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grinding/freezing pork venison mix
currently i freeze packages of whole musle 7lbs of venison. When I make sausage I grind the vennie and pork shoulder 70-30. Its kind of a pain to grind just 10 lbs of meat (clean-up) When I process my deer this year is it o.k. to just do a venison/pork burger grind and freeze it for future... -
Tommy's World Class Chili
tried this yesterday at a chili cookoff at work. everyone loved it and it was awarded the first place trophy. tweeked it a bit, used my homemade chorizo instead of pork sausage, added a can of beer, and used some clamato juice.....the steak and bacon rocked this recipe.....thx- rippper
- Post #52
- Forum: Side Items
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mexican chorizo.........
Turned out great.....will try the sauce next time...this 10 lbs will not last !!!!! -
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- rippper
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- rippper
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mexican chorizo.........
- rippper
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mexican chorizo.........
After seeing the pics of the chorizo taters and eggs I had to try and make some.....Was a little confused by the recipe though.....Added verything except the red chile sauce. The recipe called for 4 cups and the ingedents list was for 2 cups, ya u could double it, but that seemed like a lot of... -
snackstick/summer sausage question
was wondering about using water with the sausage....thought the moisture would prevent the smoke from getting past the casing. Bet the water would even the temps out too...thx -
snackstick/summer sausage question
the faster it gets eaten, the sooner i get to make some more...lol....wnt a long time trying to get a good quality sausage.....but there aint much about it i would change now, next quest is mexican breakfast sausage...those con pappas look delish....... -
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- rippper
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- rippper
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snackstick/summer sausage question
Heres a cut shot.....the butcher/packer turned out perfect......the ones done with the willies snacksticks had a great taste, but i was not happy with the texture, should have went with my gut feeling and added some binder...Took a total of 14 hrs to get to 154....3.5 hrs of that was a warm up... -
snackstick/summer sausage question
try it this way.....hope the sausage turns out better that posting pics did -
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- rippper
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snackstick/summer sausage question
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snackstick/summer sausage question
made 25 lbs of sausage, half a mix from butcher/packer and the other half willies snack sticks stuffed in 2.5 x 20 cases. Added some red pepper and hot lawrys with some mustard seed, blk pepper and pepper jack cheese......should be done soon!!!!!! -
80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics
Noticed you have a mes 40, and no mod to even the heat....the product looks great, did you have to rotate the shelves or did they seem to smoke pretty even.....beeen hanging my sticks, but it looks like you can get more in using 4 shelves...thx -
snackstick/summer sausage question
Thx for the replies and sorry for the limited info. I will be using a 70/30 venison pork mix. will post results and pic soon......thx -
snackstick/summer sausage question
I have a bag of excalibur willie snack stick mix and would like to stuff it in 2.5 casings (too lazy to use 19mm.) Anyone familar with this spice...maybe add some Blk pepper, mustard seed and binder and call it summer sausage? Any ideas? thx
