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Re: Any experts or experienced sausage makers? [Re: Jim_Conrad] #16280003 07/24/21
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TimberRunner Offline
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Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.


No schit....you would have to be drunk to eat that crap.



Wrong. We ate two pounds. Froze another 3 lbs.

BP-B2

Re: Any experts or experienced sausage makers? [Re: TimberRunner] #16281453 07/25/21
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Originally Posted by TimberRunner
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.


Have done a bunch of goose jerky, everybody likes it

Re: Any experts or experienced sausage makers? [Re: TimberRunner] #16282494 07/25/21
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Originally Posted by TimberRunner
Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.


No schit....you would have to be drunk to eat that crap.



Wrong. We ate two pounds. Froze another 3 lbs.


Hahahaha!

Thats unhealthy.

Re: Any experts or experienced sausage makers? [Re: Jim_Conrad] #16283517 07/25/21
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Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.


No schit....you would have to be drunk to eat that crap.



Wrong. We ate two pounds. Froze another 3 lbs.


Hahahaha!

Thats unhealthy.



Every thing we do is unhealthy grin

Re: Any experts or experienced sausage makers? [Re: Jim_Conrad] #16286333 07/26/21
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TimberRunner Offline
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Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Originally Posted by Jim_Conrad
Originally Posted by TimberRunner
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.


No schit....you would have to be drunk to eat that crap.



Wrong. We ate two pounds. Froze another 3 lbs.


Hahahaha!

Thats unhealthy.


Says who?

IC-A

Re: Any experts or experienced sausage makers? [Re: brinky72] #16298927 07/30/21
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I prefer natural casings that are packed in liquid. Those packed in salt are a pain in the but to work with, but those packed in liquid are much more pliable and easy to get on the stuffing tube.

Re: Any experts or experienced sausage makers? [Re: brinky72] #16300063 07/31/21
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brinky72 Offline OP
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Thank you all for the input. Please continue to add as this is one that I’ll continue to watch. And Timberrunner if you don’t mind add or PM your duck/goose sausage recipes. I had some a few years back and figure it’s about the best way to prepare them.

Just got done watching an episode of uncharted with Gordon Ramsey. He was in my old stomping grounds, the Upper Peninsula of Michigan and visited Cap’n Ron’s in Munising. He made fish sausage out of lake trout. Who’d think fish sausage? I guess it’s really good according to his reviews.


Keep your powder dry and stay frosty my friends.
Re: Any experts or experienced sausage makers? [Re: brinky72] #16305134 08/02/21
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DesertMuleDeer Offline
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*Casings from Syracuse Casings (I go pig and 35-38mm or 38-42mm)
*Cube the meet and coat with a salt, pepper, garlic mixture (I also add ground, dried red chili I get from NM for a little kick). Coat the meat before grinding and grind twice to mix spices.
*Course grind and then run through the grinder a second time at medium.
*I would go 70/30 pork to deer (I buy pork butts at Costco for pork). Leave the fat cap on the pork butts.

I have an easy to disassemble smoke box I made of plywood that's about 4'x4' to cold smoke. I roll this over a small Weber grill with mesquite logs burning inside and lid closed. I use the vents on the Weber to regulate smoke. I also have vents on the smoke box. The plywood is too short on one side--I use this as a vent in conjunction with a 1x6 that I can move around to adjust flow. I also sit a log on the ground and place the smoke box on the log under the opposite corner of the vent to allow air to flow from the bottom. My grandfather used his well house as a smoke box.

ou could probably use whatever hardwood logs you want within reason. I think my grandfather used whatever limbs he trimmed from random hard wood trees around the farm.

I do not use cure in that it changes the taste so prepare at your own risk in that you can run into a botulism and other problems without cure. To limit this risk, I only smoke on cooler days. Ideally in the 30s or low 40s Fahrenheit or colder. I only cold smoke for three hours or so and watch the temperature in my smoke box trying to keep it cool in there.

This basic method goes back to at least the time of the Civil War in German and German speaking Moravian communities in South Texas and for all I know may have come from Europe before that.

Last edited by DesertMuleDeer; 08/02/21.
Re: Any experts or experienced sausage makers? [Re: brinky72] #16306009 08/02/21
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You need Atleast 20% fat in any sausage or bologna. Fat carries the flavor. I have made breakfast sausage for over 20 years. Lots of places sell good mixes. We do deer bologna a few times a year. Brats once in a while. Get a good grinder, keep your meat really cold. Buy atleast a 10 lb stuffer. It’s easy and fun

Re: Any experts or experienced sausage makers? [Re: brinky72] #16324316 08/08/21
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I buy 50-50 pork trimmings from our local butcher shop and grind it 50-50 with venison. You need to drop back to a 60% venison 40% pork trimmings mix for summer sausage.
These people are the best and will answer the phone and any of your questions.
http://m.askthemeatman.com/?url=http%3A%2F%2Faskthemeatman.com%2Findex.html&utm_referrer=#2795
https://www.askthemeatcutter.com/

Last edited by TrueGrit; 08/08/21.

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