Recent content by NEtrapper
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New guy here
Thanks Tom The meat is portioned in 5lb packages in the freezer. I'll try soaking in BM to see if it makes a difference. I've got about 80lbs of ground venison from this past season that I'm looking to turn to sausages but don't want to ruin a bunch with strong pork. I'll try tempering it with... -
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New guy here
Thank you sir for the response. Everything I've read thus far has suggested chrizo. I've never made it or ate before and not even sure how it's used? I'll run a 10# batch and see how well it covers the boar taint. Any other suggestions would certainly appreciated. Also wondering if fermento... -
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New guy here
Ive been lurking for quite some time and getting a ton of great information. I just recently started making my own sausage and snack sticks. Going slow at the moment using premixes. What I have made has been OK but I know that I can get better as time goes on. If yall dont mind I have a couple...
