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Thank you all for the comments and suggestions. Very much appreciate your perspectives.
I managed to get 5# of pheasant meat (with a lot of effort) so will stick to just raw meat for this batch of sausage.
I'll post pics when I'm done.
Thanks again!
- Greg
I'm pretty new to sausage making and smoking and have a quick question that I'd appreciate any comments on.
I'm cleaning out the freezer and plan to try making some pheasant and wild rice brats and then smoke them. I know it is a lean bird so will be adding some pork fat and ground pork. All...
Hi all!
My name is Greg and I live in Elk River, Minnesota. I have been making homemade sausage and jerky for the last 2 years but have finally jumped in with both feet....bought my first smoker last weekend!
I found a nice looking vertical propane smoker on Craigslist: Cabela's stainless...