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Old 11-09-2009, 07:13 PM   #101
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good
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Old 11-10-2009, 06:34 AM   #102
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Quote:
Originally Posted by kidkarr View Post
When your recipe calls for pork, Is that just pork fat? I use pork butt roast now but it seems to be lacking in grease/fat
You need pork butt with some fat on it. If you buy just plain trimmed down to just meat then yes it will be dry. Whole pork butt should be around 15-18% fat. If it's trimmed down. It's only about 10%.
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Old 11-17-2009, 04:29 PM   #103
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Looking forward to giving these a whirl, thanks!
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Old 11-24-2009, 06:18 PM   #104
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Mesquitecountry,

I made up the spicy sausage recipe last night from wild hog as pan sausage. I cooked a couple patties. IT WAS GREAT!!!! Thanks
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Old 01-18-2010, 09:20 PM   #105
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Bump for everyone with fresh deer meat in their freezer waiting to be turned into sausage!
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Old 01-23-2010, 03:58 PM   #106
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ttt
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Old 02-01-2010, 07:31 PM   #107
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Travis another question for you...and a bump

what percentage pork / deer . I know it all personal preference... but will 60/40 deer be too lean ? or 50/50. or even 70/30 deer???

I will be adding Jap & Cheese.

Oh... do you know of local places to get the cheese? Local as in big stores... H.E.B, SAMs etc...

thanx,
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Old 02-02-2010, 10:16 PM   #108
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David,

If you want local, get the extra sharp or long horn cheese. You cant find the high melt stuff at a grocery store. You may be able to pick it up at a small butcher or game processor and buy it off them though. There should be someone in Austin that sells it. Just look up game processors in Austin, TX
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Old 02-02-2010, 10:34 PM   #109
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I called a meat market/ deer processor and ask them... they said ... shoot what we use in our sausage is shredded chedder.

The fancy HEB( central market) said they had lots of different cheeses. I'm thinking I just need to order some online and do this the next weekend.

thanx,
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Old 02-28-2010, 11:08 PM   #110
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Wanted to say thanks for the recipes. Made my first batch yesterday, regular and jap/chedder, only thing I can say is excellent.
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Old 03-01-2010, 10:45 PM   #111
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Sounds great
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Old 03-02-2010, 10:26 AM   #112
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Don't know if I'm doing something wrong, but when trying to look at the recipes, microsoft works comes on and tells me I can't download them. We had recipes on old computer and really loved them.
Thanks
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Old 04-19-2010, 11:59 PM   #113
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Just finished stuffing 30 lbs worth of Jal/Cheese. Thanks for the recipes. I cooked some fresh and it was awesome. I can't wait to smoke the rest and taste the final product!!
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Old 04-20-2010, 06:54 AM   #114
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Quote:
Originally Posted by Coldspring View Post
Don't know if I'm doing something wrong, but when trying to look at the recipes, microsoft works comes on and tells me I can't download them. We had recipes on old computer and really loved them.
Thanks
Email me your email address and I'll email them straight to you.
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Old 04-20-2010, 11:25 PM   #115
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Makes me hungry!
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Old 09-30-2010, 10:49 PM   #116
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Bump for opening weekend!
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Old 10-02-2010, 06:05 PM   #117
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very cool spreadsheet. i will be using this. Thank you.
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Old 10-18-2010, 01:24 PM   #118
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Can you smoke sausage using a propane grill? And where can I grab some #1 or #2 cure at and what's the difference?
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Old 10-25-2010, 10:25 AM   #119
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What is the best way to weigh ingredients on smaller batchs?
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Old 10-25-2010, 11:06 AM   #120
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Quote:
Originally Posted by FireLt View Post
What is the best way to weigh ingredients on smaller batchs?
Get a small digital scale.
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Old 10-26-2010, 08:49 PM   #121
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Cure numbers are old hat. Just by standard modern cure. Use it at .20% not 20% or even easier. Add in 3 ounces per 100 pounds meat. More than enough.
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Old 10-28-2010, 11:37 PM   #122
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a lot of good info
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Old 11-03-2010, 09:36 PM   #123
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awesome, thanks for sharing. i love me some good sausage and salami.
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Old 11-10-2010, 07:47 PM   #124
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Another bump, just 'cause.
Thanks a lot, we've got 2 in the freezer and really want to try some summer sausage!
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Old 11-15-2010, 09:47 PM   #125
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i drive by that meat market everytime i go huntin, my place is just outside of town off 1680...good lookin recipes gonna give one a try soon
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Old 11-16-2010, 05:26 AM   #126
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Travis-
any preference on fresh versus dried jalapeno's? Where can you get dried Jalapeno's?

