Search found 106 matches
- Fri Mar 04, 2016 22:39
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
Thanks butterbean, I called a local mom and pop butcher who is known for their great wild game sausages and who I buy my back fat from. I asked for 50/50 pork trim and they told me they don't have any nor keep any. I asked them what they use or recommend for venison sausage and they said, "I honestl...
- Fri Mar 04, 2016 19:33
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
Bob k, Up to this point, I have been buying my pork butts from Costco, and yes they come two to a pack. They usually have quite a bit of fat. What about pork jowls. I have a old timer Italian friend that makes great sausage. I just spoke with him and he says he ONLY uses fresh pork jowls for the fat...
- Thu Mar 03, 2016 22:34
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
- Thu Mar 03, 2016 00:32
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
Butterbean, That sausage looks fantastic! You say it is a fresh sausage although is it cured? I usually grind my meat once through a 7mm plate, then re-chill, mix with seasoning until it gets a good bind (sticks to my hand), and then stuff. I don't do this because I think its right, only because it ...
- Wed Mar 02, 2016 20:59
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
butterbean, Thank you again. This was my logic behind my ratio's... for a 10 lb batch Wild - 5 lbs Back Fat - 1 lb Shoulder - 4 lbs I figured because venison has 0% fat, the 1 pound back fat would turn the total 6 lbs of venison / fat ratio to 16.7% fat. Then the added pork shoulder (4 lbs) with an ...
- Wed Mar 02, 2016 18:55
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
- Wed Mar 02, 2016 18:54
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
- Wed Mar 02, 2016 04:41
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
Thank you all! Why is back fat bad for fresh sausage? So just to verify I fully understand, you recommend removing the coppa muscle from the shoulder, setting that aside, and using the remaining shoulder for sausage WITHOUT adding back fat. Only using 50% venison, and 50% Pork Shoulder? BobK, thank ...
- Tue Mar 01, 2016 05:45
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15283
Venison Sausage Ratio's
Hey guys, so I have been making a ton of sausage and my ratio for venison sausage are as follows : Venison 50% Pork Shoulder 40% Pork back fat 10% I use http://www.meatsandsausages.com/sausage-recipes/italian-sausage as one of my favorite Italian sausages, although when I make it with the 50% veniso...
- Thu Aug 06, 2015 06:50
- Forum: Sausages
- Topic: Portuguese Chourico Recipe Help
- Replies: 12
- Views: 8780
Portuguese Chourico Recipe Help
Hello all, I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage. Is there anybody out there with a authentic recipe that you would be willing to share w...
- Wed Jun 17, 2015 17:27
- Forum: Smoked pork products
- Topic: City Ham help
- Replies: 5
- Views: 7375
- Tue Jun 16, 2015 19:05
- Forum: Smoked pork products
- Topic: City Ham help
- Replies: 5
- Views: 7375
City Ham help
Hello all, I harvest many wild hogs each year in my neck of the woods and the majority of my sausages, wet and dry, are all from wild meat. With that said, I harvested a nice 200 lb sow last weekend and have decided to make a city ham. My family LOVES our xmas hams and I would love to try making one...
- Fri Apr 17, 2015 07:15
- Forum: Sausages
- Topic: Help! Summer Sausage
- Replies: 9
- Views: 8408
Ok guys, thank you for all the help this far... This is what my plan is. Use the recipe above, only use 50% of the sugar and dextrose per Bob k's advise. Will be using T-spx, ferment at 80-86f for 24hrs. Smoke at 110-120f for 4 hours. Hot water bath (165f) until internal temp of summer sausage reach...
- Thu Apr 16, 2015 04:52
- Forum: Sausages
- Topic: Help! Summer Sausage
- Replies: 9
- Views: 8408
Thanks guys, I really appreciate the help. Another question, why do I see so many recipes, if not most recipes on the web for summer sausage using nothing but cure? No starter culture? There is also no fermentation time, just simply a overnight rest in the fridge for the meat to properly cure? My un...
- Wed Apr 15, 2015 19:20
- Forum: Sausages
- Topic: Help! Summer Sausage
- Replies: 9
- Views: 8408