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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Been a busy Saturday!
- Thread starter Napper
- Start date
A
Azinine
Guest
purdy
HeSmellsLikeSmoke
somebody shut me the fark up.
Oh Man!!! Those look great.
What did you stuff them with?
What did you stuff them with?
WineMaster
Babbling Farker
Sausage looks great!
What kind?
What kind?
M
Markbb
Guest
Sausage
That looks great I'm gonna get into sausage making what kind is that?? it looks great!!
That looks great I'm gonna get into sausage making what kind is that?? it looks great!!
ipls3355
is one Smokin' Farker
Never even thought of doin sausage But that makes it real tempting
vr6Cop
is Blowin Smoke!
They look like home made sausage. Maybe he meant that he stuffed the casings with the meat mix?
Sure does look good.
Napper
Knows what a fatty is.
Sorry for the confusion!
They are homemade!
Mix of 40% boston butt, 5% bacon ends,and 55% deer meat. Stuffed in natural pork casings. Seasoned with some polish seasoning and cured.
Smoked for ~5 hours until an internal temperature of 160 degrees.
Just got them all vacuumed packed and in the freezer. Will be some good eating!
They are homemade!
Mix of 40% boston butt, 5% bacon ends,and 55% deer meat. Stuffed in natural pork casings. Seasoned with some polish seasoning and cured.
Smoked for ~5 hours until an internal temperature of 160 degrees.
Just got them all vacuumed packed and in the freezer. Will be some good eating!
Boy-oh-boy those look good. That is the perfect ratio for game sausage too. Good color in the smoker. What curing agents did you use?
Greendriver
is Blowin Smoke!
Yep, them is going to be some good eating for sure.
Napper
Knows what a fatty is.
Cured with Instacure #1.
Cure is 6.5% sodium nitrite in salt mix.
Use about 1.0 -1.2 oz. to 25 lbs. of meat.
I don't smoke any sausage if it is not cured first. Too much risk.
And I like my sausage to be PINK!
Cure is 6.5% sodium nitrite in salt mix.
Use about 1.0 -1.2 oz. to 25 lbs. of meat.
I don't smoke any sausage if it is not cured first. Too much risk.
And I like my sausage to be PINK!
