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Summer Sausage was good but now......
i am wanting to try my hand at making snack sticks. I do have questions tho and they are as follow. 1. can i make em in my oven all they stuff i have read suggests you either smoke them in a smokehouse or use a dehydrater? I have a dehydrater but not a smokehouse yet i will come spring tho. 2. i... -
Tried My Summer Sausage Tonite And.....
Its a definate improvement from my past works lol!!! That being said it still lacks the tang i wanted and i added citrc acid as recommended.The water bath took care of most of the shrinkage ,adding the binder made a big improvement much more moist and nice texture.Using the pork belly helped... -
I Made The Sausage today and found out....
i really need a sausage stuffer!!!!! Everything went smoothly till we tried using the meat grinder with the stuffing attachment to stuff the casings.The sausage got a few air bublles in it but mostly it was just difficult to get the sausage down the throat of the grinder to the tube .The meat... -
Got My Sausage Supplies and I still have questions???
Ok let me list my stuff i got . 1 summer sausage mix for 25lbs meat,instructions simply say : Add to 3#water and 1ounce dq cure. 2.1 lb dq curing salt (prague powder #1) 3. 8 oz encapsulated citic acid directions use 1.5 oz in 25 lb of meat. 3. meat binder use 2 oz to 25# meat. and i got fibrous... -
The adding bacon fat thing
good point ritchie i may have to go with something besides the chuck .or i can possibly talk the wife into more deer meat lol but i think NOT -
The adding bacon fat thing
ok called the butcher to verify that there is no cure in the bacon/pork belly and he assures me there is not :which is a GOOD thing!!!! So i ordered 12 lbs course ground for $2.10 a lb.So here is my ratio i am gonna have to add some ground chuck to make 25 lbs as wife wants some of my grind/stew... -
The adding bacon fat thing
nope didnt butcher it my local store gets what the "butcher" calls fresh bacon in bulk then they package and sell it what would u suggest debi as the fat choice for the summer sausage ??? -
The adding bacon fat thing
hope this doesnt apply to fresh bacon??? I have 11ibs of fresh bacon /no cure no smoke to add to my venision for summer sausage hope i am doing this right any comments? -
Another Question For the Forum
OK i am planning on grinding some venision up on thanksgiving day and then re freezing it till i get my seasonings etc from butcher-packer. Is this ok to do? The venision is frozen now in my freezer and will be resealed in foodsaver bags after grinding. -
new member... Need advice on making sausage
Ok thanks folks for all the replys.I have a couple more questions.Ok on the fat content it is supposed to be 25%but how do i measure that? I have access to the pork butts"they call em boston butt" and i can get pure pork fat from my local butcher but that didnt grind very well the first time i... -
new member... Need advice on making sausage
ok i am a new member;in fact this is my first post beside the roll call.i have been trying to make venision summer sausage every year but results have been less than i would like.here is what i have done in the past,grind 8lb deer thru a coarse and then fine plate/grind 2lb pork butt to add to... -
New member from missouri
hello all. i am just starting out and altho i am not yet into the SMOKING of meat i am learning the art of making summer sausage.I am trying to find more info on making my venision summer sausage product better as my last attempts have not totally satisfied me.Looking forward to learning from...
