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OP
Campfire Regular
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When making venison summer sausage, salami etc., what ratio do you mix venison to other meat? I plan to use Boston butt to mix. Being cured and smoked, dryness isn't that big of an issue but I also don't want it dried out. I'm wondering if 25% butt to 75% venison would be a good mix.
Gloria In Excelsis Deo!As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be. gpopecustomknives.com
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Campfire 'Bwana
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Campfire 'Bwana
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Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Tracker
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Campfire Tracker
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Campfire 'Bwana
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Campfire 'Bwana
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If you decide that you want to go to all the work of making it and ruin it, you can always add some sort of liquid heat to the mix.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Ranger
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Campfire Ranger
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My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Oct 2011
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Campfire Regular
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OP
Campfire Regular
Joined: Oct 2011
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If you decide that you want to go to all the work of making it and ruin it, you can always add some sort of liquid heat to the mix. ??? Not sure what you're talking about here?
Gloria In Excelsis Deo!As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be. gpopecustomknives.com
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Joined: Oct 2011
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Campfire Regular
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OP
Campfire Regular
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Well things went well enough. I thought I had more of the 1 pound fibrous casings and only had three. So I only made 5 pounds this run, and used some 20mm calogen casings I had to use up the other two pounds. Stuffed the casings A happy smoker ready to roll. Three one pound fibrous casings in back, callogen casings in front. (Note: I had smoked ribs and a deer backstrap the night before and saw no reason to clean out the smoker for this smoke. That's why those drippings are in the bottom.) Finished summer sausage. I've tried mixing my own spice mix and tried various recipes for summer sausage, breakfast sausage, Italian's etc and finally just resigned myself to Lem seasoning packages. It's easy to use, no-brainer and so far I've been largely satisfied. My only complaint with their Summer Sausage seasoning is that it is a bit salty. However, when we ate the ones from early in the year that had been frozen several months, I didn't notice the salty taste, only when it was within days out of the smoker.
Gloria In Excelsis Deo!As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be. gpopecustomknives.com
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Joined: Jan 2005
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Campfire 'Bwana
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Campfire 'Bwana
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If you decide that you want to go to all the work of making it and ruin it, you can always add some sort of liquid heat to the mix. ??? Not sure what you're talking about here? I don't like to see people ruin good sausage by completely overwhelming the flavor through the addition of ingredients to give it some "heat".
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Ranger
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Campfire Ranger
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Note: I had smoked ribs and a deer backstrap the night before and saw no reason to clean out the smoker for this smoke. That's why those drippings are in the bottom.) A clean smoker is not a happy smoker.
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Joined: Oct 2011
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Campfire Regular
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OP
Campfire Regular
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Note: I had smoked ribs and a deer backstrap the night before and saw no reason to clean out the smoker for this smoke. That's why those drippings are in the bottom.) A clean smoker is not a happy smoker. Well that's true.
Gloria In Excelsis Deo!As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be. gpopecustomknives.com
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
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Gotta let the darn things acquire some "character"
Mine has a crust inside.
YMMV
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2012
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Note: I had smoked ribs and a deer backstrap the night before and saw no reason to clean out the smoker for this smoke. That's why those drippings are in the bottom.) A clean smoker is not a happy smoker. Well that's true. My smoker was clean. The day I bought it....
FJB & FJT
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
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Can't wait to get the new one "broken in" It takes awhile to build character.
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Campfire Outfitter
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Campfire Outfitter
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add 20% beef fat to venison
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Campfire Ranger
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Campfire Ranger
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Can't wait to get the new one "broken in" It takes awhile to build character. was that a porta john?
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Campfire Member
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Campfire Member
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Here is the ratios we use and recommend :
Brats – 50/50 mix of venison/pork Summer Sausage - 70/30 mix of venison/pork Fresh – 50/50 mix of venison/pork
Sticks – 10/2.5lb mix of venison/pork
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
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Can't wait to get the new one "broken in" It takes awhile to build character. was that a porta john? It has been "de-accessorized"
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Campfire Ranger
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Campfire Ranger
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'over the top' As it should be.
FJB & FJT
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