Pacemaker Fishing Forum

Curly · Nov-22-10 3:00PM

Our Parrish priest wanted to make some sausage this afternoon. He came over and we cranked out 30 pounds in about 2 hours. 15 lbs of Polish Kielbasa, 10 lbs of sweet Italian, and 5 lbs of spicy Chorizo. No one makes better! .......And the family is going out to dinner......I'd rather have fresh sausage for dinner .

Ernie · Nov-22-10 3:03PM

Great stuff for sure.....but I go see my doc tomorrow and he will remind me about my salt intake (which is very low). Any way to make them with with no salt?

Curly · Nov-22-10 3:06PM

Pacemaker wrote:
......................Any way to make them with with no salt?

Custom sausages can be made..................but you have to help .

Ernie · Nov-22-10 3:36PM

Curly wrote:
Custom sausages can be made..................but you have to help .

I see a winter project coming....tell me what to buy!

Thai · Nov-22-10 3:48PM

anybody make their own jerky? That's something id like to get into doing

Ernie · Nov-22-10 3:51PM

Thai wrote:
anybody make their own jerky? That's something id like to get into doing

Hmmmmm.....snakehead jerky. A new business in the making! Need a business partner?

Thai · Nov-22-10 4:08PM

dont know about fish jerky lol more of a traditional beef,buffalo,venison kind of guy myself

Curly · Nov-22-10 5:05PM

Not only jerky, but Slim Jims, summer sausage, etc.......I do it all (almost). Used to work in a butcher shop and have my own commercial gear here at the house.

Ernie - if you want to make sausage over Christmas, let me know.

Thai · Nov-22-10 5:54PM

summer sausage is a guilty pleasure of mine

jumping jasper · Nov-23-10 5:40AM

I am making wild turkey, Feta, spinach, sausage this weekend, to try out my new vertical stuffer.
Very good blend of spices from the sausagemaker.com

Jerky is very easy to make. Thousands of recipes on the internet. You can use your oven if you don't have anything else

Thai · Nov-23-10 6:52AM

most ovens dont go below 200 though, I think I'll get a dehydrator and start making jerkey because lord knows I spend too much money on it right now

Dominion Dan · Nov-23-10 9:03AM

My coworker made some really good deer jerky in his oven. I think he said he left the oven door cracked open so it could get down to the right temperature.

Curly · Nov-23-10 9:15AM

Thai wrote:
most ovens dont go below 200 though, I think I'll get a dehydrator and start making jerkey because lord knows I spend too much money on it right now

"Warm" on mine runs 180-190 degrees......it's gas. Perfect for making summer sausages .

Ernie · Nov-23-10 9:52AM

Why do I have to look at this at lunch time?

Oh look....some home made chorizo in the freezer!

Curly · Nov-23-10 10:16AM

Venison Slim Jims

Venison Jerky

Osprey · Nov-23-10 12:38PM

The good news is.... the food is taking my mind off the reels. Bad news ... now I'm hungry

Pacemaker Fishing Forum

#1 Nov-22-10 3:00PM

Sausage making

#2 Nov-22-10 3:03PM

Re: Sausage making

#3 Nov-22-10 3:06PM

Re: Sausage making

Pacemaker wrote:

#4 Nov-22-10 3:36PM

Re: Sausage making

Curly wrote:

#5 Nov-22-10 3:48PM

Re: Sausage making

#6 Nov-22-10 3:51PM

Re: Sausage making

Thai wrote:

#7 Nov-22-10 4:08PM

Re: Sausage making

#8 Nov-22-10 5:05PM

Re: Sausage making

#9 Nov-22-10 5:54PM

Re: Sausage making

#10 Nov-23-10 5:40AM

Re: Sausage making

#11 Nov-23-10 6:52AM

Re: Sausage making

#12 Nov-23-10 9:03AM

Re: Sausage making

#13 Nov-23-10 9:15AM

Re: Sausage making

Thai wrote:

#14 Nov-23-10 9:52AM

Re: Sausage making

#15 Nov-23-10 10:16AM

Re: Sausage making

#16 Nov-23-10 12:38PM

Re: Sausage making

Board footer