- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Deer Processing Questions - update pg2
Posted on 11/19/12 at 9:34 am to Chris4x4gill2
Posted on 11/19/12 at 9:34 am to Chris4x4gill2
You can also get the little plastic bags at Academy to put the sausage in.
When I made mine, I just ground up deer and Boston butt and mixed it 50/50 by hand. I used a simple recipe I found on the interwebz.
It came out pretty good.
When I made mine, I just ground up deer and Boston butt and mixed it 50/50 by hand. I used a simple recipe I found on the interwebz.
It came out pretty good.
1
Posted on 11/19/12 at 10:39 am to REB BEER
Thanks for all of the input.
I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.
Looks like Bacon ends and Boston Butt for the pork and mix it 50/50 to start with - will adjust to taste for flavor / texture.
I'll start looking to see what kind of seasoning mixes are available local and try some to find what we like.
I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.
Looks like Bacon ends and Boston Butt for the pork and mix it 50/50 to start with - will adjust to taste for flavor / texture.
I'll start looking to see what kind of seasoning mixes are available local and try some to find what we like.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News