Sausage.

'Boo

'Boo

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I cleaned out the freezer of last years meat and ground it up with some pork.

Double-smoked cured garlic sausage. 90% mule deer, 10% lean pork.

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Roasting up some venison saudage from last year's doe now... Side of crinkle cuts and cole slaw and some nice mustard... Love it... Eat it all year round... At least once a week...
 
I was thinking of having a sausage fest...

Maybe I still will for people who are interested in making sausages but not sure how to start.

I usually go 50/50 deer/ pork belly for pepperettes and sausages. I have enough meat for about 200 pounds of sausages

I have to build myself a new smoker though.

Damn I'm hungry now...

Good jobjob
 
Never thought I would say this to another dude... "Nice sausage, Man!"

Also, never thought I would admit to being a "sausage fan" online... But I am! I have 300 pounds of moose sausage links and patties and 150 pounds of pepperettes in the freezer.
 
hoytcanon said:
Never thought I would say this to another dude... "Nice sausage, Man!"

Also, never thought I would admit to being a "sausage fan" online... But I am! I have 300 pounds of moose sausage links and patties and 150 pounds of pepperettes in the freezer.
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Lol... And here I thought you were a man's man... Lol... Joking of course... The problem I have is that my butcher makes the most amazing smoked sausage you will ever have... But as for pepperettes I find them very much like pepperoni and not dry and chewy as I like them... I may start to endeavour making my own soon...
 
Superbrad said:
Lol... And here I thought you were a man's man... Lol... Joking of course... The problem I have is that my butcher makes the most amazing smoked sausage you will ever have... But as for pepperettes I find them very much like pepperoni and not dry and chewy as I like them... I may start to endeavour making my own soon...
Click to expand...

Ask him to use "thin" casing and smoke the pepperette longer to dry it out... they should be exactly the way you like them... I like mine dry too... DANG, did I just say that???

I'm ignoring all sausage "links" (threads) from now on!
 
Lol... Thanks... Will have a chat with them and see what's what... Realistically, I don't bring my deer in until february... Means I get my own deer back, not tossed in the mix... I cut it all up by hand and place in bags for them.... Means mine isn't mixed in with the rush... To me, it's worth the wait
 
I'm not a huge fan of smoked sausage but a simple recipe I use that use is:

10 lbs of 50/50 deer/pork butt
3 oz salt
1 oz pepper

That's it just add a little water stir and stuff into natural casings. Cook them and eat. One of the best parts of the season is getting together and having a sausage fest as well:)
 
Superbrad said:
Lol... Thanks... Will have a chat with them and see what's what... Realistically, I don't bring my deer in until february... Means I get my own deer back, not tossed in the mix... I cut it all up by hand and place in bags for them.... Means mine isn't mixed in with the rush... To me, it's worth the wait
Click to expand...

I have used the same cutter for 30+ years... we hunt together occasionally... he knows how fussy I am with the handling of my meat, and does mine first when the equipment is clean... and never mixes it with other meat... thankfully... you should see the mess some meat arrives in.
 
hoytcanon said:
I have used the same cutter for 30+ years... we hunt together occasionally... he knows how fussy I am with the handling of my meat, and does mine first when the equipment is clean... and never mixes it with other meat... thankfully... you should see the mess some meat arrives in.
Click to expand...

I have.... 100% agree... it takes me and my young lad about 4 hours to cut up a regular size deer... we trim everything and waste nothing.... I'll be damned if I am going to get someone's scraps and junk in my meat...

Definitely going to ask about the casing suggestion you gave me... I make jerky in my smoker with some of the meat but it just isn't the same...
 
Superbrad said:
Lol... And here I thought you were a man's man... Lol... Joking of course... The problem I have is that my butcher makes the most amazing smoked sausage you will ever have... But as for pepperettes I find them very much like pepperoni and not dry and chewy as I like them... I may start to endeavour making my own soon...
Click to expand...

Try leaving them out of the package layed out on racks in the "beer" fridge for a week or two. This is what I do with mine and they turn out perfectly chewy!
 
Good sausages are hard to come by now a days.
And I do enjoy a good feast of them.
Like the Octoberfest last night.

Oh............no homo............................ Laugh2
 
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