Makin' Meat

[JimT]

Spent the afternoon cutting and grinding venison. We had boned the meat out and then frozen it hard. When we went to grind it we used the chop saw to cut the frozen meat, ran it through a coarse grind and then a fine grind. Came out perfect. Got about 20 pounds of ground venison. Four pounds of it is cooking for chili right now.

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Cutting the meat with the chop saw produced a lot of venison sawdust. We gathered about 2 pounds of it to add to the dogs food. The dogs were hanging around getting all the bits and parts they could while we were cutting and grinding.

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Great fun was had by all.

[Grizz]

Jim great photos. You are the first person, besides me, that I have seen using the chop saw that way. Our other main tool is the recip saw with 10 or 12 inch blade.

Made my mouth water, but I know it's all gone by now. LOL

[JimT]

No sir Grizz. This was just a few hours ago. We have chili cookin' .... c'mon down!
We have another deer to do tomorrow .. he was a big ole boy.

[GunnyMack]

So that's why its called a CHOP saw!!
Friend of mine once used a chainsaw to halve a deer. Left a line of meat on the wall !

[OldWin]

Nice! I really hope I have to do that soon, but the prospects aren't looking great on my property if the last week is any indication.
I did shoot a coyote......but them ain't as good eatin.

[CowboyTutt]

Some home made chili sounds real good right now....

I once went to a sausage making party. We processed about 300 lbs of pork into various sausage recipes. It was neat time. -Tutt

[M. M. Wright]

Lookin' good Jim. Makes my mouth water. We have a big old grinder that came out of wife's grandfather's store up in Kansas. Doesn't gum up so bad when the meats frozen does it? We're full up on beef right now but will make room for venison soon. I need deer to make chili. Or burro.

[JimT]

Lookin' good Jim. Makes my mouth water. We have a big old grinder that came out of wife's grandfather's store up in Kansas. Doesn't gum up so bad when the meats frozen does it? We're full up on beef right now but will make room for venison soon. I need deer to make chili. Or burro.

I have been partial to burro myself.
I cut out the backstraps and the took the hindquarters and had to make two trips from the hills to the house to haul it all in. Make some good tacos and tamales!

[kaschi]

Does it burn the meat?

[JimT]

Does it burn the meat?

No. Not a bit.

[Scott Tschirhart]

My wife is not fond of deer meat....so I still have quite a bit in the freezer. I think I'll make some chili though. This cooler weather is perfect for chili and cornbread.

[Grizz]

My wife is not fond of deer meat....so I still have quite a bit in the freezer. I think I'll make some chili though. This cooler weather is perfect for chili and cornbread.

we used to highgrade the tenderloins and back straps, brine them a bit, and cold smoke for a couple of days. they turn into something like soft candy, amazingly delicious. we used alder because it's everywhere in s.e. but your favorite smoke will do well. but no heat, OK?

[CowboyTutt]

Jim, beans or no beans? I prefer with beans and sometimes combine different types like small red and black beans (one of my favorites) then add diced chili's, bell peppers and onions. A little dark chocolate adds a smoothness to the texture. I'm thinking of making a chorizo/habanero chili next. -Tutt

[JimT]

Well .. I was told "There are no beans in real chili."
Ask a Texan.

[CowboyTutt]

Saw that coming a mile off! Just thought I would ask! -Tutt

[Ray]

Deleted.

[CowboyTutt]

That's a good story Ray. Thank you for it! I have no "dog" in this fight about chili with, or without beans really. I just like mine better with beans and other vegetable ingredients. I salute my Texan Brother's and Sister's and they can make their chili any way they want too for sure! I just think chili has more flavors with beans and other vegetable ingredients added in, just all I'm saying. Just a personal choice, that's all. -Tutt

[Old Savage]

Ah chili, my mother made it with beans and so does my wife. Everybody has liked both. I have made it both ways. Wife’s won.

So, why should I care what Texans think

Let the games begin.

I am going to again try chili and meat. What chilies?

[M. M. Wright]

I made chili for a church potluck last week and bought Anaheim, Poblamo, Jalapino and Habanero which I roasted under the broiler, then placed them in a ziplock to steam and cool. Then I peeled them and took out the seeds and stems before mincing them up to add to the browned meat and onions. If I use beans, they are red kidney beans and not too many. I also sometimes add a little sugar.

[Ray]

Deleted.

[yooper2]

Cutting meat with power tools gives me the willies despite having done a lot of it.
A blob of meat mush built up near the top guide on a bandsaw I was using while we were butchering a cow. It finally got big enough it could not hang there and plopped on the table. For a moment 14 year old me was convinced the little bloody pile of mush was my finger! My hands were covered in blood and I stood there waiting for the pain to come. Whole thing maybe lasted 2 or 3 seconds but it gave me a good scare.


Eric