Thanks Bob. I forgot about Len's site, I'll have to take a look again to see what he has.

I did some research and a local establishment, Kent Butcher Supply, carries a Heller Pepper Stick seasoning, which I'm sure is what all the deer processing outlets around me probably use.

Butterbean, that looks beautiful! I like that nice red meat, which I'm sure you added some cure to your cooking water? That pressed look gives nice eye appeal too. I have a cheese press that I might consider using too for that very look. I like the thought of beef tongue also. Although beef tongue b...

I was in a small grocery store the other day that had a meat counter with the various lunch meats from the big meat packers, this one in particular was Eckrich Meats and it was a Pimento and Pickle Loaf. As a kid, I remember fondly the various loafs such as Football Loaf, Honey Loaf, Pimento and Pic...

Thank you Bob for the information!

Well I really hate to see this site imploding right before my eyes due to the selfishness and pride of a few people. I keep seeing these little innuendo's being stated, as to what I can tell, has something to do with wearing the badge of "moderator". Who gives a rip as to who is a moderator and who ...

Thanks Butterbean. I always seem to have a butt or two in the fridge.

Well I certainly hope there are no hard feelings behind the scenes here. I've received a lot of help from you folks, probably more than I deserve. In that sense I'm beholding to all of you for your friendship and help. This forum has always been my #1 go to place for sausage questions, as I think it...

Very good and thank you redzed.

I was asked about making some venison pepper sticks, which I've never made before. Would anyone have or know where to find a recipe?

Thank you!

Thanks redzed. Oh pics, another whole new challenge! LOL

Bean, I came across this post on your smokehouse and am jealous to say the least. Since this is an older thread and you were working the bugs out, I'm sure you've perfected everything by now. So I just wanted to ask how the smokehouse has been working out for you? Are you supplying all the neighbors...

Just wanted to say that the second attempt was the 'charmer', so I'd like to give a big thanks to butterbean, Jeff, redzed and the rest for all the good advice. I did away with the brine process, added 2 T. cure to the cooking stock pot, did a cold rinse after 3 hours, cooked 2 trotters in a separat...

Just out of curiosity, I've seen some sausage making recipes that speak of stuffing beef stomachs or bladders, and I don't believe I've ever seen such casings offered to sausage makers. Are they available?

Bob, since I had ordered two of the beef bung caps, I just went and checked the other salted cap and it does indeed have that hole in the side. Now in the salted state it would be very easy to just take a knife and cut the bung back to that hole and I think the problem would be solved. Or I suppose ...