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Started By
Message
Anybody process their own venison sausage?
Posted on 10/22/13 at 5:16 pm
Posted on 10/22/13 at 5:16 pm
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Grindin the old fashioned way.
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Cranking out some Herb-Italian sausage.
It's not difficult. I never thought much about it until I realized others pay $100+ per deer. It comes out damn good, I kinda enjoy it and spend about $15 to 20 dollars.
Note: if the photos don't post, it's cause I suck at iPhone photo posting. And I can't edit cause I'm about to board a three hour flight.
4
Posted on 10/22/13 at 5:20 pm to dat yat
quote:
And I can't edit cause I'm about to board a three hour flight.
well that was well thought out
Posted on 10/22/13 at 5:27 pm to dat yat
Probably not the best time to make a post
Posted on 10/22/13 at 8:12 pm to Jack Daniel
Me and my use to process our own..... its not very difficult.
Posted on 10/22/13 at 8:20 pm to CHEDBALLZ
We did about 100lbs last December. This was our first try. Turned out pretty good. Did deer and pork. Had a guy show us how he does it and we used his smokehouse. Just built one of our own, should be able to do about 300 lbs at a time this year.
Posted on 10/22/13 at 8:23 pm to dat yat
I leave the smoking to Benoit's, fresh, breakfast and ground meat I do on my own
Posted on 10/22/13 at 8:24 pm to dat yat
Done a couple hundred pounds of it in the past.
I don't like deer sausage nearly as much as I used to. I'd way rather keep bone-in roasts
I don't like deer sausage nearly as much as I used to. I'd way rather keep bone-in roasts
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