Gipper Personal preferences, try it both ways to see what you like. In this instance theres really no wrong way. When I worked processing wild game we put hamburger seasoning in burger before packaging.
What's your next Meat Project?
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Denny O I love the freezer on the bottom. Been waiting 6 years for the old side by side to die
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Deepwoodsbutcher congrats on the new fridge
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Canadian Bacon and Restructured hams
as soon as it warms up a bit so the smoker doesnāt have to work as hard to stay hot. -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Steven Winscot youāre going to be a busy man.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
cdavis I have 1 empty freezer that needs stocking so the gears are turning.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Steven Winscot Iāll borrow, rent or buy your extra freezer. I have 2 fridge freezers and 2 chest freezers that are brim full!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Denny O Haha, thatās a lot. Some call it hoarding food, I call it being prepared. I get nervous when I get down to just one full freezer. I have 1 upright and 1 chest.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Steven Winscot I have two also, both pretty full after hunting season. Also had a good sale on pork butts and brisket so I am going to have to get the smoker going to make some room.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
bocephus good problem to have.
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Steven Winscot
Looks like a great project. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
cdavis Yes, I always keep my eye out for brisket or pork butts and try to have enough room for a few, but pretty full right now, but I am going to smoke a couple of briskets here in the next couple of weeks.
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Deepwoodsbutcher Nothing wrong with that at all.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
bocephus I just bought a Smokin It 5D WiFi and will be working on filling the empty freezer. I bought some liver for making Braunschweiger and 25lbs pork loin for Canadian Bacon, 25lbs pork sirloin for restructured hams. I only have 15lbs of elk meat from last season and a Whitetail thatās going to be formed jerky. Lots of projects waiting on the arrival of the new smoker.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Steven Winscot you will be a busy man my friend. Congrats on a new smoker.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
cdavis Iām as happy as a pig in a mud puddle, Iāll post pics as I progress.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Steven Winscot Heads up Steve, Iāve got the lunch slop being thrown over the fence!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Steven Winscot sounds like a happy man. Congrats again
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Denny O Yay, free lunch!
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Steven Winscot Just trying to keep the little piggies in the confortable habitat they have been accustomed to!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
This morning I did a couple of 5 lb test batches for two cured smoke sausage recipes. Both use the same meat block 5:3:2 venison, pork butt, pork fat.
One is the Excalibur German Sausage and the other is A.C. Legg Smoked Sausage. The seasonings are totally different from each other. The German sausage is mild with a little garlic and black pepper flavor, maybe a little sweetener. The A.C Legg smoke sausage seasoning is a bigger flavor with red pepper and some sage in it.
After a test patty, both are very good tasting and are worth making more of.
My method on this was to coarse grind the meats, mix seasoning and water, fine grind, and then 3 minutes in the bowl chopper for a semi-emulsified texture.
Both batches were then stuffed in natural hog casing and smoked.I will add some more pictures after they come out of the smoker.
Edit: Very pleased with the finished product. As mentioned, both are very different flavor profiles but each good in its own way.
I am also convinced this is the meat block I will stick with for venison based sausage.
Paul
- How hard can it be?
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