Sausage/salami
 

I'm almost ready!
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Now I need to get some filler


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How is their seasoning I have never had it.

[QUOTE=pmcgrady;718750][IMG]https://uploads.tapatalk-cdn.com/20181108/0a0039bda7376da652e37c1adef8b933.jpg[/IMG]

Now I need to get some filler


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That's some mighty fine filling!

[QUOTE=rhines81;718797]That's some mighty fine filling![/QUOTE]

I got this pic on one of my trail cams...he's safe with me , but a couple of his girlfriends may be in trouble. He will be an Awsum buck next year.

[QUOTE=Worth1;718765]How is their seasoning I have never had it.[/QUOTE]

1st year trying it, our internet recipe deer brats, were too dry, not good last year.
Going with the PRO's this year
I bought the 50# size of each ( hot sticks, Hawaiian sticks, maple sausage, Brat, Midwest Brat)
Recipe on containers is in 10# batches
Report on your desk as it becomes available
May need Instacure #1 or concentrated soy protein to finish recipe

You almost cant add too much fat.:)
Worth.

Looks like 20% beef trimmings (fat) or pork butts depending on what your making

[QUOTE=pmcgrady;718813]Looks like 20% beef trimmings (fat) or pork butts depending on what your making[/QUOTE]

I usually add about 1/3 of ground pork to ground venison for whitetail.

Just make sure you trim the filling so there is no native fat left on it. It will make a nasty gamey taste on the palate. Trust me.

This website is vast.Just discovered it.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=2ahUKEwjb0t-kjsfeAhVB9IMKHWgICWIQjxx6BAgBEAI&url=https%3A%2F%2Fwww.meatsandsausages.com%2Fsausages-by-country%2Fpolish-sausages&psig=AOvVaw2NNxtfz4cHlDNUSqTpAMtL&ust=1541846003406237[/url]

Talked to an old dude my age yesterday about making fresh deer sausage and adding pork.
He said he tried it and the stuff spoiled.
After more questioning I found out why.
He had used cut up pork from the store not vacuum packed pork from a plant.
I explained to him the machinery/processing equipment in the store was contaminated.
All it takes is a wee bit of contamination to ruin everything and I have seen it myself.
Fresh chops going south in two days in the ice cold refrigerator.:(
Worth

I use whole pork butts vacuum packed from a plant. Beef trimmings are another thing... Getting hard to find around here. Packing houses trim most of it off anymore and stores don't get it. I asked a butcher and he said its special order and expensive.

[QUOTE=pmcgrady;718895]I use whole pork butts vacuum packed from a plant. Beef trimmings are another thing... Getting hard to find around here. Packing houses trim most of it off anymore and stores don't get it. I asked a butcher and he said its special order and expensive.[/QUOTE]

I was told the same thing.:(
Worth

[QUOTE=Worth1;718822]This website is vast.Just discovered it.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=2ahUKEwjb0t-kjsfeAhVB9IMKHWgICWIQjxx6BAgBEAI&url=https%3A%2F%2Fwww.meatsandsausages.com%2Fsausages-by-country%2Fpolish-sausages&psig=AOvVaw2NNxtfz4cHlDNUSqTpAMtL&ust=1541846003406237[/url][/QUOTE]

Good website! Take a couple days to go thru all the info!