Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jobengage

    Deer liverwurst

    The braunschweiger turned out great. I gave it 2 1/2 hours of cold smoke using the A-Maze-N smoker.  Next time I would like to figure out how to get the grind a little smoother but I am happy with the results.   Here is the recipe I used.  I found this recipe on "The Spruce" it is from  PEGGY...
  2. jobengage

    Deer liverwurst

    Tried the liverwurst today and it not bad. It has a coarser texture then store bought and the color is darker. Holds together nicely. I figure the color comes from being deer liver instead of pork. Taste is very good with a little more spice then I was expecting, I'm not complaining. The wife...
  3. 20170301_180028.jpg

    20170301_180028.jpg

    • jobengage
    • Media item
    • Comments: 0
    • Album: Deer liverwurst
  4. Deer liverwurst

    Deer liverwurst

  5. jobengage

    Deer liverwurst

    Spent the morning making deer liverwurst. My first attempt at this style of sausage. I'll leave one as liverwurst but turn the other to Braunschweiger tomorrow. Keeping my fingers crossed!
  6. 20170228_130206.jpg

    20170228_130206.jpg

    • jobengage
    • Media item
    • Comments: 0
    • Album: Deer liverwurst
  7. jobengage

    NE Wisconsin Newbie

    Now that I'm retired I have more time for this hobby. Currently using a Char Griller offset. I love to make sausage and most anything else. Today I'll be smoking some Canada goose pastrami. Deer hunting is this weekend so hopefully I'll he busy with the sausage making next week.
Top Bottom
Back
Clicky