Kraftd wrote:Nelson87 wrote:Kraftd wrote:Emrah wrote:Nelson87 wrote:Emrah wrote:Do all my own processing. I do it all from jerky to summer sausage. Tough to choose favorite from those two. But my favorite food prep by far is braised shoulder roast. Simmered for hours in Dutch oven till it's falling off the bone. Then add potatoes carrots and onions last hour for thick stew. Oh man!
Emrah
I've never made a roast out of a shoulder, but what you're describing here sounds delicous. Excuse my ignorance, but what part of the shoulder are you using? The part with the shoulder blade? Got any more info on how you do this?
Yep. Shoulder blade. Brown it first, then summer in stock for approx 3 hrs. Then add potatoes carrots and onions last hour.
Emrah
I've done the same but instead of browining, smoke it fairly cool for a couple of hours to build a bark.smoke ring, then braise. I'll freeze portions of the pulled meat in quart ziplocs and pull them out for all kinds of stuff like tacos, sandwiches, nachos, fried rice, soups, oemelttes, really anything you can come up with.
I'm definetly going to try this. I was thinking I need 1 more deer to make snack sticks and summer sausage, but reading this and also Brads idea of brining and smoking a hindquarter I'm thinking it'll take 2!
Every year I seem to do less and less sausage and sticks, just because stuff like this is so good. Been doing more small batch sausage. There is a little rundown on the last shoulder I did in one of my posts in my journal on the journals page.
I'll check it out.
I grew up with my Dad shooting a couple deer, keeping the backstraps, and grinding everything else up for burger. We didn't eat much beef in those days- in fact, my Mom thought beef was to greasy! When we boys started hunting and bringing home more deer we started branching out and trying different things. Thankfully my wife enjoys helping me with the deer I shoot even though she didn't grow up in a hunting family. So ya, we're constantly trying new things. We made weiners this year- taste a little like store bought weiners but there's no "mechanically seperated beef pork and chicken" in them.
in a way its like a really mild sausage, and we like them as hot dogs or with pancakes.