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  1. pagraybeard

    Butcher shop Venison

    In my own unprofessional opinion it'll be good. Ive made with up to 20 percent. You need the fat content
  2. pagraybeard

    Venison Summer Sausage

    You just drop them in the water bath, no bag? Do you have any issues with the fat leaking out?how long do you leave them in the bath. I know , alot of questions, thanks in advance
  3. pagraybeard

    Masterbuilt question

    Search the forums for the mailbox mod.use the amazn tube, the only way to go.
  4. pagraybeard

    Kielbasa - Fersh garlic vs. Granulated question

    I use fresh garlic in my kielbasa. 6-8 cloves depending on the size in 10#.just what I do
  5. pagraybeard

    Sausage "binder"Questions

    So I mix my binder (NFDM) in last,right before stuffing. Should I be mixing it with the spices and cure in the cup of ice water? I'm sure you guys get tired of the questions lol
  6. pagraybeard

    Sausage "binder"Questions

    I was unaware of the soy being gluten free.when I mentioned the soy they weren't too keen on it.thanks
  7. pagraybeard

    Sausage "binder"Questions

    I can't be certain on the ratio.the ground venison was given to me from a friend who wanted some trail Bologna made. When I process my deer,I try to mix the 20% beef fat in.sometimes I'm light,sometimes I'm heavy.the recipe I usually use calls for NFDM. I may try it without sometime,but now I'm...
  8. pagraybeard

    Sausage "binder"Questions

    Thanks I'll check it out.
  9. pagraybeard

    Sausage "binder"Questions

    Good morning,I've got a question on binding agents. so far I've been using NFDM as my binder in my trail Bologna,kielbasa,and snack sticks. I've got a friend who can't or won't eat dairy.so I thought of using the soy products as a binder and that was a no good for the gluten free friends.so I...
  10. pagraybeard

    Trail bologna problem and question

    Well im stumped. Gonna try a different recipe. Thanks for the input. Ill post up some pics when i do my next batch
  11. pagraybeard

    Trail bologna problem and question

    Well I think I'm gonna toss this batch. Maybe try a different recipe and see what happens.thanks for the help
  12. pagraybeard

    Trail bologna problem and question

    Yep. It's all near the cheese.ive made snack sticks with cheese in them and not had this happen. Looking over my recipes this is the only one I have that calls for powder dextrose. Could it be a reaction between the powder dextrose and instacure #1?
  13. pagraybeard

    Trail bologna problem and question

    I kinda agree after reading the article. How do I avoid this in the future. Leave out the dextrose or use tender quik ??
  14. pagraybeard

    Trail bologna problem and question

    All the pieces get if ya wait to eat it
  15. pagraybeard

    Trail bologna problem and question

    It shows up after a few hours when cut. Only thing was powdered dextrose.its a recipe i used from the web. Seams pretty standard mustard powder, coriander, celery, cup of pwdered milk non fot for binder,podwer dextrose, garlic powder, cup of water, instacure (1tsp)
  16. pagraybeard

    Trail bologna problem and question

    This wasnt made from a kit. Used my own recipe.i can post it later
  17. pagraybeard

    Trail bologna problem and question

    I dont think so
  18. Trail bologna problem and question

    Trail bologna problem and question

  19. pagraybeard

    Trail bologna problem and question

    Made a 5#run of venison trail bologna Saturday. First thoughts were it was the best. Sliced up some and put in the fridge for later and this is what i havewhats the greenish brown spot? And what did i do wrong?
  20. 0802170913.jpg

    0802170913.jpg

    • pagraybeard
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