Markster Posted November 10, 2022 Report Share Posted November 10, 2022 Thought this may be appropriate. good luck guys. Theres still time. Davidp16, Tyler0420, Jwl1 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Jwl1 Posted November 11, 2022 Report Share Posted November 11, 2022 That's awesome... Quote Link to comment Share on other sites More sharing options...
Markster Posted November 12, 2022 Author Report Share Posted November 12, 2022 One day left guys. Time to get it done. Davidp16, NiagaraRiverFisher, Tyler0420 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
genec Posted November 13, 2022 Report Share Posted November 13, 2022 I love it! showed that to my wife and told her I need some - this was my gun hunt week, and I lost out on it because we’ve both been laid up with bad head/chest colds since last week. Davidp16 and Bubba14 2 Quote Link to comment Share on other sites More sharing options...
smerchly Posted November 13, 2022 Report Share Posted November 13, 2022 Just now, genec said: I love it! showed that to my wife and told her I need some - this was my gun hunt week, and I lost out on it because we’ve both been laid up with bad head/chest colds since last week. Another flu bug hitting some people pretty hard again . A friend had a flu shot and his 4th covid shot together , one in each arm . and I heard the shot for this new flu is not very effective but may help keep it tamed down some . We have been lucky , no colds or flues for the passed 3 years ....maybe something to do with staying away from crowds . This crazy weather has put a hoax on our fishing as well Gene , I know how you feel . Get better soon ....I believe there is something to that chicken soup that helps fight the flu . Markster ....do they have deer hunting in Mexico ? Maybe you meant camels ? Quote Link to comment Share on other sites More sharing options...
Markster Posted November 13, 2022 Author Report Share Posted November 13, 2022 i hope you and your wife take it easy and get better soon, Gene. smerch: not sure about deer in mexico, but I’m sure alot of guys are thinking the deer may be vacationing there, now. I understand not many are being seen in our area. Lol Quote Link to comment Share on other sites More sharing options...
smerchly Posted November 13, 2022 Report Share Posted November 13, 2022 1 hour ago, Markster said: i hope you and your wife take it easy and get better soon, Gene. smerch: not sure about deer in mexico, but I’m sure alot of guys are thinking the deer may be vacationing there, now. I understand not many are being seen in our area. Lol There have been a few deer hit by cars in our area lately ......all deer were running southbound on route 24 .... Quote Link to comment Share on other sites More sharing options...
genec Posted November 13, 2022 Report Share Posted November 13, 2022 We spent 3 hours in urgent care this morning - now both of us on antibiotics 😞 Quote Link to comment Share on other sites More sharing options...
Darryl L Posted November 16, 2022 Report Share Posted November 16, 2022 A few question for you guys who are sausage makers. We are making venison sausage this year for the first time. 1) what venison to pork ratio should we do? 2) what type of casings are easiest to work with? 3) what mm size casings for standard size sausage ? 32 to 35 mm? Thanks! Quote Link to comment Share on other sites More sharing options...
Markster Posted November 17, 2022 Author Report Share Posted November 17, 2022 Hey Darryl, its been awhile since i had sausage made, but if i recall correctly i think it may have been 50/50 meat to pork fat. Others may know better. I know it should be cold, almost freezing before the grind. as far as the other 2 questions, collegen is what we used, but i really don’t remember the size. I don’t know the difference between the casing we used and the alternatives. if you want pepperettes made, let me know and i’ll pass you the number for larry, the guy that i use. His pepperettes are fantastic. smerchly and Darryl L 2 Quote Link to comment Share on other sites More sharing options...
Darryl L Posted November 17, 2022 Report Share Posted November 17, 2022 52 minutes ago, Markster said: Hey Darryl, its been awhile since i had sausage made, but if i recall correctly i think it may have been 50/50 meat to pork fat. Others may know better. I know it should be cold, almost freezing before the grind. as far as the other 2 questions, collegen is what we used, but i really don’t remember the size. I don’t know the difference between the casing we used and the alternatives. if you want pepperettes made, let me know and i’ll pass you the number for larry, the guy that i use. His pepperettes are fantastic. Thanks Mark! Appreciate help Quote Link to comment Share on other sites More sharing options...
Row dog Posted November 17, 2022 Report Share Posted November 17, 2022 On 11/16/2022 at 11:34 AM, Darryl L said: A few question for you guys who are sausage makers. We are making venison sausage this year for the first time. 1) what venison to pork ratio should we do? 2) what type of casings are easiest to work with? 3) what mm size casings for standard size sausage ? 32 to 35 mm? Thanks! check out steve rinella and mike rulman,, Charcuterie, every thing you need to know,recipes ,ingredients,ratios,whether cured or fresh ground or whole muscle Bon Appetite Markster, Darryl L and fishingking 3 Quote Link to comment Share on other sites More sharing options...
coyotehunter Posted November 18, 2022 Report Share Posted November 18, 2022 I have used a 50/50 venison/moose/bear to pork ratio. I use front shoulders and use every bit of meat and fat from the shoulder. You still get and extra lean grind but not dry. Put the seasonings in the cubed meat to let them work on the flavour overnight...freeze for one hour before grinding. 32mm natural casings is what I use. Don't overfill the casings or they will tear. Use a needle to poke any air pockets. There are lots of good recipes online. smerchly and Markster 2 Quote Link to comment Share on other sites More sharing options...
