Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: The Weazle on December 21, 2012, 10:55:04 PM

Title: Sausage Fest 2012
Post by: The Weazle on December 21, 2012, 10:55:04 PM: I have all of my venison that is not backstrap and tenderloin and a couple huge pork roasts thawing in the garage. I have all of the grinder pieces and accessories freshly washed and drying, and all of the seasonings and casings ready to make some fresh sausage.

I will make 30 lbs of Italian Sausage, 25 lbs of Breakfast Sausage, 15 lbs of Summer Sausage, 25 lbs of Bratwurst, 15 lbs of bacon burger, and the rest into 1 lb ground meat packages for tacos, chili, etc. I will post pictures tomorrow when I am done.

I want to thank DogTuk, for encouraging me, and giving me advice over the last couple years. My family really loves the meat and the quality that doing it yourself provides.
Title: Re: Sausage Fest 2012
Post by: crazysccrmd on December 21, 2012, 11:13:32 PM: Doing it yourself is a night and day difference. Last year my wife didn't want to touch it, this year we haven't eaten any meat from the store since Oct when I got my buck.
Title: Re: Sausage Fest 2012
Post by: The Weazle on December 21, 2012, 11:33:23 PM: I have been doing it for a few years now, and have really branched out with what I am willing to try and make with it. I still suck at cutting steaks, but they taste good!
Title: Re: Sausage Fest 2012
Post by: Echomules on December 22, 2012, 06:03:33 PM: Hope the sausage fest progressed nicely! You'll love your final product.
Title: Sausage Fest 2012
Post by: The Weazle on December 22, 2012, 06:59:30 PM: Done!
Title: Re: Sausage Fest 2012
Post by: awallfishnhunt on December 22, 2012, 07:03:53 PM: nicely done :tup:
Title: Re: Sausage Fest 2012
Post by: Kc_Kracker on December 22, 2012, 07:12:49 PM: :drool: :drool: :drool: :drool: :drool: :drool: i hate you :drool: :drool: :drool: :drool: :drool: :drool: :drool:
Title: Re: Sausage Fest 2012
Post by: The Weazle on December 22, 2012, 08:34:47 PM: Notice the small skillet in the upper part of the photo...All meat was cooked and tested prior to second grind and packaging to make sure we liked it.
Title: Re: Sausage Fest 2012
Post by: dogtuk on December 22, 2012, 08:36:45 PM: That all looks great nice job
Title: Re: Sausage Fest 2012
Post by: wt on December 22, 2012, 09:00:47 PM: You have done well... good looking summer sausage. How did you make them?
Title: Re: Sausage Fest 2012
Post by: hrd2fnd on December 22, 2012, 09:13:45 PM: :tup:
Title: Re: Sausage Fest 2012
Post by: Blacklab on December 23, 2012, 12:40:20 PM: Right on looks awesome :drool:
Title: Re: Sausage Fest 2012
Post by: The Weazle on December 23, 2012, 12:47:28 PM: WT, I just used a kit from Hi-Mountain seasonings...it comes with everything except the meat. They are in the smoker now!