Sausage/salami
 

I'm almost ready!
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Now I need to get some filler


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How is their seasoning I have never had it.

[QUOTE=pmcgrady;718750][IMG]https://uploads.tapatalk-cdn.com/20181108/0a0039bda7376da652e37c1adef8b933.jpg[/IMG]

Now I need to get some filler


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That's some mighty fine filling!

[QUOTE=rhines81;718797]That's some mighty fine filling![/QUOTE]

I got this pic on one of my trail cams...he's safe with me , but a couple of his girlfriends may be in trouble. He will be an Awsum buck next year.

[QUOTE=Worth1;718765]How is their seasoning I have never had it.[/QUOTE]

1st year trying it, our internet recipe deer brats, were too dry, not good last year.
Going with the PRO's this year
I bought the 50# size of each ( hot sticks, Hawaiian sticks, maple sausage, Brat, Midwest Brat)
Recipe on containers is in 10# batches
Report on your desk as it becomes available
May need Instacure #1 or concentrated soy protein to finish recipe

You almost cant add too much fat.:)
Worth.

Looks like 20% beef trimmings (fat) or pork butts depending on what your making

[QUOTE=pmcgrady;718813]Looks like 20% beef trimmings (fat) or pork butts depending on what your making[/QUOTE]

I usually add about 1/3 of ground pork to ground venison for whitetail.

Just make sure you trim the filling so there is no native fat left on it. It will make a nasty gamey taste on the palate. Trust me.

This website is vast.Just discovered it.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=2ahUKEwjb0t-kjsfeAhVB9IMKHWgICWIQjxx6BAgBEAI&url=https%3A%2F%2Fwww.meatsandsausages.com%2Fsausages-by-country%2Fpolish-sausages&psig=AOvVaw2NNxtfz4cHlDNUSqTpAMtL&ust=1541846003406237[/url]

Talked to an old dude my age yesterday about making fresh deer sausage and adding pork.
He said he tried it and the stuff spoiled.
After more questioning I found out why.
He had used cut up pork from the store not vacuum packed pork from a plant.
I explained to him the machinery/processing equipment in the store was contaminated.
All it takes is a wee bit of contamination to ruin everything and I have seen it myself.
Fresh chops going south in two days in the ice cold refrigerator.:(
Worth

I use whole pork butts vacuum packed from a plant. Beef trimmings are another thing... Getting hard to find around here. Packing houses trim most of it off anymore and stores don't get it. I asked a butcher and he said its special order and expensive.

[QUOTE=pmcgrady;718895]I use whole pork butts vacuum packed from a plant. Beef trimmings are another thing... Getting hard to find around here. Packing houses trim most of it off anymore and stores don't get it. I asked a butcher and he said its special order and expensive.[/QUOTE]

I was told the same thing.:(
Worth

[QUOTE=Worth1;718822]This website is vast.Just discovered it.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=2ahUKEwjb0t-kjsfeAhVB9IMKHWgICWIQjxx6BAgBEAI&url=https%3A%2F%2Fwww.meatsandsausages.com%2Fsausages-by-country%2Fpolish-sausages&psig=AOvVaw2NNxtfz4cHlDNUSqTpAMtL&ust=1541846003406237[/url][/QUOTE]

Good website! Take a couple days to go thru all the info!

The only place I can get beef trimmings around here is an old grocery store ( that still carries smoked hog jowls in its meat display case). They run the trimmings thru a course meat grinder, then freeze the beef/suet pellets and sell in a 3# bag.

Just pulled the trigger on the small stainless steel 20 pound meat mixer from The Sausage Maker.
I have always wanted one so my hands dont freeze off and it is one of the reasons I dont make as much as a should.'
Burying your hands up in ice cold ground meat is a real kill joy to say the least.:lol:

Worth

[url]https://www.sausagemaker.com/20-lb-Stainless-Steel-Meat-Mixer-p/16-1210.htm[/url]

[QUOTE=Worth1;718911]Just pulled the trigger on the small stainless steel 20 pound meat mixer from The Sausage Maker.
I have always wanted one so my hands dont freeze off and it is one of the reasons I dont make as much as a should.'
Burying your hands up in ice cold ground meat is a real kill joy to say the least.:lol:

Worth

[url]https://www.sausagemaker.com/20-lb-Stainless-Steel-Meat-Mixer-p/16-1210.htm[/url][/QUOTE]

Nice! I can see where that would be pretty handy.
There's a small Italian sausage company that just went up for sale here, a very profitable business... The owner is retiring. Wish I was younger and had more money/credit, I'd buy it.

Got a 140-150# doe hanging tonight. Perfect weather to cure one out for a couple days. Shotgun season next weekend, but I would like another doe with my crossbow this week. Saw a buck, 2 does, a yearling, 12 wild turkey and a bizzilion squirrels tonight...it was a great evening.

