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  1. sib55

    Bear Sausage, & Deer & Pheasant & Duck/Sharptail Grouse

    Great pics!  Thanks for the recipe too.
  2. sib55

    Vension sticks with pics (not really Q-view)

    Great job.  I use the 22-24 mm sheep casings too due to the blow outs as well.  I am going to try the 20-22 since the other ones were a little too big.  Nice job on the custom drying racks too!
  3. sib55

    Venison Jalepeno Pepper Jack Snack Stix and Summer Sausage

    Great job.  How many cups of jalapeños did you use?  I usually use 2 cups for 25 lbs.  this year I froze my japs from the garden and just used them in December and didn't have all the heat like fresh ones.  Keep up the great work!
  4. sib55

    Smoked Venison Tenderloin

    Great looking venison.  Kudos on the video. 
  5. sib55

    Meat to fat ratio when grinding Sausage.

    Ditto with ShortEnd, I am in Nebraska, Sams is where I get my pork busts, come 2 to a package.  I have tried Fareway, similar to SAMs.  Ask them to pull them out of the box they came in and they will have the fat on them.  
  6. sib55

    More Venison

    Great job, looks great.
  7. sib55

    Grinder

    I started with an old hand grinder which I used to make polish sausage.  I moved up to a waring pro from  Lowes, I think it was around $100.  It did a good job on pork butts, but I had to cut the meat inyo small pieces to fit in the necks ans was not very fast.  I actually could drink a beer...
  8. sib55

    Questions on 1st sausage attempt

    I agree with Dan.  I have learned the hard way.  I always mix and then stuff the casings before the mea t sets up and is a bear to get through the stuffer.  You can let the meat sit for a day in the fridge to cure.
  9. sib55

    Help me decide on a smoker

    I would recommend the MES 40 electric. SAMS club has them for about 290, 100 cheaper than cabelas or bass pro
  10. sib55

    need help with snack sticks.

    Herm, I have been making deer sticks for awhile and can give some guidance.   1.  White smoke might be too much wood or not enough venting. 2.  I usually dry the sticks for about 60-90 minutes at 130 to dry them.  I take mine out after 155, anything over tends to dry the meat. 3. I use a 20%...
  11. sib55

    Venison SS fat content ?

    It is trial and error.  I have been processing my own deer for 5 years now.  The 20% ratio is what I got from my butcher friend who processes deer on the side.  Everyone who has my sausage is very impressed.  It also comes down to what you prefer.  Try some with pork butt and some with beef fat...
  12. sib55

    Venison SS fat content ?

    I use 3 lb beef fat and 12 deer for a 15 lb batch.  I use a 20% ratio for all my deer meat.  I used to use pork, but beef tallow/fat tastes better. You can go to a grocery store and ask for the beef fat.  I am lucky since I know a butcher at store.
  13. sib55

    Hello from Nebraska

    My name is Larry and have been on this site for over a year, finally decided to "officially" join.  I have a Bradley 4 rack and propane fridge build.  I have been smoking for about 15 years and started smoking my own deer sausage and sticks.  I have learned a lot from this forum and look forward...
  14. sib55

    Sausage Stuffers

    I have the 15 lb LEM. Worth every penny.
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