Toggle sidebar

Recent content by kosy1993

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. kosy1993

    115 pounds of kolbasz

    Are those natural hog casings? If so where do you buy them? The only natural hog casing I get around here are from Syracuse casing but they are the end pieces..... The crap they don't sell to the pros..
  2. kosy1993

    Summer sausage ?

    Summer sausage is more forgiving than smaller linked sausage. I have even made straight venison Summer Sausage without added fat. Don't rush the cooking phase; smoke low and slow ~160. Once the internal temperature reaches 120 I will increase the heat on the smoker to ~180. Good luck...
  3. kosy1993

    Snack Sticks

    What mixer do you have? Does it clog? Do you find a big difference between hand mixing and with the mixer? Oh, the links look great. Kosy1993
  4. kosy1993

    qustion about deer meat

    Be sure to remove all silver skin and fat when processing your harvest. Venision fat isn't as tasty as beef.
See more
Top Bottom
Back
Clicky