Post by: hunter399 on November 22, 2021, 08:01:38 AM
Ground up about 20lb of deer ,coarse ground
Then ground again fine ground.
Backwoods season mix,but I only had enough for 15lb.
So I added three teaspoons of onion powder and 3 teaspoon of garlic powder and another teaspoon of pink salt.
So the long rolls are regular about half the batch.
The short rolls,added some green olive and liquid smoke.
I'll post pics later this evening if it turns out.
Post by: hunter399 on November 22, 2021, 08:02:28 AM
Post by: Skyvalhunter on November 22, 2021, 08:34:34 AM
Post by: hunter399 on November 22, 2021, 08:43:51 AM
How long before their ready so I know when to come pick mine up?I'm not sure when it will be done.
I've done it in the oven a few times ,but it's a little tricky.
Like right now I'm on 180 for a few hour ,flipping them every hour or so. Just trying to get then even warmed up.
Then like midday I'll start bumping temp till they reach 155-160 ,then pull them and run cold water under them.
Oven kinda sucks cause if you add Alot of fat ,it will rendure out and you end up with this layer of fat between caseing and meat. Product will still be good. Just Alot leaner.
So low and slow for awhile will help not rendure all the fat out.
Post by: 206 on November 22, 2021, 08:48:50 AM
Post by: hunter399 on November 22, 2021, 08:52:00 AM
152 is the standard for pulling SS, then into an ice bath till they hit 100.Thanks.
Post by: Twispriver on November 22, 2021, 05:37:17 PM
Post by: hunter399 on November 22, 2021, 06:31:39 PM
Sorry here's update...
That bud got me a little distracted.
Rinsed them in cold water . My top temp was 230 on oven,like between 150 -160 on the meat.
Turned out pretty good. I'm so full right now I can't eat no more. We also had a backyard fire with cheese dogs and beer ,so I'm pretty full.
Post by: hunter399 on November 22, 2021, 06:50:53 PM
Post by: OutHouse on November 23, 2021, 10:38:28 AM
Post by: hunter399 on November 23, 2021, 10:49:51 AM
Those look excellent. Do you use the sausage to wash down the budweiser? :chuckle:Yup ,I think that's the way it went down too. :chuckle: :chuckle: :chuckle: :chuckle:
After I posted last nite ,I cut all those long ones up to fit in gallon Ziploc. I had four them full +half one filled with middle chunks from the long ones in the fridge now.
It's even better now that it cold in the fridge.
I thinking I need to leave the house or something cause I'm still eating way to much of it.
My next kitchen ordeal I think is gonna get one of those jerky guns. And make some case less pepperoni sticks in the dehydrator . I almost got my wife sold on it ,cause we don't have to stuff cases that way.
Post by: Pathfinder101 on November 23, 2021, 11:01:42 AM
Post by: OutHouse on November 23, 2021, 11:39:53 AM
Those look excellent. Do you use the sausage to wash down the budweiser? :chuckle:Yup ,I think that's the way it went down too. :chuckle: :chuckle: :chuckle: :chuckle:
After I posted last nite ,I cut all those long ones up to fit in gallon Ziploc. I had four them full +half one filled with middle chunks from the long ones in the fridge now.
It's even better now that it cold in the fridge.
I thinking I need to leave the house or something cause I'm still eating way to much of it.
My next kitchen ordeal I think is gonna get one of those jerky guns. And make some case less pepperoni sticks in the dehydrator . I almost got my wife sold on it ,cause we don't have to stuff cases that way.
Right on. Each time one of these threads come up I have to remind myself that I need to get into sausage making.
Post by: Whitpirate on November 23, 2021, 03:05:44 PM
I've become a sous vide snob when it comes to cooks as I can control it and walk away then dry and smoke.
Chamber vacuum sealer helps too.
Post by: hunter399 on November 23, 2021, 04:21:49 PM
Well done sir! Amazing looking product.Some day I'll move up to a decent smoker.
I've become a sous vide snob when it comes to cooks as I can control it and walk away then dry and smoke.
Chamber vacuum sealer helps too.
