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Sausage grinders and stuffers
I started with a Waring grinder from Lowes. At the time around $79 with a rebate. Seemed to be a pain making the sausage with the included tubes. Ether came out like gang busters or really slow. Sometimes requiring a lot of down pressure. I bought the Gander Mt. vertical stuffer this year and... -
what type of tubes?
This was my first deer season using natural casings. I think the naturals are much easier to use overall and more tender. Just harder to find around here. I used the callogen for several sizes for fresh and smoked sausage before. I'd never go back. I just purchased the Rytek sausage book... -
Injection for Venison Tenderloin?
I really think overcooking is why some people don't like venison. It goes from rare to over done in nothing flat. Even I don't like well done venison. -
Venison Smoked Sausage
The second attempt at smoked venison sausage. The first with natural casings and a new 5# Gander Mt stuffer. Wow what a difference. Much easier and I feel a much better product with the natural casings. Outside temps in the 20's thus the towels on top to help maintain 200-220 temp in the smoker... -
Venison sausage for the holidays
Very nice. Only my second year doing sausage. These posts greatly reduce the leaning curve. -
Barbecue Snack Stick
I also buy from columbiaspice.com. By far the best prices I've found for sausage making. Quick service. -
Venision Neck Roast????
A venison neck roast is the toughest piece of meat on a deer in my opinion. Especially rutty big bucks. We debone ours and throw it in the grinder for sausage. Wouldn't be my first choice for a smoke. Now a backstrap your talking gourmet meat. -
Firearms Deer Season Opens with warm weather!
Finally got the first deer. My older son killed a nice fat doe. Got her butchered and in the freezer/fridge. Got me motivated to get out and grind some pork butt and beef suet for the ground and sausage. We usually do 20% beef fat for ground venison and 30% pork for sausage. I really like this... -
Daughter bagged her deer tonight
Very cool Meat Hunter. Your kids actually know meat comes from an animal and not "the grocery store". These are life skills your kids can pass on to your grandchildren. Nothing more rewarding than introducing young ones to hunting or fishing. We've had the slowest firearms season I've ever... -
Firearms Deer Season Opens with warm weather!
Heat is usually not an issue in mid November here in Indiana. But it is this year. How do you guys in warmer climates that process your own deer deal with keeping a deer cool enough for butchering? Supposed to be 66 tomorrow. -
Thinkin bout a new business
Sometimes there is a reason things are hard to find. Not that many consumers buy them. Not trying to discourage just being realistic. I know a guy that sells nothing but hot sauces at flea markets and other events and does pretty well. He has a big company private label his stuff in addition to...- indyr
- Post #8
- Forum: General Discussion
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First Smoke on Modified Brinkman
Finally got a chance to try out the mods I learned on here after several frustrating previous attempts. Ribs with what I told was called a St. Louis rub. No sauce during smoking. I tried the 3-2-1 method with apple juice in the foil. I thought I was in trouble about 5 hours into it. Smoker temp...- indyr
- Thread
- Replies: 3
- Forum: Charcoal Smokers
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Another Indy Rookie!
I found this site after my son pointed me here. I tried giving away a very heavy older Brinkman horizontal to him. I got it for next to nothing from a customers house. It was unused for years. I think I discovered why. I had been banging my head over this unit. I had made several attempts at...
