Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!

I was pleased with the results. A foodie friend said he didn't think it could be improved on. While I don't know about that, but I have learned not rushing these processes and following the older...

Bookmarked!

Poultry salami is not common in NA or Europe. In Asia salami where poultry meat is fermented, smoked and cooked is common. In North America hobbyists are not advised to make salami with poultry meats because a very large percentage of the meat that is sold to us in supermarkets is contaminated with...

Thanks, I'll look Will up. Always like seeing and listening to this type stuff.

Ah, that makes sense. In the shop I worked at before it burnt down they had a very large grinder and processed a lot of wild game from trim people brought in. We often found bullets and bits of bone in the grissley meat between the plate and wrapped around the blade.

I couldn't agree more on the importance of the process. I treated some Cajun sausages the same way and it truly transformed them to a higher level. I think everyone gets in a hurry but doing it this way reminded me of the importance of taking your time and letting things cure properly. It also...

When I made reds Venison sausage last night, that was the first time I had pre-cured all the meat. The grind and mix was defiantly quite different. In the shop I helped at they made such volumes and so often it would be very difficult to do that with every batch. It really mixed up nice and sticky....

Thanks much to all of you.

I'll be adding more fat.

R

Nice find on the chopper Scogar. My chopper isn't that hard to clean really it was just the amount of cleaning I had to do. I had made quite a bit of stuff that day and the bologna was an afterthought but the thought of having to clean another piece of equipment was just more than I felt like...

Pies look great. We don't have Lynx here but we do have bobcats which I see occassionally but they typically move late in the day or at night. I've seen a few panthers over the years but these are extremely rare to see.

Thanks butters very useful info with my sausage making, I spend a ton of time trimming where I guess I don't need too.
Thank you very much

Very nice experiment BB! I could not respond earlier because we were without power for 2 days. Lots of and wind and trees down all over the place.

I'm glad you explained the brown/gray colours because I was going to ask wheter you added cure. If you shoot with a flash the red colours come out.

I have not been here for a while but am glad I came back and foung the recipe for this sausage. It sure looks nice. I got sme deer meat from a friend who hunts and will try making it tomorrow.

Oh I'm not saying that they are bad in any way, except if a poisonous one bites you, and they do play their part in the ecco system.
They just give me the shivers :shock:

BB, that was one of the best emulsified sausages I ever made. Maybe because the texture turned out near perfect and it has a wonderful mouth feel. If you make it make sure you serve it with a sweet Bavarian mustard. I was scolded by an expert for eating it with a medium hot mustard. He tod me that...

Hey Butterbean, in your original post you mentioned Penrose pickled sausage . A friend from down south always talked about the stuff but I could never find a recipe for it.
Any chance you have one to share? (or is the secret to the taste just the pickle? )

I haven't made any in a while but if I...

This wouldn't be classed as Mutton, this would be lamb. This was a ewe lamb so very tender. Much closer in taste to young venison. Very simple spices for this. Fried onions and some bacon, a little celery, and sheep, salt pepper, garlic and smoked Paprika. I did use beef stock for the liquid. Very...

That looks interesting. Is Arbys roast beef a minced product?

I'm not sure. IMO, it looks to be a minced product but I guess it could take on this appearance from vacuum tumbling but I'm not sure. I've never seen any grain to it. I've tried whole muscle cloning make this but haven't been very...

Makes me wish i would of had a tag or 10 this year. Great job 👍

I think you'll be well pleased with the flavor of the beaver and how it tastes so much like high quality beef. The key is to be extremely careful removing the castor and oil sacs. I can't stress this enough. Your nephew will know what these are since they are valuable and are usually sold and used...

I twist when I can but sometimes I have to tie and like you say its a lot of trouble. If you can twist them gently put them in a container and leave them in the fridge overnight before you do anything else with them and you'll find they will be a lot easier to work with because they will hold the...

Have you made any pasturma with the roo yet?
No..I haven't made Pasturma...I've ony just starting to make sausage.
I started off doing Bacon, Pancetta, Bresaola etc along with pates, terrines an rillettes So My Roo and Pork shoulder was only my second attempt at sausage making!

