Recent content by junkpile
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Advice on clearing out sausage stuffer?
I'm borrowing a Gander Mountain stuffer. Not sure who actually made it. Their stuff looked fairly nice, but there are no markings on it, sure it's just generic China-made stuff. Also using a GM grinder. No markings on that one, either and some very bazaar labels that weren't translated to... -
Advice on clearing out sausage stuffer?
So, I found a piece of advice suggesting that you run a few slices of bread through the grinder to clear out the meat, which worked very well, and additionally made clean-up a lot easier. Any advice on getting the remnant of meat out of the stuffer? First time using a stuffer, liked it much... -
Kabanosy First Run
Did mine yesterday. 7:3 venison to pork shoulder ratio. Looks great. Pan fried great (first experience with kabanosy to any extent, very interesting flavor). I used a different recipe than yours, though. Should be in the smoker today. -
Boudin recipe?
Anybody got a good boudin recipe? I don't live down south, but do enjoy the food. Can't handle "burn your face off" spicy, but do enjoy things moderately spicy. I'd be at 3 or 4 bells out of 5 at most restaurants. I made a batch last year that was good, although I accidentally left the... -
Kabanosy First Run
Shot 2 deer yesterday, hoping to run a batch of kabanosy sometime this week. Picked up sheep casings yesterday. Did you use Prague #1 or tenderquick? How is the saltiness? -
Venison Summer Sausage
i use 60% venison and 40% pork shoulder on my summer sausage, and have been very happy with it. Couldn't tell you the actual fat content. It has turned out very well, and is well liked by those that don't care for a lot of the stuff coming from the meat lockers around here. Leads to a nice... -
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Book recommendations?
I thought I had run across a thread with book recommendations on here recently, but can't find it. Biggest interest right now is cajun and german type sausages. -
Frying sausage?
I have had this problem with turkey burger in the past, but always blamed it on lack of fat in it. Try a quick initial sear, and then move it to the cooler side of the pan. Also could try throwing the pan in the oven.
