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Sausage making

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whatsit:
I reload mix my ammo own seasoning. I don't save money I just get to shoot make more sausage.  :laugh:

JimP:
Ok ..... Sampled sausage this AM ..... taste is OK, texture ....... leaves much to be desired.


I used 1/2 lean venison, 1/2 73% lean gound beef (WallyWorld 5 lb bulk packs)...... and followed the Frisco Spices Summer Sausage instuctions..... only I did not have a smoker.  Used oven/ liquid smoke method.

Sausage is dry, yet greasy at the same time..... seems that would be unpossible, as those are pretty much mutually exclusive qualities.... thoughts?

It makes a pretty good substitute for corned beef for hash though!

bkoenig:
I would guess using an oven instead of a smoker made a difference.  What temp did you bake it at?

JimP:
180 ..... to an internal temp if 155.

landon410:
I know this is bringing an old thread back up, but this is a good topic to discuss every year
I make cold smoke sausage, and also a normal "summer sausage" with heat of about 170 degrees or so in an an electric smoker

in my yard I have a 4x4x8 cold smoker that we built. These sausages are made when its still around freezing outside, has to be cold, and the internal temp of the smokehouse does not exceed like 50 degrees EVER.
They are smoked for about a week with mostly hickory that we harvest ourselfs, sometimes wil throw some apples wood chips in but mostly hickory.
curing for a week while being covered in hickory smoke, its a good thing

I still have some of these in my freezer, might need to get one out, we make large sausages, small sauages, I've done ham in there too

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