So since I get the LEM stuffer I keep wanting to try new sausages. First was Breakfast sausage, Then Italian Sausage and now Venison Summer Sausage.
After reading may post here I decided to keep it simple an go with a store bought seasoning pack for the first time.
I did 9 lbs (6lbs Venison and 3 lbs Pork Shoulder) and since my last attempt I did buy a grinder attachment for my Stand mixer (baby steps and I got it on line for $25 New In Box). My Venison was already ground so I only needed to grind the Pork.
Here is how it went....
New Grinder attachment (so much easier than my hand crank grinder)
Pork all ground up
Pork and Venison in a big pot (Half of the venison on the bottom and half on top (darker meat))
Slurry (sorry the slurry is blurry)
All miked by had for about 10 min
I let it sit in the pot for about 5 hours before i stuffed it into casings (these are the 1lb casing size)
Into the MES 30 to sit over night. tomorrow it is going to be about 36° here so I will smoke this in the afternoon.
Thanks for taking the time to look.
Link
After reading may post here I decided to keep it simple an go with a store bought seasoning pack for the first time.
I did 9 lbs (6lbs Venison and 3 lbs Pork Shoulder) and since my last attempt I did buy a grinder attachment for my Stand mixer (baby steps and I got it on line for $25 New In Box). My Venison was already ground so I only needed to grind the Pork.
Here is how it went....
New Grinder attachment (so much easier than my hand crank grinder)
Pork all ground up
Pork and Venison in a big pot (Half of the venison on the bottom and half on top (darker meat))
Slurry (sorry the slurry is blurry)
All miked by had for about 10 min
I let it sit in the pot for about 5 hours before i stuffed it into casings (these are the 1lb casing size)
Into the MES 30 to sit over night. tomorrow it is going to be about 36° here so I will smoke this in the afternoon.
Thanks for taking the time to look.
Link