Search found 305 matches

by fatboyz
Sun Dec 03, 2017 17:03
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Well its done and it turned out fantastic. My deer meat and liver was from a 2 yr old buck so not strong or rank. In the picture above of the meat in the lug that was after grinding. it was a bit dry and crumbly. My friend said to make sure to just dip the liver in the pot for a min to seal the pour...
by fatboyz
Sat Dec 02, 2017 19:37
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

After poaching, dry and cold smoke for a couple hours.
by fatboyz
Sat Dec 02, 2017 19:36
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Well no going back now. Tasting the mix is tasted pretty good. It's poaching right now. Red I used 20% deer liver 50% belly trim (quite fatty) and 30% very lean deer. In total it was 2.25lbs liver, 3 lbs lean venison, and 5 lbs of fatty pork belly trim and a 500g package of cheapo bacon. https://i.i...
by fatboyz
Sat Dec 02, 2017 16:02
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Venison Liver Sausage

Well I'm doing my first try at venison Liverwurst. I got the recipe from a German friend who has a sausage shop here. The meats cooking now. Then into the grinder. More to come! Title of thread changed by moderator to facilitate easier searching, and recipe copied from another post by fatboyz. 50% b...
by fatboyz
Wed Nov 29, 2017 04:31
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

I've had some my friend made with pork and beef, I'm going to make mine with deer this weekend!
by fatboyz
Tue Nov 28, 2017 14:38
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

Here is the liverwurst recipe. 50% belly trim 20% liver 30% wild game salt 15g/kg cure #2, 2.5 g/kg Black Pepper 7g/kg Marjoram 3g/kg allspice 1 g/kg nutmeg 1 g/kg thyme 1 g/kg sugar 1 g/kg ginger 3g/kg 1 onion (for a ten pound batch) 1/2 pound bacon (for a ten pound batch) cube up the deer and bell...
by fatboyz
Tue Nov 28, 2017 02:33
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

I'm currently visiting family in Saskatchewan and this past weekend my brother in law and two nephews each harvested a nice white tail buck. Limit in their area this year is only one, but one of the nephews also shot a couple of mule deer does in the south west, so they have enough. I'll be taking ...
by fatboyz
Tue Nov 28, 2017 02:30
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

Now I need to get busy with the sausage!!
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by fatboyz
Mon Nov 27, 2017 14:43
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

Seasons pretty well done. My daughter came down this past weekend for the last weekend of the season. She harvested a nice little buck. We saved the liver and are going to try a liver wurst. My friend that just opened a new sausage shop here has a very good recipe from back in Germany. It uses 20% l...
by fatboyz
Thu Nov 23, 2017 03:41
Forum: Sausages
Topic: Christmas Sausages
Replies: 3
Views: 2093

I have a bunch of Spec, some speck type deer loin, some garlic and jalapeño cheese smokies and just doing some pepper salami.
by fatboyz
Tue Nov 14, 2017 20:49
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

It is definitely one of the advantages of living in a small rural area. We have public land hunting available to us less than 5 minutes drive from town!
by fatboyz
Tue Nov 14, 2017 15:09
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3086

Got some sausage "fixings" this past week.

Nice and cold and snowy here and hunting season is in full swing. My daughter and I harvested 3 big mule deer on the weekend. (1 buck and 2 does). I got over 110 pounds of meat off her buck alone. I'm going to use the loins to make a dried cold smoked product similar to Dutch semi dry horse meat. I ...
by fatboyz
Thu Oct 05, 2017 14:34
Forum: Hardware
Topic: I now have a bowl cutter - what do I do with it!
Replies: 9
Views: 3737

I only use my bowl cutter when making emulsified products like weiners, Weisswurst, Bierwurst or Lyoner. I still use my grinder for everything else. I grind my meat before throwing it in the cutter, but leave the fat as small cubes. With a cutter if you're making an emulsion you need to add a fair b...
by fatboyz
Sat Sep 30, 2017 14:23
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 4119

Bow hunting today, but tomorrow I'm making sausage from the last of a friends deer. Will be an easy day this time, just some Brats and jalapeño cheese salami. Last Sunday was a 12 hour day. I also installed and sided a walk in collier next to my meat shed. Just need to weld a rack to hang the meat o...
by fatboyz
Tue Sep 26, 2017 04:42
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 4119

Bob I can make 4kg at a time in my cutter. I made two batches each of the weisswurst and dogs. For the spice I use wieburg Munich weisswurst spice at 5g/kg. I add to that 17g/kg of salt and 3 g/kg of wieberg cutter phosphate. I also add a quarter whole lemon, seeds removed and a quarter of a raw oni...