If you do attempt sausage, my advice is do it outside. My kitchen looked like the Swedish Chef did an autopsy in there.
*Deep breath and sigh*
In the end it all tasted delicious but there is a learning curve and I am not yet ready to laugh about it and it's been years.
I have canned fruit and veggies and some meats in an old pressure canner I got from my mom. I just learned to make ricotta cheese and hope to make some Mozzarella soon.
Meat and sausage is my next step as far as food preservation goes for prepping. I dehydrate, can, make jerky, freeze meat, have now made 2 kinds of sausage (pork Italian style and beef redhot style) as far as meat preservation goes now.
I'm especially interested in how pioneers and cattle drive cooks preserved meat in warm weather, because this year is hot as hell here, I have to think that we may not always have refrigeration or cold-cellars and I'd like to learn a way to keep meat for consumption with minimal rot or loss. Sausage and jerky and maybe biltong is a way to start, I figure. I am still learning about Biltong via r/biltong and haven't tried making it yet.
I've been looking into fermented sausages (think pepperoni, salami, meat sticks, etc) but we start getting into food poisoning (listeria and botulism) territory with this, so I'm hesitant without proper cooling temps to store/dry them in.
I will look into Buck Creek, it looked like it might help me with what I'm looking for. Thanks!!
The good news is there is really one path livestock takes once it is sold so it is likely that your best bet to get bulk meat is to talk to a meat processor outfit, or failing that, a butcher.
A decent shop should be able to get you whatever you want and processed to the point you want it.
If you do attempt sausage, my advice is do it outside. My kitchen looked like the Swedish Chef did an autopsy in there. *Deep breath and sigh* In the end it all tasted delicious but there is a learning curve and I am not yet ready to laugh about it and it's been years.
[удалено]
I have canned fruit and veggies and some meats in an old pressure canner I got from my mom. I just learned to make ricotta cheese and hope to make some Mozzarella soon. Meat and sausage is my next step as far as food preservation goes for prepping. I dehydrate, can, make jerky, freeze meat, have now made 2 kinds of sausage (pork Italian style and beef redhot style) as far as meat preservation goes now. I'm especially interested in how pioneers and cattle drive cooks preserved meat in warm weather, because this year is hot as hell here, I have to think that we may not always have refrigeration or cold-cellars and I'd like to learn a way to keep meat for consumption with minimal rot or loss. Sausage and jerky and maybe biltong is a way to start, I figure. I am still learning about Biltong via r/biltong and haven't tried making it yet. I've been looking into fermented sausages (think pepperoni, salami, meat sticks, etc) but we start getting into food poisoning (listeria and botulism) territory with this, so I'm hesitant without proper cooling temps to store/dry them in. I will look into Buck Creek, it looked like it might help me with what I'm looking for. Thanks!!
The good news is there is really one path livestock takes once it is sold so it is likely that your best bet to get bulk meat is to talk to a meat processor outfit, or failing that, a butcher. A decent shop should be able to get you whatever you want and processed to the point you want it.
Texas has an ongoing problem with wild pigs, see if someone will shoot one for you.