Chef Posted November 19, 2018 Share Posted November 19, 2018 Anyone use beef fat for their ground?A little harder to come by it seems Sent from my iPhone using Tapatalk Beef fat has a much stronger flavor and does not render as well as pork fat Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted November 20, 2018 Author Share Posted November 20, 2018 Made 10 lbs of smoked venison sausage tonite and I am done. Freezer is to the brim. A lot of meat off that buck! If I get another it will go to processor and be split among others. As will some in that freezer. ( Use herb philipson bags to separate different cuts and burgers and sausage etc. Label it by year on bags and sealed portions inside) Sausages will be cooked at a later date in the smoker. 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 20, 2018 Share Posted November 20, 2018 Made 10 lbs of smoked venison sausage tonite and I am done. Freezer is to the brim. A lot of meat off that buck! If I get another it will go to processor and be split among others. As will some in that freezer. ( Use herb philipson bags to separate different cuts and burgers and sausage etc. Label it by year on bags and sealed portions inside) Sausages will be cooked at a later date in the smoker. Looking good!What casings are you using? They seems to have those same “tags” hanging off like the ones I used- I wonder if your casings are thick and hard to chew as well.I also notice how the front set looks “pink-er” did you do that set last? Did you fat start to break down more?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted November 20, 2018 Author Share Posted November 20, 2018 3 minutes ago, crappyice said: Looking good! What casings are you using? They seems to have those same “tags” hanging off like the ones I used- I wonder if your casings are thick and hard to chew as well. I also notice how the front set looks “pink-er” did you do that set last? Did you fat start to break down more? Sent from my iPhone using Tapatalk i used casings from price chopper - natural casings from Syracuse casing company - they come packed in salt. Have used these for a few years now and they work well. Have a few tags here and there i just trim before sealing. I think the color is just the light in the kitchen as the closest is right under the over head light. 1 Quote Link to comment Share on other sites More sharing options...
Five Seasons Posted November 21, 2018 Share Posted November 21, 2018 On 11/19/2018 at 8:15 AM, Uncle Nicky said: A year ago-an old guy who just wanted the antlers. Confuses me also. i guess if the meat goes to a good cause I can understand antler only hunting. I try to be pretty open minded, but I'll be honest... as a hunter it's hard for me to support the "trophy only" hunters. 2 Quote Link to comment Share on other sites More sharing options...
Uncle Nicky Posted November 21, 2018 Share Posted November 21, 2018 4 hours ago, Belo said: i guess if the meat goes to a good cause I can understand antler only hunting. I try to be pretty open minded, but I'll be honest... as a hunter it's hard for me to support the "trophy only" hunters. I understand 100%. Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 22, 2018 Author Share Posted December 22, 2018 Sweet and spicy BBQ snack sticks. 3 Quote Link to comment Share on other sites More sharing options...
NYBowhunter Posted December 23, 2018 Share Posted December 23, 2018 20 minutes ago, Robhuntandfish said: Sweet and spicy BBQ snack sticks. Those look great!!! 1 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 22, 2019 Author Share Posted December 22, 2019 Cracked pepper and jalapeno brats. No venison in these. Quote Link to comment Share on other sites More sharing options...
Nytracker Posted December 22, 2019 Share Posted December 22, 2019 (edited) Guess I forgot to post this . Made this a few weeks ago 50/50 venison to russian boar. Cracked pepper and garlic summer sausage. Came out great ... logs weight out at 3 lbs a piece. Edited December 22, 2019 by Nytracker 4 Quote Link to comment Share on other sites More sharing options...
crappyice Posted December 22, 2019 Share Posted December 22, 2019 Guess I forgot to post this . Made this a few weeks ago 50/50 venison to russian boar. Cracked pepper and garlic summer sausage. Came out great ... logs weight out at 3 lbs a piece.Damn that looks phenomenal Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Nytracker Posted December 22, 2019 Share Posted December 22, 2019 When I butchered the boar I took all my scraps for grinding . I didn't remove any fat . I was still worried it might be to lean . It turned out great . Wasn't the least bit dry . Not greasy either. Cook time took 7.5 hours . Longer than I expected . Cook temp was 200 ... done temp was 156 degrees. 2 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 28, 2019 Author Share Posted December 28, 2019 GF got me this for Xmas. Although she says it's a little mean since this is the first in 10 years I haven't gotten a deer. Lol. She may have cursed me and I might have to burn it, but thought it was a cool gift. 2 Quote Link to comment Share on other sites More sharing options...
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