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Country Discussion Topics
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Mind wandering question
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mike    Posted 01-07-2005 at 11:08:17       [Reply]  [No Email]
why is it when someone butchers a pig they always have some made into sausage (we go through 100 pounds a year,country-breakfeast sausage)mm mm! but when you do a beef you don't get any sausage? just curious, we have that 490 pounds of hereford holstien steer hanging right now. gonna cut him up 2 weeks from tommorow. I'd be willing to give it a try unless was advised against anxious, hungry mike

barb wilson    Posted 12-05-2005 at 20:06:17       [Reply]  [Send Email]
regarding beef sausage - i used to eat it as a kid - it was ground up parts, some spices added, and oatmeal too. We fried it (after it was removed from the casing) and boy was it good. I am looking for some now - My family bought it from the butcher shop in Mt. Prospect, Ill.

Bob Mi    Posted 01-07-2005 at 13:39:02       [Reply]  [No Email]
Pork is a lot cheeper and taste better

screaminghollow    Posted 01-07-2005 at 12:24:56       [Reply]  [No Email]
round these parts you can buy beef sausage, both fresh and smoked. It just isn't as good as pork sausage. It tastes like seasoned hamburger. Which of course is all it is.

EngineerJoyce    Posted 01-07-2005 at 11:45:28       [Reply]  [No Email]
ANd when you butcher a hog why not make burger?

Probably just standard tradition.
Pork burger is good. and I like beef summer sausage on crackers. but I've never had any made from my own stuff. Interesting.

Les    Posted 01-07-2005 at 12:53:16       [Reply]  [No Email]
I agree, Joyce. Porkburger IS GOOD! But then, I always liked pork anyway.

Bah...    Posted 01-07-2005 at 13:04:11       [Reply]  [No Email]
Only thing that stuff (pork burger) is any good for is Tourtiere...

Pass me the Bread & Butter Pickles, please...


Willy-N    Posted 01-07-2005 at 11:25:46       [Reply]  [No Email]
We call it Hambuger around here! Mark H.

mike    Posted 01-07-2005 at 11:36:38       [Reply]  [No Email]
yeah, farmilliar w/ it... w/ 2 young boys we go through a bunch of it, in many differnt combinations. was thinking more along the lines of a summer sausage beef stick like I used to get from hickory farms yrs ago. or maybe some beef jerky; like I said- just a mind wandering/ lost question...

Willy-N    Posted 01-07-2005 at 11:49:30       [Reply]  [No Email]
Have heard of Summer Sausage made out of it befor. Have eaten some and liked it. Mark H.

Ron/PA    Posted 01-07-2005 at 11:29:13       [Reply]  [No Email]
Good answer willy!
Around here we make ring bologna. No it's not like oscar mayer, it's not even for sandwiches it't just for snacking. Then we have Lebanon Bologna, or Summer sausage, it's more of a sandwhich meat.
Other than that I don't know cause we make lots of venison sausage.

steve19438    Posted 01-07-2005 at 12:53:24       [Reply]  [Send Email]
you mean you don't fry up some "RB" now and then??

Hawk    Posted 01-07-2005 at 11:45:56       [Reply]  [No Email]
Ron/Pa re: Lebanon Bologna, now your talking, i have`nt heard of that stuff in years. that is some fine eating. albertsons used to caring a line of that, so i will check there 1st.

mike    Posted 01-07-2005 at 11:45:09       [Reply]  [No Email]
is that summer sausage something you make yourself or do you farm it out? I'd be interested in trying a sm amt and the beef jerky, sm batch, intrigues me as well

Willy-N    Posted 01-07-2005 at 11:34:16       [Reply]  [No Email]
When we have meat here I allways ask is this Longhorn, Angus, Herford or mix? It all is good but a little different flavor in each one. To many different Beefs in the Fridge! Mark H.

mike    Posted 01-07-2005 at 11:42:01       [Reply]  [No Email]
good beef is good beef, no matter what color it was before being packaged. unfortunately somewhat like russian roulette; untill you get it in the freezer you don't know if you have a bunch of tasty groceries in stock- or if the dog is gonna eat real well till ya do the next beef. i will say I have never had a bad hereford holstien cross beef so am hopefull of some good meals

JoeK    Posted 01-07-2005 at 11:49:27       [Reply]  [No Email]
We always bred our Holstein first calf heifers to Angus or Hereford for the small calf and ease in freshening.Both combos made for good beef,far above the occaisional downed rangy Holstein.A lot of the Holstein meat was pressure canned for "backup".Worked out pretty good that way.

mike    Posted 01-07-2005 at 12:04:33       [Reply]  [No Email]
"as degree of desperation increases the degree of expectation decreases" in other words if ya have a belly-full you are in search of some tasty morsels. when you are hungry quanity wins out over qualty...

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