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Making Sausage

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Making Sausage

Postby USAFdeerhunter » Sat Jan 03, 2015 11:17 am

So, I went to buy some pork fat so I could make some breakfast sausage, and the butcher I use was out. Looked in the meat department and all they had there was bacon ends and pieces. I bought 4 lbs and decided to make a small batch to test it out...glad I did! Enjoying me a sandwich as we speak!
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Re: Making Sausage

Postby terry08 » Sat Jan 03, 2015 11:29 am

The bacon ends & pieces work well. I generally grind a Boston Butt.
I decided awhile back that although pork and venison mix well together I prefer not to have my venison taste like pork.
I started using beef fat and found out I like it a lot better.
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Re: Making Sausage

Postby jv » Sat Jan 03, 2015 4:37 pm

The guy that I use most of the time to process a deer uses bacon and I never had a problem with it
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Re: Making Sausage

Postby terry08 » Sat Jan 03, 2015 4:53 pm

Jv, there is no problem with bacon. But, if you get the opportunity to try it with beef fat. I encourage you to do so, you might be surprised.
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Re: Making Sausage

Postby jv » Sat Jan 03, 2015 5:30 pm

Well have to check it out
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Re: Making Sausage

Postby chadbragg » Sat Jan 03, 2015 5:37 pm

I picked up 20lb of hog jowl today. Was marked WAY down
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Re: Making Sausage

Postby flipper » Sat Jan 03, 2015 8:51 pm

terry08 wrote:The bacon ends & pieces work well. I generally grind a Boston Butt.
I decided awhile back that although pork and venison mix well together I prefer not to have my venison taste like pork.
I started using beef fat and found out I like it a lot better.


So Terry, what do you ask for (or get) to obtain the beef fat? What type of casings do you use for your smoked sausage. Do you have the recipe and process you use posted on here somewhere? You know I trust your recipes because the tamales came out great! Any help would be appreciated..... from you or anyone!
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Re: Making Sausage

Postby Mud Monster » Sat Jan 03, 2015 9:24 pm

I have used Boston Butt but haven't made sausage in a while. I LIKE terry's idea with the beef fat.
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Re: Making Sausage

Postby USAFdeerhunter » Sat Jan 03, 2015 9:56 pm

I have about 20 lbs of beef fat in the freezer I may try out with the next deer.
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Re: Making Sausage

Postby terry08 » Sun Jan 04, 2015 6:50 am

flipper wrote:
terry08 wrote:The bacon ends & pieces work well. I generally grind a Boston Butt.
I decided awhile back that although pork and venison mix well together I prefer not to have my venison taste like pork.
I started using beef fat and found out I like it a lot better.


So Terry, what do you ask for (or get) to obtain the beef fat? What type of casings do you use for your smoked sausage. Do you have the recipe and process you use posted on here somewhere? You know I trust your recipes because the tamales came out great! Any help would be appreciated..... from you or anyone!

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