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Discussion Starter #1
I thought it would be a little fun to post a couple of pictures of some of my processing. All the meat in the photo's came from the 170 lb. buck that I killed a couple of weeks ago.

Here is a before picture.



Here are some pictures of me grinding some bacon burger and patty sausage.





Here is a neck after it was cooked down and pulled.



After the Sweet Baby Rays was added:



After it was all said and done, I ended up putting 4 packs of backstraps, 3 packs of BBQ, 10 (1 lb.) packs of sausage and 15 (1 1/2) packs of bacon burger.

I hope yall enjoyed the pic's. I've got to go now because it's time to eat. :)
 

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HisName (2/6/2010)looks Great .
Everything turned out great! This was the first time I've made bacon burger and it is wonderful. Also, the BBQ was as good as any I've ever made. As for the sausage, I used Legg's pork sausage seasoning and it turned out good as usual.
 

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Looks great. I do mine about the same way except just grind my burger then freeze in about 1 lb portions. When I thaw it I add whatever depending on what were cooking. We sure do eat more deer meat doing it this way. I'm on my third deer this week just added my first eight point (not big but nice)got Sat morning. Brother got a broke up six last Sat and I got a broke up six Sat before last. I enjoy processing deer but its going to have to be an absolute monster for me to shoot it the rest of this year. I'm processed out:)
 

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fishing with carl childers (2/8/2010)daggum that pot full of bbq looks good i could devour a couple samiches of that bout right now
Thanks. It's hard to beat a good BBQ sandwich on some butteredTexas toast.
 

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First of all, Congrats on a fine buck! That is a nice rack. It look's like you did an awesome on the processing. I am going to have to try that one of these day's. Great post!
 

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That neck meat with the SBR looks great!! I cooked about 20 bacon burgers this weekend that I had processed at Farm Fresh in Robertsdale; to me, that is the best ground meat there is. I really would like to get into processing my own, especiallysince the pricesare going up. Is that an electricgrinder you have? Also, do you add any fat other than what's in the bacon?
 

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BuckWild (2/9/2010)Looks great. Just curious on how you cooked the neck down?
I clean the meat off. (take off the fat and stuff) I then season it with salt, pepper and garlic and put it in the crock pot. I turn the pot on the high setting and and let it cook for eight to ten hours or until it's falling apart. This is what I call cooking it down.
 

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Rammer Jammer (2/9/2010)That neck meat with the SBR looks great!! I cooked about 20 bacon burgers this weekend that I had processed at Farm Fresh in Robertsdale; to me, that is the best ground meat there is. I really would like to get into processing my own, especiallysince the pricesare going up. Is that an electricgrinder you have? Also, do you add any fat other than what's in the bacon?
That is a cheap ($60-$70) electric grinder I'm using. This is my third year using it so I've gotten my monies worth out of it. Next time I'll get a stronger one though.

This is the first time I've made bacon burger.Normally I just use 20% beef trimmings but because the bacon that I bought was so meaty, I used 25% bacon because I wanted to be sure the burger patties stayed together while I was cooking them. It ended up turning out very good.
 

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Nice pix!!!

Finished deboning the buck I shot last week.....Got 55#s of meat, not including the backstraps, tenderloins, 1 roast from a hind quarter and heart....Gonna grind 1/2 for ground meat and do half for smoked link sausage......Here in LA(not lower alabama) we use a 50-50 or 60-40 mix with pork(boston butt).....add seasoning to please our tastes......

Got a baskstrap marinating in milk and some special seasoning to put on the egg tonite!!!!!!Gonna wrap it in bacon !!!!!!!!!!!MMMMMMMMMMMMMMM!!!!!!!

George
 

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Speckulator (2/9/2010)Nice pix!!!

Finished deboning the buck I shot last week.....Got 55#s of meat, not including the backstraps, tenderloins, 1 roast from a hind quarter and heart....Gonna grind 1/2 for ground meat and do half for smoked link sausage......Here in LA(not lower alabama) we use a 50-50 or 60-40 mix with pork(boston butt).....add seasoning to please our tastes......

Got a baskstrap marinating in milk and some special seasoning to put on the egg tonite!!!!!!Gonna wrap it in bacon !!!!!!!!!!!MMMMMMMMMMMMMMM!!!!!!!

George
That sounds delicious.
 
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