Roe Bear Yeah, it is all about the size of the container you are planning on using. If you use a small one then the little weston is fine. If you want to do a meat-lug or something then you need the Vacmaster SV1, the HBC or something like that. I have done larger batches with 2 small Westons and it seems to work.
Bear Pepperoni.
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Did a batch of Bear pepperoni over the weekend and it came out great. Used the seasoning as per instructions and added no extra pepper or pepper flakes or cayanne as I usually do. That’s why I call it pepperoni not blanderoni. Any way it came out great and the seasoning held up great with the bear. Not like the breakfast sausage. I did a mix of 60% bear 20% pork and 20% beef and did up the fat content a bit and used a finer second grind. Thanks for the advice on upping the fat content a bit. And I think the finer grind help disperce it more. This weekend Summer sausage With your smoked cheddar. Will keep you posted…
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mdseaside That’s great! I’m glad it turned out good for you!
I’m sure you’ll love the smoked cheddar too. We have been getting a lot of great feedback on the new cheese flavors!
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