiently waiting to see photo's of the big guy! I hope you get him on camera!
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Post by strippitman on Jan 2, 2013 8:49:00 GMT -5
Only bad part was sometimes he would blow a casing and it sounded like a gun going off in that meat cutting room. I'll bet that was hilarious everytime it happened!
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Post by strippitman on Dec 31, 2012 14:26:46 GMT -5
I gave my 5 lb. sausage stuffer to my brother for Christmas and here is what I replaced it with...I can't wait for it to arrive on my doorstep. www.dakotahsausagestuffer.com/This particular stuffer connects to your kitchen faucet and is powered by water pressure. It holds double the amount of meat as my former stuffer held. I can't wait to put this thing in action. Here it is in action:
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Post by strippitman on Dec 27, 2012 13:04:55 GMT -5
Nice boots Chase! I wanted a pair for Christmas but didn't get them
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Post by strippitman on Dec 26, 2012 12:04:21 GMT -5
I thought you had to work? I wish we would've gotten that up here! I love heavy snowfalls
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Post by strippitman on Dec 14, 2012 9:22:10 GMT -5
Definately let these marinate at least 8 hrs. Huge difference! I made some the other night and only let them marinate a couple of hours, they weren't near as good the batch I made above. The ones above actually marinated for 2 days and they were sensational!
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Post by strippitman on Dec 13, 2012 8:13:24 GMT -5
Welcome! I'm only about 200 miles as the crow flies but I am known to drop in at Greendog's on occasion.
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Post by strippitman on Nov 30, 2012 9:28:54 GMT -5
As I was butchering a deer I hit while on my way out to hunt last Sunday morning ( True Story!) I was contemplating how I wanted to prepare my next meal with it. I began looking through my collection of marinades that I have and came across a bottle of "Island Soyaki" that I picked up from Trader Joe's in Indy a while back. I thought, "what the heck, I'll give it a try. Should taste good on deer." Boy was I right! But the marinade wasn't even the part that made it so great. It was the fact that I butterflied the backstraps so they were about 3/4" thick and then pounding them with a tenderizing mallet until they were about half the thickness of their orignal size. This was magic. I left one that I didn't use the mallet on and it wasn't near as tender as the ones I tenderized. Huge difference! You young kids out there, this is simple to make. Impress mom and dad by making this for them! My wife (who never eats deer meat) decided to try some after me and my boys were ooooo'ing and aaaaah'ing over it. She said it it was better than any beef she's ever had. She said she would've never known it was deer! Here are some pics with the recipe to follow. I also stole the ingredient list off the side of the Soyaki bottle and have my rendition of this sauce so that you don't have to run to TJ's to get some. The Sauce...yum! While cooking...My fire wasn't near as hot as I would've liked it. A really hot fire would've made these even better! Finished product: The recipe: 6-8 Butterflied backstraps (chops) about 3/4" thick Soayaki Sauce (recipe follws) Salt Pepper Garlic Powder Take the chops and season each side with the salt, pepper and garlic powder. Using a tenderizing mallet, pound chops until they are about half the thickness of their original size. This will also pound the seasonings deep into the meat. Put them in a ziploc bag and pour enough soyaki sauce in to cover the meat. Place in referigerator overnight and turn a few times if possible. Cook on a very hot grill or skillet. enjoy! Island Teriyaki Sauce 1/4 Olive oil 1/4 cup Soy sauce 1 cup teriyaki sauce 2 TBSP of sesame seeds pinch of ginger 1 TBSP garlic powder or 2 fresh garlic cloves minced 1 TBSP onion powder Combine all ingredients and pour over deer chops.
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Post by strippitman on Nov 16, 2012 10:19:08 GMT -5
Comprehensive lifetime here. Have not spent a dime on hunting license in about 15 years. Totally envious of that! I wish I would've done this back when they announced they would be ending the lifetime licenses.
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Post by strippitman on Nov 14, 2012 13:04:48 GMT -5
Brutom is going to be furious!!!
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Post by strippitman on Nov 14, 2012 13:03:27 GMT -5
One of the best hunting reports I have seen in years!!
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Post by strippitman on Nov 9, 2012 15:25:26 GMT -5
Sometimes I've got to wonder what the history of Purdue basketball would've been had Wooden coached there and not UCLA??? He's one of the greatest men in the history of sports!
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