This is a recipe that I came up with over the years. It is basically a polish sausage recipe that tastes amazingly like Kowalski's Hunters sticks. Which I spent several pounds of pork and venision trying to duplicate.
For this recipe I used a mix of 20 pounds of pork and 5 pounds venison. We made a total of 70 pounds. The larger casings were an experiment to make a lunch meat in the north called football loaf. It is similar to Cotta Salami is guess. Very mild and light in color. It turned out great and went well with rye bread and with caraway seed.. I'll post the spice block after I get back in tonight from the back. I have two deer to process now.
This is my younger brother Bob. He ties these things like a pro. Someone has to have that job, and as long as I give him props,, he's good for another couple hundred pounds. LOL!
For this recipe I used a mix of 20 pounds of pork and 5 pounds venison. We made a total of 70 pounds. The larger casings were an experiment to make a lunch meat in the north called football loaf. It is similar to Cotta Salami is guess. Very mild and light in color. It turned out great and went well with rye bread and with caraway seed.. I'll post the spice block after I get back in tonight from the back. I have two deer to process now.
This is my younger brother Bob. He ties these things like a pro. Someone has to have that job, and as long as I give him props,, he's good for another couple hundred pounds. LOL!
