Week two of the post season processing is in the books. I now have just short of 50lbs of burger and 20lbs of Italian sausage links.
Italian sausage is a staple here, so I had to have a decent amount of it before I started my specialty meats. This time I used the two guys and a cooler recipe, only I replaced the water with Chianti and I added fresh garlic and fresh parsley as well (
indaswamp
your ratio recommendations on that were perfect. 1/4 cup fresh parsley and a toe (or 2) of fresh garlic per 2lbs of meat. I also swapped the cayenne for Calabrian peppers. Next time I’ll add a tad more bc the heat is there but not by much (which is really fine for this application).
So here we go, Friday I pulled my venison and pork shoulder. I went with about 50/50 and knew it was gonna be a little on the leaner side. But surprisingly the moisture and texture were just right for me.
no picture of the pork but here’s my venison.
I toasted half of the fennel seeds and ground half of those so I have a conglomeration of untoasted, toasted, whole and ground fennel. Made the seasoning blend the night before so on grind day I could get to work.
Time to mince garlic and finely chop some parsley.
I went with the 10mm grind to start, then added my seasoning and reground with the 4.5mm plate. Cleaned up and saved the stuffing for the next day. Smell in the house was intoxicating.
The fry test. The wife says “do NOT change a thing.” It was pretty good!
All done and I’ve got 18 packs of heavenly goodness should last us a little while.
Italian sausage is a staple here, so I had to have a decent amount of it before I started my specialty meats. This time I used the two guys and a cooler recipe, only I replaced the water with Chianti and I added fresh garlic and fresh parsley as well (
indaswamp
your ratio recommendations on that were perfect. 1/4 cup fresh parsley and a toe (or 2) of fresh garlic per 2lbs of meat. I also swapped the cayenne for Calabrian peppers. Next time I’ll add a tad more bc the heat is there but not by much (which is really fine for this application). So here we go, Friday I pulled my venison and pork shoulder. I went with about 50/50 and knew it was gonna be a little on the leaner side. But surprisingly the moisture and texture were just right for me.
no picture of the pork but here’s my venison.
I toasted half of the fennel seeds and ground half of those so I have a conglomeration of untoasted, toasted, whole and ground fennel. Made the seasoning blend the night before so on grind day I could get to work.
Time to mince garlic and finely chop some parsley.
I went with the 10mm grind to start, then added my seasoning and reground with the 4.5mm plate. Cleaned up and saved the stuffing for the next day. Smell in the house was intoxicating.
The fry test. The wife says “do NOT change a thing.” It was pretty good!
All done and I’ve got 18 packs of heavenly goodness should last us a little while.
