Recent content by Silver79
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Venison summer sausage -starts in the smoker and ends in sous vide
Love the looks on the cross section! -
Sausage week here.
And finally, Venison summer sausage. Boy do my hands burn from washing them 247 times in 48 hrs.. -
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Sausage week here.
Had a stall around 100 it. Moving along nicely now -
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Sausage week here.
Ss hanging in smoke now. Grinder being assembled for deer brats. Get some more pics later. -
Sausage week here.
Thank you, the only tough part about building it was getting the o-ring grooves right when machining the piston. Everything else is pretty easy. Next version will be 6" i.d. pipe and be shorter. Will make cleaning much easier. -
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Sausage week here.
Just finished cutting them up. Vacuum seal in the a.m. don't want to wake the family. -
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Beef suet...good for using to make venison SS?
I will respectfully disagree with frozen beef fat losing it's best flavor. The year I made mine with beef I made 30 lbs. It took us 10 months to finish it all and had no ill flavors. I did take mine right from smoker to deep freeze set at -20f where it stayed until thawed but everybody loved it. -
Beef suet...good for using to make venison SS?
I have used beef before but not in a fermented summer sausage. Used beef back fat. Kept it frozen until use. Thawed and ate in each setting. Tasted great. Didn't leave it unrefrigerated for any length of time over 4 hrs -
Sausage week here.
Currently charcoal and wood. Has been both electric hot plate and propane in the past. Will likely switch to propane again soon to regulate easier without so much babysitting. My door leaks too much air for the charcoal and I have trouble keeping it below 190.
