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Thread: Sausage Time

  1. #1
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    Sausage Time

    'Tis the season....I started making venison sausage over the weekend. So far I've made 10 lbs of breakfast sausage and 25 lbs of summer sausage. This is probably the best batch of summer sausage I've ever made. The breakfast sausage is good, but I'm still trying for the "wow" factor. I've still got snack sticks, jerky, and several kinds of brats to make.

    Anyone else making there own sausage? Here's a look at mine.

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    I also made up some fresh salmon.

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  2. #2
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    Looks amazing!
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    I made my own bfast sausage with a friend's recipe from my 2012 buck. Mixed w/pork, sweet Italian. Was damn good!

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    Im making deer sausage tomorrow! Made antelope brats and breakfast sausage in October when I got my antelope. I always make some sausage out of my game!

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    Been doing it for years. Fact is I'll probably make the last of my antelope breakfast sausage this week. I use pork shoulder roast in mine, about 25% with no added suet, just whats on the pork. I use High Mt spices.
    Last edited by Colorado Cowboy; 12-02-2013 at 10:08 PM.
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    Mine is almost done! 1 more batch to smoke tomorrow and vac pack it. I use 1/2 pork in my breakfast sausage and about 15% beef fat and 15% beef in the rest. Sometimes I mix 15% beef fat in the breakfast, I know it sounds like an odd mixture but it tastes really good! I usually use Hi Mountain seasonings but Cabelas has really been having a shortage of them this fall.

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    I use bacon ends and pieces in my sausage. We use high mtn seasonings or seasonings from the sausage maker company. They have a ton of different flavors. I try to use High mtn to support the home state however. I would love to try all these different sausages that everyone is making. That would be one heck of a day!!!

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    I use bacon ends & pieces in my brats. Really good.
    Colorado Cowboy
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    I've never tried bacon ends. I'll have to keep that one in mind. Typically I'm using pork shoulder or pork fat.

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    This is my latest creation! 15lb deer, (15% beef fat, 15% beef) 1 onion, 4 lg jalapenos, 1 head garlic, 6 table spoon each Ravens all purpose seasoning, Italian seasoning, garlic salt, pepper, 2 table spoon ground sage, cure, and smoked for about 3 hours. It was kind of an experiment since cabelas was out of almost all Hi Mountain's seasonings but it turned out to be the best sausage I have made yet!

 

 

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