All that is deer salami mixed 50-50 with pork, then smoked in my GOSM's.
should i say i do alot of jurky too, you said there was a record to be broke?
Ive been doing this stuff forever, making jurky since i was in my teens, salami and summer sausage when i was around 20, smoked meat in a 4 by 4 foot small smoke house when i lived in the country in my late 20's
now im 40 and living in town, Id like to build another small smoke house some time.
you really dont need alot of equipment, buy the meat already ground up, add your spices, i get mine from www.sausagemaker.com verry good prices there, but mix up the meat and hand stuff it into the casing then smoke it or bake it and thats it. (youll need a pair of hog ring pliers and hog rings to close up the ends of the casings)
Deer hunting and making sausage pretty well make up my fall/winter activities. I love making sausage and people love the end result.
Teacup13, when you make sausage, you compress that ground meat into a smaller, tighter, more compact form that actually takes up less space. I don't know if this would a good arguing point for you or not.
I finally have my instacure #1, #2, some casings, some recipes. A borrowed hand grinder (it's a big four footed one mounted on a big plywood board with a big plastic bin for catching the meat.) A "stuffer" attachment for the grinder. I think I'll be trying my small electric smoker the first batch. I just have to figure out what I'm going to do and when.
I suppose this question is dependent on the sausage makers idea of mushy. At first i made my sausage just kind of like a meat loaf. Later on i realized it does need to be mushy or pastelike to get the proper consistency in the end product. That "mushiness" is what binds the sausage together otherwise youll get a mealy consistentcy when you cook it. That being said if it looks like a cup of soaked bread crumbs then there was probably too much liquid in it. Like i said it all depends on your idea of what mushy really is.