all done!!

outdoorwoman

outdoorwoman

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finally Done all my cutting wrapping and sausage making for the year YES!!!
my poor freezer full to the top (need to get another one here soon )
so I have 23 kinds of sausage,2 kinds of jerky,3 kinds of pepperoni
5 kinds of smokies 2 kinds of burger patty plus all the roast,steaks and hamburger had fun making them but soo glad it all done :)
So we have a bit of everything deer,moose,elk and beer :)
going to give away a bunch to family at x-mas as usual (everyone love this:D)
so how'd everyone elts do???
 
make all my sausage,pepperoni ect.. from scratch and use natural fresh casings :)
I have a grinder,stuffer dehydrator and all the other stuff needed :)
also make bacon,ans sandwich meats but did'nt make any this year :)
 
outdoorwoman said:
make all my sausage,pepperoni ect.. from scratch and use natural fresh casings :)
I have a grinder,stuffer dehydrator and all the other stuff needed :)
also make bacon,ans sandwich meats but did'nt make any this year :)
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My wife and I generally do a very basic cut and wrap. Do you have a specific favorite recipe for the sausage or pepperoni you can share with someone who has no idea where to start?
 
cjs said:
This book is excellent.

http://www.amazon.ca/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=ntt_at_ep_dpi_1
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Yup thats a good book alright but many recipes in there that most average people would never use :(
But for those that know nothing about sausage making if sure has alot of infor on the how to's :)

but if you just want a few recipes noel I more then happy to share them as I have with others on here,Pretty much any sausage you like I peobably make and have a recipe for lol, Just let me know:)
 
Cool,
I'll talk to Christy and see if we can narrow it down a bit. It would be great to find a wine sausage recipe like Extra Foods used to carry. As to pepperoni, how can one go wrong with most any recipe.

Thanks a bunch for the link and suggestions!
 
When making any cured meat (i.e, pepperoni, salami, etc) it is a very good idea to get a book and read it carefully.

Botulism etc is something I am very careful about when using curing methods.

If you are making sausage for the freezer, then as long as things are always icy cold / food safe you are fine without worrying about such things.

I actually have many types of salami, pepperoni, bacon, etc out of a number of books I have. It sure tastes better when you make it yourself.

I found my Sausage book used for $10 and have made dozens of things out of it.
 
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