Post by: Elkrunner on September 21, 2011, 02:48:23 PM
Post by: Buckmark on September 21, 2011, 02:59:36 PM
Post by: WAcoyotehunter on September 21, 2011, 03:04:51 PM
Post by: GoldTip on September 21, 2011, 03:15:08 PM
I used the Hi-Country seasoning and followed the simple directions. It was really easy and makes ~30lbs for ~$7.00. Cheap.
x2 here. For the fat content I mix in a 3lb package of the "ends and pieces" bacon that you can buy for around 3.99. I use one pack of that for every 10-12lbs of lean deer meat.
Post by: Buckmark on September 21, 2011, 03:30:50 PM
2lbs ground venison
1lb hot italian sausage
1/2-3/4 lb bacon (good bacon, or ends etc)
I use my own spices, cummin, sage, thyme, paprika, pepper, garlic (whatever you like, smoked paprika is good also),
Freeze the bacon and then grind it up, i use a small food proccesor type choppy thingy, holds like 2 cups or less.
Get a big bowl and put the venison, italian sausage, ground up bacon and the spices/seasonings you are using all together and dive in with both hands to mix it up real well (you could get all fancy buy a hand crank meat mixer).
I then cover with plastic wrap and put it in the fridge for 1-2 days, seperate out into 1lb blocks and put in sealameal type bags, suck and freeze.
For LB she uses just regular italian sauage in hers as she does not like spicey/hot, she then can use hers for stuff like meatloaf or stuffed peppers etc.
I put hot pepper flakes in mine for even more kick over the hot italian sausage.
I just make little silver dollar patties when ready to use, fryem up yum yum.
I usually fry one up right after i make it to see if it needs more spice etc...
Post by: Elkrunner on September 21, 2011, 08:13:46 PM
Post by: Alan K on September 21, 2011, 08:48:05 PM
Post by: Elkrunner on September 21, 2011, 09:58:33 PM
Post by: NRA4LIFE on September 23, 2011, 11:10:33 AM
Post by: quadrafire on September 26, 2011, 06:54:31 PM
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbreakfast.html (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbreakfast.html)
Post by: deerslyr on September 26, 2011, 06:58:43 PM
Post by: BOWHUNTER45 on September 26, 2011, 07:28:01 PM
Post by: Elkrunner on October 03, 2011, 01:11:57 PM
Post by: firefighter4607 on October 03, 2011, 01:26:37 PM
Post by: Elkrunner on October 03, 2011, 01:28:28 PM
Post by: The Weazle on October 03, 2011, 06:44:21 PM
Post by: Skyvalhunter on October 03, 2011, 06:52:01 PM
I just go to the grocery store and ask the butcher for a pack of pork sausage seasoning ...I add about 4 lbs of pork fat to 20 lbs of vension ... I LIKE IT A LITTLE LEANER .... then I add a little garlic powder and pepper then I top it off with pure maple syrup ...mix well and it will tear your head off :chuckle: :chuckle: Maple syrup preferrably from my home state in Pennsylvania ... :yeah: Dang I best eat some for breakfast tomorrow :tung:Sounds tasty BOWHUNTER
Post by: BOWHUNTER45 on October 03, 2011, 06:56:46 PM
Post by: Elkrunner on October 04, 2011, 10:48:25 AM
I made brats once. I screwed up a little though...I added the meat cure along with the seasoning kit, and then stuffed them, but I never smoked them, or cured them. I just cooked them in beer on the bbq like regular brats. they tasted fine, they were just a little different, and drier than a normal brat.Where did you get the casings?
Post by: The Weazle on October 04, 2011, 07:01:34 PM
Post by: buck/bull on October 28, 2011, 01:31:38 PM