- 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: Processing deer yourself
Posted on 9/28/18 at 10:58 am to Tegre
Posted on 9/28/18 at 10:58 am to Tegre
I agree there is virtually no way that you get your meat back. The smoke house is full with rack after rack of sausage. Their seasoning is perfect for me I just wasn’t crazy about not getting the meat back that I brought. That’s when I started making it ourselves. It’s as good or better than what i was paying for at the processer.
0
Posted on 9/28/18 at 2:07 pm to BarryMcCokner
I think you can get casing at Cargill seasoning place in Opelousas.
Posted on 9/28/18 at 2:54 pm to Bow dude72
Breaux's mart on moss in Lafayette has them as well depending on where you feel like driving.
Posted on 9/28/18 at 7:59 pm to celltech1981
Made 12 lbs of sausage with a stinky old boar. Came out pretty good. I'm getting better at the color being consistent. First batch I did was piebald
Posted on 9/28/18 at 8:51 pm to celltech1981
Going to try some smoked sausage this year, but I have a question. Do you have to use cure?
Posted on 9/28/18 at 9:03 pm to duckaholic25
Biggest difference will be color. As long as your refrigerating correctly you should be ok, just a little less wiggle room
Posted on 9/29/18 at 4:08 am to duckaholic25
quote:
Do you have to use cure?
I dont know if you have to but the recipes I use call for it. Usually about a teaspoon of pink curing salt per 5lbs. It isnt expensive.
Posted on 9/29/18 at 5:55 am to duckaholic25
Please read up on this either in the books previously mentioned or go to SMOKING MEAT FORUM and look it up there. Botchalism is deadly.
I use cure in all the sausage I make smoked or fresh.
I use cure in all the sausage I make smoked or fresh.
Posted on 9/29/18 at 8:33 am to duckaholic25
I always use cure. It’s cheap and will keep you from getting sick or worse. Be careful with it. A little bit goes a LONG way.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News