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Sausage.........Making sausage
#910468
10/01/08 01:13 PM
10/01/08 01:13 PM
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Joined: Dec 2006
Posts: 1,130 Arkansas
Benny
OP
trapper
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OP
trapper
Joined: Dec 2006
Posts: 1,130
Arkansas
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Anybody into it? What type machine do you use? I bought a hydralic machine that can do 5 pounds in a heartbeat once you get the hang of it. Hook it up to the garden hose.
I've done a few different sausages, started doing it so I could have real andouille which isnt available around here. Done italian, breakfast, boudin, venison and turkey.
Last edited by Buzzard; 02/04/09 05:09 PM.
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Re: Making sausage
[Re: Benny]
#910470
10/01/08 01:15 PM
10/01/08 01:15 PM
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Joined: Dec 2006
Posts: 4,025 Georgia
GaTrapper
trapper
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trapper
Joined: Dec 2006
Posts: 4,025
Georgia
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Any tips or recipes on how to make some good home made venison sausage?
"Champions don't make excuses, they make plays." - Richard Seymour.
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Re: Making sausage
[Re: GaTrapper]
#910476
10/01/08 01:17 PM
10/01/08 01:17 PM
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Joined: Dec 2006
Posts: 1,130 Arkansas
Benny
OP
trapper
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OP
trapper
Joined: Dec 2006
Posts: 1,130
Arkansas
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Gotta have some fat in it, I usually use pork. There are tons and tons of venison recipes on the web, it just depends on what type of spices you like, if you like it smoked, just however you want to do it really. I got started using this guys spice blends, they are pretty good. http://sausagesource.com/
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Re: Making sausage
[Re: Benny]
#910485
10/01/08 01:20 PM
10/01/08 01:20 PM
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Hupurest
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Hupurest
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We made some breakfeast, Italian and hot italian last winter out of moose.
It was kind of a pain learning, but they all came out great. Couldn't get just pork fat in the winter, so I got alot of pork butts, and used the meat as well as the fat. I beleive it was near 1lb moose and .5 lb pork was the ratio..
it came out great I think, the prok really helped the texture and the meat to 'stick" together and not crumble.
we found that to grind it, near frozen is the best temp so the grinder doesn't clog.
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Re: Making sausage
[Re: upstateNY]
#910526
10/01/08 01:43 PM
10/01/08 01:43 PM
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Hupurest
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Hupurest
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do you use the high temp cheese stuff?? or regular cheese?
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Re: Making sausage
[Re: upstateNY]
#910534
10/01/08 01:44 PM
10/01/08 01:44 PM
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Lil' Bit
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Lil' Bit
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I make my own sausage. I get my casings from Tom's in Beckley. I use a little 1hp grinder that I got from Gander Mountain. It does the trick. I do mostly 3/4 Venison, 1/4 pork. I make sweet italian (my own recipe) (loose), a savory breakfast sausage (patties), and garlic and 3 cheese in a link.
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Re: Making sausage
[Re: dblkb]
#910542
10/01/08 01:47 PM
10/01/08 01:47 PM
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Lil' Bit
Unregistered
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Lil' Bit
Unregistered
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Re: Making sausage
[Re: upstateNY]
#910543
10/01/08 01:48 PM
10/01/08 01:48 PM
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Hupurest
Unregistered
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Hupurest
Unregistered
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Just use mild cheddar Hup . HELLUVA good???lol.. We got crap cheese here.
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Re: Making sausage
[Re: upstateNY]
#910558
10/01/08 02:00 PM
10/01/08 02:00 PM
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Hupurest
Unregistered
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Hupurest
Unregistered
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Re: Making sausage
[Re: ]
#910575
10/01/08 02:14 PM
10/01/08 02:14 PM
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Joined: Dec 2006
Posts: 2,368 NY
boyswannatrap
trapper
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trapper
Joined: Dec 2006
Posts: 2,368
NY
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Just use mild cheddar Hup . HELLUVA good???lol.. We got crap cheese here. Cuba Cheese.
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Re: Making sausage
[Re: upstateNY]
#910604
10/01/08 02:28 PM
10/01/08 02:28 PM
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Hupurest
Unregistered
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Hupurest
Unregistered
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Im in Volney,so Im only 15 minuites from Pulaski PS : no Volney,Hannibal ,Pulaski ,Fulton or Oswego jokes LOL I spent alot of time in Altmar, Pulaski and as some say OS wegg O.. which is it?? OS Wegg O or OS wee go??
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