Who makes there own ?
 

Bologna and sausage? I make 6 different ones each year - sweet bologna, japaleno and garlic bologna, salami, chourico ( spicy and garlicy dried portugese sausage ) italian, and breakfast sausage. How about you?

RE: Who makes there own ?
 

i don't but i sure would like to. some recipes and such would be great.

RE: Who makes there own ?
 

Sure anybody wanna swap or just want recipes shoot me an e-mail. I have generations of recipes as far back as my great grand father and they are all good:)[email protected]

RE: Who makes there own ?
 

Well you just gave me incentive to fill a doe tag next time out.......

(In my best Homer Simpson voice) Mmmmmmmm Bologna.:)

I always wanted to learn how to do all that myself.....I guess it's not as complicated as we all probably think it is.:eek:

RE: Who makes there own ?
 

Yum Yum ,you making me hungry .I have some sweet baloney

RE: Who makes there own ?
 

That sounds good!!!! I used to ROLL my own.................well that was many years ago when I was much younger:D

RE: Who makes there own ?
 

There have been several good threads about this in the Camp Cooking forum , and as the season progresses I'm sure there'll be more . I'd like to try some sausage making , my county just doubled the doe limit this year from 4 to 8 . That would be a lot oftube steak!

RE: Who makes there own ?
 

I don't but would like to learn how.

RE: Who makes there own ?
 

Gonna email you for some of them recipes. Has me going now. Got one doe last weekend and planning on looking for more freezer meat this weekend.

RE: Who makes there own ?
 

my friend and i made a smoker out of and old fridge and we make bologna and jerky

RE: Who makes there own ?
 

8 does....are you sure that's enough???

RE: Who makes there own ?
 

Can anyone suggest a good book or website to help learn about this further?

RE: Who makes there own ?
 

Bolognasniper,
I just started opening this can of worms a few years ago. I'm yet to find a recipe/smoking combination I'm completely happy with but I"m having fun trying. There are so many combinations of recipes, smoking approaches, etc that you can try that it is almost a bit overwhelming. I think it will be many years before I'm happy with my procedures but I'll certainly keep trying! The main issue I'm struggling with right now is whether to dive in and buy the bigger grinder/stuffer or try to get by with my little 1 HP one. The one that I currently have doesn't have the attachment for sticks - and that's what I'd like to focus on as they are the most expensive to get made elsewhere.
I will always be a big proponent of people butchering their own deer and making their own steaks/sausages/jerky, etc as I think it just completes the circle and makes it that much more satisfying.