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Old 1 Week Ago   #1
pmcgrady
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Default Sausage/salami

I'm almost ready!





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Old 1 Week Ago   #2
pmcgrady
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Now I need to get some filler


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Old 1 Week Ago   #3
rhines81
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Now I need to get some filler


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That's some mighty fine filling!
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Old 1 Week Ago   #4
pmcgrady
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That's some mighty fine filling!
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.
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Old 1 Week Ago   #5
Worth1
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How is their seasoning I have never had it.
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Old 1 Week Ago   #6
pmcgrady
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How is their seasoning I have never had it.
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

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Old 1 Week Ago   #7
Worth1
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You almost cant add too much fat.
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Old 1 Week Ago   #8
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Looks like 20% beef trimmings (fat) or pork butts depending on what your making
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Old 1 Week Ago   #9
rhines81
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Looks like 20% beef trimmings (fat) or pork butts depending on what your making
I usually add about 1/3 of ground pork to ground venison for whitetail.
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Old 1 Week Ago   #10
clkeiper
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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.
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Old 1 Week Ago   #11
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This website is vast.Just discovered it.
https://www.google.com/url?sa=i&rct=...41846003406237
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Old 1 Week Ago   #12
pmcgrady
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This website is vast.Just discovered it.
https://www.google.com/url?sa=i&rct=...41846003406237
Good website! Take a couple days to go thru all the info!
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Old 1 Week Ago   #13
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The only place I can get beef trimmings around here is an old grocery store ( that still carries smoked hog jowls in its meat display case). They run the trimmings thru a course meat grinder, then freeze the beef/suet pellets and sell in a 3# bag.
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Old 1 Week Ago   #14
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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.
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Old 1 Week Ago   #15
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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.
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