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Posted on 10/24/16 at 9:03 pm to Martini
We used our kitchenaid last year to process a whole deer. Worked just fine.
Posted on 10/24/16 at 10:12 pm to s14suspense
Sure it works. It's just small compared to the other. I use mine. I also have the pasta maker for it that works well too.
And I don't smoke my sausage so that's why I don't use curing salt.
Oak Grove has a few different seasonings and each pack is for 25 lbs and cost about 2.50 or so. I just like his plain sausage with sage but he has several.
Natural casings packed in salt for about 3 bucks too. You can do a whole deer and still have enough casings to resale and save.
And I don't smoke my sausage so that's why I don't use curing salt.
Oak Grove has a few different seasonings and each pack is for 25 lbs and cost about 2.50 or so. I just like his plain sausage with sage but he has several.
Natural casings packed in salt for about 3 bucks too. You can do a whole deer and still have enough casings to resale and save.
This post was edited on 10/24/16 at 10:14 pm
Posted on 10/25/16 at 10:21 am to Martini
oak grove seems to have fairly limited hours.8:30-4:30 m-f makes it tough to get to.
Posted on 10/25/16 at 12:37 pm to REB BEER
quote:
Head to the bank first to take out 2nd mortgage.
Trying to keep the Movan's away
Posted on 10/25/16 at 3:00 pm to MorbidTheClown
quote:
i think t-wayne's in gonzales processes deer.
I brought one there last week. Not only was it done in 2 days but I am very happy with the results. Will bring more their way. Wasn't a huge deer but I saved the backstrap and tenderloin then had them cut out 2 roasts and the rest was 1/2 ground meat (50/50) and the other 1/2 smoked sausage. $160. Ended up with 15 lbs of ground meat and probably 20 packs of sausage.
This post was edited on 10/25/16 at 3:04 pm
Posted on 10/25/16 at 4:20 pm to LSUPHILLY72
quote:
Trying to keep the Movan's away
Posted on 10/25/16 at 6:27 pm to Martini
Martini, if you make a 25# batch of sausage with venison/pork/beef, how many pounds of each do you combine, what is the ratio? What cuts of pork and beef do you use?
Posted on 10/25/16 at 6:35 pm to lsu1987
Here's some smoked jap and cheddar sausage I did last year. Defrosted and popped it in the oven.
This post was edited on 10/25/16 at 6:42 pm
Posted on 10/25/16 at 7:07 pm to BRgetthenet
Wow, looks pretty good!
Posted on 10/25/16 at 7:25 pm to lsu1987
I normally buy the double packed pork butts and the double packed beef chuck roasts from Sams.
I guess about 12-13 pound deer, 8-9 lbs pork and 5 lbs beef including the fat. I weigh some but I eyeball too. It might end up 24 or 27 lbs. the seasoning is fine. Cube and freeze meat for about an hour before grinding. Keep it cold. Run bread through the grinder when done to get all the meat.
I've never added cheese or jalapeño but that looks good. I do like sage and I do like a lot of chopped green onions. I roast garlic and add along with crushed raw garlic to some. Crushed red pepper works good but I just can't take that much heat anymore.
I guess about 12-13 pound deer, 8-9 lbs pork and 5 lbs beef including the fat. I weigh some but I eyeball too. It might end up 24 or 27 lbs. the seasoning is fine. Cube and freeze meat for about an hour before grinding. Keep it cold. Run bread through the grinder when done to get all the meat.
I've never added cheese or jalapeño but that looks good. I do like sage and I do like a lot of chopped green onions. I roast garlic and add along with crushed raw garlic to some. Crushed red pepper works good but I just can't take that much heat anymore.
Posted on 10/27/16 at 5:17 pm to BRgetthenet
Saw a few different brands of sausage stuffers on Amazon. All around $100-125 for the 5-7lb models. Any brand work better than others in this board's opinion?
Posted on 10/27/16 at 5:45 pm to huntfish26
Days in Watson.
They make awesome jap/cheddar sausage and deer burritos. The burritos are fantastic for a quick meal. Pretty reasonable too.
They make awesome jap/cheddar sausage and deer burritos. The burritos are fantastic for a quick meal. Pretty reasonable too.
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