Felixx's adventures with Meat

[felixx]

So I like meat!
I wanted to share some creations as I make them.
Today I made Venison Sausages.
I used 20lb Venison (red deer)
2lb wild pork mince
4lb pork fat
1lb home made wild pork bacon
1 cup red wine
liberal helpings of thyme, cumin, salt pepper, mixed herbs

I minced all this twice

Packed into pork casings

Pics to come

[dales133]

Sounds good mate,been a while since ive had some capt cooker

[felixx]

The offer has come up to go on a Tahr hunt


https://www.google.co.nz/maps/place/Rangitata+River/@-43.7656801,171.1429881,12z/data=!4m2!3m1!1s0x6d2cfe5cbd64e133:0x2a00ef86ab64df90
(approximately)

There are also Chamois there


Yummy yummy animals

[felixx]

And the sausages
(I bagged them into lots of 6, got 15 bags and some for dinner)

[dales133]

Noice..... im not allowed to eat sausages or pies for that matter any more.
Gets worse cant even eat chicken skin!
Id die for a realy good mixed grill with bacon,fatty lamb loin chops and some good bangers about now

[felixx]

Well today I filleted 3 nice rainbow trout about 5lb each
rubbed em down with a cure of 2/3 brown sugar and 1/3 uniodised (kosher?) salt
then put em in the fridge
Tonight I drained the juice and moved the ones on top to the bottom and bottom to the top

Tomorrow I will dry them in my bradley with the ducting fan attachment I made so that tomorrow night I will hot smoke em

ALSO
I got 2.5 kg of topside roast
sliced it into 3/4" slices
soaked in vinegar for 30 min or so
then placed in 80% salt, 20% brown sugar, chilli flakes, baked and ground cumin and coriander seeds
I left it for 6 hours and rinsed it off in vinegar (to get excess salt off)
And coated in more crushed cumin and coriander seeds

Now it is sitting in my biltong box for 36 hours or so

Pics tomorrow

[dales133]

Nice mate.
Those trout sound awsum... good size.
I got my first melborne snapper for the season last night and roasted it with broccolini and roma tomatos on my weber go anywhere over charcoal...delish.
Not that big though. Was about 1.5 kg.... tiny compared to my nz catilog of snapper but delicious all the same.

[dales133]

[felixx]

yum!

[felixx]

the trout came out well
Just switched to a 60W bulb in the biltong box to speed it ip

[dales133]

Pictures!
Love to see your biltong box too

[Breytie]

Felix
Are you must originally be from South Africa! No-one else will know biltong or braai!
Greetings
Andre

[dales133]

Andre,every new zealander has at least one south african friend or aquiantece, half of south africa lives there now![WHITE SMILING FACE]
Love biltong and borworst ect

[Breytie]

So true - every white South African has at least one friend of family member that now lives in OZ or NZ!
(rant)Those that could moved away to NZ and OZ - those that could not are stuck with JZ screwing up what was still good. (/rant)
By natural selection the average South African could consume his own body weight in meat in a few days.
For those that can afford it, a normal portion of meat is about 500g to 1kg (1lb to 2lb) per person.
We see a balanced meal as a chunk of meat in each hand!
Chicken and fish are vegetables!
Many years ago Chevrolet advertised the perfect combination in life to be "braaivleis, biltong, sunny skies and Chevrolet"!

Enjoy your share of our culture!

Andre

[dales133]

Yea us kiwis arnt shy when it comes to meat.
That and a 1kg block of cheese a week
Im living in victoria australia and a good mate down the roads south african