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Started By
Message
re: Deer Sausage
Posted on 12/3/12 at 9:43 pm to INFIDEL
Posted on 12/3/12 at 9:43 pm to INFIDEL
quote:
I look at deer through my scope and I see that damn butcher table covered in meat.
It certainly is a deterrant to me.
79 Jr. freaked out when I told him I was gonna bring it "up the road" to someone to do it.
So I ended up spending around 100 bucks for the sausage. Damn casings were $26.00 but I got enough in that batch for another good sized deer and a lil one. 18 pounds or so of Boston Butt, spices, time.........yup 80-100 bucks
1
Posted on 12/3/12 at 9:45 pm to Tiger 79
We have a big Hobart commercial grinder. Makes it nice
Posted on 12/3/12 at 9:51 pm to INFIDEL
We've come a long way from the hand crank grinder that I still have on the shelf.
Posted on 12/3/12 at 9:54 pm to INFIDEL
quote:
We have a big Hobart commercial grinder. Makes it nice
1 HP Commercial from Cabelas
Posted on 12/3/12 at 9:59 pm to Tiger 79
Yes we have.
Posted on 12/4/12 at 2:12 am to Tiger 79
we've been making ours for a while with the same grinder from cabelas.
meat mixer attachment is great as well.
targil's in opelousas makes a pretty good cajun sausage seasoning. I like the plain old hot cajun sausage, but we've done everything from italian to blueberry sausage
meat mixer attachment is great as well.
targil's in opelousas makes a pretty good cajun sausage seasoning. I like the plain old hot cajun sausage, but we've done everything from italian to blueberry sausage
Posted on 12/4/12 at 4:50 am to Tiger 79
quote:
That 1hp Cabelas Commercial grinder is the tits FWIW
This is what I use and yes, it's the tits. Will be putting mine to work today.
Posted on 12/4/12 at 7:14 am to Tiger 79
quote:
Do you have a jalapeno sausage recipe?
Has this been posted?
Posted on 12/4/12 at 8:44 am to ea_spartan
quote:
Do you have a jalapeno sausage recipe?
quote:
Has this been posted?
I'd like to make some of this myself as well.
Recipes?
Posted on 12/4/12 at 9:05 am to braindeadboxer
Posted a half arse recipe. I never measure anything.
Posted on 12/4/12 at 9:33 am to Tiger 79
quote:
1 HP Commercial from Cabelas
I'm going to get this one today. Aluminum housing with SS cutting blades. Metal gearbox and housing. 500 watt motor.
LINK
What does the OB think?
Also if someone can recommend a vacuum sealer, that would be great. There are so many conflicting reviews online its overwhelming. I'm simply looking for one that is good with moist/wet game, doesn't break, and a warranty is a plus.
ETA link
This post was edited on 12/4/12 at 9:50 am
Posted on 12/4/12 at 10:05 am to beauxkner
quote:
I'm going to get this one today. Aluminum housing with SS cutting blades. Metal gearbox and housing. 500 watt motor.
quote:
What does the OB think?
Spend the extra $60 and get the 1/2 horse commercial one if you can. It's 5x the grinder as the one in your link.
Get the best foodsaver sealer you can afford. The newer ones seal much better than the one I have, which is only 5 years old or so. If you buy the bags in a bulk box at Sam's they end up being about the same price (per quart, gallon, etc) as Ziplock brand bags. I got drunk and did the math one night. Did it again when I sobered up, and still came out the same.
Posted on 12/4/12 at 11:06 am to tenfoe
Where can I get sausage casings around BR?
Posted on 12/4/12 at 11:07 am to beauxkner
Grocery store. Ask butcher. Tell him how many lbs. of sausage you are making.
Posted on 12/4/12 at 11:26 am to tenfoe
All this talk of jerky and sausage is making me hungry. And I don't get the good stuff for another year
Posted on 12/6/12 at 11:40 am to tenfoe
I got the 1/2 HP on sale for 299.99 + a $20 off rebate per your recommendation. I have a couple questions about sausage making though:
I made my first batch last night 50/50 boston butt/venison mix. I added a whole diced onion, red bell pepper, bunch of green onion, a generous helping of minced garlic, salt, black pepper, and crushed red pepper. The total mix was about 15lbs, haven't tasted yet, but it looks deelish.
Did I go overkill on ingredients? I ground twice and everything game out pretty even, but when I look at recipes online it always says something like "1tsp of salt 1tsp of pepper for 3lbs ground meat." Does sausage simply not require that much seasoning?
tl;dr
Next question: What is the best way to separate links in 3's? Do you stop and add another casing after the appropriate length? Or do you use butcher twine to separate?
I have another 10lbs I'm going to make into jalepeno/cheddar tonight. Cheese is cubed and in the freezer (3cups), and I've already diced 5 jalepenos. Any other suggestions?
TIA to the always helpful OB and thanks for the recommendation on the grinder. That thing is BA.
As always, TIA
I made my first batch last night 50/50 boston butt/venison mix. I added a whole diced onion, red bell pepper, bunch of green onion, a generous helping of minced garlic, salt, black pepper, and crushed red pepper. The total mix was about 15lbs, haven't tasted yet, but it looks deelish.
Did I go overkill on ingredients? I ground twice and everything game out pretty even, but when I look at recipes online it always says something like "1tsp of salt 1tsp of pepper for 3lbs ground meat." Does sausage simply not require that much seasoning?
tl;dr
Next question: What is the best way to separate links in 3's? Do you stop and add another casing after the appropriate length? Or do you use butcher twine to separate?
I have another 10lbs I'm going to make into jalepeno/cheddar tonight. Cheese is cubed and in the freezer (3cups), and I've already diced 5 jalepenos. Any other suggestions?
TIA to the always helpful OB and thanks for the recommendation on the grinder. That thing is BA.
As always, TIA
Posted on 12/6/12 at 11:53 am to beauxkner
quote:
Did I go overkill on ingredients?
When making your own sausage there is one important rule to remember. There are no freaking rules! You don't have an inspector. Make it the way that tastes best to you.
I just make one big long link with each piece of casing. Looks like this.
then hang it in the smoker kinda like this..
Then cut it to however much I want in a pack.
Posted on 12/6/12 at 11:53 am to beauxkner
I just usually buy a couple of packs of Dean Sausage mix from up in NELa, which I really like their mix and add more cayenne and sage...
Posted on 12/6/12 at 12:09 pm to tenfoe
What if you're packing fresh sausage and not smoked? How do you cut the links without spilling the contents from the two links on either side of the cut?
Posted on 12/6/12 at 12:15 pm to beauxkner
You should be able to twist it up raw into whatever sized links you want. If you want 3 links, twist up 3 whatever length you want and cut the rest off and tie it up. Whatever you lose during the cutting can either be put back into casing (if there is enough) or put up loose for patties. That's what I would do.
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