Thanks Ida, feelings mutual. I learn a lot here as well. Be thankful I don't post my many train wrecks.

We eat a lot of venison and I like to try and give as much respect to the animal as possible and use as much as I can. There are some good meats in this fifth quarter which are normally thrown...

I did some research and a local establishment, Kent Butcher Supply, carries a Heller Pepper Stick seasoning, which I'm sure is what all the deer processing outlets around me probably use.

The picture is a small loin off a deer a kid shot. We liked it so much we did some more using some more loin and basically what I did was just measure down the loin about 3-4 inches and cut straight through. The larger pieces did well at 3 minutes per side and the smaller took only 2 minutes.

I...

I'll fess up one day. Maybe.
Pretty sneaky Joe - pretty sneaky!
I LOVE sneaky! :lol:

I like that spice combo. Will definitely look at it when making wild goose sausage. Looks like it would take care of that gamey flavour.

Good job! How about posting info and pics of the other sausages you made from that venison bounty?

Hi Divey,
I think your recipe is dynamite! At first, I was thrown off by the double listing of eggs, but then I read the directions. I can't wait to try this one. Yum.... tomato sauce you say?
Thanks for posting and sharing mate!

Best Wishes,
Chuckwagon

We call it Sauce, you folks call it...

I did trim the silver skin off on the moose and the caribou roasts, and usually do on venison too, except for that cut of roast( sirloin) the silver skin on it is very thin and I feel it doesn't affect the flavour.

Thanks Pete. Might have to give some a go. What casings did you use ? The poor smoker is going to cop a hiding this year i think. Have half a dozen pigs to kill soon. Its too wet now had over 3 1/2 inches in the last week. Must have prayed too hard as it was vefy dry up till last week, but it has...

They stuff a lot easier than if I let the meat rest overnight then stuff.
:idea: that will help me a lot in future, I always do the inverse (i.e. let it sit for a while then stuff afterwards), and stuffing is a lot more difficult then.
We never stop learning :wink:

Taking this on board, thanks guys, much appreciated :grin:

Redzed get yourself some 16'th inch wire and a big snare block lol
PETA?!?!? PETA is flatbread that you put slices of animal on to eat as far as I'm concerned!!

Nice big guy!! I got some moose in the freezer, it's getting pulled out today for pastrami.
YUM!!!

Topic Split 11.09.12@00.25 by Chuckwagon. See, It's Deer Season Again in the Venison forum.

Hey Devo,

At some stage, pre smoking I guess, you drained off the brine ?

Looks delicious, very innovative, never seen a bacon like product made of mince before this.

Some good ideas here :mrgreen:

It is a rough life but somebody has to live it. Too Bad. :grin:

Cure 1 is fine, just take use the proper amount based on the weight of the meat then make the difference up with salt. You are dealing with whole muscle rather than a mince so you are forming a barrier around the muscle. Is best to keep the thickness to four inches or less for the times I listed...

Anybody tried these? Very nice and tender too!

Hey Red,
That's a nice job pal! You've got a great color on them too. I'll bet they are tasty little devils eh? I like the Sausagemaker's mixes too. Abraham Abe Carducci used to mix them in Buffalo NY - Uncle Abe's is still a hot selling item. His jerky spice is really good. Keep up the good work...

Oh yeah... you're gettin' the hang of it Dick! Lookin' good. :wink:

Best Wishes,
Chuckwagon

PS. Maybe we should tell beginners that to smoke these, they should add 1 tspn. of Cure #1 to the recipe.

Syeve, this is the one.
Ross

I read today that there are about 250 published and proven recipes for sausage. When I have encountered secretive people in the past I have simply worked around them and found that I always come out ahead.
When I first had opportunity to review this book:
I was impressed with how much print the...

I think that I know now the difference. When this is made without liver it can be crumbly but if it is made with the traditional amount of liver then the liver will serve as a binder to keep the sausage coherent.

Really look good.

Hi,
Snagmans csabai recipe lists that all the spices are mixed with the meat pieces before mincing and his recipe dates back many years. I have expanded a bit on this and I mix all the spices and the boiled garlic in a food processor for a very short time and than mix it with the meat pieces before...