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  1. akawsmjim

    Gator Meat

    Do you add any pork butt fat or anything for the sausage, or just straight gator?
  2. akawsmjim

    Gator Meat

    Hey folks, Gator question. A hunter fried of mine handed me a 5lb slab of gator meat. Any suggestions on grilling/smoking? My first guess would be grilling with some sort of Cajun seasoning and grill?
  3. akawsmjim

    Deer sausage question

    Ok, thanks for all the input guys.. I used my Rytek K. brat recipe, but added a little paprika and cayenne, and a little cheddar and a pound of pork fat. I'm guessing I had about 7 lbs of deer... Man those are GOOD.  I guess I need to take up deer hunting!!!  Sorry for the crappy phone pics :(
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  9. akawsmjim

    Deer sausage question

    I need a little advice. I acquired some deer meat and want to make some brat style links. Can I just grind and make like regular brats, freeze and grill when ready to eat? Do I need to add tender quick or do anything different? Thanks...Jim
  10. akawsmjim

    Who's got the BEST burger recipe?

    Oh yeah.. They are just too good..Running down your elbows good... 
  11. akawsmjim

    Who's got the BEST burger recipe?

    When I go to Costco and get a 3  pack of Ribeyes, I take the centers out for steaks, and use the outside ring of fat and meat (They're huge) ground up for burgers. Sometimes use  just ribeye meat(PURE RIBEYE BURGER!!), sometimes mix with chuck, flank steak, or even beef rib meat. Granulated...
  12. akawsmjim

    Need advice on making sausage for first time.

    Agree about the KA stuffer... Tried it, it shoved more air into the casings than meat.  The grinder does a pretty good job.
  13. akawsmjim

    Cheddar Brats #2

    I've mixed them with jalapenos before, but never tried bacon.. That sounds pretty darn good actually, will try that with next batch!
  14. akawsmjim

    Cheddar Brats #2

    Thanks all. Tellin you, that cheddar/brat juice steaming into the kraut is so good. Got 10 bags 4 each in the freezer ready to go!!!
  15. akawsmjim

    Cheddar Brats #2

    Been lurking around here a long time, thanks for all the tips and tricks. Made some brats from my Rytek Kutas book. I didn't use veal, I just used a 10 lb butt. They always turn out great that way, IMO.. And used dry milk for the binder. Only other thing I did is shred a pound of of cheddar...
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