I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.

pepperettes Thanks for the reply. I decided to use it and it appears that the cure worked as I cooked a small patty and it turned nice and red.

I agree on wishing the price of pork belly was cheaper. I’m waiting to catch a good sale on pork butts so I can make more buckboard bacon. I used the Walton dry rub bacon cure and my family loved the flavor and I actually like the leaner bacon.

Here is a recipe my family really likes

Catfish Supreme

2 lbs Catfish fillets
Cajun Blackening seasoning (Paul Prudhomes)
Hellman’s mayo
Butter
1 Cup Sliced fresh Mushrooms
Cup chopped Parsley
1 Cup sliced Green Onions
1 pounds peeled and deveined medium Shrimp
2 cans Campbell’s Cream of Shrimp soup
Cayenne pepper and Louisiana Hot Sauce to taste

1. Season catfish well on both sides with blackened seasoning then spread a thin layer of mayo on both sides of each fillet. Cover and refrigerate for 1 hour.

2. In a large skillet heat 2 Tbsp butter until it starts to sizzle. Sear the fish fillets on both sides (don’t cook all the way through) and remove to a large baking dish.

3. In the same skillet add 2 more Tbsp butter and then add the mushrooms, parsley and green onions. When this cooks down some add the shrimp. When the shrimp start turning a little pink reduce the heat to low and add the 2 cans of shrimp soup (the shrimp will finish cooking in the oven). Season to taste with Cayenne pepper & Hot sauce. Stir well to combine and ladle this mixture over the fish fillets.

4. Bake at 375 degrees for 30 minutes. Serve over rice.

This post brought back some childhood memories. My dad made a sausage very similar to this but called it head sausage. My mom would fry it for breakfast and we would eat with syrup. I have not had it in many years and never had a recipe. I am going to have to try this soon!! Thanks for posting the recipe.

I ran short on my sheep casings and I found some in my freezer in a salt brine that were from 2018. They looked and worked as good as good as the newly purchased.

I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!

Deepwoodsbutcher That a great idea for keeping everything organized.

peterb said in Summer sausage hold and smoke:

When I want my summer sausage a little dryer (always do a few), I dry after processing. Works fairly well in the fridge.

I do the same thing peterb does as I like mine a little dryer as well.

Your Processing building looks awesome. I like the cutting table. One of these days I am going to build a building dedicated to butchering and processing as my wife is getting tired of me doing my processing in her kitchen, lol

I have an Anova Precision Cooker. It heats and keeps temperature really good. I have used it to Sous Vide snack sticks, summer sausage and reheat several cooked briskets in a 50 qt cooler without issues. The only problem I have with it is I cant get it to work on my wifi so I can monitor on my phone.

I like mine a little on the dryer side so I use 60 percent venison to 40 percent pork butt.

Jamieson22 said in Grinder issues (Weston Pro 22):

Denny O said in Grinder issues (Weston Pro 22):

My L*M has a 1/4" ish milk colored nylon type bushing that fits over the auger then it is inserted into the housing.

Same and on my 22 it is actually fixed in place on the grinder head. I will mention that before I learned to lube this area with white oil my auger would get hot at the base. Once I started lubing, it will finish 50lb and still be cold.

I lube the area with food safe lube where the red arrow is pointing when I grind and I no longer have issues with heating up.

Surg That looks very appetizing! That meat sauce looks great.

Surg That’s how I heat my leftover ribs and brisket that I have frozen. I heat to 150 degrees and it comes out the same as the day I cooked it. I like that container that you have for the Sous Vide, I use a large pot but like shape of your container.

sjhuntingfool Congrats to your daughter

Dave in AZ That looks delicious. Toffee is among my favorite candy.

nyankez Great first trophy. Congrats to your son.

I have a L*M MaxVac 1000 and is does a good job sealing. I did have to send my first sealer back as it defective and would not seal. I have had the 2nd machine for about 4 years now, and it has been good. The only down side with this machine is the seal bar is 14 inches and I have only been able to find 14 inch rolls from L*M and they are expensive. The Weston has a 15 inch seal bar and there are less expensive options for 15 inch rolls from different manufacturers. When I have to replace my sealer, I will go back with a 15 inch.

Those sound appetizing and look great!