Thanks for taking the time to put all these together.
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Old 11-19-2010, 05:17 PM   #127
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Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

Google dehydrated jalapeño flakes
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Old 11-19-2010, 05:28 PM   #128
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Quote:
Originally Posted by mesquitecountry View Post
Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

Google dehydrated jalapeño flakes
What about pickled jap slices?
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Old 11-20-2010, 08:36 PM   #129
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I would only use if you had too.
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Old 12-07-2010, 02:21 PM   #130
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I'm having trouble opening the recipes. Is there a trick to opening? Just got a new grinder and would love to try some of these. Thanks
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Old 12-15-2010, 01:58 PM   #131
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I can't open it here at work but when I get home I'll try to open it up.
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Old 12-15-2010, 05:04 PM   #132
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Thanks for putting all this info together. I am asking Santa for a new Cabelas grinder and can't wait to try your recipe's.
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Old 12-16-2010, 09:21 AM   #133
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Thanks for the recipes. I will try them when I can, but I do have a couple of ?'s if you don't mind.
1. Can I take pan and link sausage that is all ready made and frozen, and re-grind it using this recipe? The sausage I made this summer using store bought "flavoring", is just really bland.
2. With the recipes, do you just grind the meats into a large bowl and add the spices, and mix them up and then stuff?
thanks again.
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Old 12-17-2010, 04:32 PM   #134
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mesquite country I can't open the recipes would u please send it to me at brightcharles@sbcglobal.net.....Thanks a million
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Old 12-18-2010, 06:33 AM   #135
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I'm away from my home at the moment. I'll see if I can get a mod to help me reload them next week.
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Old 12-18-2010, 06:37 AM   #136
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Bubba, you really can't regrind except to use as rework. It won't hold up.

I grind my meat through a 3/8" plate, mix it up, grind again through a 3/8" plate, then stuff.

I've also done a single 1/4" grind which works good as well.

Some people add spice to the whole muscles then grind but IMO you don't get a good mix.
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Old 01-09-2011, 02:39 PM   #137
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Can't thank you enough for posting those spreadsheets. This was my first attempt at sausage making and it turned out great. Did everything with my wife's kitchenaid so it took a while but I got 8lbs done today. The only thing I changed from your spicy venison and pork recipe was to double the red pepper because we like extra hot and dang, it turned out good

From the hoof to the table nobody's hands but mine have touched this deer. That makes it that much better!

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Old 01-30-2011, 09:38 PM   #138
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Travis I sent you a pm, it you read this before the pm, I found the answer. Thanks for sharing.
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Old 02-02-2011, 10:32 PM   #139
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The Jalapeno and cheese came out great.
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Thanks for all the great information.
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Old 02-03-2011, 06:54 PM   #140
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Any recipes for Sloppy Joe's

My Aunt used to make great sloppy Joe's and I just have a crazing to slap some on some toasted buns
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Old 02-04-2011, 05:40 PM   #141
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Quote:
Originally Posted by TD2000 View Post
Any recipes for Sloppy Joe's

My Aunt used to make great sloppy Joe's and I just have a crazing to slap some on some toasted buns
Easy way. 1# beef, Dice 1/4 onion, 1/2 bell pepper, and sauté with meat. Add in about 2/3 cup of ketchup, 2 tablespoons of mustard, and 1 teaspoon of chili powder, and celery powder, and salt and pepper to taste.

Also, shred in 1/2 zucchini. You won't even know it's there and you'll get a serving of veggies.
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Old 02-04-2011, 06:16 PM   #142
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Just saw this thread and I will be doing some sausage now. I really appreciate you taking the time to do this. And by the way, do you work with O'Higgins?
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Old 02-05-2011, 06:34 AM   #143
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I meant to put this on the MC recipe thread, but it found its way on the sausage thread. Either way, thanks for recipes.

Quote:
Originally Posted by mesquitecountry View Post
Easy way. 1# beef, Dice 1/4 onion, 1/2 bell pepper, and sauté with meat. Add in about 2/3 cup of ketchup, 2 tablespoons of mustard, and 1 teaspoon of chili powder, and celery powder, and salt and pepper to taste.

Also, shred in 1/2 zucchini. You won't even know it's there and you'll get a serving of veggies.
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Old 02-05-2011, 06:47 AM   #144
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Quote:
Originally Posted by Lonestar Light View Post
Just saw this thread and I will be doing some sausage now. I really appreciate you taking the time to do this. And by the way, do you work with O'Higgins?
Sure do. Daily
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Old 10-11-2011, 07:00 AM   #145
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gotta bring this back up to the top, it's time to start thinking about all the good sausage recipes!
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Old 10-11-2011, 12:11 PM   #146
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What's the basic equipment needed to make sausage? Can you make these good lookin' recipes without breaking the bank?
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Old 10-11-2011, 05:00 PM   #147
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I bought my grinder on sale at Northern Tool. Can't remember now what I paid for it but reg price is $99. I've used it for three seasons already. I figure after the first batch of sausage it paid for itself. I'm kinda lazy when it comes to buying and measuring the spices so I buy mine pre-mixed from Clifco Spices. The most I have to do is figure out how many ounces to lbs of meat. MC's cooking times are spot on as I'm sure his recipes are too!
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Old 10-14-2011, 08:38 AM   #148
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Any recipes for chipotle / jack sausage? I have made your jalepeno / cheddar and it turned out awesome.
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Old 11-08-2011, 02:35 PM   #149
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X2 on the Chipolte.... Have some from Bellville at moment and wife loves it.... I have about 40# of meat ready to go....
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Old 11-08-2011, 03:07 PM   #150
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Do you have a Venison breakfast pan Sausage recipe?
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