But I'll give y'all a pretty & colourful picture of coffee since I'm currently drinking that to decompress before the next round. This has to deal with venison & sausage making & I'm not sure it's going all that well. You've been warned. Continue reading at your own risk. So dad went hunting with a friend on New Years Eve Day. They each shot a deer, field dressed them, & dad brought both of them home. It's been non stop with him processing all that deer meat & purchasing ice in bulk at the penguin ice place.
Now he's making sausage & enlisting my help because The Sister is off house sitting somewhere & he's a 73 year old man who gets really tired. It wouldn't be that bad because there's no bones in the meat. I don't like bones in meat. Except... the pork he's got going with the venison (because you have to add pork or the sausage will be too gamy and too dry) smells super wangy. And I mean it smells rather rotten. Dad says it's fine, but it's turning my stomach. I get that sausage came about by using off (wangy) pieces of meat, with spices, to make it taste better... but that was historically, right? Like, I might be purchasing random animal parts when I purchase sausage, but it isn't practically rotten meat, right? Right?! I don't know. Dad's real big on meat and usually knows what's what 100% of the time, so he probably knows what's what in this instance too? He does have a good track record for meat. He even worked at a butcher store when he was younger. Well, we did make some bratwurst today & before putting it into casings he fried a little & it did taste really good. However, after we'd stuffed this sausage into casings & he fried it, it didn't taste rotten at all, but it was very bland & the casings were really thick & it was rather off-putting, to say the least. I get that sausage is mostly stuffed into sheep or pig intestines. That's the casing. I've never had a problem knowing that. Working with the stuff though was another matter. It was slimy & my hands smelt faintly of weird pig smell afterwards. Not horrible, but also not lovely either. I still can't get the stink of the sausage off of me though. It smells like rotten pig butt. And I don't mean because we're using pork butt for the pork portion, but actual pig asshole that's rotten. I hate to be blunt, but I don't know any other way to phrase that. It's not pleasant. At all. I feel like I'll never be clean again. I may never eat sausage again after this endeavor. I could blame it on being in my month, which certainly accounts for my very terse & snappy mood, but can it really be blamed for a scent smelling so badly once hitting my nostrils? Possibly, but I don't know for certain. I can't tell if his smell isn't working properly, or if he simply wants to forge ahead so he's not wasting all this meat, or if it really isn't that bad. Only, I've never thought meat was that before... until today. And it's not over. There was the cutting two pounds of wangy pork yesterday and putting it with two pounds of venison. Then today it was the stuffing of the first batch earlier, followed by handling more meat to place on trays to freeze a little, then me touching all that meat to shove into the grinder, then making balls of ground meat to freeze again. Now the time of waiting is up. I'm to shove those frozen balls of ground meat back into the grinder for a finer grind & then we'll have to mix in the seasonings. Even the fridge has smelled bad to me these past two days. There'll be another round of stuffing sausage tomorrow, but The Sister will be home then & she promised to help, so hopefully she'll take over tomorrow & I won't have to. I won't update more on this. I plan on scrubbing heavily in a hot shower after this & if I do end up vomiting, well, I wouldn't want to put that in a food blog. So, this ends my misadventures in sausage making, which I had wanted to do one day, but at this junction was not my idea at all.
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January 2021
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