Row dog Posted November 18, 2022 Report Share Posted November 18, 2022 8 hours ago, coyotehunter said: I have used a 50/50 venison/moose/bear to pork ratio. I use front shoulders and use every bit of meat and fat from the shoulder. You still get and extra lean grind but not dry. Put the seasonings in the cubed meat to let them work on the flavour overnight...freeze for one hour before grinding. 32mm natural casings is what I use. Don't overfill the casings or they will tear. Use a needle to poke any air pockets. There are lots of good recipes online. I use a wine cork with 5-6 needles pushed into it for a sausage poker,although if one is not curing your suasage ie making salami or pepperettes a little air inside is not much of a concern.When curing , air trapped inside can help with mould and other nastys developing over the drying period Quote Link to comment Share on other sites More sharing options...
Darryl L Posted November 19, 2022 Report Share Posted November 19, 2022 Decided to go with venison burgers over sausages. Family will eat them more often and save money on casings. Made a 9lb test batch and they turned out better than expected. 9lbs made me 28 burgers on the thickest setting on my burger press. fishingking, Davidp16, thatmuchfurtherwest and 1 other 4 Quote Link to comment Share on other sites More sharing options...
smerchly Posted November 19, 2022 Report Share Posted November 19, 2022 Looks goood ! I would also prefer the burgers over sausage . It can be used in many ways . We always made moose burger and added 30 % pork fat . The kids loved those burgers too . We have a new vacuum sealer with some bags , gifted to us last year but haven't used it yet . Quote Link to comment Share on other sites More sharing options...
Tyler0420 Posted November 20, 2022 Report Share Posted November 20, 2022 6 hours ago, Darryl L said: Decided to go with venison burgers over sausages. Family will eat them more often and save money on casings. Made a 9lb test batch and they turned out better than expected. 9lbs made me 28 burgers on the thickest setting on my burger press. Do you season them before sealing? Quote Link to comment Share on other sites More sharing options...
Darryl L Posted November 20, 2022 Report Share Posted November 20, 2022 8 hours ago, Tyler0420 said: Do you season them before sealing? Yes they are all seasoned prior to vacuum sealing. Just take them out of freezer and right onto BBQ fishingking and Tyler0420 2 Quote Link to comment Share on other sites More sharing options...
fishingking Posted November 20, 2022 Report Share Posted November 20, 2022 1 hour ago, Darryl L said: Yes they are all seasoned prior to vacuum sealing. Just take them out of freezer and right onto BBQ They look yummy...I've made just about everything with the venison...I have one recipe for sausage that's simple and my family and all my buddies love it...and a running joke about how my mother in law likes touching my sausage 🙄🤮 Markster, Davidp16, smerchly and 3 others 3 3 Quote Link to comment Share on other sites More sharing options...
Darryl L Posted November 20, 2022 Report Share Posted November 20, 2022 3 hours ago, fishingking said: They look yummy...I've made just about everything with the venison...I have one recipe for sausage that's simple and my family and all my buddies love it...and a running joke about how my mother in law likes touching my sausage 🙄🤮 Looks amazing! smerchly 1 Quote Link to comment Share on other sites More sharing options...
smerchly Posted November 20, 2022 Report Share Posted November 20, 2022 4 hours ago, Darryl L said: Looks amazing! I'll second that !! Looks like a professional job to me . That sausage machine looks like it can make a lot of sausage very quickly . And it looks like you have a great M.I.L. ! Quote Link to comment Share on other sites More sharing options...
coyotehunter Posted November 21, 2022 Report Share Posted November 21, 2022 In the past when I couldn't find sausage casings I would make up the sausage meat as per usual and make patties out of it. Burger bun eats as well as a sausage roll and you can put a full slice of onion on the patty. smerchly, Bubba14 and Markster 3 Quote Link to comment Share on other sites More sharing options...
mooseslayer Posted November 21, 2022 Report Share Posted November 21, 2022 Makes my mouth water looking at them. Just don't salt burgers before freezing. Salt when you put on the grill. I have read articles on how it changes the consistency of the meat. Quote Link to comment Share on other sites More sharing options...
smerchly Posted November 21, 2022 Report Share Posted November 21, 2022 Just now, mooseslayer said: Makes my mouth water looking at them. Just don't salt burgers before freezing. Salt when you put on the grill. I have read articles on how it changes the consistency of the meat. I can understand why salting anything going into the freezer can change the consistency since we use salt to melt ice on our roads . Good thing to know . Quote Link to comment Share on other sites More sharing options...
coyotehunter Posted November 21, 2022 Report Share Posted November 21, 2022 With burgers I agree with no salt. On the other hand there is a lot of salt in most sausage recipes. It helps to contain the meat with casings and most sausage is a coarser grind than burger. Quote Link to comment Share on other sites More sharing options...
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