Author Topic: Grinding sausage on my own  (Read 18610 times)

Offline huntny30

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Re: Grinding sausage on my own
« Reply #15 on: Nov 05, 2012, 07:52:07 PM »
So Deposit how has the sausage making been going?  I made a whole buch of different stuff...
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Offline Deposit

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Re: Grinding sausage on my own
« Reply #16 on: Nov 05, 2012, 08:05:17 PM »
I have not gotten into it quite yet. I was thinking about it this past weekend but hunted hard trying trying to get more meat to grind ;) I might try it this coming weekend, I have everything I need, just waiting for the time to do it.

Offline huntny30

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Re: Grinding sausage on my own
« Reply #17 on: Nov 05, 2012, 08:07:25 PM »
Good deal...I am just down to making jerky...I have about 15 pounds of ground veni left all seasoned up waiting to be put in the dehydrator...
"Life is tough, but it's tougher when you're stupid."
John Wayne

Offline stka

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Re: Grinding sausage on my own
« Reply #18 on: Nov 05, 2012, 08:19:55 PM »
We always freeze our grinder meat and do it all at once after the season. There's usually time between deer season and ice fishing.

Offline Deposit

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Re: Grinding sausage on my own
« Reply #19 on: Nov 10, 2012, 04:24:31 AM »
Here is another question I thought of this morining...when filling the casings......do you just twist it to start then next link? or do you fill it then cut it in to sections?

Offline Chucker

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Re: Grinding sausage on my own
« Reply #20 on: Nov 10, 2012, 04:26:12 AM »
Pretty sure I've seen them twist on TV when showing how it is done.  Then you can take whole sections of links, and easily hang them to cure, too.
I'm bound to stay where you sleep all day, Where they hung the jerk that invented work, in the Big Rock Candy Mountains.


Offline cjg

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Re: Grinding sausage on my own
« Reply #21 on: Nov 28, 2012, 02:25:22 AM »
I don't put any pork in mine, strait deer meat. I coarse grind it first 1/2" plate, add seasoning, mix well, regrind 1/8" plate, right into casing. Comes out fine.

Offline huntny30

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Re: Grinding sausage on my own
« Reply #22 on: Nov 28, 2012, 03:44:17 AM »
Anyone have any sausage seasoning recipes that they want to share?  I have experimented with a couple and I like them pretty good but always open to new ideas...?  I like mixing in garlic and extra sharp cheese with some other seasonings as well...it is great for grillin, chilli and even making meatballs...
"Life is tough, but it's tougher when you're stupid."
John Wayne

Offline drobertsinMaryland

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Re: Grinding sausage on my own
« Reply #23 on: Nov 28, 2012, 06:17:35 AM »
15lbs of ground venison
5 lbs of pork
8 tablespoons Salt & Pepper
4 tablespoons Sage
8 teaspoons Garlic salt
3 teaspoons Red Pepper Flake
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Thyme

Offline Raquettedacker

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Re: Grinding sausage on my own
« Reply #24 on: Nov 28, 2012, 07:06:16 AM »
Are recipes to be used with casings?
"Dying is the easy part. Learning how to live is the hard part..."

Offline stka

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Re: Grinding sausage on my own
« Reply #25 on: Nov 28, 2012, 10:33:01 AM »
Do you have a breakfast sausage recipe you can share? I'd like to make some from scratch. I bought a premixed box last year and didn't care for it.

Offline bogmanjr

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Re: Grinding sausage on my own
« Reply #26 on: Nov 28, 2012, 10:37:40 AM »
Sounds like you have enough to keep you busy Rusty. I use the store bought spices.
" Those who forge their guns into plows will plow for those who did not " Thomas Jefferson.

Offline bogmanjr

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Re: Grinding sausage on my own
« Reply #27 on: Nov 28, 2012, 10:54:32 AM »
Yeah that will keep me out of trouble for a bit  ;D ;D ;D ;D Saturday the trout are gonna take hell..... 8) 8)

Save a few for when the flatlanders come back up after christmas...... ;)
" Those who forge their guns into plows will plow for those who did not " Thomas Jefferson.

Offline drobertsinMaryland

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Re: Grinding sausage on my own
« Reply #28 on: Nov 29, 2012, 06:03:05 AM »
Are recipes to be used with casings?
I don't use casings. I just vaccum seal the meat and patty it when I was to cook it.

Offline Deposit

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Re: Grinding sausage on my own
« Reply #29 on: Dec 09, 2012, 02:28:51 PM »
Been grinding venison sausage and burger all weekend. So far I have Sweet Italian, Beer and cheddar patties, and Bratwurst in natural casing. I am about to grind the last set of burger and included some maple smoked bacon in this batch...yum.

 


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