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Sausage Mix Replenishment
Let us know Rick. The honey bbq is really good. The philly cheese steak didn’t grab me. Others looked interesting. -
Supplies for making sausage
I get mine from a smaller butcher shop that makes sausage. They sell me what get in bulk for $5 a pound. Worth checking with any meat shops around. -
50/50 venison and pork?
That is my typical mix over the years. I buy butts and cut them up to add. I like a moist sausage and the fat level is to my preference. Have thought about trying a leaner mix though and will be interested in what others say about their preferred mix. -
Grilled grouse.
Oh man, wandering the fall woods for grouse; what a great time! -
Smoked Sausage & Kabanosy Pickled
I’m interested in how you pickle sausage; all I’ve done is fish and that has turned out great. -
Smoking UMAi? Yup!
Some time ago I wondered about smoking UMAi sausage, after it was finished in the refrigerator and ready for consumption. I posed the question to the folks at UMAi and they replied: "You can absolutely do this. Smoking after the sausage is dried perhaps will not impart a deep smoke flavor but... -
First Timer - UMAI Dry Sopressata - Need Advice
I use my oven with a pizza pan of water on the top rack. Typically ferment 72 hours. I hang the chubs from one of the racks with paper clips. -
Humidity 1-Bear Snack Stick 0
Well I’m not sure if bear requires special temps. Someone here should know. -
Humidity 1-Bear Snack Stick 0
Day like that I’d dry the sticks in the oven a full hour at 140 (door cracked open to let out moisture) and then transfer to MES with that at 140 to start. IT of 150 no problem if sticks were at that temp for a couple minutes, according to the table I have. -
An Easier Way for Sticks
After a few years of doing sticks I have come up with a way that minimizes the time and maintains the quality; thought I'd share it. Here the sticks have been stuffed and sat in the fridge over night. Next morning I set them on the counter early, for an hour or so, then put them in the oven at... -
any good snack sticks recipes?
Owens BBQ and their Honey Barbeque snack stick seasoning. I have not had anyone try it that didn't comment. A nice sweet flavor that even folks who don't like wild game like. I add a pound of high temp pepper jack cheese to the mix to give it a follow on snap. -
Temperature stalled at 144*
I never finish mine in the smoker. Too unpredictable and time consuming. When I have the smoke desired, say five hours, then I finish in the over, which is more even temperatured than my MES. I don’t even monitor my temps anymore in the smoker. With my final smoker stage set at 165 I’m always... -
Cloth SS Bags
I like sewing stuff for hunting and fishing. That looks like a nice machine! -
Sharing my sausages recipe...
Yea, that’s nice to post your recipe like that! -
Umai Venison Soppressata
I love that stuff, and your fat marbeling looks outstanding. -
Shout Out to The Sausage Maker
When I’ve called for advice they have been very responsive. -
Mallards
I do an overnight maple brine and then smoke 6-7 hours with hickory. Temps are around 130 if I’m doing a batch and freezing. After thawing then cook 18-20 min at 375 so you have the equivalent of a fresh hot smoked duck. As 73saint said, it’s a shame not to use the whole duck. I smoke my legs 4... -
Lay it or hang it?
That’s a fact Humo! Pound for pound they have to be one of the toughest fighters there are. Last time in Louisiana we blew a motor so haven’t had any for a while; dang! -
Lay it or hang it?
With my MES 30 I gave up hanging sausage and now just lay whatever I’m doing in the racks. Doesn’t seem like any compromise to me. -
Wild Goose Pastrami
I need every detail on this. As specific as possible. I am a big goose hunter and am looking for ways to maximize these spectacular birds!
