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  1. wnctracker

    Len poli venison polish sausage

    Anybody made this? Fresh or dry marjoram? Kosher or fine sea salt? Any modifications to recipe recommended?
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    IMG_0488.PNG

    • wnctracker
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    • Album: Len poli venison polish sausage
  3. wnctracker

    Advice needed for grinding venison

    Should I have used fine grind 2nd pass? Sent from my iPhone using Tapatalk
  4. wnctracker

    Advice needed for grinding venison

    Ground my first ever batch of venison hamburger. I double ground at 85/15 with medium plate. Should it have been fine grind? The burgers pattied real loose and fell apart in the grill despite the 85:15 ratio. Any idea why?
  5. wnctracker

    Why did my sausage dry out

    Fresh. I wanted to poach them for quick cooking. I made a batch using "tropics" Italian recipe with same fat meat ratio and it was awesome but didn't poach it. I honestly didn't mix it very long. How long should I have mixed it? Sent from my iPhone using Tapatalk
  6. wnctracker

    Why did my sausage dry out

    Fresh. I wanted to poach them for quick cooking. I made a batch using "tropics" Italian recipe with same fat meat ratio and it was awesome but didn't poach it. I honestly didn't mix it very long. How long should I have mixed it? Sent from my iPhone using Tapatalk
  7. wnctracker

    Why did my sausage dry out

    Almost like sawdust! Zero fat in it Sent from my iPhone using Tapatalk
  8. wnctracker

    Why did my sausage dry out

    It was the Thai recipe posted on here. I used 50:50 skin on chicken thighs and venison that was preground at 90:10. 1/2 cup coconut milk and 1/2 cup NFDM. The rest was spices. Sent from my iPhone using Tapatalk
  9. wnctracker

    Why did my sausage dry out

    I made some sausage and poached it at a constant 160 -165 degree water bath. I kept checking the IT of the sausage and it wasn't above 140 the whole time 45 mins. I finally pulled it and cooled it quickly. Fried a link and it was D R Y!!!! What happened? It was perfect in the test patty...
  10. wnctracker

    what's your all time favorite chicken sausage recipe?

    I'm going to try this with Panang curry paste and add some lime leaf! What about nonfat dry milk? Sent from my iPhone using Tapatalk
  11. wnctracker

    what's your all time favorite chicken sausage recipe?

    That looks great and I like that there are no peanuts in it. Is the spice ratio for 3 lbs ground? Sent from my iPhone using Tapatalk
  12. wnctracker

    what's your all time favorite chicken sausage recipe?

    Yeah, that really turned out good, great recipe!
  13. wnctracker

    what's your all time favorite chicken sausage recipe?

    There are some really good looking recipes that have been posted when i searched the forum....Thai, Moroccan, sun-dried tomato, jalapeno cheddar, italian, etc....I made an italian that was really delicious with 50/50 chicken/venison and want to make another batch of something.  What is your...
  14. wnctracker

    Opinion of AC Leggs

    I used a pack of kielbasa seasoning and it turned out decent. Anybody used either the breakfast or mild Italian mixes? Sent from my iPhone using Tapatalk
  15. wnctracker

    Stuffer vs. stuffer vote

    So which would you buy then?  The cabelas?  I wonder how customer service will be with their store brand since BPS bought them?
  16. wnctracker

    Stuffer vs. stuffer vote

    Thanks, it seems like the LEM is the gold standard.  That Vivo caught my eye too.
  17. wnctracker

    Stuffer vs. stuffer vote

    5lb cabelas $110.00 metal gears  vs 5 lb LEM $125.00 metal gears  vs VIVo 7 lb metal gears $99.00 I want to last a lifetime, I plan on using it for the next 40 years :-)  Can somebody please set me straight so I can make a good choice.  
  18. wnctracker

    Stuffer vs. stuffer vote

    I read through stickies and some old posts but I'd like to appeal to the masses. Put these affordable vertical stuffers in order best to worst based solely on quality. After fighting with my kitchen aide sausage balloons I'm ready to buy one. A: LEM 5 lb B: Kitchener 5 lb C: Grizzly 5 lb...
  19. wnctracker

    Questions : Cure #1 saltiness in recipe

    Thank you! Sent from my iPhone using Tapatalk
  20. wnctracker

    Questions : Cure #1 saltiness in recipe

    If I want to make and freeze a fresh sausage and am using a recipe that calls for cure #1. Can I substitute table or kosher salt for it since I'm not smoking it and get the same flavor? Or is cure salt more salty? Sent from my iPhone using Tapatalk
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