Results 1 to 4 of 4

Thread: sausage making

  1. #1
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default sausage making

    I always had a surplus of deer burger so I needed a way to use it up. Once I finally bought the equipment, sausage making has become an addiction. I have a grinder, mixer and stuffer. The mixer and stuffer aren't essential but having the right equipment makes it a lot easier.

    These are smoked chorizo cheddar snack sticks. It took about 7.5 lbs of deer burger, 1 lb. of high heat cheese and 2.5 lbs of bacon. I vacuum seal them in packs of four. The dogs are lobbying me to increase that to eight. So far, I've made sage breakfast links, sweet Italian links, smoked jalapeno cheddar summer sausage. I'm going to have to shoot more deer this year.

    snack sticks.jpg

  2. #2
    Join Date
    Jan 2009
    Location
    Anderson sc
    Posts
    1,813

    Default

    Looks great

  3. #3
    Join Date
    Jun 2009
    Location
    Summerville
    Posts
    2,456

    Default

    Looks awesome! I have 150 lbs of deer/pork and 75 lbs of duck/pork summer sausage curing right now. It was cold smoked. It is fun!
    C7D5767E-9A5C-4013-95DC-92154B626FC9.jpg
    If you give 10 people a bag of gold, someone will complain about how heavy it is!

  4. #4
    Join Date
    Dec 2003
    Location
    Greenville, SC
    Posts
    1,777

    Default

    Dang, PB those look fantastic!

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •