Buckhunter46755

I made up some Italian venison sausages.... can't wait to try 'em!! I used some store bought spice packs, but not the regular stuff. This is supposed to be better. I got it at the farm store. The spices looked and smelled pretty good. They weren't pulverized up to dust like alot of the store bought stuff. You could actually pick out the individual spices in it.

chris

awshucks

You are NOT a nice guy!! lol. Enjoy!

Buckhunter46755

If you lived close I'd have you over for supper Dan! I realy would!

Hotburn76

That looks good! Let us know how it taste!

Buckhunter46755

They turned out really good! Just gotta be careful not to overcook them.( I think I did a littlebit long)They were somewhat dry, but still good.... a butcher in town ground up about 25lbs of scraps and leg meat into burger for me. That's what I usedto make a couple pounds of sauasge with the spices. I think he made my burger with 20% pork or beef fat. Next deer I get I'm grinding my own burger and sausage. I have an antique Universal #3 hand grinder. I got it for $6 at a garage sale and it's like new! It didn't have the extra blades so I just bought 2 blades off Ebay for $8. They are the same diameter so they should work. The lady who sold them didn't know which brand or # of grinder they came from. They look like they will fit from the pictures. Can't wait to make some more stuff.... doing snack sticks tomarrow... the ones like slim jims.

chris

Cossack

How about some info on the brand and amounts of spices you use. I make my own jerky using High Mountain jerky mix. Great stuff, but I use half the cure it calls for to get rid of the "tinny" tast. Thinking about doing sausage next.

Buckhunter46755

Sure, it was the Eastman's Outdoors Italian sausage mix. It comes with 2 packets. I think one packet did 3lbs of the Italian. There's different directions for different flavors. The insert tells how to do it. I made my own jerky spice up. It's better than the store bought.

chris

awshucks

Here's a recipe I use, handed down from another old f*rt, lol.
Ollie's Summer Sausage/Salamai
2 lbs ven plus 1 lb lean pork
2 tbl curing salt
1/2 tsp black pepper
" " mustard seed
" " garlic powder
" " onion salt
1 1/2 tsp Liquid Smokw
1/2 cup water
Mix and store 24 hrs before stuffing, I prefer to mesquite smoke it, and have made jerky from it also when stuffer took a dump.

Here's a recipe for a salad dresasing my buddy paid $50 for. He got a deal, as I've sold it for more than that to two restuarants, lol. Good stuff!
Rachel Red Dressing [sorry Rachel]
2 cups oil
1/2 cup vinegar
1 cup sugar
2 tab paprika
" salt
"dry mustard
4 tab grated red onion. Blend well and let set a few days, shake well before using

sorry to get O/T, but this stuff is worth the effort!

Buckhunter46755

Hey thanks for sharing Dan! I like the homemade mixes. They're so much better!


chris

Cossack

Thanks guys. I'm out the door as we speak for deer camp. Weather is faverable, good crew, my apple wood smoked country ribs and fixins' for supper (mock key lime pie for dessert). Prime rib tomorrow. It's a tough life, but someone has to .....