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Post by Reagan on Dec 3, 2017 20:00:43 GMT -6
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Post by Freeborn on Dec 3, 2017 20:04:31 GMT -6
^What do you use for fat? Most butchers I talked to look at you funny when you ask for backfat.
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Post by Reagan on Dec 3, 2017 20:08:26 GMT -6
We have a local grocery store called Jungle Jim’s that has everything.
They put out what they call the hunters pack. It is pork fat. Not sure if it’s back fat but I️ use it for burger and now my sausage.
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Post by biglakebass on Dec 3, 2017 20:27:31 GMT -6
I use pork butts.
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Post by Bwoods11 on Dec 3, 2017 20:43:57 GMT -6
Looks awesome
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Post by mnfish on Dec 3, 2017 21:32:30 GMT -6
Beautiful!
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Post by wiscwhip on Dec 4, 2017 6:49:34 GMT -6
WOW! Looks yummy! Fire up the grill to put a char on those, and then soak them in a crockpot full of marinara sauce with some onions and green peppers, serve on a hoagie. Makes great game time sammiches!
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Post by Catscratch on Dec 4, 2017 7:02:36 GMT -6
Ya man, that looks great! Did you pre-cook it? Make a whole bunch and freeze it, or just make what's on the tray?
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Post by nhmountains on Dec 4, 2017 7:25:25 GMT -6
Those look delicious Reagan. Was that from your daughter's deer?
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Post by Reagan on Dec 4, 2017 7:42:59 GMT -6
I made 5 pounds of sausage which took 4 pounds of deer meat. Yes it was from my daughters spike.
That produced all that you see here plus about 3 more links. I️ broke two links during an unfortunate drop while hanging them to tighten up. Plus we had some patties that were fried for taste testing.
The broken links were fried when a buddy stopped by with his boys.
They are raw at this stage. I️ just vacuumed and put into the freezer.
Whip has it right. Grill then marinara with pepper and onion. We just had that meal Saturday to clean out the pork sausage a coworker gave me.
I️ think these are even better than the pork he made.
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Post by Reagan on Dec 4, 2017 7:48:09 GMT -6
I️ made some truly inedible sausage on more than one occasion years ago. I️ didn’t think good sausage was possible with deer. I️ think part of my past failure was not keeping everything cold enough. Warmth changes the fat which changes the texture of everything.
One other thing that I️ have to find out is if this works as well with meat from the freezer. I️ made these from meat that had been chilled for 1.5 weeks but never frozen.
My wife declared it to be the best sausage she has ever had. A statement like that could wreck a man with less confidence.
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Post by Tooln on Dec 4, 2017 15:25:52 GMT -6
Looks yummy.
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