Had the day almost to myself so I decided to keep busy! Made some Cumberland breakfast and Sweet Italian loose sausages for freezer.
Used clean venison trim and pork butts.
Ratio for Italian was 60 venison and 40 pork butt.
Ratio for Cumberland breakfast was 40 venison and 60 pork butt. I like the breakfast sausage a little fattier and juicier, just my style lol.
Defrosted all the meat til just workable with the knife, pretty cold!
Kept it cold entire time using the back bilco entrance as a frig lol. Cold here in Northeast!
Mixed both flavors in the 50 lb mixer, attached to grinder. Feels like cheating but great for bigger batches.
Used the sausage stuffer with largest horn to fill the bags. First time doing this. The vacuum bags quart size were perfect for the horn to place all the meat right in middle of bag. Kept the sides of bag clear for vacuum. 1 1/2 pounds perfect. Vacuum them, label, and flatten. All set now. Leave in frig for flavors to develop before deep freeze tomorrow or over weekend.
Thanks to
SmokinEdge
for all his help and recipes, I appreciate all the help here. Its a great place to be!
Used clean venison trim and pork butts.
Ratio for Italian was 60 venison and 40 pork butt.
Ratio for Cumberland breakfast was 40 venison and 60 pork butt. I like the breakfast sausage a little fattier and juicier, just my style lol.
Defrosted all the meat til just workable with the knife, pretty cold!
Kept it cold entire time using the back bilco entrance as a frig lol. Cold here in Northeast!
Mixed both flavors in the 50 lb mixer, attached to grinder. Feels like cheating but great for bigger batches.
Used the sausage stuffer with largest horn to fill the bags. First time doing this. The vacuum bags quart size were perfect for the horn to place all the meat right in middle of bag. Kept the sides of bag clear for vacuum. 1 1/2 pounds perfect. Vacuum them, label, and flatten. All set now. Leave in frig for flavors to develop before deep freeze tomorrow or over weekend.
Thanks to
SmokinEdge
for all his help and recipes, I appreciate all the help here. Its a great place to be!
