bubba_mcnabb That’s a whole lotta sausage you got there & good looking too. You also have a fine helper too & perhaps a taster.
Pheasant Sausage
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8lbs pheasant sausage with habanero mango seasoning, high temp cheese and fennel in 26mm collagen casings. -
How many pheasants did this take
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14 birds yielded 6lbs and added 2lbs suet.
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Glad you have birds still I haven’t seen that many birds in the last 5 years
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When you bone out the birds, do you include the legs or scrap them?
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We just breast out the birds. Stand on their wings and grab legs, slow steady pull straight up and leaves you with breast and legs. We just snip off legs and scrap.
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How did the sausage turn out? What did u use for high temp cheese?
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
kumc63 looks good.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
kumc63 That is the best way to field dress pheasants. Learned this way a long time ago.
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