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Thread: first batch for the year

  1. #1
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    first batch for the year

    have enough venison and pork thawed for 50lbs of summer sausage. Have enough venison scraps for 50 more lbs of summer sausage and 50 lbs of snack sticks.

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    Wow, I got to come visit you Lloyd ,

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    What ratios of venison, pork and pork fat do you use?

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    per 50 lbs. 40lbs venison, 10 lbs pork but, 2.5 lbs high temp cheese. For fresh sausage like bratts, italian, breakfast ect i dont use any venison anymore. Makes it to dry. I use just ground up pork but.

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    Carabou can be pretty dry too. I used to use around one third pork fat. I’ve bought sausage made with cheese and I like it, but have never made it myself. I do mainly domestic porc these days with some wild hog mixed in.

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    Lloyd have you ever tried summer sausage with beef instead of pork

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    Quote Originally Posted by Chad5005 View Post
    Lloyd have you ever tried summer sausage with beef instead of pork
    no i havent but ive made it with bear meat and used the bear fat and it turned out ok. I think you could make summer sausage with dog or horse meat and couldnt tell the difference. Just dont use deer fat. It will run it. I tried a small batch once and it was terrible.

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    yea i havent found a use for venison fat,ive been doing a 80-20 with venison and ground beef.it comes out real nice

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    Quote Originally Posted by Chad5005 View Post
    yea i havent found a use for venison fat,ive been doing a 80-20 with venison and ground beef.it comes out real nice
    Could you render venison fat and use it with bee’s wax to make a boolit lube?

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    its a possibility ive never tried it

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    Quote Originally Posted by GregLaROCHE View Post
    Could you render venison fat and use it with bee’s wax to make a boolit lube?
    I know some way back in the black powder days would render it and use it for bullet lube. I dont know if it worked well or that thats all they had.

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    Well the smoker is fired up and the first 50lb batch is hanging.

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    first batch is done. Meat for batch two just got taken out to thaw.

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    Sounds real good with the cheese! I haven’t found a good use for deer fat yet either seems to make everything go rancid

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    well batch two is in the smoker right now. Today while it smokes ill prepare one more batch of summer sausage and a batch of snack sticks for my learning disabled brother who loves them. Ill be all done early this year. Usually im out in the snow and cold doing this. Dont know how many more years ill do this. I give a good half of it away to family and friends and its expensive to make. Ill have made 200lbs total this year and probably have 300 bucks in spices, casings, cheese and pork and many hours of work. Heck ive spent 50 bucks just on vacuum bags this year. people think this is some money saving endevor but bottom line is you can probably buy it cheaper in the store. But then your eating a hunk of 50 percent fat with the taste covered by LOTS of pepper.

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    Lloyd did you make your smoker or did you buy one , I am thinking of making one out of a old Trafic Signal control cabnet , any advice??

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    Anyone ever had smoked salmon sausage? It’s darn good.

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    www.foodvacbags.com is my go to for food saver type bags. I buy them in batches of 100...

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    Quote Originally Posted by fivegunner View Post
    Lloyd did you make your smoker or did you buy one , I am thinking of making one out of a old Trafic Signal control cabnet , any advice??
    id like to take credit but my neighbor who died earlier this year made it. It will hold about a 100lbs of summer sausage but i try to keep it to 50lbs a batch because its easier to control the heat that way. For some reason the site wont let me post a picture of it.

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    Quote Originally Posted by GregLaROCHE View Post
    Anyone ever had smoked salmon sausage? It’s darn good.
    One of the comercial fisherman here makes white fish sausage. I like it but when fish goes for 10 bucks a lb and venision is about free i would rather eat my fish fried. even when i catch them myself its not very often i get 50lbs to make a batch of sasuage in a year.

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