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.

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.

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.

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.

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!!!

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 use 11 grams (about a tablespoon) of whole mustard seeds per five pounds of meat

Don’t know the process your using for stuffing, but I used my grinder to stuff for a long time. I recently bought a sausage stuffer and my family all say that the sausage I am now making is more “tender”. I use a course grind, 10 mm plate and grind twice through it for my snack sticks. I use the cooking schedule listed on here.

I use it in my summer sausage recipe. I use 1 tablespoon of Morton Tender Quick per pound of meat with no other salt added to my recipe and it turns out great.

HerbcoFood That venison looks super appetizing!

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

Dollar Tree sells chopping mats that would probably work for what you need. They sell in package of two 11x14 mats for $1.25.

Those look mouth watering!

Congrats!

johnsbrewhouse That trough idea looks great. I love the idea of not having to bend over to weed or harvest.

YooperDog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.

Looking good! Mine is up and growing, but you are way ahead of me as my tomatoes are only about a foot tall and my squash are about half the size of yours and no blooms yet. It is so dry where I am right now I am really having to water often. Hoping mother nature will give me some good moisture soon.

processhead Thanks for responding, I will definitely taste test it before stuffing and adjust if needed.

Nice Stuff! Congrats!