Just a little sausage!!!!!

[Shake N' Bake]

What is your pork/venison ratio?

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[ethic1]

Teach us!


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[Mayhem]

That’s what she said.


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[panhandlehunter]

That’s what she said.


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Gonna take some getting used to that screen name. Lol

[juanmcasasjr]

Beautiful sight.

[Strummer]

Whooo I though my wife was talking about me again [emoji38]


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[Geronimo2091]

Following

[shiner78]

I will pm you my address lol! Looks great

Beat me to it. X2

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[Swampa]

Solid!


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[rtp]

That’s what she said.


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It took 18 posts but I knew it would be there!

[RDK]

Sorry, wanted to post a finished product.
rut-ro I grind coarse plate then add seasonings and cure. Regrind thru fine plate then add jalapeños and high temp cheese. Stuff and leave on ice over night. Cook 1 hr at 150 no smoke, add smoke for 1.5 hr at 150. Kill smoke and take temp to 180 to 190. Cook to internal temp of 155. Cover in ice to stop cooking and let cool before cutting.

Shake N’ Bake I don’t add pork mine is straight venison.

RiverRat00 I get my casings at academy or bass pro. They are LEM casings. 1# casing I don’t like the bigger ones.


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[ethic1]

Man that looks so good it has made me want to try to make my own! Can I use ground I already have in the freezer?


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[rut-ro]

Thanks man. Looks great

[RDK]

Man that looks so good it has made me want to try to make my own! Can I use ground I already have in the freezer?


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I haven't tried it but it should work. Just make sure you re-grind thru a small plate.

[RDK]

Thanks man. Looks great

When I put on ice both times I put them in a ziplocs. don't like them soaking in the water. Keep meat cold while grinding i usually grind while meat is partially frozen. You will add about 3 cups of water per 25#of meat with cure.