Last one I had was a pine box and caught on fire while I was doing some jerky on my back porch and someone called the fire Department.
The one before that was an oven that I gutted,drilled holes in the bottom and set on some cinder blocks.
This next one gonna be 55 gal drum ,but square instead of round . I'm gonna break out my harbor freight welder. So I'm kinda moving up but not really,one step forward ,two step back type of thing.
Post by: hunter399 on November 23, 2021, 05:07:44 PM
If you got a day or two to kill,and a grinder and oven.
This is what I buy for the most part.
https://www.amazon.com/LEM-Backwoods-Cured-Summer-Sausage/dp/B009SJB4ZE/ref=mp_s_a_1_11?crid=38YN4X1YZN9GK&keywords=backwoods+seasoning+kit&qid=1637713755&sprefix=backwoods+seasoning+kit%2Caps%2C359&sr=8-11
The kit says will only do 20lb but I don't really count the added meat,pork or beef,the nice thing about the kit is,each season packet does 5 pounds,so you don't have to kill yourself making it,or just don't need a lot.
First year added bacon,last year added hamburger,this year added fully cooked ham butt,it all turned out good.
I've bought extra casing and pink salt,and hog clips.
It's a two day process ,first grinding,seasoning,then stuffing through your grinder,then set in fridge over nite to cure,cook next day.
In my pics above the smaller rolls are the casing that comes in the kit. I've bought the 24in bigger case cause they seem to fit more snug on the oven rack.
So that's it. I'm no sausage expert ,I just use there little packets.
Like this batch I only had three packets for 15 pounds,I just added some extra garlic and onion powder and pink salt.
So I could do about 25 pounds.
When I say a day to kill,definitely took all day for the cooking process in an oven. But a lot of you guys with nice smoker or tregger grill should be a breeze.
Post by: carlyoungs on November 23, 2021, 05:31:07 PM
Post by: hunter399 on November 23, 2021, 05:36:08 PM
The smoking/cooking is the easy part. It's the trimming,grinding, mixing,cleanup,vacuum sealing that takes up the time. It is really rewarding once it is all done though. Good job on the sausage. I did 25 pounds of brats last week. Have 10 pounds of jerky on the smoker now. Still got 25 pounds of pepperoni snack sticks and 30 pounds of summer sausage left to do. I try to knock out one batch a week.Man your machine!
I feel wiped out just from my little deal.
It does feel good though to know you got some fully cooked ready to eat food in the freeze though.
Post by: carlyoungs on November 23, 2021, 05:46:32 PM
Post by: carlyoungs on November 23, 2021, 05:47:05 PM
Post by: carlyoungs on November 23, 2021, 05:47:35 PM
Post by: hunter399 on November 23, 2021, 05:51:14 PM
Do you use that hi-temp chesse or just regular cheese.
Post by: carlyoungs on November 23, 2021, 05:55:04 PM
Post by: hunter399 on November 23, 2021, 06:01:28 PM
I use hi temp cheese in the pepperoni and summer sausage since I smoke it. The brats I use regular sharp cheddar because they are not cooked for several hours just grilled. Just pulled out the jerky.Man that jerky looks good too,nice color to it. :tup:
I did some breakfast sausage Links last year. But mix it with Jimmy Dean sausage and seasoning and maple syrup stuff.
But they didn't turn out as good as I would of liked. We ate them,but just not great.
I might have to try my hand at it again. Still got some hog casing.
Post by: carlyoungs on November 23, 2021, 06:07:21 PM
Post by: Twispriver on November 23, 2021, 08:43:58 PM
Post by: hunter399 on November 24, 2021, 05:37:52 AM
I tried some venison breakfast sausage a couple times and I just can't get it to turn out right. I just told myself the Jimmy Dean is the best you can get and can't replicate it with wild game. I can accept that I can't replicate breakfast sausage but can make killer other sausages. What are you making next? Curious to know. I wasn't trying to hijack your thread either but thought I should share some sausages I was making.I'm cool with some picture and recipes sharing on this thread.
:tup: :tup: :tup: