NYBowhunter

Thx

Its actually much firmer then a pepperoni, its the same firmness of dried sausage that you would typically get from an italian specialty shop. I hang them in my patio which this time of year will range below 50 degrees . The patio does have heat but is uninsulated and has windows on three sides. I can open windows and get similar temps as the outside. To dry the sausage it needs to be hung in an area that is cool and dry.

I also want to add that before i place the meat in fridge, i will take a handful and make a patty, fry it up and have the wife and kiddies do a taste test. This way before you stuff the meat you can determine if anything else is needed.

Heres the recipe and procedures i take to make dry sausage. These ingredients will make 20lbs. 10 lbs ground venison and 10 lbs of grounnd fatty pork. Place meat in large tub and mix well. Once the two meats are mixed well add 1 cup of soy protein powder, 1 cup of red wine, 4 teaspoons of prague powder ( disolve the prague powder in wine and pour over meat), 2 teaspoons of suger, 8 oz of non iodized salt (disolve in 1/2 cup of water and pour over meat).the following ingtedients are not measured, i just add by eyeing it and by taste preference: black pepper, crushed red pepper, garlic powder, fennel seed and paprika.. once all liquids and spices are added to meat mix again very thoroughly. Once done, place in fridge overnight for everything to absorb into the meat. At this time you should also have on hand pig natural casings to make 25lbs of sausage. Take casing out of package (they are usually packed heavy with salt and are not plyable at this point) soak in a bowl of warm water for a half hour and then thoroughly clean each casing (inside and out) with warm water. Once they are cleaned i place them in a conntainer filled with a 50/50 water and vinegar and set that in fridge overnight as well. Whenever your ready pack the meat in casings, cut to length you want and tie off each end with butchers rope. Ensure that you pop any air pockets in casings. Once all done, hang casings in smoker for 12 hours with temp set to 160 degrees. After 12 hours take the links out and give them a cold bath to stop them from cooking any further. Make sure once cooled down that they are completely dried off before hanging. Before i hang them i like to poke holes in each link with a sausage pricker so that air can penetrate the casings. Hang in a cool dry place for 4-6 weeks or until they dry out (become hard). You can also make fresh sausage for cooking using the above same method, minus the prague powder, no need to smoke and no need to hang them

Ok ill post it later.

I posted recipe few times on here, if you cant locate let me know. They are now hanging for about 4-6 weeks.

That time of the year, made 21lbs of venison dry sausage, placed in smoker for 12 hours, will now be hung to dry for 4-6 weeks.

Best of luck !!

Funny you say that, me and my wife live by those words " it can always be worse " . As bad as we may think we have it, there is always someone that has it worse. Just have to go with the punches and push full steam ahead. So with this new job, does this mean you get to attend the Paralympic?

Wow thats insane prices, but cant put a price on quality of life . Keep doing what you do, what you have is contagious, its called inspiration and motivation. I have to say living with a child that has special needs and seeing people like yourself that are positive, inspires me to push hard everyday. Dont think for a second that you are only helping those with special needs, it inspires all. Seeing the strugles of people with disabilities and living it, puts life in perspective real fast. Thats why i find it comical when people argue on here about bow vs. Crossbow, big buck or little buck, antler restriction or not. Lifes too short, Sorry for babbling on, you just got me motivated to write..lol

Agree 100%, quality of life is very important.

Wow didnt realize that a microprocessor prosthetic can cost upwards of $120,000.00, thats insane. The technology involved with one of those prosthetics must be mind boggling. Looks like you landed with a great company. Good for you bud, congrats!!!!

Great info. Thx

What are the differences between the 2, any advantage of shooting one over the other?

Must be the woman of the house messing with ya, nice buck and mount.

Piece of plywood, jigsaw, router, sander and some stain.

Enjoy the day!!

I have the very same rifle and rings, topped with a good scope that round is deadly on deer and bear. Mine is 50+ years old and is a tack driver. Not a long distance gun but within 200 yards its lethal. Thats also a great price. Suprised no one jumped on that already. Good luck with sale.

I use cabelas 2000 gram thinsulate high rubber boots they are well insulated and use one pair of socks made from alpaca fur and im good. During the late season and muzzloader if the temps are real bad then i will break out my Baffin boots, they are so well insulated that i only need a thin pair of dress socks and im good all day.

Enjoy the day !!!!

Like many if technology doesnt warrant a purchase, im not quick to buy new. My vertical bow is a matthews switchback XT probably close to 12 years old but is deadly accurate,. My xbow is around 5 years old and as long as the shot is 50 yards or under it is insanely accurate, unless something goes bad with these 2 rigs, i wont be getting new.

Enjoy your day!!!

Happy New Year all!!!

I too have very similar see through rings on my marlin 336 35 caliber and it shoulders great and shoots equally as good. Enjoy the new plinker.