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Deer sausage question
Posted on 3/17/24 at 8:04 pm
Posted on 3/17/24 at 8:04 pm
Made about 100 lbs today. I’m completely whooped. Question is can I put it in Winn Dixie bags and put in fridge till tomorrow evening to vacuum seal without any spoilage
This post was edited on 3/17/24 at 8:08 pm
Posted on 3/17/24 at 8:07 pm to duchuntintiger
I don’t see any reason it can’t sit in the fridge a day or two before freezing
Posted on 3/17/24 at 8:08 pm to bayoudude
Wouldn’t even be 24 hours
Posted on 3/17/24 at 8:33 pm to duchuntintiger
I make a lot of sausage. Putting it in the fridge will actually help it with the flavor and i always leave it in the fridge. Sometimes longer. You are totally okay leaving it in the fridge.
Posted on 3/17/24 at 8:43 pm to Ppro
Thanks pro. Cause I’m beat lol. It’s tied up tight in bags. Fridge in garage gets pretty cold. Top shelf water bottles actually freeze
Posted on 3/17/24 at 9:15 pm to duchuntintiger
Just space out the bags so they are kept equally cold just to be safe.
Posted on 3/18/24 at 6:44 am to duchuntintiger
Put it in the fridge uncovered. Dries out casings a little.
Posted on 3/18/24 at 8:32 am to duchuntintiger
If you pan to smoke any of it putting it in fridge is a good way to dry out casing so it will absorb smoke well.
Posted on 3/18/24 at 8:53 am to duchuntintiger
You won’t have any issue keeping it overnight in the refrigerator. My process is to grind, season and stuff on the first day. I leave in the fridge overnight and smoke the second day. Then it’s wrapping for the freezer. Never an issue.
Posted on 3/18/24 at 9:40 am to pdubya76
What kind of smoker are you guys using?
I've been usually grinding up venison with fat and making hot Italian sausages stuffed in natural casings.
I've told my wife I needed a The Sausage Maker unit to see what her reaction would be. It was lukewarm, which means yes but I'm not sure if it's worth that much coin.
I've been usually grinding up venison with fat and making hot Italian sausages stuffed in natural casings.
I've told my wife I needed a The Sausage Maker unit to see what her reaction would be. It was lukewarm, which means yes but I'm not sure if it's worth that much coin.
Posted on 3/18/24 at 9:50 am to El Segundo Guy
A cheap char griller offset smoker
it's tedious but works great
>
it's tedious but works great
>
This post was edited on 3/18/24 at 9:54 am
Posted on 3/18/24 at 10:02 am to El Segundo Guy
I have a large upright smoker that I built myself. It will hold approx 75-80 pounds of sausage at a time.
Posted on 3/18/24 at 10:17 am to pdubya76
Thanks guys. I have an offset stick burner but I haven't felt confident in maintaining a consistent low temp smoke for sausage.
I'll try it this week.
I'll try it this week.
Posted on 3/18/24 at 10:31 am to El Segundo Guy
quote:
I've told my wife I needed a The Sausage Maker unit to see what her reaction would be. It was lukewarm, which means yes but I'm not sure if it's worth that much coin.
I make my own boudin, andouille, Italian, green onion and hot sausage. I have the basics, but they work very well.
I have a hand crank #10 stainless steel grinder and a designated sausage stuffer that can hold 5 lbs. of product that is hand cranked too. Once filled and with the casing on the tube, it takes me less than 5 minutes to run through the process.
I usually only smoke the andouille and will leave the sausage uncovered on baker's cooling racks in the fridge overnight so the casing dries sticky to the touch and then smoke them till done the next day.
Matter of fact, I have three 3+ lb. pieces of seasoned pork belly in my big homemade smoker right now so I can have some bacon for the freezer.
My homemade smoker is my most versatile since I can cold smoke things like salmon, cheeses, etc. or crank up the heat to make beef jerky and bacon or crank up the heat even more for cooking pork butts, briskets, chicken, etc.
Posted on 3/18/24 at 10:31 am to El Segundo Guy
I can keep mine in the 175 range. I smoke it until the color is right and the temp is in the low 150’s.
Posted on 3/18/24 at 10:41 am to gumbo2176
My stick burner is pretty nice. I won it a few years ago in a raffle at the National Sand Bass Festival in Madill, OK. It was made by the 4H club at Madill HS.
But the damn thing is finicky on really low temps. I'll have to do some monkeying around on it.
But the damn thing is finicky on really low temps. I'll have to do some monkeying around on it.
This post was edited on 3/18/24 at 10:42 am
Posted on 3/18/24 at 10:53 am to El Segundo Guy
quote:
But the damn thing is finicky on really low temps. I'll have to do some monkeying around on it.
My homemade smoker is pretty big. It can hold 9 big pork butts since it has 3 shelves in it.
For cold smoking I built a small box with a door that I put an electric hot plate in it and use a metal bowl on top of the hot plate to put in the pellets. For the smoke to get to the smoker I use a 5 ft. piece of downspout with a 90 degree elbow on it to connect from the small box to the big smoker that has a hole cut in the side for the end of the downspout to go in.
I can keep the temperature of the smoke box under 100 degrees very easily, but still get great smoke in the box to cold smoke stuff.
Posted on 3/18/24 at 9:46 pm to El Segundo Guy
I have 2 vertical dynaglo propane smokers. They have worked great but I am close to finishing a 4 foot by 4 foot and 6 foot tall smoker. It has 3 rows of cinder blocks and wood for the top. I will use propane for heat and have cast iron pots to put wood in for smoking. I will have at least three racks to put sausage or jerky on as well as other meats. I will also experiment with hanging sausage. I will have 5000 plus square inches of cooking surface
Posted on 3/21/24 at 5:35 pm to gumbo2176
Been trying hard but I can’t seem to hey game sausage how I like it.
1. How do I remove all gamey taste.? I do 50-50 well cleaned deer and store bought Boston butt and it is still gamey. Yea I know it’s game but when I went to a processor they made 60-40 deer to pork taste like store bought.
2. what plates ti use to keep the grind coarse. My grind is standard plates but still at the end winds up too fine. Is it by mixing or grinding?
1. How do I remove all gamey taste.? I do 50-50 well cleaned deer and store bought Boston butt and it is still gamey. Yea I know it’s game but when I went to a processor they made 60-40 deer to pork taste like store bought.
2. what plates ti use to keep the grind coarse. My grind is standard plates but still at the end winds up too fine. Is it by mixing or grinding?
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