Assistance in Making Summer Sausage
10-03-2002, 02:54 PM
#1
Thread Starter
Join Date: Feb 2003
Location: , IL USA
Posts: 277
Assistance in Making Summer Sausage
OK - So I just got my first whitetail. It's at the butchers now. I will be getting a bunch of chops & round steaks, back strap (tenderloin) & around 30 lbs of sausage/ground mix.
This butcher used to make some of the finest venison summersausage & brats around - however this year they are unable to make the sausage/brats due to some equipment issues.
So, anyone out there have any ideas as to what I should do with 30 lbs of sausage/ground mix (50% venison - 50% pork)?
Thanks - Justin
"It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>"
This butcher used to make some of the finest venison summersausage & brats around - however this year they are unable to make the sausage/brats due to some equipment issues.
So, anyone out there have any ideas as to what I should do with 30 lbs of sausage/ground mix (50% venison - 50% pork)?
Thanks - Justin
"It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>"
10-13-2002, 11:00 PM
#3
Thread Starter
Join Date: Feb 2003
Location: , IL USA
Posts: 277
RE: Assistance in Making Summer Sausage
Thanks Ontario.
I think I'm going to buy a sausage stuffer.
I need to cook the sausage in the casings - no?
Ideas on cooking or smoking?
"It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>"
I think I'm going to buy a sausage stuffer.
I need to cook the sausage in the casings - no?
Ideas on cooking or smoking?
"It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>"
