I'll take it. LOL
I use it in addition to Moose, whitetail and caribou it makes a great snack stix.

I wash dry then spray with food grade silicon spray, store in an old margarine tub.

I wouldn't try this mix as a fresh sausage. its formulated to be smoked then dried. I just don't think the flavour profile would work in a fresh sausage. But I could be wrong. The only thing you could leave out would be the cure. try it and tell us how it turned out.

I make several fresh sausages , Italian,Brats, breakfast, Farmers, They all get consumed by my family. I also make summer sausage, smoked pork sausages, Andouille,kielbasa, pepperone,salami,pepperettes, Bierwurst,head cheese, liverwurst and probably a few more :mrgreen: . Most of these are consumed ...

oops the recipe should say maple syrup or maple sugar

I get Mapeleine at Wally world it will be in the spice isle with the extracts. I mix the dry milk powder in with the spices then onto the meat and add the liquids ( mapeleine, water and maple syrup) and mix until you achieve a bind. http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%...

I bought some tubed Sheep cases last week so I had to try them out. They worked very slick semi frozen pork butts ready to grind http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270001.jpg Tubed cases soaking http://i35.photobucket.com/albums/d162/Big-Guy01/meat%2...

Yes thats how it done. twist one link clockwise the next counter clock wise , continue until the whole caseing is done. Twisting in alternate directions help keep the cases from untwisting. Un fortunatly it doesn't work with collagen cases. I tie off the individual links. before linking http://i35.p...

10# is shoft form for 10 pounds

Note the venison in the above recipes has been adjusted to 25% fat content with beef fat.

thanks guys for the input.Big Guy,summer sausage and pepperettes are what I would like to get into.Got a butcher gonna save me some beef fat for tomorrow.Big Guy got a recipe to share? ok here you go Pepperetts 8 Lbs. Pork shoulder 7 Lbs. Venison 6 Tbs. Salt 4 Tbs. Paprika 1 Tbs. Chile powder 1.5 T...

here is a family favourite Sausage and Rice 1 package garlic sausage about 1 # 1 onion cut in strings (semi circle) 1 can whole tomatoes 28 oz. drained 1 can tomato sauce 28 oz. 1 can tomato paste 6 1/2 oz. 1 tsp. crushed chili 1 green pepper chopped 2 bay leaves Brown one side of sausage in heavy f...

I make all kinds of moose sausage, I prefer to use beef fat instead of pork fat with moose. I like to put fat chunks with the meat to 25% then grind it together, mix well add spices and mix again. It makes terrific summer sausage, pepperettes, Pastrami and salami

I'll head back about mid April

What?!! :shock: Big Guy got a new grinder and he washed his table! Nice going R.D. You made my whole week! Hey, another 6 weeks and you'll have to start diggin' & plantin' again in Southhampton. Has that Florida sun given you a tan? :lol: Best Wishes, Chuckwagon Chuckwagon Ole Buddy I just knew you...