Awesome!! Let the fun begin..

[QUOTE=Rajun Gardener;718954]Awesome!! Let the fun begin..[/QUOTE]

It already has!;)

Please keep us up to date.
The reason I started on the salami thread I started now is because I was waiting on the weather.
There is no way I can do it with the heat all the flies, mosquitoes, spoilage and everything else.
Just last week or so I was battling mosquitoes in the garage.:evil:
I simply have to have cool weather for the drying process.
This coincidentally coincided with this thread.:)

Worth

I should have looked better before starting the thread, I didn't intend on dueling sausage threads, sorry! Yes it's sausage making season, but I couldn't wait for sausage, broke down and made fresh sweet bacon wrapped venison tenderloins last night, they were good!

3 deer hanging, got my first non typical drop tine today and a yearling, I have one archery tag left.
Sausage coming soon...

[QUOTE=pmcgrady;719360]3 deer hanging, got my first non typical drop tine today and a yearling, I have one archery tag left.
[COLOR=Red]Sausage coming soon[/COLOR]...[/QUOTE]

Now I cant help but think of a horse race announcer announcing a race with all the horses named after different sausages and salamis.:lol:
Worth

That is a real big doe for around here, 140 lb. My 8 pt from last week was probably a 2-1/2 yo, 113 dressed, so maybe 145 live weight. I had sweet, lebanon, and scrapple made from most of him down at a mennonite butcher shop. They don't add pork for the bologna and it is fantastic. I was able to hang for 2 days with skin on and the loins and eye rounds were fantastic, probably the best buck I've had.

Let us know what you think of those mixes...can you even make salami without special humidity control?

I have some tags left and rifle opens next week, but I have almost nowhere to go with the meat here at the house, other than into quart jars. The hanging post has been very busy.

[QUOTE=JRinPA;719460]That is a real big doe for around here, 140 lb. My 8 pt from last week was probably a 2-1/2 yo, 113 dressed, so maybe 145 live weight. I had sweet, lebanon, and scrapple made from most of him down at a mennonite butcher shop. They don't add pork for the bologna and it is fantastic. I was able to hang for 2 days with skin on and the loins and eye rounds were fantastic, probably the best buck I've had.

[COLOR=Red]Let us know what you think of those mixes...can you even make salami without special humidity control?
[/COLOR]
I have some tags left and rifle opens next week, but I have almost nowhere to go with the meat here at the house, other than into quart jars. The hanging post has been very busy.[/QUOTE]
You don't need humidity control if you are not making dry raw salami.
As long as you are making cooked salami you can make it to your hearts desire.

Even then it doesn't have to be (( that)) controlled temperature and what you put in the meat is more important.
Rule of thumb it needs to dry but not too fast.
Too fast will put a crust on the outside and the moisture cant escape.

One other thing.
I temperature that is too warm will cause the lacto ferment to run away and the product will be too sour and tangy.
A good salami will taste nutty. :)

Factories of cheap salami go as far as putting rice flour on the stuff to make it appear molded.

[QUOTE=JRinPA;719460]That is a real big doe for around here, 140 lb. My 8 pt from last week was probably a 2-1/2 yo, 113 dressed, so maybe 145 live weight. I had sweet, lebanon, and scrapple made from most of him down at a mennonite butcher shop. They don't add pork for the bologna and it is fantastic. I was able to hang for 2 days with skin on and the loins and eye rounds were fantastic, probably the best buck I've had.

Let us know what you think of those mixes...can you even make salami without special humidity control?

I have some tags left and rifle opens next week, but I have almost nowhere to go with the meat here at the house, other than into quart jars. The hanging post has been very busy.[/QUOTE]

I got the crossbow doe all cut up and cleaned of "silver skin" yesterday, looks good... Made an oven full of jerky last night. The non typical drop tine buck is still hanging, he had 14 points and weighs over 200#'s, I'm going to let him hang another day. A friend that helps make brats is taking care of the yearling, along with his buck.

My eldest stepson built a humidity controlled drying cabinet out of a glass front refrigerator like you see in stores. He bought the temperature and humidity controls from The Sausage Maker, it works good.

The recipe for slim jims or hot sticks on the container calls for cold smoking at 80 degrees then slowly raising the heat. I need some type of smoker where I can hang the slim jims and control the heat. I have 2 Brinkman smokers one is horizontal the other is upright. I may drill holes in the upright smoker and install wooden doll rods to hang them from, not ideal but better trying to build a smokehouse this time of year.

they make smoke generators, that pipe into the side of smokers ,which are good for cold smoking, also seen where you can make home made ones, just google it.---tom