Jesser I make all mine all flavors with venison, pork and pork fat
Clint Hunter last edited by
Hello folks. My name is Clint. Like Eastwood but without all the money. I’m a mechanical engineer at an Aluminum rolling mill in south central Kentucky.
Been a deer hunter all my life including the butchering. Got lazy these last few years and took my deer to a local processor because they make summer sausage. They got into some legal trouble recently and weren’t allowed to produce any sausage or jerky this year. So I got into it myself.
I started with a grinder from one of the big box sporting goods stores simply because I had gift cards and credit card points. Looks like a rebranded Weston 22 butcher series. It’s done very well. Ground about thirty pounds worth in less than five minutes.
So far I’ve made two batches of 5 pounds each for snack sticks. Used the jalapeño seasoning with carrot fiber binder in 19mm casings. First batch went well except the casings didn’t stick well after sealing and freezing. Research here suggested I’d sealed them to soon the second batch dried up in the fridge over night and did much better.
Going to Missouri with some friends in a few weeks snow goose hunting. Planning to turn them into sticks also. I’ve been stuffing with the grinder attachments but that ain’t going to fly for the kind of pounds we are hoping for. Thus, I just ordered the 11# stuffer.
Still borrowing a vertical smoker for now. Plan to pick my own up in spring. Just trying to spread my costs around some. Easier to explain to the wife that way too.
PapaSop Team Orange Power User Wisconsin Old-Timer last edited by
Lots of good things come out of Kentucky. Especially the liquid things. Welcome Clint!
Clint Hunter Great to have you here!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Clint Hunter Welcome, as you can tell I’m a huge Eastwood fan!
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt last edited by
Clint Hunter welcome to your new addiction/hobby I understand spreading cost around as many of us do the same , but there is no better feeling than having your family and friends rave about how good everything is that you make !
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by Jonathon
Clint Hunter Glad to have you here. We recently had some snow goose in house and made goose pepperoni with it (https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks) using some additional pork fat and OH WOW were they good! We also made some Hatch Green Chili On that one we made a cured product and Hatch is designed as fresh so we used the entire bag of seasoning but only used 18 lb of goose and they were awesome! Another reason to kill Geese! As if we needed another!
Clint Hunter last edited by
Jonathon I saw that. I might have to try a portion that way. I’ve been lurking since oct/nov. Most of the guys like jalapeño with cheese. We’ve had some made from a processor that way before and they were really good. I’m a big pepperoni fan so I’ll probably try some in deer anyways.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Clint Hunter I have some venison here and some pork fat. I will try to do this Friday and make our Meat Fact Friday about it. Its going to be a busy couple of days though here with the BHA event tomorrow night and me still trying to dig myself out from under a mountain of stuff!
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!