Collagen is made from beef hide, that's what makes it tough. It's designed to support heavier meat, sausage, etc. during smoking.

Think 75/pork to 25 moose, unless you like it dry. Plus, the moose will go further. Make a pattie, fry it and try it before you do the final product. You'll get a better idea of the final product and can than adjust the seasonings to do the final recipe.

IMHO, game is game as far as recipes. All very lean compared to farm raised meat. The taste may be slightly different but the recipes all should work. Good luck.

Anyone have any recipes they'd care to share regarding this topic. A guy on another site I use is looking for some. Have to help all the brothers that enjoy smoking things.

Here in Buffalo, we're very fortunate, as we have a lot of good Mom and Pop butchers. No problem getting blood. You probably could order it from a butcher shop, if you pay in advance. May take some leg work but it's out there.

Sorry CW. The recipe I use is from Rytek's book and that's probably copyrighted.

The Mrs. neighbor from Poland used a 3 parts pork to 1 part venison. for his sausage for smoking. Also, he would pan fry a burger to check for moisture and seasoning before stuffing.

If you have any orchards within driving distance, give them a call, as this is the time of year they trim their trees and would be happy to have you clean up the scraps.

Being of Polish decent, we have a food similar to Boudin. It's called Kiska. One uses blood in it and the other doesn't. It uses the scrap parts of the pig and instead of rice, we use groats/buckwheat. As usual, the homemade is much better then store bought.

Thanks for sharing such good stuff. Only problem is, next time you'll need a higher table if you use your Great Dane helper.

I went to a reputable butcher and got pork belly for making homemade bacon. I made it twice but my pieces didn't have anywhere near the amount of meat that the stuff he sells does. Am I getting the wrong cut. Next time I plan to question him on this. Any input would be appreciated. Thanks in advance.

Check out MRI-Members Recipes Index. It's listed under Hyde Park on this site. Set up by Chuckwagon. Lot of good recipes. Enjoy.

sausagemaker.com has them for $9.99 but you'll have to pay shipping.

Amen, SS.

Have to use local butchers that you've found reputable. Sam's has injected stuff in seafood, etc. I also don't buy anything from the Far East, as it's very polluted from the ponds they use to raise them. Buy American and you can trust the quality and purity.