Recent content by buffalogranny

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  1. buffalogranny

    Not sausage but what do you add to your deer meat when grinding?

    Realy it kind of depends on what kind of meat you have, whitetail or muledeer.  In NE  Montana, the whitetail are grain fed and the Muledeer eat sagebrush. We add about 14% tallow to the whities and about 20% to the mulies. I also only use beef tallow in the burger meat cuz it lasts longer than...
  2. buffalogranny

    dead hog

    I just bought, shot, and butchered a 500 lb. sow. I would like to make some bacon, but never having done any, I need to know if I  can just use kosher salt, brown sugar, and cgb,or do I need to use Tender Q, or cure #1.
  3. buffalogranny

    RE: Bearcarver's health

    glad to hear the good news. been through the bypass thing and glad you're coming along. have read you input and have learned alot. keep positive, and you're in our prayers.
  4. buffalogranny

    venison summer sausage

    yeah ,that makes sense.thanks for the reply.
  5. buffalogranny

    venison summer sausage

    I have a quick question. Why do people use pork fat for making summer sausage or salami? I've made quite a lot of venison or elk sausage over the last 30 yrs. and all I"ve used is beef tallow and it comes out moist and not greasy. just wondering. This is my first post, so if things are'nt right...
  6. buffalogranny

    what am i doing wrong, issues with texture

    i just read your post, and i believe maybe your meat may be too warm,or maybe your grinder knife and plate may be dull. warm meat will actually tear through a dull knife. it will still look good but be dry when it is cooked. as for the crumbly part, it could be a shortage of binder. i usually...
  7. buffalogranny

    Which Summer Sausage Casings

    they don't have a website, but their tel. # is 701-748-5551. i ordered 250 casings, so i may have gotten a price break and my casings were 2 1/2 x 26, so yours may be cheaper. the casings are also prestuck and tied.
  8. buffalogranny

    Which Summer Sausage Casings

    when i,m making summer sausage, i use fibrous casings and i use sheep casings [ 24-26 mm] for snack sticks. i order the fibrous from a place in N. Dakota, and can get them in almost any size dia. and cut to length for about 48 cents each.
  9. buffalogranny

    new comer from montana

    good moning everyone. i found this site a year ago and after reading all the good recipes and advice, thought i might as well sign on. i live in the east part of the state which is flat and open. the 2nd largest man-made earth-filled dam in the world is only 20 miles away.we have lots of hunting...
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