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Author Topic: Done with grinding and stuffing...  (Read 6920 times)

Offline Kc_Kracker

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Re: Done with grinding and stuffing...
« Reply #15 on: December 18, 2013, 10:51:54 PM »
Quote from: The Weazle on December 18, 2013, 08:09:04 PM
Thanks Dogtuk.  You've helped me a lot over the years!

Huey is the freakin sausage king!  :tup:
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Offline ridgefire

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Re: Done with grinding and stuffing...
« Reply #16 on: December 20, 2013, 11:33:28 AM »
Looks wonderful. Quick question, tried making summer sausage and it turned out mushy on inside even after smoking and cooking til it reached 160 degrees. Ground the venison and bacon pieces and then mixed in the kitchen aid to mix it all together. Was that the reason why it would be mushy?
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Offline The Weazle

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Re: Done with grinding and stuffing...
« Reply #17 on: December 20, 2013, 11:41:04 AM »
I have no idea Ridgefire.  Did you use the cure with it?


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Offline ridgefire

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Re: Done with grinding and stuffing...
« Reply #18 on: December 20, 2013, 12:05:55 PM »
Sorry weazle.. Will start a  new thread so this one does not get sidetracked.
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Offline The Weazle

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Re: Done with grinding and stuffing...
« Reply #19 on: December 20, 2013, 12:15:00 PM »
No problem, hope you get it figured out!


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Offline nw_bowhunter

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Re: Done with grinding and stuffing...
« Reply #20 on: December 20, 2013, 07:04:52 PM »
wow- you were busy! Looks like some good eats
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Offline superdown

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Re: Done with grinding and stuffing...
« Reply #21 on: December 20, 2013, 07:13:38 PM »
Is that beef or venison?
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Offline The Weazle

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Re: Done with grinding and stuffing...
« Reply #22 on: December 20, 2013, 09:05:28 PM »
Venison cut with pork shoulder…not much pork though. 
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